In the fine dining world, expansion is a dirty word. But these days, it's also the norm. And few can replicate the feel of their flagship restaurants better than Jean Georges Vongeriechten, the Alsace born, New York made chef whose Columbus Circle spot just reclaimed its four star New York Times status, along with garnering three Michelin stars in the first American guide.

Shanghai's Jean Georges restaurant follows suit, serving thoughtful food with his trademark knack for nuanced, lingering flavors. Jean Georges is a stunning venue, with copper, dark woods and soft lighting capturing a moneyed, New York vibe, with the Pudong skyscraperscape as a backdrop.

But the food here steals the show. Executive Chef Eric Johnson painstakingly recreates the Jean Georges classics, like foie gras brulee with sour cherries and pistachios, but manages to put his own stamp on several dishes. He's getting technical in the back, but his food is grounded in balanced, bracing flavors. The desserts are also not to be missed.

If you're looking for a place to impress visitors, seal a business deal or just enjoy what may be the best cooked food in Shanghai, head to Jean Geroges.