In a city like Shanghai, new openings are aplenty and sudden closings even more so. It seems that the evanescent nature of the city's restaurants and bars make it so that when something stays open for over two years, it ought to be counted as an old stand by. We are, of course, talking about expat establishments - there are tons of old Chinese restaurants that have stood the test of time, probably because the Shanghainese Shanghai population is a little less transient. And yet, somehow some of these places have managed to survive the volatility of the city. They may have changed their appearance, they may have moved, but all and all they're still here, giving anybody who hasn't been here since 2000 something at least somewhat familiar to cling to. We tip our hat off to them - for better or worse, they haven't quit for at least ten years. Listed in no particular order or importance, ten places that have been here since at least 1999. more ›

After figuring out where we like to eat we thought it would be fun to ask Shanghaiist contributors about their favourite places to drink. more ›

The good and the not-so-good from the previous several days more ›

Yes, we know, we know. Pier One -- so last month. Shanghaiist admits it -- we never went when it was The Next Big Thing. The journey to get there just seemed Biblical in length. Why hike to Suzhou Creek, the Shanghai equivalent of outer Xinjiang, when the loving embraces of Glamour Bar, Time Passage and Mint were just around the corner? Pier One, by the way, is a complex of outrageously pretentious super-chic bars and restaurants in the north of Shanghai, nearby Moganshan Lu. With a Michelin-starred chef and a killer design, it promised to be a great step forward in Shanghai’s nightlife. The drawback -- distance from every other bit of nightlife in town! more ›

GigShanghai: A blues messianic, Recycled music, nose fetishes more ›

Recent reviews of the best burgers in town made Shanghaiist want a drink -- a cocktail, to be exact. Don’t get us wrong, we love our local favorites -- we’re addicted to Xinjiang Black Beer now that it’s stocked at the nearby convenience store. We’re even known to occasionally take a healthy shot of baijiu alongside our Qingdao Beer during dinner. (At least, we think so -- we usually don’t remember the details of baijiu nights.) But when the Black Beer’s sold out, and baijiu doesn’t feel quite right (does baijiu ever feel right?) a cocktail can hit the spot. more ›

Tim Kao, musician more ›