Squid Caramelized, Onion Puree and Ink Croutons

Hot on Shanghai’s foodies’ lips aren’t Sichuan chillis, but the opening of casual, convivial Mod Euro resto Table No. 1 by Jason Atherton. Why? Well, it’s in The Waterhouse at South Bund, one of the city’s newest design hotels, but it’s Jase’s name that’s tickling gastronomes’ palates. He’s done the rounds in the kitchens of Pierre Koffman, Marco Pierre White, Ferran Adrià, and most recently was Gordon Ramsay’s man for maze and maze Grill, as Executive Chef for this gastro empire that spans London, Prague, New York, Cape Town, Melbourne and Dubai.

Local White Crab, Avocado, Sweetcorn Sorbet

While Jason will be zipping in and out, making sure everything’s fine and dandy, behind the stoves is Scott Melvin, also a maze alumni, as are the sous and pastry chefs. You can expect them to be doing scrumptious things with seasonal, local produce - the Local White Crab, Avocado, Sweetcorn Sorbet and the signature Squid Caramelized, Onion Puree and Ink Croutons respectively use handpicked king crab and small squids from the region.

So Hu did the design? Yes, but not just Hu, Neri too

It’s not just the food that makes the trip to this slightly out of the way sweetie worthwhile. With interiors by rising China-based architects Neri & Hu, the dining room is a breath of fresh air in New Shanghai’s cloud of ubiquitous chinoiserie or all-white minimalism. Neri & Hu have taken the cool, industrial route, mixing unvarnished timber communal tables with grey bricks, plus top-to-toe plate glass to let the sun flood in [Ed. once it gets past the Shang smog...].

Meat and greet

Here for the Expo and want more? You’re insatiable. Don’t miss this post for more scrumptious worldwide tastes in Shanghai. Kai shi ba!

The Waterhouse at South Bund, 1-3 Maojiayuan Lu (Lane 479 Zhongshan Nan Lu). T: +86 21 6080 2918. W: tableno-1.com. Lunch and dinner daily.