Night Down Pub
特色菜 · ⭐ 4.3
Unit 103B, No. 277 Wuxing Road (innermost end of the sunken plaza on the right side of Wu Jie Park)
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at Unit 103B, No. 277 Wuxing Road (innermost end of the sunken plaza on the right side of Wu Jie Park). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Intoxicating Cold-Mixed Schizonepeta, Shanghai-style Scallion-braised Beef Steak with Rice Cake, Kyoto Matcha Lollipop Chicken.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: 特色菜
- Rating: 4.3
- Address: Unit 103B, No. 277 Wuxing Road (innermost end of the sunken plaza on the right side of Wu Jie Park)
- Popular dishes: Intoxicating Cold-Mixed Schizonepeta, Shanghai-style Scallion-braised Beef Steak with Rice Cake, Kyoto Matcha Lollipop Chicken, Foie Gras Cake with Black Bread, Hand-Deconstructed Crab Curry Egg
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Dishes
Intoxicating Cold-Mixed SchizonepetaFresh schizonepeta leaves are briefly blanched and chilled, then mixed with garlic, vinegar, soy sauce, and chili oil. Crisp and refreshing with a tangy, spicy flavor.
Shanghai-style Scallion-braised Beef Steak with Rice CakeBeef steak slow-braised with scallions and served with glutinous rice cake, a savory Shanghai specialty.- Kyoto Matcha Lollipop ChickenA fusion dish featuring marinated chicken thigh coated in matcha powder and deep-fried, then enrobed in a sugary glaze to form a lollipop shape—sweet, crunchy, and uniquely aromatic.
- Foie Gras Cake with Black BreadA delicate foie gras cake paired with crispy black bread, offering a rich and refined French culinary experience.
Hand-Deconstructed Crab Curry EggFresh crab meat and eggs are the main ingredients. The crab meat is hand-shredded and stir-fried with curry sauce, then mixed with eggs. Rich in texture, with strong crab aroma and deep curry flavor, slightly spicy and savory.- Bangkok Night Never Sleeps Lemongrass Pork Cutlet with Coconut RiceLemongrass-marinated pork cutlet grilled to perfection, served with fragrant coconut rice for a bold Thai-inspired dish.
Burnt Chili Egg Pudding with Burrata CheeseA fusion dish featuring smoked chili sauce stir-fried with century eggs and fresh burrata cheese, offering a rich interplay of smoky, savory, and creamy flavors.
Current Special Old Braising Sauce PlatterA platter of various braised ingredients, including braised beef, braised chicken wings, and preserved tofu skin, cooked slowly in traditional old braising sauce, rich in flavor and deeply savory.
Bamboo Sugar and Water Chestnut Boneless Lamb Noodle PotBoneless lamb is slow-cooked with bamboo sugar and water chestnuts, resulting in a clear broth with a sweet, refreshing taste. It helps clear heat and moisten dryness.- New York Upper East Side CheesecakeA classic American dessert made with cream cheese, sugar, eggs, and a graham cracker crust, baked at low temperature for a rich, creamy texture.
Crispy Pepper Pork TenderloinA Sichuan dish featuring tender pork loin stir-fried with crisp peppers, delivering a spicy and aromatic flavor.
Crispy Sea Bass with Xiang-style Perilla Stinky Tofu SauceCrispy sea bass served with Xiang-style perilla stinky tofu sauce. Fresh sea bass is marinated and deep-fried until golden and crunchy, paired with a distinctive sauce made from perilla leaves, fermented tofu milk, chili, and other ingredients, offering rich texture and a savory-spicy taste with a unique fermented aroma.
Cured Sausage and Seafood Stuffed East China Sea SquidEast China Sea squid stuffed with a mixture of cured sausage and seafood, then steamed. The outer skin is smooth, the filling rich and savory with layered texture.
Homemade Rice Pudding Ice CreamMade from rice, milk, and sugar, the mixture is cooked into a thick rice paste, cooled, then blended with egg yolks and cream before freezing. Smooth and creamy with a delicate sweetness and mild dairy flavor.- Sicilian Tomato Mozzarella Rice BallsA fusion dish from Sicily, featuring rice balls filled with fresh mozzarella and tomato, lightly breaded and fried until golden. Served with tomato sauce or herb-infused olive oil.
Drunkard's BeefSpicy beef dish made with beef shank, marinated in wine, soy sauce, ginger and garlic, then stir-fried until slightly charred, finished with chili, Sichuan pepper, and doubanjiang for rich flavor.- Qingcheng Mountain Spicy Sausage Mashed PotatoA dish combining spicy Qingcheng mountain sausage with creamy mashed potatoes, offering a bold and satisfying flavor.
Green Sichuan Pepper Stone Plate Grilled Beef TailPremium beef tail is marinated with green Sichuan pepper and grilled on a heated stone plate. Tender, juicy meat with rich green Sichuan pepper aroma and mild spiciness.- Pan-Seared Duck Liver and Ox Tongue Mapo Tofu RiceA fusion dish featuring pan-seared duck liver and ox tongue served over spicy mapo tofu rice, offering a rich, savory, and aromatic experience.