Table No. 1 by Jason Atherton

Table No. 1 by Jason Atherton

Jason Atherton of out for under Gordon Ramsay's shadow and serving up modern European fare at Shanghai's Cool Docks.
1-3 Maojiayuan Lu, near Zhongshan Dong Er Lu 毛家园路1-3号, 近中山东二路 +86 21 6080 2918
noon-2:30 p.m.; 6-10:30 p.m.
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Table No. 1 by Jason Atherton
Fresh and well executed, the ahi tuna tartare is a star of the menu at Table No. 1.

Jason Atherton has worked under the likes of Gordon Ramsay, Ferran Adria and Marco Pierre White. And now, after leaving the Ramsay empire and his post as head chef at Maze, he’s doing his first restaurant in Asia with Table No. 1 in the Waterhouse, at the Cool Docks.

Although Atherton is not in the kitchen every day, he has installed fellow Maze alumnus Scott Melvin at the restaurant, where they’re serving up tasty modern European fare that is winning rave reviews.

Much of the ingredients are locally sourced with care, but the food is not Asia-influenced, says Atherton.

The offerings, tapas-portioned and meant for sharing, are fresh and exceedingly well executed. The razor clams with chorizo, ahi tuna tartare and crispy-skinned suckling pig are all solid recommendations.

Table No. 1’s décor is quirky and minimalist, with unfinished wood and exposed brick. Four long, family-style dining tables add to the communal vibe. Private dining rooms have a view of Shiliupu (a once-bustling shipyard) and the streets.

Founding partner and designer Lydon Neri explains that “we consciously designed the private dining rooms to have vertical voyeuristic glimpses of selected rooms from the public dining area. The blurring of public and private is also a reflection of everyday life in Shanghai.”