Table No. 1 by Jason Atherton
1-3 Maojiayuan Lu,
The Bund
near Zhongshan Dong Er Lu
毛家园路1-3号
近中山东二路
6080-2918
Open 10am-1am
Price Y300-Y399 per couple
- City Weekend
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This restaurant is housed in the 19-room Waterhouse Hotel. It’s got a hip industrial decor with lots of glass and exposed rust, and an innovative fusion menu to match. Jason Atherton, the former executive chef at Gordon Ramsay’s Michelin-starred Maze restaurant in London, is the man behind the project, but the kitchen is run by former Maze sous chef Scott Melvin. Be sure to give the cod with squid ink risotto a try.
- Contributor
Description -
As of 1st April, all prices at Table No.1 will no longer carry 15% tax.
Reviews Been there? Add a review!
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cityweekend
Most Recent Reviews
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Tries their best , but well behind other Bund offerings. Some artful table settings , but a little like Ramsay's restaurants - disappointing
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I feel my dining experience in Table No. 1 is just like browsing through beautiful food pictures in Google. Great to look at, even gets your appetite going but practically inedible. The service was terrible even lowering to Shanghai standards (The servers are hustling around the dining floor, cooks high-fiving the waiters as if they just received a Michelin star, and I never ever got any water refills the whole time when a bottle of sparking water was sitting on my table). If I calm down and use a bit of logic to think through this whole dining experience again… 650 for two; for an appetizer and two main courses + 1 dessert is expensive (that’s without drinks).
For pictures and a full review, visit: http://fattoro.com/2012/04/22/table-no-1-beautiful-but-inedible-flower/
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I LOVE coming to #1 during the week for brunch. Fantastic service, great brunch menu and the food is simple and fantastic.
I haven't had a chance to check out dinner but from what everyone has been saying it seems, I'm missing out.
Well recommended.
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I've only recently found about this restaurant and have heard good things about it so decided to try it last weekend. Service was great and the food was great too. I would definitely recommend the Tuna Tar Tar. One drawback was when we ordered the house wine, it came to the table in the glass already. It would've been better if they brought the bottle out before serving us so we knew what wine we were actually getting.
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I love the clean minimalistic feeling of the restaurant. Great attentive staff and food is superb, in my opinion. The entire dining experience is like one surprise after another. Beautiful presentation of the food and great plays with tastes and textures. I love the entree and especially the dessert of Fruit & Flower salad.
Will definitely come back to try other dishes.
One bit of advise tho, I would like to see my wine poured in front of me as oppose to arriving on the table in the glass.
Here's my review with pictures....
http://www.cookingetcetera.com/edible-summer-flowers-table-no-1/
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Don't think we've ever seen "himself" there, but fair play to him, it's a great evening.
We sat down about 7.30 and had chicken and some kind o' fish. Not being a fish eater I wasn't expecting much, but it was very good, not dry like in most places. Think it was cod or something.
It was white anyway, whatever it was. I didn't order it.
The chicken was by far the juiciest bit o' breast I've found in this city (...) and came in some kind of sweet saucy sauce.
Dessert was unusual, this ice-cream platter thing. I'd guess at some of the flavours, but we didn't ask the waitress so as not to spoil the surprise... I'm guessing peach was one of them, or maybe nectarine.
Doesn't seem to matter though, the food was great, whatever it was.
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Heard many good reviews and they are all true. Food was innovative and reasonably priced. Attentive service and great ambience.
Our cheese platter was a good mix of 4 types of cheese with 2 chutneys. Crackers would be nicer instead of bread, it's too filling. Loved the slow roasted beef cheeks which melts in your mouth & was perfectly combined with a well seasoned mash potatoes. No fault in other mains that we had. Roast chicken, Turbot and the Pig's head, neck & cheek.
No room for dessert though but will defintely be back.
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The restaurant very empty on a Friday evening. Must say, the food was fantastic and we were duly impressed. My starter of ham hock was not only pretty to look at (when was the last someone called ham hock pretty?) but also tasted fantastic. My rabbit main and shepherd's pie side was a little on the over-seasoned side (and I'm someone who loves salty) but that said, I managed to polish off the entire dish. The dessert I chose was the ice cream trio and was a little disappointed I was not wow-d by it. The three flavours of ice cream were : chocolate, strawberry and asian pear. Nothing to get too excitd about. Overall loved the food but the service the whole evening was a bit amatuer-ish. There was no explanation of the dishes as they came out; we poured our own wine; servers hovered and stared as we ate. A bit surprising at this calibre of dining. Oh well. 3 1/2 Stars, I think.
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My parents were in town so I took them along to the early supper at Table No. 1. The whole dining experience was absolutely perfect. The staff were very attentive and friendly throughout the whole meal. My entrée of mussels was my favorite dish of the night. They came in a creamy soup served with a side of deep-fried bread and aioli. It was heaven on a plate. I also think that the portions were just the right size. They left us feeling perfectly full, without that dreaded "I ate too much" feeling. I will definitely be coming back here again..
