Taian Table is a Michelin two-star restaurant in Shanghai. It’s a high-performance culinary experience that seats diners at a counter around the open kitchen. The menu changes every 6-8 weeks.
Taian Table, Michelin 2-Star Restaurant in Shanghai
Founded in 2016, Taian Table is an intimate dining venue conceptualized by revered chef and restaurateur Stefan Stiller, one of the most recognized and most respected chefs in Shanghai.
Stefan Stiller (Image provided)
His second in command is Chef de Cuisine Johnny Pham, who lends his classical French expertise to the creation of the menu. Executive Sous Chef Alex Fu and Sommelier and Maitre d’ Tendy Yang have also been with Taian Table since the beginning.
Images provided by Taian TableImages provided by Taian Table
Dishes are expertly crafted with beautiful flavor combinations and finished with creative flair. The style of cooking is refined, modern, and with a distinctive Asian touch. The beauty of Taian Table is seeing how chefs work up-close, and to have the opportunity to converse with them.
Taian Table is a special occasion destination, for business entertainment, or for fanatics of fine dining.
Taian Table – Menu 26
This is what to expect from the 10-course menu – Eight dishes from the seasonal fixed menu and two from the Classics & Specials.
Welcome Bites – Foie gras and passion fruit, pig trotter with pickled radish, and abalone with citrus.Egg custard with Parmesan cheese foam.Confit Leek – Torched confit leek seasoned with vinaigrette and truffle topped with a confit quail egg with ponzu.Cured Hamachi ‘Ceviche’ – From the “Specials.” Hamachi lightly cured in lime-coconut and chili dressing with sea urchin and oyster. It’s an Asian-accented dish.New Zealand Deep Sea Scampi – It’s head-to-tail scampi. The scampi head is roasted and blended to make the mayonnaise. The tender flesh is steamed to maintain optimum flavor and texture. Served with consommé jelly, caviar, and garnished with thin strips of mushroom. A highlight on this menu.Smoked Eel – The eel is cured then smoked in-house. The fatty flesh is then blow-torched just before serving. Comes with a perfectly oval potato, black garlic, crispy pork skin, and earthy potato skin consommé.Char-Grilled Mackerel – Japanese mackerel cooked to perfection in the charcoal oven, served with artichoke, confit tomatoes, black olives, and a caper sabayon.Dover Sole – Lightly seared Dover Sole fillet with white beans, chorizo, pink pepper foam.Seared Foie Gras Rougie – Another Special. This is indulgence at its best. Pan-seared foie with Swiss chard, dried and pickled mulberries, and white radish.Green Pea Sorbet – The seasonal palate cleanser. Green pea sorbet with Seedlip, tonic water, and dried raspberry.Australian Beef Striploin M5 with Smoked & Slow-Cooked Beef Short-Rib – This is a two-part dish. Pictured above is the chunky striploin, served with black trumpet mushroom tortellini and beef consommé.The slow-cooked beef short-rib is served on a finger of sourdough with bone marrow, pickled gerkin mustard sauce, and bacon jam. It’s a rich, satiable, and a purely comforting bite.Strawberries – Strawberry compote around fromage blanc with basil panna cotta and elderflower jelly. One of my favorite desserts at Taian Table so far.Petit Fours – Cannelé de Bordeaux, chocolate raspberry, and mango passion fruit.The infallible chocolate box.I will have… all the chocolates!
If you haven’t tried it, it’s one for the books.
(Image provided)
Taian Table Address: Bldg 1, Lane 161, 465 Zhenning Lu, near Xinzha Lu 镇宁路465弄161号1楼, 近新闸路 Tel: 17301605350 RSVP: www.taian-table.cn Hours: Tue-Sat, seating starts from 6-8pm
Rachel Gouk has been writing about food and drink in Shanghai since 2011. She is a food critic, writer, photographer, and F&B consultant based in Shanghai. Nomfluence was founded in May 2018 as a means to express her love for the Shanghai F&B scene. Follow her blog www.nomfluence.com or on Instagram @nomfluence.