NABI Description

Chef Tom Ryu (previously of Jeju Sagye and Pado) recently launched his own restaurant group – P.I.E. – with not one, but two new venues on Wuyi Lu. And, after the dust has settled, what has emerged first from its chrysalis is NABI – the Korean word for butterfly. Ryu is a bit of an icon in Shanghai, famed for having his hand (and newly butterfly-inked forearm) in many of the city’s top South Korean restaurants. He prides himself on sharing the authentic flavors of his home country, ones that go far beyond Korean BBQ, bibimbap and that green bottle soju most people equate with Korean dining. And NABI does just that, exploring regional Korean cuisine, in a fine dining setting. The focal point of the space – the open kitchen – is akin to a surgical viewing room, the guests acting as med students, observing and learning from the operation. But instead of scalpels, forceps, and scissors, Ryu’s team methodically works in tweezers, whisks, and pairing knives – always two courses ahead – simultaneously ensuring both streamlined service and visual entertainment.