Collectif Description

With a menu centered around the 24 solar periods of the traditional Chinese calendar, Collectif is an amalgamation – or collection, hence the name – of ingredients, recipes and memories gathered by co-owners and chefs Shane Wang (previously at Jean Georges, Seul&Seul) and Malik Xia (previously Chef de Cuisine at Bloom) throughout their China and global travels. 

After studying and working around the world, the two have returned to Shanghai, empowered to honor the ingredients of their childhood (in Zhejiang and Taiwan) while also re-working lesser known flavors into a fine ding atmosphere. 

As a classically-trained French chef, Shane draws on her "toolbox" of both French and Chinese cooking techniques to complete a dish, allowing diners to conceptualize both familiar and peculiar in ingenious forms. Expect to find curious ingredients like pungent Zhejiang Pinghu koji-preserved egg, grassy jiuxiang caotao (就香草头), flame-scorched Dalian Wagyu flank steak, barnyard funky Chinese toon shoots, jujube sponge cake, and custardy tofu pudding.

The venue currently offers a prix fixe seasonal menu for RMB648 (that cover 16 courses), with an option to add on three glasses of wine for an additional RMB268 or RMB588 for five beverages – three wines and two bespoke tea-based cocktails, to showcase their newly launched tea cocktail menu. By the end of the month, they will also present guests with an a la carte menu, with highlights from previous seasonal set menus, plus a few new dishes.