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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.
"This is my first solo venture away from Maze, the brand. I am very excited to be partnering with The Waterhouse Shanghai. Neri and Hui is an amazing design outfit and we have put together an amazing concept. Table No. 1 by Jason Atherton is a very exciting restaurant which I call Shanghai’s first gastro bar. It is based on my time in Spain and the menu is tasting/tapas dishes but cooked in a modern way. The food is fresh, light and modern. I want total flexibility with the menu, so people can have a quick snack or a full blown gastro experience. Together with my head chef Scott Melvin we have a menu to suit all tastes and occasions."
Jason AthertonExecutive Chef
"Cooking is a language which is spoken throughout the world, and eating has always been about social experience. Based on good understanding of traditional and classical cooking, that has progressed in using new and modern techniques with understanding of quality products. At Table No. 1 we are combining these culinary aspects to modern dishes which ensure harmony found in small and interactive servings."
Scott MelvinHead Chef
Express Lunch Menu ( In Chinese )178 RMB - Daily from 12NN - 2.30PM
Early Supper Menu ( In Chinese )200 RMB - Daily from 6PM - 7PM
Ala Carte Menu ( In Chinese )
12PM - 2.30PM and 6PM - 10.30PM only
Menu updates may occur due to market
and seasonal availability
Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.
With seasoned experience, having worked under great chefs including Pierre Koffmann, Nico Ladenis, and Marco Pierre White, Jason joined the Gordon Ramsay Group in 2001 as the Executive Chef for Verre in Dubai. In 2005, Jason returned to the UK and opened maze in the heart of London, launching what would be the most successful brand in the group. Since then maze has been awarded with numerous accolades which includes a Michelin star since 2006.
The talented chef has multiple personal awards to his name.
- 2008 “London’s Outstanding Chef”
from The Evening Standard
- 2006 “Man of the Year”
from Arena Magazine
- 2006 “Chef of the Year”
from Fay Maschler of The Evening Standard
- 2001 “Best Chef of the Middle East”
from Time Out Magazine, Dubai
- 2000 “Young Guns Food Award”
The Daily Express, given to the top ten people in the country who are tipped to change industry in the UK
- 2000 “Acorn Award”
from Caterer and Hotelkeeper, an award for the top 30 individuals who are deemed to be the future of the industry
- 1996 “Best Young Chef”
in Britain by Jonathan Meades of The Sunday Times.
The maze cookbook, published by Quadrille in 2008, has sold excess of 50,000 copies worldwide (USA, Holland, Australia, South Africa, and New Zealand). Jason has also taken part in Phaidon’s Top One Hundred Emerging Young Chefs of the world book, entitled Coco.
The success of the maze cookbook leaves his fan base waiting for his next book, Gourmet Food for a Fiver, which debuts in April 2010.
Jason also regularly takes part of food campaigns. Most recently, he has participated in: Warburton’s bread week, “Ten Star Tapas” with Tio Pepe, and the Greek tourist board “Kersmna” an effort aimed to promote Greek food in the UK.
Jason is an active patron of David Nichols Spinal Injury Foundation, Hospitality Action, and regularly volunteers with other charities including Lukea 2000 where his efforts have raised over £2mm.
Jason lives in southwest London with his wife and daughter.
“Should you hold a knife to my throat and force me to say which one of the chefs in the Gordon Ramsay group I thought was the best, my answer would be Jason Atherton. Actually, I’d admit it without any coercion.”
FAY MASCHLEREvening Standard, 16.04.08
“It’s a mad, marvellous thing, is Maze. The delicious paradox being that all this apparent irreverence is made possible by awesomely sophisticated cheffery.”
Giles CorenTimes, 18.06.05
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.
Originally from Dundee, Scotland, Scott entered the culinary trade at an early age of 16. He decided to launch his career in the hospitality industry and cooked his way through numerous award-winning hotels in the UK. His desire, however, to broaden his culinary knowledge and skills coaxed him overseas.
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.
There are two private rooms for entertaining at Table No. 1, each designed to ensure your dining will run smoothly, no matter what occasion.
PRIVATE ROOM 1
Dining experience offers an informal and interactive setting for guest to experience Table No. 1 dining at its highest level in our exclusive room located off the restaurant with restaurant view. Seats 8 comfortably.