Shanghai Food & Drink Gossip: August 2018

By Cristina Ng, August 14, 2018

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The hottest days of summer are still forthcoming, and with tons of new projects, Shanghai’s F&B scene is also hot like fire.

Image courtesy Dao Jiang Hu

Dao Jiang Hu, a Shanghainese slang for messing around, is a playful Chinese concept by Ginger’s Betty Ng in the space that housed elEFANTE (and Ekeko, for two seconds). Tai’an Lu has welcomed Aloe (in the original Daga Brewpub space), a ‘slow food’ concept highlighting technique rather than specific cuisine. 

Coming soon are the return of Kagen’s all-you-can-eat teppanyaki behind Lost Bakery, as well as Austin Hu’s Heritage by Madison and Niu Yun’s (Slurp!) modern Yunnan kitchen, Pilipala, both at the Bund Finance Center

Image by Cristina Ng/That's

The cafe boom continues with The Extraction Lab on Maoming Lu and Fine Café & Canteen’s second branch on Yuyuan Lu. Filed under bakeries, we have Luneurs and the new Pain Chaud on Jianguo Xi Lu.

Image by Cristina Ng/That's

Mercado de Waima and Mercado 505 have added Juan Campos (RAW, Malabar) as new executive group chef. He will remain at his two restaurants as Executive Chef and partner. Also joining as head chef of Mercado 505 is Ferran Andreu (who leaves Tomatito in September). 

Image courtesy Pâte

In a bit of bittersweet news, Pâte has shuttered their SOHO Fuxing Plaza location, but the owners are working on two new concepts. In other dessert news, the rumored arrival of the #instafamous Museum of Ice Cream, according to the official US-based organizers, is totally fake (just like your ‘Channel’ handbag). 

While Shanghai's Hard Rock Cafe has left the building, the wait for Tock's Fengshengli location is nearly over and those monster smoked meat sandwiches will be available from August 17. 

Image courtesy Happy Buddha

We are terribly sad that vegan queen, Lindsey Fine announced the closure of Happy Buddha and Serenity Foods in late July. If that wasn't hard enough, our favorite dim sum restaurant Mr. Pots also closed up shop. 

From the people behind Tokyo’s Bar Trench (known for their well-mixed Prohibition-era drinks) comes ARS & DELECTO on Jinxian Lu. We’re told that the style is similar to Sober Company or Speak Low, but even more refined.

Image courtesy Bar Alcocase

With Bar Alcocase, the folks behind short-lived wine bar Madara are giving it another go. In their own words, they are offering an American-style bar with freestyle cocktails. Guess we’ll have to go see what they mean by that.

The third iteration of metal bar Inferno and Below’s tiny basement dance floor are two alternatives to the more traditional cocktail bars in United Valley

Not far away, Mosso Bar and Restaurant has taken over the old Southern Belle spot, and a beer pong bar called CAZA is moving in below The Parrot on Donghu Lu. It isn't all roses for CAZA though, we already hear rumbles of noise complaints from neighbors. 

Comma on Xinle Lu has some interesting cocktails on tap (hello there, shochu negroni) plus some long drinks and Japanese-highball type cocktails great for balmy nights. A menu of Japanese snacks including yakitori is coming soon.

Image courtesy Comma

Lastly, an update on The Shanghai EDITION’s upcoming F&B options, starting with the gentleman’s club-inspired Club Room and a Studio 54-style dance music venue, Electric Circus. Of the four remaining bars, we are most interested in the lawn bowls, croquet and outdoor theatre at the Roof Garden

Scott Melvin (formerly of Commune Social) is executive chef of The Shanghai EDITION'S food outlets with each having their own chef de cuisine. Rossi Weiwei is at the brasserie-style Shanghai Tavern, Michael Janczewski at Canton Disco where classic Chinese flavors are reinterpreted, and Christopher Pitts is at HIYAThe Shanghai venue is modeled after Jason Atherton's hip London izakaya-inspired Sosharu, which recently closed. Fancy that, we have something London doesn't. 

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