[Shanghai] Table No. 1 by Jason Atherton (2)
Table No. 1 by Jason Atherton | Dianping
Address: 1-3 Mao Jia Yuan Lu by Zhongshan Nan Lu, 毛家园路1-3号(近中山南路)
Date visited: May 2015 for dinner
Price: RMB¥300 per person
Will return: Definitely
What to get:
– Pistachio dip
– Crispy pig ears
– Tuna tar tar
– Pan seared foie gras
– Wagyu sirloin steak
– Wagyu brisket
– Suckling pork shoulder
– Bone marrow potato mash
– Creamed corn
This review was written in collaboration with That’s Shanghai
My latest discovery is Table No. 1 by Jason Atherton, which I have been frequenting and eating my way through the menu these past few weeks. The first time I came to Table No. 1, I didn’t even make it past the starters because I ordered way too much. This time, I came prepared to eat my weight in food. Still over-ordered but made it to mains and dessert this time.
Having been to a few (but not nearly enough) of Jason Atherton’s restaurants, each restaurant is noticeably molded by its chef’s own style while maintaining a subtle Jason Atherton presence. Table No. 1 is headed by Chef Christopher Pitts, whose Southern roots pack feel-good comfort into his food.
Pistachio dip (RMB48) with focaccia bread
We always start with this pistachio feta dip served with house made focaccia bread.
Crispy pig ear fries (RMB58) with shaved cauliflower, shichimi chili
One of the best things here is a plate of fried pig ears with a slight kick from the chili powder.
Tuna tar tar (RMB110) with avocado, ponzu
A great little refresher in between the fried and the foie.
Pan seared foie gras (RMB128) with duck ham, corn blini, strawberry jam
Another favorite here is this seared foie gras paired with strawberry jam — get a bit of everything in one bite and it is a perfect balance of sweet and savory. Not to mention the two generous pieces of foie gras prevent fork wars from breaking out at the table.
Grilled Ranger Valley Wagyu sirloin 220g (RMB438) with confit shallot, Montpellier butter
I usually have little to no hope for eating steaks in non-steakhouses. Even steaks in steakhouses can be disappointing sometimes. But this cut of steak is quality and it is executed beautifully by the kitchen. I personally really enjoy the side parts with a bit of fat.
Charcoal roasted Wagyu brisket (RMB188) with shaved onion, house pickle
An alternative to the steak is the brick of Wagyu brisket sandwiched between toast and pickled vegetables. Between the two, I prefer the steak more but this is good for those who are not as big on steak.
Apple wood smoked suckling pork shoulder (RMB258) with apricot mustard
I can’t always eat as many mains as I did during this visit so when manpower is sparse, the suckling pork shoulder is my main pick here. The result of cooking for 24 hours is ultra crispy skin covering the most tender and juicy pork underneath. It is nothing short of fantastic.
Smoked potato mash (RMB48) with whipped bone marrow
Whipped and buttery mash is a necessity when eating meats. Equally satisfying is the fresh creamed corn (RMB38) with radish, lime, London truckle cheese (sadly not pictured because corn-crazed dinner companions refused to wait any longer), offering a sweet companionship to the meal.
“Candy bar” banana mousse (RMB68) with miso peanut, chocolate tuple, chocolate soy milk sorbet
After trying a couple of desserts, the banana mousse, tasting much like a peanut butter and chocolate banana cheesecake, faired the best. My meals here are usually stellar until dessert; for some reason, I have never loved any of the desserts I have had at Jason Atherton’s restaurants. This is the part of the meal where my taste buds and the kitchen just shift to completely different wavelengths so I leave dessert alone and let other people have it here.