Rambu is creative Southeast Asian restaurant on Wuding Lu in Jing’an, Shanghai, offering a contemporary take on the region's cuisines. Marked by a glowing neon-red facade, the space feels cozy and intimate yet distinctly communal, with baby blue and pandan green tables and a bright yellow wavy bar facing the kitchen, accommodating up to 46 guests. In the kitchen is Singaporean chef Jun Nishiyama, whose cooking has earned a devoted following, and the pedigree shows.
The menu reinterprets Southeast Asian flavors rather than recreating classics, drawing on ingredients like ginger torch flower, laksa leaves, and buah keluak. Dishes such as Kinilaw (cured yellowtail) and Nasi Ulam (rice salad) sit alongside the indulgent Rendang Donut and fun take on Kaya Toast, balancing nostalgia with curiosity with a playful and confident take.
