Table No 1

Please note that Table No.1 has been rebranded to Oxalis. The new website oxalis-shanghai.com is under construction - Coming soon

Sharing Plate


Social Dining

Located on the ground level of The Waterhouse at South Bund, a design concept boutique hotel, Table No. 1 is a destination restaurant serving world-influenced modern European cuisine set in a sleek and simplistic interior that comprises a surprising element which encourages social interaction with a brand new dining concept. Focusing on communal dining, dishes at Table No. 1 come in sharing portions so guests can enjoy an informal dining experience and sample more tantalizing creations by the chef.

The cuisine is a beguiling blend of the simple and subtle, and will subscribe to those culinary watchwords favoured by all the best chefs — fresh, seasonal, natural flavours and top quality ingredients.

Our Team

Our Team

Christopher Pitts * Chef de Cuisine

With his progressive cooking methods that both push the boundaries of technique whilst paying homage to the traditions of European fine dining, Christopher Pitts has started to build a reputation for himself in the ever-growing dining scene in Asia.

He was named by New Western Cuisine magazine as one of the Top 12 Chefs in China and Table No.1 has accrued an impressive number of awards under his leadership, including Best European Restaurant (CityWeekend Award 2013), China’s Top 100 Restaurants (Tatler Magazine 2013) and Top 5 Western Restaurants in Shanghai (TimeOut Shanghai 2013).

Scott Melvin * Executive Chef

Although this is his first appearance in Asia, Head Chef Scott Melvin is no stranger to the competitive culinary scene in Europe. Prior to Table No. 1, Scott managed both kitchens at Maze and Maze Grill under the Gordon Ramsay Group. Under his lead, the restaurants are ranked among the best in London.

With strong ambition driving him, Scott worked his way through some of the toughest kitchens in Denmark, Bermuda and France. While abroad, he developed a deep passion for exploring local food cultures, ingredients and culinary traditions. To this day, he continues to gather inspiration through his many travels.
Scott’s solid technical background coupled with his unique experiences give his food an intriguing international flair.