Paul Restaurant is one of the earliest Shanghainese restaurants in Shanghai. Many of the dishes that seemed trendy and new at the time are now a bit old-fashioned. Fortunately, the taste will not go out of style, and Paul's Restaurant's steady production standards over the years still attract gourmets to queue up at the door.

Paul is not most famous for his traditional local cuisine, but for the Shanghainese dishes made in Western cuisine when Chinese and Western cultures collided. Although the Swiss steak is drizzled with black pepper sauce, it is still too sweet and salty, full of local sweet style; The steak is pounded until the fibers are loose and tender, but some diners may find it chewy and dislike. The seafood fritters roll is quite creative, the fish and shrimp are mixed with the meat into a minced shape, which is stuffed into the fritters and fried until crispy, and then thickly wrapped in a layer of meat pink Qiandao sauce, in the interweaving of these layers, the crispiness and sweet and sour taste are the most prominent, the rich oil and seafood minced meat provide a very strong sense of satiety and greasy taste, and girls with a small appetite can already resist hunger by eating one. As the name suggests, the green beans are beaten into puree, and then the coconut milk is poured into the five-pointed star; Green bean puree is thin, more like green bean juice, with a smooth taste without large particles, and a slight flavor of bean green; After mixing well with coconut milk, the taste becomes thicker, and the sweetness rises slightly, but it is still palatable.

Some of the traditional local dishes have not lost their luster in Paul. The herb head of the wine is very fresh and tender, and the white wine chokes on the leaves, and the heat is just right. Luohan Shangsu uses a thin layer of translucent tofu skin to wrap the oyster sauce and fry the mushrooms, the mushrooms are tender and juicy, and the true color of the thick oil red sauce is highlighted. The plum drunk crab is cut in half, the crab meat is firm and flavorful, the crab roe is stuffed with crab shells, but the texture is hard, you need to chew patiently, and the taste is naturally sweet, with the seasoning of plum and sugar, the bitterness of Huadiao wine is completely gone. The fried bun is an authentic local method, with the opening facing up; Usually, the fried buns are divided into soup pies with jelly and tender meat, and meat pies with thick meat fillings; In terms of dough, there are full dough, semi-dough, and no dough, and the whole dough is particularly sophisticated, and it is easy to have too thick skin and the proportion of skin filling is out of balance. And Paul's raw fried belongs to the practice of the gang, a real meat heart pie, the bottom is crispy, the meat filling is full and compact, there is no juice, the size is so big that one is full, although it is a full dough, the skin is not thick and difficult to chew, the taste is relatively soft, and the taste is extremely enjoyable.

Paul's decoration is still in the nostalgic style of the late 70s of the last century, with brick walls, wooden staircases, tables and chairs, red tablecloths and European-style retro chandeliers. The manager assigned at the door is the stereotypical old Shanghai aunt, shrewd and capable, but lacks affinity, and the waiters in the store are also more perfunctory, no one takes the seat, but they are seated by themselves, and they are more lazy in pouring water and ordering. Parking is free for 2 hours, but spaces are limited, so it is recommended to get there by subway or taxi.