Table for Eight is a supper club concept that has been going since 2014, founded by food blogger/chef/sommelier Wenye Li. This season’s dinner is themed modern Chinese cuisine.
Johnston Teo is the chef behind this season’s menu. He was recently the chef at The Pine and was the R&D chef at Odette, Singapore before coming to Shanghai. Johnston uses his French training as the foundation for the dishes, weaving in distinctive Chinese flavors, ingredients, and cooking methods to create a refined seven-course dinner.
Initially a 10-night pop-up, an additional five nights have just been extended due to popular demand. Dates are open from July 31 onward.
The seven-course dinner is ¥598, additional tea pairing is ¥298.
For more details, scroll to the bottom of the article to scan the Table for Eight WeChat account to inquire about new dates.
Meanwhile, here’s a snapshot of the menu:
A warm soup with bands of silken tofu skin made with organic soybean.
Raw scallops marinated with zesty sudachi (Japanese citrus fruit), radish sauce and salty, umami-rich plum.
New Zealand langoustine with five-year aged tangerine peel, accompanied with a sauce made with the essence from the langoustine head. Grassy notes from the perilla flowers.
Crispy-skinned duck with a lily bulb puree and mildly peppery juniper duck jus. Served with a single fried taro ball stuffed with shiitake mushrooms.
Interested?
Details below.
