La Siesta
La Siesta is a tapas bar straight out of Southern Spain by Isaac Ye (previously of Tres Perros) and Chef Sergio Moreno (previously of Commune Social) – who is taking it back to his Andalusian roots, cooking that Spanish soul food he knows and loves.
At its core, it's the bustling neighborhood tapas bar found on every Iberian street corner, just transplanted onto our very own Shanxi Bei Lu – the very taste of Spanish hospitality that Shanghai’s been craving.
READ MORE: La Siesta: Sergio Moreno Explores His Spanish Tapas Roots
While Spanish vermouth, sherry, Tinto de Verano, G&Ts and other easy sipping is a focal point, the menu is no afterthought – a compilation of classic Andalusian dishes, cooked in a way your abuela would approve of.
Image by Sophie Steiner/That's
La Siesta also recently launched a bang-for-your-buck weekday lunch set for just RMB78, available noon to 2.30pm.
The set includes one starter – salmorejo or ajo blanco soup, or a daily salad; one main – a selection of regular menu items in more lunch-appropriate portions, served on hearty sourdough toast; plus a soda or soft drink (or RMB10 more for a draft beer).
Tosta de Calamar, Image by Sophie Steiner/That’s
As for the aforementioned toasts, think marinated tuna with avocado purée and cucumber salad, adobo codfish with garlic mayo and arugula, or fried calamari with a zippy patatas bravas-esque aioli, among others.
And, if you’re still looking for more deals, all house drinks are buy-one-get-one-50% off every Monday through Thursday from 4-10pm at the main floor bar.
Ok, let’s get onto the main reason we are all here, to scope out the new menu items.
Image by Sophie Steiner/That’s
A spongy marinated portobello cap is cooked in its own juices as the Seta Portobello Confitada (RMB58), smothered in a nutty Manchego cheese sauce and a poached egg that oozes runny yolk when pierced.
The sheep’s milk cheese lends a lingering piquant creaminess, one that is elevated by a lashing of parsley basil oil, crunchy pine nuts and meaty ribbons of Iberian ham.
This is Spain’s answer to an Egg’s Benedict, one we would gladly choose at any time of the day… and you can, since this dish is also available atop toast as part of the lunch special.
Image by Sophie Steiner/That’s
Marinated above Japanese kombu seaweed with a sprinkle of rattan pepper (藤椒) and citrus peel, the Atun Marinao (RMB68) is “kissed by fire” – grilled for a split second to imbue it with a hint of smoky char, then plated above an avocado purée and citrus yogurt sauce.
A tomato salsa and whorls of cucumber “noodles” add a refreshing crunch.
Image by Sophie Steiner/That’s
Paprika-dusted prawns are the focal point of the summery Ensalada de Hinojo y Rúcola (RMB68), accented by fennel bulb, orange segments and toasted walnuts on a bed of peppery arugula.
Berenjenas con Miel (RMB36), Image by Sophie Steiner/That’s
Image by Sophie Steiner/That’s
Quickly becoming one of the venue’s signature dishes in just the few short weeks it’s been on the menu, the Arroz Andaluz de Mariscos (RMB188) is not a paella per say, but rather an Andalusian seafood rice, studded with mussels, prawns and crispy-skin slices of halibut, all dribbled with fresh lime.
The rice itself is served al dente – like an Italian risotto – its robust flavor owed to the homemade clam juice, calamari and fish stock that the rice kernels simmer in.
Springy bits of chopped squid add a textural contrast, augmenting the undulating waves of umami, finished with a mint pesto undercurrent.
La Siesta, 600 Shanxi Bei Lu, by Xinzha Lu 陕西北路600号，近新闸路.
Sui Tang Li
Curated by Chef Tony Ye, a veteran in the kitchen with more than 20 years of experience, Sui Tang Li’s seasonal menu is all about the lighter flavors, with an emphasis on seasonal produce.
Image by Sophie Steiner/That’s
A part of the dim sum offerings, the Pan-fried Pork Dumpling (RMB58) are encircled by a crispy lace-like bottom, stuffed with a mixture of seasoned pork with luffa and crunchy edamame beans.
Image by Sophie Steiner/That’s
Covered in a baked soybean and deep-fried minced garlic crumble, the Wok-fried Pork Short Ribs (RMB228) boast tender meat that pulls away from the bone easily, crisp yet succulent.
Crackly-skinned baby potato spheres ‘pop’ upon biting, oozing a purée-esque center.
5J Ham Xiaolongbao (RMB128), Image by Sophie Steiner/That’s
Image by Sophie Steiner/That’s
The Double-Boiled Liancheng Duck Soup (RMB168) is clean yet full-flavored, tender meat melting into the broth.
A singular slice of cabbage and a fresh fig float in the bowl, adding balanced notes of earthy sweetness.
Image by Sophie Steiner/That’s
An equally refreshing soup for summer, the Braised Luffa with Fish Maw (RMB228) swims in a tart tomato stew with puffy bean curd rolls bobbing to and fro, soaking up the extra liquid.
Image by Sophie Steiner/That’s
The Poached Squid (RMB228) is called “Midnight in Pingtan” in Chinese, named for that Fujian locale, an ocean-side mountainous region boasting deeply purplish blue-hued sunsets nightly.
Pieces of the boiled squid are dyed purple to mimic said sunsets, using gynura bicolor (or hongfencai 紅鳳菜) – a type of Okinawa spinach with eggplant purple leaves.
Finished with seaweed and squid eggs, the resulting plate is an oceanic tidal wave as memorable as the vivid sunset it’s meant to represent.
Image by Sophie Steiner/That’s
Image by Sophie Steiner/That’s
A restaurant signature, long-grain rice kernels are steamed in a clay pot, a hearty mixture of Wok-fried Wagyu Beef (RMB138) and Chinese celery folded in tableside.
Image by Sophie Steiner/That’s
The meat’s drippings coat each individual grain with a glossy sheen, resulting in a dish that is the epitome of comfort grains – a culminating must-eat for any Sui Tang Li meal.
Image by Sophie Steiner/That’s
As summer is all about escaping the heat, the Yangshan Peach Sorbet (RMB68) is Chef Tony’s way of cutting through that sultry warmth, plated atop a pleasantly sweet green bean jam, interspersed with water chestnut jellies.
Sui Tang Li, 2/F, The Middle House Residences, 366 Shi Men Yi Lu, by Wujiang Lu 石门一路366号镛舍公寓式酒店二层, 近吴江路.
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[Cover image by Sophie Steiner/That's]
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