Bar S-OTTO – Shanghai's Stylish New Speakeasy

By Heather Millet, July 18, 2025

Picture an Italian bartender: laughing, swaying, hands gesticulating—spinning a long story that weaves through seemingly disconnected ideas, tossing in football analogies and off-hand jokes—before finally pouring a crisp glass of clear liquid over branded ice.

This is Filippo Sanchi, co-founder and lead visionary behind Shanghai’s latest speakeasy, Bar S-OTTO. He opened quietly, but the basement bar is already packed nightly, evolving even as we speak.

Filippo Sanchi of Bar S-OTTO

So, who is this flamboyant Italian?

A man who honed his craft at Above Board in Melbourne (ranked 44th Best Bar in the World in 2021), then brought his talents to the Rosewood Hotels in Guangzhou and Bangkok, the Ritz-Carlton in Singapore, before finally landing in Shanghai.

We sat down with Sanchi to soak in the excitement around his new underground venture.

On why he chose a Shanghai basement...

I was in Bangkok as Beverage Director at the Rosewood when I came to Shanghai for a guest shift at Atelier No. 3—owned by Daniel An—about a year ago.

I’d visited Shanghai many times before; it’s one of my favorite cities in the world. Shanghai is next level. I told Daniel, 'If you find a basement, let me know—I want to open a bar underground.’

First, I love basement bars. Second, there are none in Shanghai! At least none that come to mind. In an old city like this, you’d expect a few.

Four months later, Daniel called me. I was already thinking of leaving the Rosewood to do my own thing—I was sick of hotels. So I flew here to see the space.

4.-Bar-S-OTTO-Renovation-2-.jpg

Bar S-OTTO during early renovation stages

It was a warehouse, totally destroyed. A disaster. But I thought, ‘Why not? It could work.’ Sure, it’s a little weird to walk through a restaurant to reach the bar. Or maybe not weird—just different.

I'd found the right spot with the right partner.

Entrance to Bar S-OTTO, inside Atelier No. 3. Photo by Zhijue / That’s

On designing the new space...

I told Daniel, 'I have a vision that is gonna be super unique, but need it to be straightforward, very minimalist. Are you in?' He said, 'Yes, of course I am brother!'

I took a little inspiration from Above Board, which is close to my heart. This place is way smaller, very different, but the soul is the same: a long bar where you’re with the people—in front of you, behind you.

I didn’t want any bottles at the bar itself. We have a separate whisky area—American, Scotch, even some local spirits.

Bar S-OTTO interior

"A long bar where you’re with the people"

Bar S-OTTO's Japanese wall

Whisky Display at Bar S-OTTO. Photo by Zhijue / That’s

On the name, Bar S-OTTO...

At first, I couldn’t settle on a name. The original idea was ‘The Little Snail’—the staircase looks like a shell—but people hated it.

Bar S-OTTO's 'shell' staircase. Photo by Heather Millet / That’s

The staircase was iconic, though, so I kept thinking. I knew I wanted ‘Otto’—Italian for ‘eight’ and a lucky number in China.

The décor plays on the number eight: eight signature cocktails, eight classics, eight mirrors, eight lights.

But ‘Otto’ alone felt boring. Then, while setting up, my best friend would call and ask, ‘Where are you?’ I’d say, ‘Sotto—sotto, sotto, sotto!’ Sotto means 'understairs,' 'underneath,' or 'underground.'

And that’s how ‘S-OTTO’ was born. Now I owe him copyright!

Staircase with cocktail number 3. Photo by Zhijue / That’s

On the menu slogan: ‘F### Normal / Want Magic’...

That’s me. Some call this an ‘Italian bar’—but besides me and the tiramisu cocktail, nothing’s Italian. Others say it’s Japanese, but there’s just one wall that looks Japanese.

It’s a little Italian, a little Japanese, a lot European, and super Chinese with the number eight. A melting pot—just like my life.

I left Italy at 26 for Australia, then Guangzhou, Bangkok, even an internship at Tokyo’s High Five with Hidetsugu Ueno who is a master in Japan. A legendary guy.

All of it’s collected here to make the magic.

Tiramisu’+: Bacardi Aged 8 Year, Mr. Black, Muscat Wine, Cacao, Savoiardi Biscuit Infused Milk. Photo by Zhijue / That’s

On Shanghai vs. Bangkok cocktail culture...

Shanghai has a stronger historical backbone. It’s been multicultural for over a century—Japanese, European, Western influences.

Bangkok is more international, but younger, crazier. Bangkok chases trends: umami and savory cocktails like a carbonara gimlet, or carbonara old fashioned.

Here, there’s more culture around drinks—Japanese-style: dry, not too much sugar, spirit-forward. Shanghai has history in its bones.

Cocktail No. 7: Rye Whisky, Amontillado Sherry, Palo Santo, Mint, Wood Bitters. Photo by Zhijue / That’s

On the industry...

80% of bars are bullshit. We’ve lost the meaning of ‘a bar.’ You only need three things.

First, you need a sink. It’s very difficult to operate without a sink.

Second, you need a bar top. It can be a broken door, but you need something to put things on.

And the third thing—the most important thing—is you need a guest. No people means no bar.

The rest is rock and roll. Bars are social spaces—people coming together. Service matters more than the cocktail, and the most important thing is the vibe, how comfortable you are.

Some places serve crazy cocktails; sometimes they’re amazing, usually shit. But it’s subjective.

Bar S-OTTO's best-selling drink, Cocktail No. 2: London Dry Gin, Lychee Water, Jasmine Tea. Photo by Zhijue / That’s

On advice for bartenders...

Early on, I was told, ‘Be a good human being.’ We’re not rocket scientists, we don’t go to the moon—we make drinks and make people happy.

But it takes effort. You talk, you listen, even when you are having a bad day. If you’re good, you attract good people, and everyone can see it.

Bar S-OTTO has had no advertising, zero marketing, yet it’s working. The community—Italian, Chinese, bar folks—they send me people every day.

It’s all about people.

‘Be a good human being.’ Filippo at work.

Bar S-OTTO

Bar S-OTTO is now fully operational, with eight signature and eight classic cocktails. Filippo can usually be found in tall football socks, coffee in hand, ready to chat and mix.

The bar is a genuine must for cocktail lovers and curiosos, a mind-bend of cultures and flavors, but clean-cut and a welcome hideaway from Shanghai summer.