Jason Atherton opens at Shanghai EDITION

Jason Atherton opens at Shanghai EDITION

Renowned British chef Jason Atherton is taking his restaurant prowess back to the Far East with the opening of three new restaurants at The Shanghai EDITION.

Located at the northeast corner on the Nanjing Road East and Henan Road in Puxi, West of Huangpu River, the hotel is a unique combination of two separate towers and sees the refurbishment of one of the city’s finest buildings – the former headquarters of Shanghai Power Company built in 1929.

This Art Deco monument houses the public area of the hotel, comprising one of Atherton’s new restaurants, Shanghai Tavern.

Atherton, who is best known these days for his The Social Company group of restaurants including the flagship Pollen Street Social which opened in April 2011 in Mayfair and was awarded a coveted Michelin star within just six months.

A disciple of the likes of Pierre Koffmann, Marco Pierre White, Nico Ladenis, and Ferran Adria at el Bulli, Atherton joined Gordon Ramsay Holdings to launching Maze in London and oversaw the opening of five more Maze restaurants globally, before setting out on his own.

While Atherton launched his second Mayfair restaurant Little Social and Social Eating House in Soho – gaining his second Michelin star – it was his opening of Berners Tavern in the London EDITION Hotel that has led to his partnership with globally renowned hotelier and designer, Ian Schrager.
Internationally, Hong Kong restaurants 22 Ships, Aberdeen Street Social and Ham and Sherry took the Chinese city by storm. Next came the launch of The Commune Social in Shanghai.

Back working with Schrager, in May 2015 Atherton opened his first stateside restaurant The Clocktower, an all-day dining space set within the New York EDITION Hotel on Madison Avenue.

The Shanghai EDITION is Atherton’s third venture with Schrager.

The development’s heritage-protected historical building flows into a modern, state-of-the-art skyscraper, creating a unique synergy between old and new Shanghai. The new tower features 145 rooms and suites, accompanied by Atherton’s two other restaurants, HIYA, a
new Japanese restaurant on the 27th floor, and Canton Disco – a Cantonese style restaurant.

Atherton said: “This is our third project with Edition and Ian Schrager – we couldn’t be prouder to be part of this exciting launch. Ian has been a very important figure in my life since embarking on our partnership, first with Berners Tavern in London and then The Clocktower in New York which was awarded a Michelin star in 2017.
“For us to now be bringing our flagship restaurants to Shanghai is just incredible.”

The ground floor restaurant, Shanghai Tavern is very similar to its London sibling on Berners Street. The brand-new restaurant offers a brasserie-style menu available all day with an open kitchen and a stunning bar. Drawing on Elliot Hazzard’s period architecture and coffered ceiling, the design plays on the history behind the Shanghai Power Company Building, creating a communal space that has been designed for pocketed intimacy.

Canton Disco is Atherton’s first restaurant partnership with Hong Kong based restaurant group, Black Sheep. Located on the third floor, Canton Disco serves traditional
Cantonese inspired dishes with contemporary twists. The menu has been curated by celebrated chef, Jowett Yu from Black Sheep’s Ho Lee Fook in Hong Kong and presents a picture of modern Shanghai throughout the main dining room and five exclusive private dining rooms.

The third outlet, located on the 27th floor, is called HIYA meaning ‘clouds in the sky’ in Japanese.
Inspired by The Social Company’s flagship Japanese Izakaya-style restaurant, Sosharu in London, the venue features a rooftop bar with astonishing views of the Huangpu River. Designed by award winning Neri & Hu, HIYA sees a slick, sophisticated interior, very much in keeping with the rest of the development.

Executive chef of The Social Company group Alex Craciun is relocating from the UK to oversee the launch of HIYA, while all three outlets are overseen by chef-de-cuisine Scott Melvin who has worked with Atherton for the past 14 years.
Melvin was previously executive chef at Jason Atherton’s The Commune Social in Shanghai.