Table No. 1
Add: 1/F The Waterhouse, 1-3 Mao Jia Yuan Road, Shanghai 毛家园路1-3号，水舍1楼
Tel: +86 (21) 6080 2918
Hours: [lunch] Mon-Fri 12:00pm-2:30pm; [brunch] Sat-Sun 12:00pm-3:00pm; [dinner] Mon-Sun 6:00pm-10:30pm
Visited: April 2016
Will return: Definitely
After my fabulous dinner at Table No. 1, I came back the very next week for brunch – or more specifically, for their Blueberry Pancakes with Seared Foie Gras, which I couldn’t get out of my head ever since I read about it in ShanghaiGirlEats’ review.
But first, let’s start with drinks. The Basil Boo (80) with vodka, apple liqueur, basil leaves, apple juice, and egg white was light and herby, while the Fresh Carrot Juice (45) was incredibly refreshing.
And of course the ultimate brunch classic Eggs Benedict (78-128 for two portions). At Table No. 1, you can choose among Benedict (parma ham and beef tongue), Royale (smoked salmon), Florentine (sautéed spinach), and Chef’s Choice (glazed Wagyu brisket, house bacon, pickled lime). I went with the Benedict and the Chef’s Choice.
Beef Tongue and Parma Ham (118 for two portions) seemed an unusual combination for a Benedict, but actually worked exceptionally well together. The rich and tender beef tongue was enlivened by the delicate and salty parma ham. Thank you Chef Christopher for the lovely little nest 🙂
My favorite was hands down the Chef’s Choice – Glazed Wagyu Brisket, TN1 House Bacon, Pickled Lime (128 for two portions). Crispy strips of bacon crowded around a generous heap of chopped sweet brisket. The pickled lime on top was a revelation, adding an amazing depth to this dish.
And just look at that flawless coat of hollandaise! Chef Christopher revealed recently that one of his pet peeves when brunching in Shanghai is a bad hollandaise, so of course the hollandaise from his kitchen would be absolutely perfect.
Their House Smoked Salmon Bagel with Cream Cheese, Lemon and Capers (78) was also delicious. The tangy cream cheese worked wonderfully with the smoked salmon, and the whole thing was lifted by a squeeze of lemon.
And here’s what I came for. The Blueberry Pancakes with Poached Apricots (58) and Seared Foie Gras (+30) was so decadent it was almost depraved. A gleefully debilitating combination of rich foie gras, sweet and tart apricots, fresh,plump blueberries, light and airy whipped cream, bright and sharp mint, and fluffy pancakes bursting with more blueberries. Why didn’t anyone think of this before?
Trust me, you need this.
Also on the sweet side of things, the Scones with Clotted Cream and House Strawberry Jam (48) are seriously good. The scones were warm, soft, and crumbly, and the house-made strawberry jam had a lovely concentrated strawberry flavor. But the star was without a doubt the clotted cream.
I mean, really, why is it so hard to find real clotted cream in Shanghai? Even the Salon de Thé de Joël Robuchon serves their scones with whipped cream…
Table No. 1 during the day has a completely different vibe from the candlelit sophistication in the evening. The glass walls on either side flood the space with natural light, showing off the grey tiled floor and warm wood tables.
A little spring just out the window.
There is also a sunny little courtyard, though I have to say, those stools look a bit too futuristic for comfort…