Restaurant Rambu

On Wuding Road in Jing’an, Rambu is the bold new project from Chef Jun Nishiyama, the Singaporean-Japanese talent behind the beloved Sage Bistro. After honing his craft at Singapore’s Tippling Club, Copenhagen’s three-Michelin-starred Geranium, and six years at Ultraviolet—Paul Pairet’s avant-garde three-star destination—Nishiyama has channeled his fine-dining pedigree into something entirely personal: a playful, confident exploration of Southeast Asian flavours.

The restaurant’s name evokes the tropical rambutan fruit, and the space—designed with Peranakan tiles, batik fabrics, and a neon-red facade—feels both communal and intimate, with seating for about 36 guests. A wavy yellow bar faces the open kitchen, setting the stage for a meal that balances nostalgia with curiosity.

The menu reinterprets Malay, Singaporean, and Indonesian classics with wit and precision. Drinks lean refreshing and smashable, with cocktails like the Pandan Haze (rum, pandan, mint) and Tropical Tea (rum, mango, coconut milk).

Since opening in late 2025, Rambu has quickly earned praise as one of Shanghai’s most exciting newcomers—a place where heritage meets playfulness, and every dish tells a personal story.