Table No 1
1-3 Maojiayuan Lu
NOTE: This review was written for CityWeekend. You can see my review here:
Located in The Waterhouse, a boutique hotel situated on the south Bund, the modern Table No 1 boasts an industrial chic setting complete with large paned glass windows and raw wood and brick finishings. It is helmed by chef Jason Atherton, formerly of the Michelin star Maze restaurant (in London, by Gordon Ramsay). The restaurant’s sous chef is the endearing Scott Melvin, and we had the pleasure of meeting both of them during our private dinner.
Our cheery table
Paired wines with our 8-course meal
We were treated to an 8-course extravaganza, paired with matching wines handpicked by our chefs from their extensive wine list. We had to keep reminding ourselves to exercise self-control with the freshly baked Bread Basket served with a little glass bottle of olive oil and two small pots of pork rillette and taramasalata as well as the assortment of Marinated olives, brandade-stuffed red peppers and crispy root vegetable chips served with airy vinegar foam. Just as well because we could then fully appreciate the stunning Crab bisque, poured and combined in front of us. Exceptionally creamy and offset with morsels of grapefruit and crisp thin croutons, the full-bodied flavour of the bisque was delicious!
Freshly baked Bread Basket served with a little glass bottle of olive oil
Pork rillette and taramasalata
Marinated olives, brandade-stuffed red peppers and crispy
root vegetable chips served with airy vinegar foam
Table No 1 prides itself on using the freshest of ingredients, which really came through in the Scallop sashimi on shell with roasted peppers and tomatoes. Whilst the vegetables and sauce were a little too mild to set off the subtle sweetness of the scallop, we were impressed with how fresh and juicy the scallop was. My favourite starter, however, was the Tuna tar-tar with avocado and black sesame toast. The sizable portion of fresh raw tuna was enveloped in a light ponzu/soy dressing, and thoughtfully matched with the creamy subtleness of avocado.
Scallop sashimi on shell with roasted peppers and tomatoes
Tuna tar-tar with avocado and black sesame toast
I’m delighted that I’m given the opportunity to be “chef of the moment”, under the watchful eyes of Scott. I sprinkle some salt on the sole fish, then pop them sizzling into the pan for a few minutes before flipping. A squeeze of lemon, they’re ready to go on top of the Squid ink organic risotto with cuttlefish and parsley-garlic dressing. It’s by far my favourite dish of the night, not being biased since I had a (tiny) hand in making it! The fish is fresh and sweet, lovely against the creamy risotto and tender strips of cuttlefish.
Very serious and listening to Chef Scott Melvin
Cookin’ up the fish!
Squid ink organic risotto with cuttlefish and parsley-garlic dressing
Many at the table are in awe with Table No 1’s signature dish Suckling Pig with beetroot textures. The pork is gently slow-cooked then drizzled with a roasted onion reduction. There’s initially a chorus of “Ooooohs” as people take their first bites, then a respectful silence as we savour the tender pork and crispy skin.
Suckling Pig with beetroot textures
The charming lady pastry chef comes out to present our next 2 courses of desserts. First is a shared plate of Raspberry, Sweet Basil, Banana, Peach, Coffee and Chocolate sorbets. We are divided on the Sweet Basil – some love the refreshing uniqueness of it, while others prefer the more traditional flavours. My favourites? The Coffee and Chocolate sorbets. They’re strong on flavour and with a texture so creamy I keep reaching over for more.
Raspberry, Sweet Basil, Banana, Peach, Coffee and Chocolate sorbets
I’m delighted with our little degustation of Pandan-spiked creme caramel, Peach granita, Jasmine rice pudding with raspberry sorbet, Cappuccino froth and Bitter chocolate ganache with bananas. Every morsel is scooped up with relish, and my favourite is the Bitter chocolate ganache – thick and rich with a strong chocolate flavour, the smooth creaminess of the ganache is a beautiful way to end a memorable meal.
Pandan-spiked creme caramel, Peach granita, Jasmine rice pudding with
raspberry sorbet, Cappuccino froth and Bitter chocolate ganache with bananas
Ohhh yes. Is good.
HAPPILY FED. Thank you Table No 1 and City Weekend!
The relaxed chic atmosphere of Table No 1 makes for a great evening with a group (seated at one of their large communal tables or private rooms) or for a thoughtful dinner date (seated at the smaller tables by the glass windows). Starters range from 58-110RMB and Mains at 100-120RMB. Expect to reach over and share food though, the beautiful presentation and delicious flavours will make it hard to resist!