A new dining concept emerges recently in the city where the focus in on communal dining where everybody shares their meals with the table. One restaurant that I’d love to try is the Cook & Brew at the new Kerry Center and the other one is Table No. 1 at the Bund.
The restaurant is located inside a the Waterhouse Hotel, a 19-room boutique hotel with industrial decor using lots of natural wood, exposed grey bricks and exposed rust. A minimalistic with lots of character. I love it! Table No. 1 is run by Jason Atherton, the former executive chef at Gordon Ramsay’s Michelin-starred Maze restaurant in London, but the kitchen is run by former Maze sous chef Scott Melvin, who also managed kitchens at Gordon Ramsey’s Group.
“Cooking is a language which is spoken throughout the world, and eating has always been about social experience. Based on good understanding of traditional and classical cooking, that has progressed in using new and modern techniques with understanding of quality products. At Table No. 1 we are combining these culinary aspects to modern dishes which ensure harmony found in small and interactive servings.”
After stumbling upon an article on a magazine about the chef’s latest creation, fruit & flowers summer salad, I told myself I had to go there. We’ve been thinking of going there for a dinner and a few drinks several times but something always came up. I know I love the place and having heard from friends about this place, I definitely have to try it.
And one afternoon…… I made it there. It was quite late in the afternoon but they were still full. The plan was just to have a cup of coffee or fresh juice and a plate of mouth-watering salad. The menu arrived. I quickly changed my mind. They’re not cheap but they offer a lunch set which looks too tempting for Rmb 178 net. A selection of entree, seafood main and pretty looking fruit & flower salad. I’m so gonna indulge myself this afternoon.
A glass of white wine accompanied me throughout the course of my afternoon *excuse me* indulgence. The starter is a plate of carpaccio seabass, chopped juicy fresh oysters with sliced beets & daikon with a finishing touch of blue purple boragon flowers. Yums! The main course was quite simple but done to perfection. Green lipped mussels rolled in ground roasted red pepper and a fillet of succulent seabass. Two thumbs up, chef!
Now *drum roll please* highlight of the afternoon lunch set, as I made a special request to the kitchen to include this signature dish. Surprisingly the chef agreed – so kind of you – and said they would make a special one for me. When the plate arrived at the table with two waitresses – one holding the tray, the other one set the plate in front of me, I literally melt inside. The presentation was so beautiful. A plateful of colorful delicate things, made with great attention to details — even to the tiny “drops” of thick sugar syrup on the flower petals resembling morning dew drops. Oh my! This thing is too beautiful to eat. I mean, how can I? It’s just so pretty. Even prettier than the pictures I’ve seen somewhere…..
I nervously picked around the plate, nibbling on a few bites of sweet and firm yummy berries, then the halved raspberries. I sipped the wine again slowly and started to put the flower petals in my mouth… before I knew it I couldn’t stop. I chewed on the macaroon-like drops, this pink jam that taste wonderful and the heavenly lemon-sage sorbet. Oh, it’s to die for. *you may think I exaggerate, but I was in heaven!*
Overall, amazing lunch, beautiful presentation, great service. Would definitely come back with husband next time.
HOW TO GET THERE
Table No. 1 by Jason Atherton
1-3 Maojiayuan Lu, near Zhongshan Nan Lu
Lunch: noon-2.30pm dinner: 6pm-10.30pm
tel + 86 (21) 6080 2918