5 Must-Try Dishes at Italian Eatery Frasca

By That's Shanghai, April 22, 2020

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With all the restaurants in the The Middle House now back to the business of wining and dining the good people of Shanghai, modern casual Italian eatery Frasca is offering new treats to its guests.

Executive Chef Marino D’Antonio has added all-new seasonal dishes inspired by the deeply rooted culinary traditions of various Italian regions, enriched with homegrown ingredients of the local farmers. 

Restaurant Manager Mark Zee also offered to do a wine pairing for each course, something we readily agreed to – be sure to ask for him if you’d like the same.

First up is the aptly named scampi mimosa (RMB288), featuring a pan-seared Icelandic langoustine, fennel salad and citrus mayonnaise. Fresh, light and zesty – and a little decadent – it was the perfect start to our meal; definitely suitable for the steadily warming weather of Shanghai.


Our second appetizer was the sarde in scapece (RMB148), a mélange of sweet and sour Atlantic sardine, sherry vinegar, sage and seasonal vegetables. The result is a fanfare of meaty, rich and briny fish the flavors of the sea on a dish, while sipping wine in the heart of Shanghai.

Appetizer wine pairing: Ca’del Bosco, Franciacorta ‘Cuvee Prestige’ Brut.


Moving onto the primi – but still sticking with the seafood – we went for the linguinie all astice (RMB288) which was a contender for ‘standout dish of the night.’ Generous chunks of Boston lobster are intermingled with al dente Cavaliere Giuseppe Cocco linguine, all held together by just the right amount of a pepper-herb blended tomato sauce.

Wine pairing: Plenio, Verdicchio dei Castelli di Jesi Riserva. Marche.


With the appetite quite primed, the secondi saw us served with a merluzzo con favette e verdure primaverili (RMB298). A fresh and sizable Patagonian tooth-fish fillet is seared to perfection; crispy on the outside, tender on the inside, complimented by a smooth Saba wine must(ardy) sauce on a bed of seasonal spring vegetables.

Wine pairing: Gaja, Chardonnay ‘Rossj-Bass’. Piedmont.


The crowning glory of the meal was the filetto alla rossini (RMB608). A perfectly roasted M9 beef tenderloin topped with a large slab of foie gras, served on top of a generous drizzle of treacly Madera reduction, and a side of truffle oil infused mashed potatoes. Satisfyingly rich and very self-indulgent.

Wine pairing: Masi, CampoFiorin. Veneto.


With stylish dark wood decor and tasteful art on the walls, there was a good crowd and a pleasant hum of conversation emanating from the dining room on our visit. Frasca is perfect for business dinners, special occasions and dates, or simply any time you want to treat yourself to fine Italian fare.

[All images by That’s]

See a listing for Frasca.

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