Nono's – New Italian-Chinese Concept by the Yaya's Crew

By Heather Millet, April 25, 2025

Starting out as a humble popup, Yaya's Pasta Bar exploded onto the Shanghai dining scene—winning the city's hearts and stomachs (and Restaurant of the Year at the 21st That's Shanghai Food & Drink Awards) with their blending of bold Chinese flavors with Italian classics.

Their next move? A new level of fusion cuisine: Nono’s, a vibrant take on Italian-Chinese flavors. While Yaya’s was born from a nightclub noodle frenzy, Nono’s emerges from a more refined approach—a celebration of seasonal and local.

Where Yaya’s is a festival for the palate—and feels like a block party every evening—Nono’s takes a more deliberate approach, diving deeper into the heart of Chinese ingredients.

The Dream Team

Nono’s co-founders (Left to Right): Chris Zhu, Andrew Moo, Franklin Chiang & Dan Li

Gleeful foodies Andrew Moo, Mike Liu, and Dan 'The Architect' Li (co-founders of Yaya’s) spent so much time eating with chef Chris 'The Surgeon' Zhu and Franklin 'The Wine Thug' Chiang that they eventually started scheming about opening up a new spot together.

Mike Liu, Nono’s Co-Founder

Nono’s currently exists as a 10-day popup in an unoccupied former bar space—sheltering here while searching for the perfect permanent home.

The rustic-ruin ambiance is ideal for their red cherry fluorescent light-slash-logo, and came with a bar setup ready for slinging bottles.

Nono’s Cherry Lights

Nono’s team never stops moving—laughing, eating, drinking, teasing each other, and thrusting glasses or spoonfuls in every direction.

Chef Chris 'The Surgeon' Zhu and Franklin 'The Wine Thug' Chiang

Chris 'The Surgeon' was a doctor before becoming a chef, while his parents are dentists, and his grandmother was a neurosurgeon. Contrary to expectations, they warned him that hospital life wouldn’t lead to fulfillment.

After pushing through seven years of medical school plus several more in the ER, he accepted they were right. True fulfillment comes from filling plates (and tummies).

Franklin 'The Wine Thug' serves up a feral glass of natural wine

Franklin 'The Wine Thug'—as he’s known to friends—says he doesn’t want to be called a sommelier; he’s a wine guy, but his passion is throwing the rulebook out the window when it comes to winemaking.

He seeks out natural wines and those that defy convention, both from China and beyond, serving up sours, reds, whites, and even whites that are "rouged" to trick the eyes before the tongue.

For Franklin, wine shouldn’t be dissected or over-analyzed, nor should it come with an air of pretension.

It should be drunk—gulped, cherished, relished—and paired with everything on the menu.

Franklin Chiang (left) Andrew Moo (center) and Dan Li (right)

Yaya's chef Dan 'The Architect' Li—who, like Chris, abandoned a prior career to enter the kitchen—waltzes around the popup space, experimenting with new local liqueurs and teasing his fellow co-founders, like a mischievous cousin on holiday.

Shots for funsies at Nono’s, poured by Yaya’s Chef Dan

Andrew Moo and Mike Liu, meanwhile, bring a grounding presence, looking at this pop-up as a testing space for reception to Nono’s—and an edgy approach to their evolution from Yaya's.

Nono’s cherry logo

"The cherry is our symbol because it represents the idea of a cherry on top—a mentality of celebration,” Andrew explains.

"This is an older, wiser version of what we have done before. The DNA is still Italian-Chinese, but there is more to this concept."

The "more" comes in the form of a specialized and amorphous menu-by-reservation. While Nono's will accept walk-ins—and several unique dishes are consistently available—guests who reserve a table ahead of time are sent a list of pre-order options.

Chef Chris 'The Surgeon' at work

These dishes are crafted from ingredients that are sourced with the laser focus of Chef Chris.

In some cases he is speaking with a supplier for a single item, searching in Zhejiang for seafood, or scouring Jiangsu and surrounding areas for the freshest, seasonal fare.

