As you all know, I have left Shanghai and am now primarily writing about Singapore thus I’m extremely honoured and pleased to have Rachel keeping the Shanghai part of this blog up to date in our new monthly column — The Shanghai Scoop.
The Shanghai Scoop will be a monthly column dedicated to the latest F&B news and gossip happening in Shanghai, written and curated by my good friend, food editor super star, Rachel Gouk.
I hope you all will enjoy this. — Fred
New Restaurant Openings
Camden Hauge has opened Bird & Bitter, a two-venue concept of food, wine, cocktails, coffee, and everything in between. Food is presented as small plates, and very artsy, as they should be.
Who is Camden Hauge? Her resume would probably take up half this article, but here are some cliffnotes: she’s owner of ever-popular EGG café, organizer of FEAST Food Festival, runs events agency Social Supply, and more. She’s achieved more than you’ll ever aspire to. Just read what SmartShanghai has to say about her achievements and about the new opening here.
Shanghai F&B queen Kelley Lee has kicked off restaurant/bar 45 Degrees on Wuding Lu. Don’t know Kelley Lee? Have you not heard of Liquid Laundry, Lil’ Laundry, Boxing Cat, Sproutworks, or Cobra Lily? So, the food is good. And so are the cocktails, fashioned by Ruslan Kapstan. For more about the food, visit my Instagram for more details.
Vietnamese restaurant Saigon Mama has opened up a “secret room”, a second level above their space at the Shanghai Centre. Curries, a slightly different menu, and cocktails, we hear.
Foot traffic is slowly coming back to the Ferguson Lane area with % Arabica. It’s a Japanese brand with locations in HK, Dubai, and Kuwait. Lines, long waits, human beings, ¥40 lattes.
It’s at Ferguson Lane, the compound where the flagship Farine used to be. It seems like only yesterday. The Great Flour Scandal will be a talking point for years to come.
Speaking of that old Farine location, word is Peet’s will be opening another outpost there.
Pastry Chef Kim Melvin of Commune Social fame is teaming up with Bina Yu, formerly of CHI-Q to form a dynamic duo for “Together”.
It’s quite hush-hush now, but here’s what we know so far: sharing plates, location Jing’an. It’s not much to go on now, but with their talents, it’s going to be one to watch.
Speaking of The Commune Social, Chef Sergio Dario Moreno (Alma by DN) has just joined up. Executive Chef Scott Melvin (The Commune Social) will be shifting his attention to EDITION Shanghai, along with Chef Christopher Pitts (formerly Executive Chef Table No. 1).
Popular Yongkang Lu bakery and café Pain Chaud has sought another location nearby (Jiashan and Jianguo Lu), putting up signage on an erstwhile quiet corner across from The Loft.
We’ve managed to sneak in a tasting at The Pine, a modern European restaurant with Asian accents. It’s a concept by the Light & Salt group, and they’ve brought in talented Singaporean Chef Johnston Teo. The dazzling menu is one to be savored. Due to open in May.
There’s a new chef at the Willis Group (Mr Willis, Pelikan, Sushi Raku, Henkes, Mi Thai, et al). Chef Frederik Rasmussen swoops in with an awe-inspiring pop-up at Pelikan, and will follow with leading an overhaul of Amokka on Anfu Lu. The new concept is “Apollo” due to open in April, and will be small bites, evening drinks, and Nordic flair.
Restaurant & Bar Closings
The Marea project has halted and will not be opening in Shanghai—the brand and local partner couldn’t come to agreement. It was big news in September 2017 when it broke—to see legendary New York restaurateur and chef Michael White showcase his Italian cuisine from NY’s Michelin two-star Marea would have been a treat.
Funkadelino has closed in Jing’an, but they’ve got another space opening up around the corner, Funkadeli. So, don’t you worry.
Petit Canard has closed. Something new brewing there. Will get back to you on that later on.
Milos Greek Taverna on Yueyang Lu has also closed.
Hotel Restaurant & Bar News
Bespoke at the St. Regis just had their grand opening party.
Chef Cesar A. Perez de Anda to lead the team as Executive Chef, serving a 12-course menu that looks insanely good. (There will also be 5- and 8-course menus, too.)
The Middle House, Shanghai is the fourth hotel under Swire Hotels’ award-winning The House Collective. It’s located on Nanjing Xi Lu, as part of the HKRI Taikoo Hui development. It’ll have three F&B venues, Café Gray Deluxe, Frasca, and Sui Tang Li.
Café Gray Deluxe is a restaurant, lounge bar, and private dining room, and comes by way of The Upper House, Hong Kong, where they will continue collaborating with New York-based Chef Gray Kunz. It’s all-day dining, plus cocktails, with a terrace. Gray Kunz will be joined by Chef Peter Lin, formerly of The Peninsula Shanghai. Food will be modern European cuisine with Asian ingredients and craft cocktails.
Frasca is Italian, led by Chef Stefano Pace, previously of D.O.C. Gastronomia Italiana. You know the drill, cocktail and a big wine list of 150 labels. Sui Tang Li is a contemporary Chinese restaurant featuring regional cuisines of Shanghainese, Sichuanese, and Cantonese.
Stay tuned for our monthly F&B update.
All words and photos by Rachel Gouk unless otherwise stated.