A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
La Bourriche 133 opened on Shanghai’s Bund in 2023, a partnership between premium-ingredient purveyor Shen Jialin and Singaporean chef Lee Jia Wei, formerly of Odette. The restaurant is built around a “seafood and seafood only” proposition: global coastal cuisines, French technique, seasonal catches and understated presentation. The room on Yuanmingyuan Road uses dark tones, wood, brushed metal, leather and travertine to evoke the sea. The oyster platter is a mainstay; past favourites have included Basque-style snow crab Donostiarra with toon leaf, rock lobster with buffalo whey sauce, and Shanghai-style Dover sole with soy reduction and sesame oil.[1] [2] [3]
Cooking & identity
Seafood is treated as the subject, not a luxury garnish. The kitchen changes the menu with the catch, uses French technique and open fire, and keeps presentation restrained so taste and texture lead. The “seafood and seafood only” rule is a real constraint: the interest is in how the kitchen builds a complete meal from the ocean rather than adding another luxury protein.[2] [1]
The restaurant’s stated philosophy
Paraphrased from the restaurant, its group or a named chef’s statement.
The restaurant’s own concept text is explicit: “pure seafood, no meat, also joyful” (纯粹海鲜，无肉亦欢). It describes a “modern sea hunter” view, sourcing high-quality catch and distinctive species worldwide, then cooking them with a global toolkit.
The 2026 Asia profile describes the menu as global coastal cuisines prepared with French technique, changing frequently, with understated presentation so provenance and texture speak. The dining room’s submarine palette is part of the same restrained idea.
[4] [2] [1]Why this profile is included
Included through Asia’s 50 Best No.48 and a restaurant-stated seafood-only concept, with a named executive chef and an official biography. No dated collaboration was verified for this batch; that does not mean none took place.[1] [2] [3]
Independent observations
ChefsLanding · · Editorial commentary on the public record
A seafood-only restaurant can easily become a luxury ingredient parade: oyster, lobster, caviar, repeat. La Bourriche’s useful constraint is the absence of meat, not the presence of expensive fish. The question is whether the kitchen can build a full meal from the ocean without leaning on the same three status ingredients.
The early signals are good: a changing catch-led menu, French technique, open fire and a room that does not try to outshine the plate. The risk is that “seafood and seafood only” becomes a slogan for a very expensive fish market. We would follow the lesser-known species and the acid/vegetable work around them, not the oyster platter alone.
Recent developments
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
Sources & dates
Public biographies, restaurant statements and named interviews checked on 5 November 2026. Exact employment dates and unreported engagements may remain unavailable.
- 50 Best · La Bourriche 133 · Asia 2026 profile ↗Checked 2026-11-05
- La Bourriche 133 · La Bourriche 133 · official restaurant concept ↗Checked 2026-11-05
- La Bourriche 133 · La Bourriche 133 · official people page and Lee Jia Wei biography ↗Checked 2026-11-05
- La Bourriche 133 · La Bourriche 133 · 官方餐厅理念（中文） ↗Checked 2026-11-05