Shanghai Tavern at The EDITION Shanghai has upgraded their brunch! The Holiday Weekend Brunch now features festive turkey breast with stuffing, new ice cream croffles, and free-flow mulled wine, available until January 28, 2024.
Brunch is ¥468 for a semi-buffet, two oysters, two eggs benedict or croffles, a four-item meat and fish plate, and dessert PLUS free-flow wine and sparkling. Unbeatable value.
Shanghai Tavern
The brunch at Shanghai Tavern kicked off earlier this year to much fanfare. The pricing and concept hasn’t changed — ¥468 for a semi-buffet multi-course brunch with free-flow — but now with the Holiday Weekend Brunch upgrade, there’s even more items on the menu for added variety. Plus for the festive season, there’s also unlimited mulled wine, through January 28, 2024.
The food-only option is ¥398, inclusive of free-flow coffee, tea, juice, and mulled wine.
If you haven’t been, Shanghai Tavern is an all-day dining brasserie led by executive chef Rossi Wei.
It’s a posh, elegant setting with wide banquettes against the wall-to-wall windows right on Nanjing Lu pedestrian street.
Weekend Brunch
New offerings on the Holiday Weekend Brunch include turkey breast on the four-item meat and fish plate, ice cream croffle desserts, as well as free-flow mulled wine.
The Semi-Buffet
Let’s start with the semi-buffet. It’s a spread that includes a salad bar, selection of fresh baked breads, cold cuts of smoked salmon and chorizo, and cheeses of truffle cheddar and swiss. The buffet also has fresh fruit and a myriad of desserts from bite-sized tarts and choux to whole slices of cake.
Brunch also comes with two oysters per person, dressed in a shallot emulsion with Bloody Mary gel and chives.
Eggs Benedicts & Croffles
Then, you have your pick of two eggs Benedict or ice cream croffles. Personally, I recommend doing one of each. There are six eggs benedicts to choose from with smoked pork rib, crab, gin-cured salmon, hummus and spinach, a Full English, and half Boston lobster (add ¥88).
The Full English Benedict is literally all the things you’d find on a Full English plate, served atop an English muffin. Poached egg, pork sausage, thick cut bacon, baked beans, and topped with Choron sauce. It’s a messy, sinful serving. One is plenty, two might have been too much.
Another favorite is the Smoked Pork Rib Benedict, topped with toon sprouts hollandaise. Unbelievably tender and juicy shredded pork rib meat with a tangy barbecue-like sauce.
There are three croffles to choose from, topped with Icetalk ice cream of either soybean, salted caramel, and ricotta and pear. The croffles are pretty dense, but give way to a chewy, layered bite. Very enjoyable and is less heavy than it cuts.
Main Course
Then, it’s a main course of a meat and fish plate to share. Usually, the meat and fish plate comes with char-grilled beef flank, New Zealand lamb rump with sides of grilled broccoli and baby romaine, and sauces of mushroom and mustard, as well as pan-seared yellow croaker with piperade sauce.
For the holiday season, they’re adding a turkey breast to the plate, served with country bread stuffing, Brussels sprouts, and cranberry purée.
You can also get extra side dishes of cauliflower fried with bacon crumbs and cheese sauce, barbecued sweet corn, and grilled asparagus.
It is a LOT of food. Like I said, really good value.
Free-Flow
Free-flow option includes house wine and sparkling, and for the duration of the Holiday Weekend Brunch (until Jan 28), mulled wine, too.
Shanghai Tavern, The Shanghai EDITION
Address: 1/F, 199 Nanjing Dong Lu, near Jiangxi Zhong Lu 南京东路199号1楼, 近江西中路
Tel: 53689511
Hours: Every Sat & Sun, 12pm-3pm
