Ragù Description

Ragù is Shanghai’s first Italian street food concept, backed by co-owners and married couple Filippo and Yan Murari. But, when we say “street food,” it’s less of fast food – as most of the stews that grace the menu simmer for anywhere between four to seven hours – and more of a handheld / on-the-go presentation akin to how one would consume carryout fare. The entire lineup of dishes is served in disposable packaging, yet the quality is anything but pre-packaged convenience food. 

That’s because even though this is the Murari’s first foray into owning a restaurant, Filippo very much so knows his way around the kitchen, with 30 years in the industry already under his belt. His first 20 years were spent in fine dining in his hometown of Verona, followed by a stint at Gemma and Bar Centrale in Shanghai beginning in 2016. He then worked for five years as executive chef at Parkyard Hotel and a year as F&B Director there before finally setting out on his own with the opening of Ragù less than a month ago. 

And while ragù in Italian most commonly refers to the classic minced meat sauce hailing from Bologna – also known as bolognese – the traditional meaning of ragù that Murari employs across the menu is that of any slow-cooked stew ladled over bread, pasta, pizza, between two buns, or even on its own. 

“Good food is simple food,” states Murari. “It doesn’t need to have 20 ingredients, parmesan foam, courgette air, and a tomato reduction to be tasty.” After two decades of fine dining experience, Murari is instead focusing on honoring the actual flavors of genuine, high-quality products that don’t need to be “molecular gastronomified” just to be enjoyed. 

And you can taste chef Filippo’s passion in his cooking – a labor of love that results in nothing but real food with real flavor.