[Shanghai] Taian Table – An Interview with the Chefs

Located at a quiet, secluded address that is only disclosed upon reservation, Taian Table is one of Shanghai’s hottest restaurants, with a Michelin star under its belt less than 6 months after it served up its first dish. As the restaurant comes upon its tenth menu, I spoke with Stefan and Jeno about what the restaurant means to them, their journey over the past year, and their views on Shanghai’s dining scene.

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[Shanghai] Taian Table

It is rare to have the chance to watch a restaurant find its voice and grow into its ambitions. When that happens, the experience can be fantastic and thrilling. I found that thrill at Taian Table. Over the nine months since it opened, it has been a pleasure watching the evolution of each menu, and seeing the restaurant get into its rhythm.

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[Tokyo] Abysse

There are probably few other restaurants in the world that dedicate their attention as unwaveringly to seafood as chef Kotaro Meguro’s Abysse in Tokyo. The 30-year-old chef forgoes meat dishes entirely on his menu, turning an unwavering focus to the fruits of the ocean.

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[New York] Contra

New York as a city is hard to define. New York as a school of cuisine is practically non-existent.
Enter Contra, a deeply personal vision of two young chefs, whose style of cooking manages to capture New York’s identity: modern, opinionated, and expressive, with a kind of elegant efficiency and practicality that only New York can pull off.

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