In-house aged meat at Nono’s

'The Surgeon' is applying the precision of a scalpel to the process of sourcing his produce.

“We treat ingredients according to their nature,” he explains, relishing the freedom to experiment, because "in the hospital, you can’t afford to fail—but in the kitchen, it’s okay!

"No lives are at stake here—we can have fun!”

The Food

Grilled Spring Bamboo Shoots & Asparagus with Duck Prosciutto and Balsamico (RMB98)

Exemplary dishes on the current menu include the Grilled Spring Bamboo Shoots & Asparagus (RMB98) with in-house cured duck prosciutto...

Arancini with House-Cured Coppa & Tomato Sugo (RMB68)

... and Arancini with House-Cured Coppa & Tomato Sugo (RMB68)—showcasing Chef Chris's mastery of the art of curing meats, applying traditional Western techniques to locally sourced Chinese cuts.

Clams Crema Gratin with Potato Puffs (RMB108)

Decadently unctuous dishes include the Clams Crema Gratin with Potato Puffs (RMB108) for dipping, which Andrew lovingly describes as an upscaled New England Clam Chowder...

Bone Marrow with House ‘Sacha, Special Chili Blend & Pizza Crumble (RMB108)

... and the Bone Marrow with House ‘Sacha, Special Chili Blend & Pizza Crumble (RMB108). For a fun finish, guests can opt to drizzle their preferred liquor through the remaining bone for a whimsical Luge Shot (+RMB50).

Garlic butter with Lardon Pizzetta (RMB98)

A staff favorite is, unsurprisingly, the daily rotating personal pizza—like the Garlic Butter & Lardon Pizzetta (RMB98), which uses béchamel for a richer topping texture.

Charsiu Octopus Spiedini (RMB138/2pcs)

From the grill comes the Char Siu Octopus Spiedini (RMB138/2pc), a playful take on the currently trending bread toasties, featuring pork neck and octopus coins.

Inspired by South China, Chef Chris credits Nono's Cantonese sous-chef for crafting the dish's signature sauce.

The pork and octopus pairing, he explains, was the result of extensive experimentation, perfecting that ideal land-and-sea, fat-and-umami marriage.

Mackerel Crudo with Blood Orange Dressing (RMB98)

The Mackerel Crudo with Blood Orange Dressing (RMB98) is bright, light, and bonelessly beautiful.

Grilled Red Bream Fillet with Puttanesca Sauce (RMB168)

Grilled Red Bream Fillet with Puttanesca Sauce (RMB168) satisfies with farm-to-table freshness—crunchy vegetables supporting flaky fish.

Ravioli alla Yanduxianese (RMB128)

On the pasta front, Ravioli alla Yanduxianese (RMB128) is an inspired twist on Shanghainese sour soup, filled with cured pork, bamboo shoots, and chives...

Penne Gratin Nduja (RMB138)

... Penne Gratin Nduja (RMB138) achieves pasta divinity with perfect al dente texture, coated in a nduja-mascarpone clam stock and provolone...

Spaghetti with Grilled Squid & Xuecai (RMB118)

... while Spaghetti with Grilled Squid & Xuecai (RMB118) features the same divine density, pairing tender-yet-bitter squid with fermented greens.

The Cherry on Top (RMB58): Hot Cherry Custard Cake with Burnt Parmesan Cream

Then, at long last, the dessert—singular on this menu—holds a mirror to the already iconic Nono's logo with The Cherry On Top (RMB58).

This finale celebrates the feast that came before it with a fist-sized cube of vanilla ice cream melting over custard cake and buoyant dark fruit, all served sizzling in a cast-iron pan—hot and sweet.

Dining at Nono’s popup: Food, wine & celebration

Some dishes will undergo a metaphorical re-plating before arriving at Nono’s final destination. But soon Nono’s will find a home, and the city had better have its forks, glasses, and banter ready.