Jason Oakley

Sub Standard

Chef Jason Oakley has earned praise from many of Shanghai’s most respected culinary voices, backed by a career spanning Michelin‑starred restaurants and five‑star hotels across the globe. His experience includes positions at The French Laundry, Wynn Las Vegas, Mandarin Oriental, St. Regis, Peninsula, The Address, and Three on the Bund, among others.

For Jason, travel is the essential ingredient. He believes that understanding how people live, eat, and celebrate across cultures is what drives new ideas and lasting inspiration.

Having worked in culinary hotspots including Las Vegas, Napa Valley, Hong Kong, Singapore, Dubai, and Shanghai, Chef Oakley brings a global perspective shaped by decades at the highest levels of hospitality.

When you go to Villa Le Bec, the snails, pâté en croûte, black truffle pasta, and chicken with morels are the way to go—then explore the rest of the menu

At Taian Table, book in advance, let them do their thing, and enjoy the show

Polux is a great lunch spot, especially when the weather is nice enough to sit outside. Order the onion soup, beef tartare, charcuterie, and champagne

At Pirata, Chef Ling is there every day and cooks with so much heart. The foie gras mortadella toast is a winner, as are the octopus, paellas, steaks—and whatever she’s making that night

Din Tai Fung is another great lunch spot. The spicy shrimp and pork wontons, la mian, and pork xiaolongbao are a must. The fried rice and pork chop are solid, and the soups are spot on. The way they operate with such consistency around the globe is amazing—no restaurant chain has accomplished what they have

Huang Ayi Potsticker King is a must for tourists who want the real deal experience. It’s a short walk from Jing’an Temple and even closer to Substandard. Pro tip: hang around and wait for a fresh batch if you’re not there during peak hours

Jason Oakley

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