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went there for lunch during the CNY week. Exquisite food, friendly staffs (they've probably improved since these reviews! - very good to our two young children) and really great ambience. It was our great find in Shanghai. When you eat there, you could be in London, Tokyo, HK, anywhere you imagine! Highly recommended.
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I've eaten here twice in 2010, including new year's eve. Both times the food was memorable and I experienced none of the bad service mentioned in other reviews. To the contrary the staff was very friendly, much more than the average in Shanghai. I particularly enjoyed the roast chicken that is served in the roasting pot with moist potatoes. I will be returning to eat here. Good, hip, setting to bring guests and tourists who want to see the bund.
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Had a reasonable dinner there - very cool laid back vibe (maybe trying just a little too hard). The food was fresh and overall a nice experience but when you pay top prices - so it should be. Location is off the main stretch of the Bund area and there's basically nothing else around - the hotel looks very designer chic, stark and cold. Not so sure its a place where I'd want to pay top dollar to rest my weary head after a hectic day in Shanghai. The overall experience could have been better if the service was a little warmer and friendlier.
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Ate here in mid-August, and enjoyed it. Razor clams starter was good (and small) and I really liked the roast chicken that came in a big copper pot. Delicious, can't remember having a better roast chicken in Shanghai (which isn't saying too much).
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The food is fine, but the service is terrible and portions are too small. I'm not impressed considering all the awesome restaurants on the Bund.
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to add to my review below regarding service - i think much more work needs to paid to training the staff for these prices to work - mainly following up with the guests throughout the meal, understanding the food introductions better, and in general more upbeat and friendlier, since you intend to charge me a 15% gratuity on top of the bill...until then, you might want to consider easing up on this auto charge
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With a new restaurant in town that promises to be better than my general disappointment with mid priced food offerings, so 4 of us decided to try it out - had the scallops, the tuna tartare, the cured meats plate for starters - i have to say that the scallops are scary similar to JG's scallop dish, but not as good, cured meats are cured meats of general fare in this price range, and the tuna tartare was nothing different than what i've had in many other similarly priced venues
moving on to the mains, we had the cod, the suckling pig, the steak, and the cuttlefish - the cod and cuttlefish were good, but to be fair these are not difficult items to execute - the suckling pig i would say was under flavored and lacking that "wow" effect i hoped for...the steak was just avg but i suppose the price was fair...sides must have would be the potato puree, but the artichoke again was lacking in flavour
as for desserts, i think it was rather the best part of the meal - we had the sharing dessert to sample the range and i was generally impressed with a great end to the meal, if only they could do an espresso better...
decor was minimalistic, and it calls for a group outing more so than a dating environment since its quite open in concept - in a still developing neighbourhood, the owners are being bold, but i think with a few good tweaks it could be a great place - until then, the chef still needs to improve the food offering to live up to his hype in my own personal opinion
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A new restaurant with an interesting interior design, which is almost compensating for the missing view on the Huangpu like others in the Cool Docks, which are close by. We started with an aperitif, a virgin caipi and - a recommendation of the waitress - a strawberry martini ... you should try this one! The food was excellent; I had the tuna tartar as an appetizer and a cod plancha as a main, my company a crab salad and the suckling pig. The service was as excellent, very attentive and with perfect English. The only drawbacks were the missing bread at the beginning (should I have ordered it? there was something on the menu) and the wine, which was a little bit too warm. 4 stars, but pretty close to 5.
[HTML_REMOVED][HTML_REMOVED]Fusion | Table No. 1[HTML_REMOVED] [HTML_REMOVED][HTML_REMOVED]July 2010[HTML_REMOVED] [HTML_REMOVED]Located in the newly opened Waterhouse Hotel, Table No. 1 has Jason Atherton’s name stamped right on the front of its menus. The celebrity chef has worked with modern culinary legends such as Gordon Ramsay and Ferran Adrià. Even though he’s not in the kitchen regularly, he’s left his mark on the food. The small, simple dining room follows the clean, minimalist lines of the hotel with a layout best described as a high end canteen, with long, spare tables made of dark antique wood running down the middle flanked by compact two-seaters on either side. But while the design invokes cafeterias, the food coming out of the kitchen is definitely all high end. The clams à la plancha starter (¥58) is a tidy bowl of bacon-flecked razor shell clams in a deeply beautiful sea salt flavored broth, and the tuna tartare (¥75) is a vibrant red cylinder with wonderfully delicate ponzu notes. It’s served with a creamy avocado mash and an air-thin sesame wafer. The caramelized scallops (¥100) are five perfectly-seared buttons topped with cauliflower and prickly tart citrus fruit. The pig’s head, neck and cheek main (¥98) takes the diner through a delicious trio of sticky, crunchy and meaty textures, and the sole and cuttlefish ink organic rice (¥108) had a beautifully deep and complex umame flavor. We finished the meal with a delightfully colorful and fluffy mango and rose tea trifle (¥55). Unfortunately, while the food here is impeccable, the green waitstaff were infuriatingly hapless, bringing us items we never ordered and forgetting items we did order. Be sure to check the bill carefully. Luckily for Table No. 1, it’s talented back-of-house staff manages to make up for the missteps of those in the front. [HTML_REMOVED]■ Dan Ouyang