The Shanghai Scoop - Food & Drink News (September 2019)
Coming Soon
CHARCOHOL
Also due mid-October is CHARCOHOL, a restaurant and
bar opening in FengShengLi. The concept is in the name—much if not all
of the food is cooked over a charcoal grill, paired with craft
cocktails.
Heading the kitchen are chefs Mandela Zhu and Kevin Han. Drinks are courtesy of mixologist (and fabulous showman) Cross Yu of EPIC cocktail bar.
Food is to be global cuisine centered around
charcoal grilling, fermentation, and dry-aging. The menu sees items
like Southeast Asian flavored crispy beef tendons for bar bites, and Old
Bay crab pomme douphine, kombu cured hamachi with fermented
elderflower, and aged venison tartare with bloomed caper buds and
juniper berry variations for starters.
As for the larger shareable
portions, there’s binchotan grilled Japanese croaker, apple wood smoked
beef brisket, and char-grilled meats.
CHARCOHOL will also have a spacious outdoor seating area equipped with a cocktail bar and a coffee car.
CHARCOHOL terrace (image provided)
JUJU
Mark Klingspon (The Nest, The Cannery, Rye & Co, and Perch by The Nest) is opening JUJU, a “free-flow BBQ and gambei joint” at Three on the Bund. It will replace Kanpai Classic, a high-end yakiniku restaurant chain from Taiwan. Also mid-October.
Kanpai Classic, Three on the Bund
(Image via Marius Ionita // KOLLEKTIV)
Word is that it will have all-you-can-eat Korean barbecue for as low as ¥288,
along with plenty of fan favorite Korean street foods, including an
Odeng bar, tteokbokki, Korean fried chicken and various jigae (stews)
and pajeon (pancakes), and live octopus. Korean chef Jinduk So will
ensure the authenticity of the Korean fare.
Beers on tap, highballs, soju and soju bombs, and an “honesty bar”
where you can help yourself and tally up at the end of the evening.
Affordable and non-stuffy—it certainly breaks the Bund stereotype.
Oh,
and JUJU is aiming to be a late-night joint: Open until 3am from
Thursday to Saturday.
Shake Shack - Second Location
Shake Shack’s second location at the Jing’an Kerry
Centre opens on September 26. What’s new? The release of two new
Concrete (frozen custard) flavors: Happy 2 Be Home and Keep Calm and
Kerry.
Those who wish to
queue for Shake Shack on opening day: doors open at 11am.
Other Upcoming Projects
Tiffany & Co is slated to open Blue Box café in Shanghai at the brand’s flagship on Huaihai Zhong Lu.
El Luchador Yongkang Lu has closed (as of September 21) to make way for KIN, a northern Thai restaurant. The Mexican joint will be moving a couple doors down to The Blarney Stone (of the same restaurant group) to serve their fare out from there.
Oxalis at The Waterhouse Hotel closed last February
after a short half-year run. Chef Jonas Noel has resurfaced to reopen
his French restaurant at One Museum Place, a mall behind the Natural History Museum. Also in this mall is Dodonpa, a fast casual Japanese bento box restaurant from the people behind Ifuku Isaribi.
Funkadeli is opening an upmarket Italian restaurant, due to open in the coming months on Fumin Lu.
The Boiling Crab, a US chain from California popular for serving Louisiana-inspired Cajun seafood, will open an outpost in Shanghai. The Shanghai licensing agreement calls for 10 restaurants to open by 2024. Ambitious.
Now Open - Restaurants & Bars
Beloved homegrown bagel brand Spread The Bagel has partnered up with Brew Bear beer bar on Donghu Lu to run Beer Bagelry, the name for their collab at the shop. Draft beers and bagels available late into the night.
The people behind much-loved Vietnamese restaurant Cyclo have opened a fast casual eatery Pho To Shop on Wuding Lu in the old Munchies space.
Spring roll platter at Cyclo
The people behind Bar No. 3 and Blackbird have opened Dead Poet, a cocktail bar on Jinxian Lu.
Luneurs’ ice cream window is now open at iapm. New flavors, milkshakes, specialty drinks!
Shanghai Brewery group has The Battery in Pudong. They’ve taken over the Blue Frog space in the Pudong Kerry Hotel.
RIP
EDIT: NOT CLOSED!! Once popular Japanese department store chain Takashimaya
closed its flagship store in Gubei on August 25. Nikkei Asian Review
reports high losses for Takashimaya’s Shanghai venture, and that the
Osaka-based company will shift their focus to Southeast Asia. The
closure takes with it the original location of Qimin Hotpot.
Restaurants that are also closed include: Munchies,
Mad Lab, Sproutworks Xintiandi, Comma, The Picnic, Heat (LuOne), Kanpai
Classic (Three on the Bund), Jin Hua, and the last standing JR Recipe
(Huaihai Lu).
Read More:
Full List: Michelin Guide Shanghai 2020
Revisited: O'Mills, Stone Brewing, Tomatito
All-Day Brunch & Bistro at Head in the Clouds