Arguably, no cities are more urban than the exploding cities of China, with the likes of Shanghai, Shenzhen and Beijing. With urbanisation comes cross-fertilisation. Not only do the urban life and economic opportunities encourage a colourful influx of immigrants and expatriates, (thus encouraging the rise of restaurants offering the cuisines of the world), but previous genres have begun a crossbreeding, as reflected in Urban Restaurants in China. The restaurant is often found as a club by night, or might perhaps house a bar as well. Sometimes, the interior design featured in this book may reveal mixed roots, such as J by Xintiandi- a curious concoction of the traditional Japanese and the commercial Chinese; or the Tea and Wine House that is set in a park.

Against this urban setting, there is also a rapid renewal of past concepts. Of recent years, there has been a rapid rise of teahouses, finished with interiors and drinks catering to the younger generation. Whether you are seeking the charm of old Shanghai in new form or the new sensibility of a traditional Chinese restaurant, Urban Restaurants in China takes you through the epicurean reductionist, maximalist, expressionist and existentialist.