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.

Wenye Li (L), Johnston Teo (R)

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.

Dinner is held at Uncle No Name Espresso’s new location at Unifuns mall.

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:

Soybean, pine nuts, seaweed
A warm soup with bands of silken tofu skin made with organic soybean.
Scallop, radish, preserved plum
Raw scallops marinated with zesty sudachi (Japanese citrus fruit), radish sauce and salty, umami-rich plum.
Langoustine, aged tangerine peel, perilla
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.
Served with salted egg yolk mantou (steamed buns).
Duck, lily bulbs, juniper
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.
Intermission: duck consommé
Mackerel, Sichuan pepper, Dongbei rice
Mackerel with doubanjiang sauce and vegetables of celtuce, mushroom, and garlic.
Rice with scallions
Dessert: Peach with osmanthus and lemon
Dessert: Sesame, crème fraiche, dried longan
Special something: Fresh Madeleines with magau pepper
Tea pairing is ¥298
This ain’t no Lipton.


Details below.