Shanghai | Table No.1 by Jason Atherton

Table No. 1 is another restaurant of Jason Atherton besides The Commune Social (食社) in Shanghai, which focuses on modern European cuisine. It’s the first project from Jason Atherton after he split from nine years with Ramsay’s restaurant group. Table No.1 housed in a boutique hotel in The Cool Docks on the South Bund, The Waterhouse.The interior décor was designed by Neri&Hu, which won the Best Designing Award 2011 by Travel & Leisure. The stylish rustic design with broken tiles, exposed bricks, and rough edge creates a very simple but relax ambiance.


Last Visit: August.04.2015 (Lunch)

Address: The Waterhouse Hotel,The Cool Docks, 1/F, 1-3 Maojiayuan Lu (near Zhongshan Nan Lu)

                  毛家园路1-3号1楼, 近中山南路

Hours: 12pm-2.30pm, 6pm-10.30pm, daily







The menu uses brown kraft and newsprint paper throughout the collateral system which fits the design of the restaurant very well. The dishes encourage social interaction by sharing portions, menu is devided into Snack Plates, Small Plates, Meat & Fish Plates, Vegetable, and Dessert Plates. Lunch Sets starts CNY 188+ with 3 courses is a very good deal, all the dishes are from a la carte menu. Besides that, chef’s tasting menu and a la carte is also available.

Tomato and Onion Salad, Whipped Feta, Tomato Chutney, Petit Herbs 番茄洋葱沙拉配芝士,番茄酸辣酱 (CNY 48)

The tomato salad is a very refreshing and healthy starter. Used different kinds of tomato with different textures and flavors, side with whipped feta to enhanced its refreshing and clean flavors. Tomato chutney brought some strong sour flavor.

Tuna Tartar, Avocado, Ponzu 金枪鱼塔塔配牛油果泥,柚醋汁 (CNY 110)

The siganture tuna tartar is a dish shouldn’t be missed at Table No.1. It is a bit different from what i had last time here, it is now decomposed. The chopped tuna itself was very fresh and umami, the crispy puffs and chips added more texture as well as the creamy avocado; while the sesame and scallions enhances its flavor well.

Pan Seared Foie Gras, Duck Ham, Corn Bilini, Strawberry Jam 嫩煎鹅肝配鸭胸火腿和草莓果酱 (CNY 128)

Foie gras was very nicely seared, not too oil, yet very smooth and high in flavor. Duck ham on the side was also very flavorful and paired well with the foie gra. The corn binili, which is a Russian pancake (firmer than the regular ones), makes it sounds like a brunch dish, it balanced well with the rich foie gras. One thing to complain about the dish was the strawberry jam, i feel it seems and tastes quite cheap, probably not homemade if i am not wrong.

For the dessert, i picked the lightest one – white chocolate mousse. I doubt whether it would be refreshing as it was made of white chocolate, the pretty and refreshing presentation gives a very nice first impression. The white chocolate mousse was smooth and unexpectedly not too sweet, the sourness of grapefrut, yuzu sorbet, kumquat and orange jelly balanced very well with the creamy mousse.

White Chocolate Mousse, Yuzu Sorbet, Grapefruit, Kumquat, Orange Jelly 白巧克力慕斯配柚子雪葩,西柚,金桔,橙子果冻 (CNY 68)

Although nowadays there are much more new restaurants opening up in Shanghai, i still belive the old and good ones are safer choices such as Table No.1.  The staffs were friendly and serve food efficiently on average, while some new comers should do better. Compare to its sister restaurant in Shanghai, i personally prefer The Commune Social for the food. Anyway, i always enjoy the food at Table No.1, while i expected more ‘wow’ point in their food, but anyway good enough as i don’t mind to revisit next time.

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