Meeting Place: Starbucks at Jinyan Road, Pudong

Meeting place is the introduction of the frequently visited places I have chosen to meet with my friends. I will describe the location and sometimes post photos of the area, so I can easily send out the link to my friends that they know how to find the place and what to expect. If it helps others for their meetup, that will be great.

Name of the meeting place: Starbucks Jinyan Road Store

Location: 219 Jinyan Road, Pudong, Shanghai

Map: see below:


Get There by Metro

  • Shanghai Science and Technology Museum station of Metro Line #2
  • Turn south and get to the back of the Shanghai Science and Technology Museum (the half circle white building in the satellite map above)
  • There is a pedestrian bridge over the Zhangjiabang River.  Go cross the river.
  • The Starbucks is just at the left hand of the bridge.

Get There by Taxi

  • Jinyan Road is at the intersection of Jinxiu Road

I don’t think there is anyway to get there by bus. The nearest bus stop maybe is the Pujian Road station of many bus lines.

Cake of Starbucks

Anyone know the name of this case? Pretty lovely – a very small cake. Wendy and I shared the small cake, and then, we looked at each other, and decided that we need to go back to the counter to get another one. It is very tasty. Highly recommend.

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The shape of the stores are very strange – slopes, leaning lines, and irregular windows.


This is the clouds of Pudong (previous photos).


13 thoughts on “Meeting Place: Starbucks at Jinyan Road, Pudong

  1. Haha – @dezza – it does too – reminds me of the lamington drives we used to have in school!!!

  2. My regular meeting place is at Starbuck – Raffles City.. so this time I am going to try this Lemon Lamington today.

  3. @jian shuo – although the one you had looks like a ‘lemon lamington’, the most common ones in Australia are chocolate – here’s the background and recipe:

    Chocolate Lamingtons: Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington (see below), a popular governor of Queensland from 1896 to 1901.


    3 eggs

    1/2 cup castor sugar

    3/4 cup self-raising flour

    1/4 cup cornflour

    15g (1/2oz) butter

    3 tablespoons hot water

    Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved. Fold in sifted SR flour and cornflour, then combined water and butter. Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).

    Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 min before turning out onto wire rack.


    3 cups desiccated coconut

    500g (1lb) icing sugar

    1/3 cup cocoa

    (extra cocoa can be added, according to taste)

    15g (1/2oz) butter

    1/2 cup milk

    Sift icing sugar and cocoa into heatproof bowl. Stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy. Trim brown top and sides from cake. Cut into 16 even pieces. Holding each piece on a fork, dip each cake into icing. Hold over bowl a few minutes to drain off excess chocolate. Toss in coconut or sprinkle to coat.

    Place on oven tray to set.

    (Cake is easier to handle if made the day before. Sponge cake or butter cake may be used. May be filled with jam and cream.)


    Rt Hon Charles Wallace Alexander Napier Cochrane Baillie, Baron Lamington, GCMG, Governor of Queensland from 9 April 1896 to 19 December 1901.

    Whilst the origin of the name for the lamington cake cannot be accurately established, there are several theories. One of these theories is that it was originally the slang term for the homburg hat, worn by Baron Lamington, and these cakes were named for him.

    Another theory is that they were named after Lady Lamington, the wife of the Governor.

  4. @AussiePB Thanks for the recipe of the lamington, and I’m going to bake one. Do I have to add 3 tablespoons hot water when making the sponge cake? and is there any difference in taste if I use icing sugar instead of castor sugar?

  5. Hi there Michelle – it’s best to use hot water, because it helps the ingredients mix better (and melt the butter etc). I wouldn’t use icing sugar, but you can use just regular sugar – there is no difference in the taste if using regular sugar instead of castor sugar… once again, it’s more due to the ease of mixing ingredients… castor sugar is much finer. I believe that if you want, you can put some regular sugar in a blender for a minute or so to make it finer. The main trick is to add the sugar to the beaten eggs slowly while beating, so that all the sugar dissolves (you don’t want to end up with ‘lumpy’ mixture). GOOD LUCK!!

  6. Elliot provided me feedback that the direction is not as clear as it should be. I should some time revise this page to help my friends to get here more easier.

  7. I took some pictures from the station exit 7/8 to the Starbucks by walking around the museum because the museum and the marketplace was closed in the morning. But then going back, we went downstairs in the museum and entered exit 6 (D) and then went though the entire mall.

    I think sharing 2 options with people will do the trick.

    1. one option is to go through the museum through exit 6 of the station. And the make clear the *museum* exit you are looking for

    2. the other option is to go around the museum on the left side (or right) above ground from exit 7/8. It is a foolproof way to get there if the museum is closed. But it is a little bit of a long walk.

    I’ll let you know when I upload all the photos and you can use them if you want! Thanks so much for meeting up Jian Shuo!

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