The Snapshot

A new chapter of artisanal fermentation and wood-fired culinary excellence in Shanghai, O’Mills has opened a higher-end sister restaurant, called O’Mills Firewood Alchemy, on Huashan Lu. What stemmed from its 72-hour slow-cooked fermented sourdough has blossomed over the years into a strong fermentation culture that extends into its brunch offerings and daily café cuisine.

READ MORE: All-Day-Brunch and Mini Tables Sets Now Available at O'Mills

That same commitment to health-conscious consumption extends to its newest venue, through sophisticated plates that lean into cold ferments and wood-fire cooking techniques. Think a rustic yet refined, seasonally driven menu with family-style dining dishes like Miso Soy Sauce Pigeon, Roasted Duck with Purple Carrots and Cherry, Charcoal Braised Lamb Shoulder with Golden Ear Fungus and Morels, and Grilled Horse Mackerel with Slow-Braised Snow Daikon, plus elevated wood-fire oven pizzas topped with ingredients like grilled eel, Wagyu meatballs, and white miso thick-cut salmon.

The bread game has also been elevated, spotlighting high-quality black wheat grown on O’Mills’ own farm in Xinjiang, alongside other Xinjiang produce, high-altitude vegetables from Longquan, and in-house cured and dry-aged meats. There’s an ample brunch menu available daily that follows the same slow-food ethos.

The venue offers seating for 58 indoors and space for another 17 on the quaint outdoor terrace. With more upscale eats, expect a higher price point (around RMB200-300 per person) compared to O’Mills’ more casual café outposts.

The Menu

O’Mills Firewood Alchemy embodies a profound reverence for nature and time through its culinary offerings. Building on the foundation of the O’Mills brand, this venue introduces the primal energy of fire into flavor creation. The restaurant features a hand-forged wood-fired oven crafted by French artisans, dedicated to baking sourdough and elevating the wood-fired cooking experience. The menu emphasizes slow wood-fired roasting, offering a rustic, family-style dining experience meant for sharing, where the essence of the food itself takes center stage.

The signature dishes reflect meticulous attention to ingredient selection, where high-quality black wheat from Xinjiang, premium sun-dried ingredients, and high-altitude vegetables from Longquan come together. This commitment to sourcing local and organic produce extends to the restaurant's innovative fermentation processes, which include house-made Kombucha and artisanal pickles.

Make sure to save an extra slice of the Xinjiang Black Wheat Sourdough for dunking in the Coral Trout Semi-Cooked (RMB128), a plate that spotlights delicately prepared coral trout, enhanced by the brightness of citrus and the freshness of basil. The semi-cooked technique preserves the fish's natural flavors while adding nuanced complexity.

Available during the day and at night, the Autumn and Winter Salad (RMB78) sees a medley of seasonal greens (like hearty kale) and root vegetables (like roasted pumpkin and carrot) come together to capture the essence of the colder months

Ideal for winter, the reimagined French Onion Soup (RMB88) features rich, caramelized onions in a savory broth, topped with a melted cheese crust on O’Mills’ signature sourdough.

The Lamb with Cumin on Yogurt (RMB68) brings together the robust flavors of wood-fired minced lamb kebab seasoned with cumin, served over a bed of creamy yogurt, a nod to the Middle East.

A fan favorite, the Roast Chicken (RMB158) is marinated and air-dried before being slow-roasted and smoked to succulent perfection. The taut skin puckers as it tears way, revealing juicy flesh below.

O’Mills’ bread and butter, literally, the pizza program is all about wood-fire oven and 72-hour, high-hydration dough. There are more than half a dozen options to choose between, from Wood-Fire Mackerel (RMB148) with air-dried fish and green peppers to Wagyu Meatball and Daikon Kimchi (RMB148), from Spanish Jamon Iberico (RMB128) to Fresh Black Truffle (RMB188). The toppings – while stand out – play second fiddle to the crust here, pliant and stretchy with bubbled and charred edges.

In-house brewed Kombucha

The Atmosphere

Stepping into O’Mills Firewood Alchemy is akin to entering a serene sanctuary amidst the hustle of Shanghai. The restaurant’s decor features warm amber and burnt sienna tones, complemented by natural stone and weathered metal elements. Handcrafted Longquan celadon tableware enhances the aesthetic.

The layout encourages a communal dining experience, with seating for 58 indoors and an outdoor terrace for an al fresco option. The soft ambient lighting and carefully curated natural floral arrangements contribute to a calming vibe, inviting diners to slow down and savor their meals.

The service at O’Mills is designed to reflect a sense of ritual, with attention to detail evident in every aspect, from the presentation of the dishes to the storytelling behind each menu item.

O’Mills Firewood Alchemy stands as a testament to the evolving culinary landscape of Shanghai. It successfully marries the principles of fermentation, fire, and time into a dining experience that is both sophisticated and grounded in tradition. With its impressive menu and serene ambiance, it invites patrons to explore the depths of flavor and the beauty of simplicity.

O’Mills Firewood Alchemy, 888 Huashan Lu, by Zhenning Lu, 华山路888号近镇宁路