Wukang Market is a dynamic restaurant housed in the former loft of a historic warehouse which operated as the local vegetable market decades ago. The menu celebrates modern Australian cuisine and, being the brain child of Aussie restaurateur Craig Willis, takes on an eclectic ambience similar to the man himself . The venue has been transformed into an inviting atrium flooded with natural light. The rawness of the building is celebrated and intentionally paired with odd bits of furniture and decoration.

Location: Shanghai, China