During the Americas Flavors season of the 2026 Global Taste in Shanghai campaign, visitors can explore a wide range of international dining options across the city.

Among the participating restaurants are Rina Steakhouse and Smokin' Hog in Jing'an district. The two venues represent different sides of the Americas-inspired dining scene — dry-aged steak and smoked barbecue — while also reflecting Shanghai's diverse food culture.

Rina Steakhouse

Located on Tongren Road, Rina Steakhouse has earned a strong following among steak lovers in Shanghai. The restaurant was founded by Liu Xin, known as William, and named after his wife, Rina.

William opened his first restaurant in 2014 after years of working in Western cuisine. Encouraged by his then-girlfriend, who later became his wife, he decided to build on his experience and open a Western restaurant.

Located in the West Nanjing Road area, Rina Steakhouse attracts both local diners and international visitors.

In 2018, the restaurant shifted fully toward dry-aged steak. William visited several leading steakhouses in Shanghai before refining the concept. The transition was not easy, but the restaurant gradually built a loyal customer base.

Address: No 146 Tongren Road, Jing'an district

Smokin' Hog

A short walk away on Wuding Road, Smokin' Hog provides a very different style of dining. The restaurant specializes in smoked barbecue, with Texas-style brisket and pork ribs among its signature dishes.

Founder Nacho Virgen, a chef from Argentina, trained at Le Cordon Bleu in Paris and has worked in kitchens led by Michelin-starred chef Alain Ducasse.

His career took a turn after a serious illness in 2020. During recovery, a friend gave him a small smoker, which brought him back to cooking. What began as home cooking for friends gradually grew into a delivery kitchen, pop-up stalls, and eventually a permanent restaurant.

Smokin' Hog opened its current location in 2024, taking over a former bar space in a neighborhood the team already knew well.

The brisket is smoked for 16 to 18 hours at low temperature. A single piece of raw beef weighing around 9 kilograms typically yields about 3 kilograms after cooking, reflecting both the time and care involved.

When it first opened, most customers were international visitors. Today, about 80 percent are local residents. Nacho sees this shift as a sign that more Chinese diners are interested in authentic global flavors.

Rather than heavily adapting its recipes, the kitchen focuses on traditional barbecue techniques and flavors.

Address: Nos 970-972 Wuding Road, Jing'an district

Source: Shanghai Observer