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Shanghai Tavern (The Shanghai EDITION)
    • ADDRESS:
      1/F, Heritage Building,
      199 Nanjing Dong Lu,
      near Henan Zhong Lu
      南京东路199号辅楼1楼, 近河南中路

    • PHONE:
      5368 9511
    • WECHAT:
      -
    • AREA:
      Bund Area
    • METRO:
      5 mins walk from East Nanjing Rd
    • HOURS:
      Daily, 6-10.30am, 11.30am-11pm
    • CARDS:
      Local and International cards accepted
    • WEB:
      -
    • SmartShanghai.com Editor's Description
      Shanghai Tavern is the second coming of Berner’s Tavern in London, where Michelin-starred Chef Jason Atherton serves elevated British comfort food. The Shanghai version is good food in a posh setting, with pretty-as-sin cakes to be enjoyed at high tea. Drawing on Elliot Hazzard’s period architecture and coffered ceiling, the design references the hotel's previous incarnation as the Shanghai Power Company Building. Chef Scott Melvin (formerly of Commune Social) is keeping British roots intact with staples like Fish n’ Chips and Mac and Cheese sprinkled into a selective menu. The starters are delicately constructed, the mains are less impressive but still good, and they've got desserts and cakes, including that old standard, Flaming Alaska, an eggy meringue thing that they light on fire, with cherry sorbet on the inside. Tricky, tricky chefs. Looks to draw a fashionable, slightly older crowd and the regal ambience will lend itself nicely to important lunch dates.
    Photos by BRANDON MCGHEE
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    • Went along to the recently opened Shanghai Tavern at the Edition hotel, or the Western restaurant, take your pick on the names.

      I would have that thought they would have included 上海 in their translation, oddly enough the rest of the menu is all in English?

      Opted for the following: Traditional pork pie: no jelly to be found, the dish was ok, the pastry passed the test but overall more akin to a Pate en croute than your traditional pork pie! Beef tartare: This was exceptional, one of the best that I have had in Shanghai, and comparable to Villa Le Bec’s tartare. Fish & Chips: large portion of fish, really minty peas, chips were disappointing, why serve shoe string potatoes, when the classic fish & chips from any UK high street would be large thick cut chips. Rib Eye steak accompanied with lobster maître d’hôtel butter: ordered medium rare, the cooks know what they’re doing here, the temperature of the steak was perfect granted, one is only paying 248RMB +15% for this dish, why no indication of the weight of the cut of meat on the menu.

      Had several glasses of wine by the glass, the whites were far too cold to enjoy out of the gate, the reds were served at the correct temperature and enjoyable, although the range of wines by the glass were both limited and expensive. I noticed on the menu, a classic dish from the 70’s, which seemed to be on every UK menu, Beef mignon “Tornedoes Rossini “If one is going to use French kitchen terminology for a dish i.e. Tournedos, then make sure you spell it correctly https://www.greatbritishchefs.com/recipes/tournedos-rossini-recipe

      Why is it that even with the likes of having Ian Schrager / Marriott behind the hotel, designers still can’t get the banquette seat height ratio correct to the dining chair, nor any back support on the banquette, I wonder what the original American architect, Elliot Hazzard of the building would have had to say on the area now. Granted the hotel recently opened, but when asking for a fapiao the response was that finance was off on the weekend, with all the Marriott group hotels in Shanghai one would have thought that the required fapiao machine and documentation would have been in order to operate. The dining room is cavernous and reminded me of a dining room at a Bahnhof, and at 18h30 on a Saturday the music was far too loud for conversation. The service was impeccable, overall ok as a venue, not cheap 1,300RMB for two, and yes, I would go back.

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