New Stuff All Shanghai Foodies Need to Know

While I’m preparing my list of favorite new restaurants that opened in 2018 so far, I thought of giving you a quick update on some juicy news and latest discoveries. So here’s a list of stuff all Shanghai respectable foodies need to know (and eat!).

Taian Table has launched their 2.0 menu concept. From now, you’ll only have to commit to a mandatory eight course meal, to which you need to add a choice of two, four or six dishes. The choice of dishes features the “classics”, favorites from previous tasting menus, and “specials”, seasonal dishes that have a high rotation. Top favorites include their classic Sea Urchin sour-dough toast, and the new Charcoal Grilled Pigeon dish. The ten course menu starts at 1128 RMB.

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Charcoal Grilled Pigeon
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Sea Urchin Toast

Tacolicious is already open! I was expecting them to open with a bang knowing the crazy people behind the seven month-long pop-up restaurant which is taking the space of Goga, instead I found myself walking past a “secretly” open Tacolicious and dropping in for some tacos. My favorite was the braised beef one, accompanied by a refreshing horchada. They’ll have their banging opening party at some point in mid July, while they’ll be tweaking recipes and furniture in the next couple of weeks.

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Fish Taco (double shelled!)
Refreshing Horchada

Fifty 8 Degrees Grill at Mandarin Oriental is launching their Summer Menu. Richard Ekkebus’ Shanghai baby is throwing in some brighter and lighter flavors onto their traditional elevated French-style bistro menu, with steamed and grilled dishes taking up some of the space of heavier braised and slow cooked preparations. Ekkebus himself was here in Shanghai to supervise the launch of the menu and it was a pleasure to meet him in person. While not a new menu entry, you still need to get the chocolate soufflé I raved about in my staycation article.

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Steamed White Asparagus
Chocolate Souffle Ekkebus
Dreamy Chocolate Soufflé
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Group Picture with Richard Ekkebus

Scarpetta has revamped their menu with their new talented chef, Patrick Leano. I absolutely LOVED their bottarga pasta which was also my favorite newly launched dish on the menu. Many of the pizzas feature non-traditional, rich toppings, including foie gras (’cause why not?) and avocado. I bet some another Italian may cringe thinking of that, but this Italian behind the keyboard is pleased. Chef Patrick is a really cool, down-to-earth guy. I personally like to know my food is prepared by someone nice, so that’s a definite plus for me.

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Beautiful Pizza Crust
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Delicious Bottarga Spaghetti

From the same folks of Goodfellas, De Medici Gelateria just opened at the Bund right by Lost Heaven. Their gelato is good and authentic. Some would argue ice-cream taste better than gelato, but for those who need a scoop of the Italian stuff, there you have it. Their Malaga and Nocciola flavors were my favorites. Perfect stop after an evening stroll at the Bund.

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Gelato haul at De Medici

In other gelato news, Buco by Popolo Group (located next to Gemma), has re-opened for the summer season with amazing new gelato flavors. Among my favorites there’s the Cassata Siciliana with ricotta and candied fruits, the Chocolate sorbet and the Black Pepper Bergamot. All the flavors have been developed by the expert gelato master Salvatore Naselli, whom I had a chance to meet earlier last month.

Cassata Siciliana soooo good!

Barbarian on Wuding Lu has new amazing lunch bowls! I just noticed their Lunch Deal has changed and is now 100 times better. I love the falafel + shiitake set with an almost too generous side of crushed baked potatoes with garlic. Their craft lemonades are bomb too, and cheap.

Bowl of salad with Falafel and Shiitake

QV on Wuding Lu is no more but a second branch of Alimentari is opening at its place instead! Like the first outlet conveniently located on Anfu Lu, this gourmet Italian deli shop will definitely succeed as well. I myself will probably make up for 30% of their monthly revenues by buying way too much ham and cheese for lunch.

Alimentari on Anfu Lu

 

That’s it on my side for today. Now go out there and be fed!

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