[Photo provided to China Daily]

The Shanghai space has 110 seats in different arrangements over two floors, and large floor-to-ceiling glass doors/windows on both floors let in plenty of natural light. There's cool neon lighting, lots of greenery for a calming effect and a bit of pollution-fighting. As in other locations, there is a full bar with cocktails as well as cold-pressed juices and smoothies.

Coinciding with these openings is a new spring menu, boasting eye-popping plates thanks to artful use of seasonal produce. More importantly, each dish is designed to be as good for you as it is delicious.

Breakfast options start with the playfully named Nice is Rice crepe with seasonal fruits, made with rice flour and sticky rice so that gluten-intolerant diners can enjoy it. The recipe also includes eggs, milk, Greek yogurt, Tribe's signature goji-ginger syrup and turmeric.

Turmeric, in fact, runs through the menu like a savory fugue.

"Yes!" says consulting chef Sue Zhou, who designed the menu. "Tumeric is so healthy and has so many benefits－and you can use it in many dishes besides curry, like in pancakes." At home, Zhou also likes to use the spice to flavor almond milk.