Eduardo Vargas

Azul Restaurant Group (Colca, Azul, Azul Italiano)

Chef Eduardo Vargas arrived in Shanghai in 2002. A year later, he opened AZUL, the city’s first tapas lounge, introducing brunch culture to Shanghai and earning a spot on Conde Nast Traveller’s “66 Best New Restaurants in the World” (2004). AZUL remains his flagship brand.

He has since launched or consulted on over 28 concepts, including COLCA (modern Peruvian), AZUL ITALIANO, BACHUS, and XOUK by AZUL. His consulting work spans luxury hotels across Asia, including The Peninsula Bangkok, W Beijing, and JW Marriott Macao.

Eduardo has been named Chef of the Year by That’s Shanghai five times (1994, 1997, 2000, 2024, 2025) and received the FHC Golden Apple Award (2023) and Best Latin American Chef in Asia‑Pacific (2002). His restaurants have won repeated honors, including Spanish Restaurant of the Year (AZUL), Best Latin American Restaurant (COLCA), and Italian Restaurant of the Year (AZUL ITALIANO).

Rambu serves great Asian food at a world‑class level—highly recommend it. Chef Jun is doing amazing food, and the team is casual and great

Nono's Restaurant team is turning out interesting Italian‑Chinese food—on the same level as a trendy New York spot with a twist. Super busy

Moofin: every Sunday, my six‑year‑old daughter insists on the strawberry waffle, and I go for the spicy sausage Moofin. Simple, delicious, amazing

La Diosa has good Mexican food, great drinks, nice music, and Tobin behind the bar. What more could you want for a catch‑up with friends?

Restaurant
Ratings

Dinner Breakfast Best drinks Street Food

Rambu

Cuivre

Nono's

Villa Le Bec

Aster by Joshua Paris

La Diosa