Copy Editor's Note: If you've been paying attention (and we hope you have), you'll notice we've been dropping some highly shareable F&B gems over the last few months. So, we figured it's about time we gave this "recap" thing a shot. Greg's been out there pounding the pavement, and we've corralled his highlights into one handy listicle for your convenience. Because, you know, everyone's busy.

Think of this as your monthly cheat sheet for all the spots we've been obsessing over – just in case you missed it the first time around. Should we do this every week? Let us know in the comments. And if you've got a hidden gem or somewhere you think we should check out, hit us up on WeChat (ID: citynewsservice). Yes, we read and respond.

Maybe I'm feeling hungry. Maybe I'm feeling nostalgic. Or maybe I'm just trying to boost page views. None of that really matters. What matters is this: I've been eating in some excellent restaurants and talking with some fascinating restaurateurs these past few months with CNS. And if you weren't looking, you might have missed a few tasty bits. From sandwiches to edible Shinto shrines, this is what I've been up to in listicle form (easy for you to share with your dining partners).

Back in May, we checked out Les Nuages, a Ningbo-French fusion eatery at the top of a Hongkou office tower. This place looks more like the lair of a Bond villain than a restaurant. And with its panoramic Huangpu views, the focus seems to be more on what's out the window than what's on the table. Check it out if you've got some important clients in town or if your social media views need a shot in the arm.

At Narisawa, we experienced a chef's vision for a cuisine that brings the diner closer to nature. This included "Bread of the Forest," bamboo clam risotto, and an eggplant dish designed to look like an ancient Shinto shrine. This is the Shanghai outpost of a Tokyo restaurant that consistently makes it on the "Asia's 50 Best Restaurants" list. So, this is a way to experience Narisawa's vision without booking a flight.

Lucky Lasagna held court with us in early summer. This was our first new series Chef's Table, where we wine and dine with the city's chefs. The tattooist-turned-chef/restaurateur explained why switched from salt to soy sauce when he seasons his Italian cooking. He also sounded off on food influencers.

Note: If you are one of them, he has some choice words for you, so, tread carefully when you eat at Bambino.

Veteran chef and co-owner of Cuivre, Michael Wendling, explained why his escargots are the best in town (answer: it's his mom's recipe). Also, the interview forced us to imagine a terrifying alternate timeline in which Wendling chooses to become a hairdresser rather than a chef. I think we're all glad he chose the latter.

Juan Campos, the chef behind RAW, Sakaba Malabar, and Terrakota, confessed to us that he was a vegetarian for the first seven years of his life. That's hard to imagine, considering all the tasty cuts of beef coming out of his Josper oven. But he does a tasty roasted Japanese tofu too. Try it at RAW.

At Cila, we experienced Xibei cuisine reimagined. I'm often skeptical of 'fusion' food, but Chef Mario Chen adeptly blends the region's distinctive flavors and ingredients into creative new interpretations. Be sure to check out one of the many bottles on offer from China's up-and-coming wine regions too.

We sat down with Andrew Moo and Dan Li of YaYa's for some mapo tofu lasagna and salted egg yolk carbonara. They told us all about how they grew from a pop-up in a nightclub cloakroom to one of Shanghai's hottest tables. Read to the end. They offer some choice restaurant recommendations too!

At Art333, we discovered decent Euro eats and postcard-perfect views of the Luzjiazui skyline in a restaurant hidden on the 26th floor of a dingy office building.

Finally, Salvatore Giammaria, the sandwich don of Totino Panino, shared vivid sense memories of sandwiches past and regaled us with stories of the golden age of the Shanghai expat package.