Every dish a masterpiece at Taian Table in Shanghai

Taian Table debuted in mid 2016 and by October had gained a star in the inaugural edition of the Shanghai’s Michelin Guide. The restaurant, the brainchild of German chef Stefan Stiller, was named after Tai’an road, where it was initially located. The current location is on Zhenning Road, near Xinzha Road in Changning District in an office complex. The restaurant has retained its star in the second and third edition of the Shanghai Michelin Guide. This review is part of the Shanghai Michelin Guide Scramble. UPDATE: Deservedly, the restaurant got two stars in the 2020 edition of the Guide.

What is special about Taian Table that intrigued me was their changing menu. In some of these fine dining venues, modifications of the menu are infrequent if not rare. Contrast this with Taian Table team that, since its opening, has minted 17 different menus, sometimes with profound changes. This is an impressive degree of creativity. Even better, I love the current format. While Taian Table is a classic multi-course dining experience, only 8 dishes are fixed, then each guest can customize his/her selection with 2, 4 or 6 additional dishes chosen from “classics” and “specials”.

The visit

I booked through the website and it was very simple. I had to put down a 500 CNY deposit for each guest (I and a friend) that was easy to pay electronically.

I and my friend arrived at around 7pm and were welcomed in the dining room dominated by two L shaped counters enclosing the open kitchen. The counter sported high chairs, which I usually hate, but these were comfortable (also thanks to a foot rest space placed on the counter base).

We were immediately welcomed with the initial “snacks and nibbles”: some honey-glazed nuts and crackers with flavor coming from nori and kombu seaweeds. The nuts were nuts, but the crackers were remarkable, with a decisive “sea” flavor.

As part of these initial snacks we were offered a cappuccino with foie gras, chicken stock and Parmesan emulsion and some bread crumbs. It was something delicious.

More nibbles were waiting for us with a trio: a dumpling with tomato extract (I think reminiscent of Italian fagottini), a pastry with vitello tonnato and a salmon tart.

At this point we also had a chance to know the chef in charge of the kitchen, Mr Johnny Pham. Johnny would personally explain each dish to us throughout the rest of the evening.

The first “institutional” dish was called Foie Gras Snow. Foie gras flakes were covering a layer of lychee panna cotta and Riesling jelly. The dish was very refreshing, with no single flavor dominating others.

Next came a small work of art: thin slices of char fish (a freshwater fish found in cold mountain lakes) enclosed in equally thin slices of cucumber (and with trout roe on top). I admired this dish, but honestly it was probably my least favorite as I prefer stronger flavors.

The third dish consisted in snails covered in parsley. The white pearls in the dish were made of garlic. I am not a big fan of snails, but with these dressings they were very pleasant to eat.

At this point I was served the first of my two “free” dishes: a spoon of sea urchin on sour-dough bread (that appeared to be caramelized I think thanks to brown butter) and capped with a slice of apple. I ate it in two bites and I found that the sour-dough greatly enhanced the sea urchin flavor.

My friend opted for a piece of seared foie gras.

Then we went back to a dish made with French components with a bite of Dover sole and mussels in a sauce made with daikon and dill-oil. This was incredibly satisfying.

Then there was some more sea waiting with a charcoal grilled turbot fish on a layer of sauerkraut and capped with a teaspoon of caviar.

My friend opted for a bite of lobster (again in dill-oil).

The next masterpiece was the chef’s interpretation of the classic Oeuf en Meurette. In this case the poached egg came with a slice of crispy Parma ham and a wine sauce with pickled Shimeji mushrooms. I was later explained by chef Stiller that the pinkish color of the egg is the result of a brining process lasting for about 2-3 hours during which the eggs are soaked in a mix of beetroot juice and reduced port-wine. The inspiration coming from the Chinese Tea Egg.

Now time for a sorbet: a watermelon sorbet served with some borage (and at the perfect temperature).

But before entering the final act, we were served another big ticket item: a bite of slow-cooked beef short-rib with various condiments such as celeriac mash, chanterelle, and crispy beef tendon. I was able to cut the meat with my chopsticks.

Th last official dish was called ‘Îles flottantes’ (Floating island) and was a glorious lemon sorbet with various fruit condiments.

In the closing act, we were offered a trio of mini sweet pastries, a selection of chocolate pralines and a stick with cotton candy. More than enough to satisfy my sweet tooth.

The check

We spent 1228 CNY (177 USD) per person that was the cost of the 10 course menu (including two dishes chosen from the list of the classics). We did not drink wine and we relied on the house water. This means that this was the absolute minimum to dine at the restaurant. We opted for the 10 course menu with the idea to throw in a couple of additional dishes if we felt like it, but by mid-dinner we realized that 10 courses were more than enough for our appetite. Special appreciation for the staff that was very professional and not pushy in asking us to order wine or cocktails. I can only recommend to go for dinner with an healthy appetite since every dish is just phenomenal and it would not have been bad to try the 12 course option.

Of course 1228 is a handsome sum for a dinner, but I think the value and the creativity of the offering justify the price point. Many of these dishes required hours of preparation. Every single dish was unique and creative and, overall, provided a nice balance between Eastern and Westerner flavors.

I wish Stefan, Johnny and their team continued success as I would totally go back to try one of their future menus if I have a chance.

Where in Shanghai:
465 Zhenning Road, Lane No 161, 101-102, Building No 1
Address in Chinese: 上海市长宁区镇宁路465弄161号1号楼101-102号
Pro-tip: the restaurant does not seem to be listed on Didi, the Chinese Uber. If you use Didi, you can indicate “Anken South Gate”: the entrance of this complex is next to the location of the restaurant.
Reservation and menu on the restaurant’s website.