Scor­ing a hat-trick


Hote­lier Ian Schrager and chef Ja­son Atherton are set to heat up Shang­hai’s din­ing scene with three restau­rants at this month. (This also marks their third col­lab­o­ra­tion, fol­low­ing Schrager’s The New York EDI­TION and The Lon­don EDI­TION.) Housed on the ground floor, Shang­hai Tav­ern repli­cates the con­tem­po­rary Bri­tish fare of Lon­don’s Bern­ers Tav­ern. Can­ton Disco, lo­cated two floors above, is where din­ers en­joy Can­tonese-in­spired plates. Here, Jowett Yu (of Ho Lee Fook and Fukuro in Hong Kong) works with Atherton to cre­ate an ex­pan­sive menu that in­cludes Berk­shire Black Pig Char Siu and live Dunger­ness crab steamed with egg white. Lon­don’s iza­kaya-style restau­rant, Sosharu, also makes a de­but in Shang­hai as HIYA. Perched on the top floor with a rooftop bar, guests can in­dulge in char­coal-grilled meats while over­look­ing the Huangpu River. 199 Nan­jing Road East, Huangpu, Shang­hai, China. Tel: +86 21 5368 9999

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