A New Culinary Delight at The Bund’s First Table, Mastered by a Michelin-Starred Chef
Shanghai cuisine holds a highly esteemed place in the hearts of many food connoisseurs, especially on The Bund, which is considered a must-visit gourmet paradise. This year, The Bund's First Table restaurant (Table No. 1 by Jason Atherton), managed by Michelin-starred chef Jason Atherton, is located on Shanghai’s South Bund, adjacent to the newly designed Waterhouse boutique hotel at the Old Port. It is the first global outpost opened by Jason on his new journey. Former sous-chef and patissier from the renowned Maze restaurant have also joined the team, bringing a fresh influx of talent to the kitchen.
Caramelized onion with beef tenderloin and baby potatoes. Image courtesy / Yue Brand PR Consulting
The head chef of The Bund’s First Table, Jason Atherton, once received guidance from culinary master Ferran Adrià at Spain’s prestigious elBulli, gaining extensive cooking experience. Jason has also worked alongside famed chefs such as Pierre Koffman, Nico Ladenis, and Marco Pierre White. In 2001, he joined the Gordon Ramsay Group, serving as executive chef at Verre restaurant in Dubai. In 2005, he returned to the UK and launched the Michelin-starred Maze. This year, Jason Atherton has made his way to Shanghai, officially launching his first restaurant following the successful Maze restaurant series he led.
The dining environment at The Bund’s First Table is warm and inviting, offering a modern interpretation of European cuisine. The interior features elegant wood and grey bricks, filled with ample natural light. The restaurant includes a main dining hall and private rooms, where guests can enjoy views of Shiliupu, once the busiest shipyard, and the surrounding scenery. The menu is served in a shared dining style to encourage interaction among diners while savoring the various dishes crafted by Chef Jason.
Elegant wood and grey brick decor. Image courtesy / Yue Brand PR Consulting
Star dishes at The Bund’s First Table include: caramelized onion with squid ink fried breadcrumbs, caramelized onion with beef tenderloin and baby potatoes, braised pork belly, and lychee sorbet mango rose tea panna cotta. In terms of ingredients, Jason insists on sourcing locally and is passionate about exploring local food culture and traditional cooking methods. For example, the pork is supplied by local farmers raising pigs, rather than imported from Europe, ensuring diners enjoy the freshest flavors possible.
The Bund’s First Table, helmed by Jason Atherton, is open for lunch from 12:00 to 14:30 and dinner from 18:00 to 22:30. For detailed restaurant information and pricing, please visit www.tableno-1.com.
The renowned Maze restaurant
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Further reading: Bustling Shanghai Bund (Provided by Tripass Attractions)
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