Popular neighborhood pasta bar in Jing'an doing fresh noodles with unapologetic Chinese and pan-Asian fingerprints in a sharply-designed space with a nice patio. Run by Andrew Moo (Le Daily, Taste Collective), Dan Li (Bird), and Mike Liu (Lucky Mart), the kitchen leans technique-first, fusion-flourish second. Menu standouts: Tortellini in Bak Kut Teh Brodo (108rmb); Orecchiette & Hot Damn (98rmb) with chili oil, termite mushroom, soy-cured egg yolk, and Parmesan; and the Mapo Lasagna (108rmb) that stacks Sichuan spices and silken tofu into the classic lasagna. Other plates follow the same logic: Italian shapes, Asian pantry. Indoor and outdoor seating; hip crowd; old-school hip hop, R&B, and grooving tracks on the stereo; music goes up on some weekends when they throw events. They've got a nice selection of wines plus classic cocktails like spritzes and negronis.