MESS by name, but not by nature; this popular restaurant out by the Modern Art Museum involves throwing an ambitious amount of elements together. And it works.

Chef Eliran Gavriel, in partnership with Chef Shahaf Shabtay, has taken the basics he was grounded in through his upbringing in Israel and studies abroad, and brought them to the Asian kitchen.

Combining the flavors of the Middle East with traditional European techniques, and adding elements of Southeast, South and East Asian cuisine, he intertwines all he has found on his travels and his culinary explorations.

New Seasonal Menu

Starting with something refreshing – that sets the tone for the rest of the herb-filled meal – the Mekong Cucumber Salad (RMB98) is a stack of julienned baby cucumber and mint leaves, studded with almond slivers in a light olive oil and cracked pepper aioli. 

Bolder in flavor, the Jasmine Chicken Roll (RMB128) sees shredded, grilled chicken cooked with soy sauce, honey, ginger, mint and aromatic jasmine tea.

The meat is encircled by a crisp spring roll, then topped with confit onion, sweet from caramelization, and a hint of mung bean. The leftover stock is reduced down into a flavorful broth on which the spring rolls are served.

If you’re familiar with Middle Eastern cuisine – as Israeli Chef Eliran most definitely is – then prepare to be blown away by this fusion take on Shawarma (RMB158), the region's most popular street food.

Slow cooked beef short rib is pulled apart in tender shreds, then topped with a tahini yogurt, goma sesame sauce – a riff on the Japanese goma dare with miso paste and dashi powder – and a seared, plump slice of foie gras, all cushioned inside a plush, homemade pita bread.

If a dribble of the meat’s juices mingled with a lick of creamy sauce isn’t trickling down your chin with each bite, you’re doing it wrong. 

Cooked in a Japanese style beef curry stock that’s been seasoned with spices the chef hand-carried back from Israel, the Sha Cha Beef (RMB78) houses veal cheek dumplings alongside grilled heart of palm, baby corn, and garlic chives.

Warming in both texture and flavor, the soup brings a whole new meaning to comfort food. 

Two interlacing tentacles of the char-grilled Tasca Chino Octopus (RMB228) are seasoned with mala peppercorn, garlic and olive oil, resting on a slick dandan inspired sauce – shmeared with peanut butter and seasoned with cinnamon – beside a fresh avocado and radish green salad. 

A coconut cream Thai curry serves as the ideal foil for the Shrimp Red Curry (RMB228) – decorated with shitake mushrooms, snow peas, fresh basil, crispy potatoes and – most importantly – four grilled jumbo prawns, cooked to sweet perfection with that signature snap. 

Wagyu asado short rib soaked in a mushroom and black pepper truffle sauce is presented like spring roll, hence the name – the Asado Spring (RMB138). Positioned around blanched asparagus spears and a fresh herb, micro green and Sichuan peppercorn leaf salad, this plate is oaky and savory with a sleight earthy spice. 

Corn is the focus of the Panna Cotta (RMB82) – served cold and ringing corn caramel, sprinkled with a corn crumble. A vanilla corn flake ice cream and caramel corn showcases even more of this versatile ingredient's pairing opportunities. 

The velvety Lemon Parfait (RMB82) is made with luscious lemon cream surrounding a layer of tart raspberry coulis. Fresh berries, mint and a hit of lemon zest juxtapose the cream’s richness. 

Cocktails are equally playful, with options like the Flower Language (RMB90), made with Bacardi, elder flower, rose fragrance, grapefruit syrup, jasmine and lime, and the Green Forest (RMB90), a smoking – literally – combination of vodka, cucumber syrup, melon liqueur, lime and bubbles poured over dry ice. 

The Vibe

Let's talk about the place. MESS is funky from the off, with large windows letting light in during the day and offering views out at night. The layout of the restaurant is divided into five zones over two floors. Upon entering the restaurant, you find yourself in a groovy retro Middle Eastern vibed reception lounge.

Image courtesy of MESS

The rest of the first floor is dominated by an open kitchen facing the main dining room, with a main bar area housing counter seating and a DJ booth.

Image courtesy of MESS

Image courtesy of MESS

Image courtesy of MESS

Near the entrance is also a full child play area (only open on weekends), equipped with cartoon videos, Legos and Nintendo Switch, to keep the kids busy while the adults dine. 

There is a double height connection to the second floor and Middle Eastern elements abound, like the engraved copper lanterns and tea sets.

Image courtesy of MESS

Image courtesy of MESS

Image courtesy of MESS

The second floor plays host to an open dessert bar with an outdoor terrace and a more Western chic feeling dark wood private dining room. The music is a mix of classics and hip song covers you can't help but Shazam and add to your own playlist.

Image courtesy of MESS

All guests that come for a meal at MESS can also visit their downstairs gallery, with rotating artists displaying their works. Currently, they have a Mongolian and a Brazilian artist, with all of the artwork curated from London. The gallery is open Tuesday-Saturday from 11am-7pm. 

MESS, 4777 Binjiang Dadao, by Pudian Lu, 浦东新区滨江大道4777号, 近浦电路.