August continues to round out the hot and humid season when just the mere thought of cooking strikes fear in the depths of our hearts. Luckily, there are some new restaurants eager to help us avoid that chore.  

Fabula

Named after the last words of the Roman Emperor Augustus, “acta est fabula, plaudite” – meaning “the play is over, applaud,” Fabula is a new four-seater omakase-style chef’s table by Charles Tam (previously of Amber) and Zee Zheng (previously of Tai’an Table, and The Modern and Le Bernadin in New York) opened on Weihai Lu at the beginning of this month. Situated on the third floor of Hooha, this 100% reservation-based restaurant-within-a-restaurant offers a set tasting menu (RMB1,280 per person with an optional RMB300 add-on for a daily surprise dish) of nine courses that convey the duo’s fervent passion for all things food culture.

Fabula

As fabula means “play,” it’s no surprise that the showmanship of the meal is just as important as what arrives on the plate. “At Fabula, we wish to utilize ingredients like words in a script and techniques as the syntax of a sentence during the playful process of cooking,” remarks Tam. And this sentiment extends to the European menu, with global ingredients unexpectedly woven together into a story – lufa and oyster with granny smith apples; winter melon with foie gras and langoustine; or caviar with watermelon and mushrooms.

After a successful decade of operating Italian-inspired restaurants in China, The Bottega Group (Bottega, Atica, La Diosa) is introducing its latest concept: Capri by Bottega. The name takes inspiration from the island of Capri, a jewel in the Tyrrhenian Sea off the Sorrento Peninsula, celebrated for its Mediterranean colors, coastal beauty, and romantic atmosphere. At Capri by Bottega, guests will experience Neapolitan-quality pizza, Mediterranean dishes, fresh pastas, and street-style fritti (fried snackas) all crafted with the same passion and premium ingredients that define Bottega. With a modern, eye-catching design reflecting the island’s effortless vibe, Capri by Bottega will bring a fresh energy and a completely new menu to Shanghai, distinct from Bottega but rooted in the same dedication to excellence. Set to open in the end of September in the heart of Xintiandi, Capri invites Shanghai’s food lovers and Italian cuisine enthusiasts to experience la dolce vita in a whole new way.

Ocean's Table

A new Spanish hotspot has opened in the shuttered Commune Social space on Jiangning Lu, Ocean's Table, with an array of tapas, sharing plates, and brunch options. The menu is designed by the busiest Spanish chef in town, Ferran Edo Andreu (previously of ABAC, Elefante, Mercado505, and El Willy and consulting chef for Atica), chock-full of contemporary renditions of Spanish favorites like Beef and Foie Gras Cannelloni, Argentina Prawns Carpaccio and Suckling Pig Terrine, plus tapas favorites, such as Spicy Potato Wedges (aka Patatas Bravas), Gambas al Ajillo, and Spanish Tortilla.

Modern Irish bistro Yeats is set to open next month, backed by Executive Chef Curt Evans and Restaurant Manager Ming Wang (previously of Bastard). This Jing’an bistro will celebrate sharing, storytelling, and cross-cultural flavors that bridge Ireland’s heritage, France’s elegance, and Shanghai’s energy through dishes that are both comforting and exciting. The food menu will see a mix of contemporary Irish cuisine that utilizes French techniques and Chinese ingredients, while the bar menu will showcase Irish-style cocktails (using Irish legacy spirits), plus an ample wine list of both traditional and natural wines.

Happy Catch Seafood Hotpot (開心魚火鍋) 

Happy Catch Seafood Hotpot (開心魚火鍋) is – you guessed it – a newly opened seafood and fish hotpot spot above Terrakota on Yanping Lu. The hand-crafted daily hotpot broths pair well with freshly-caught, locally-sourced seafood. Think dog shark, monkfish, barramundi or sturgeon bases, further amped by the addition of fish broth, spicy fish broth, Chaozhou riceless congee, or Sichuan cold pot broths. Small plates, like stir-fried cuttlefish, fish row and fish maw with pickled chilis, or emerald tiger prawns fried in seaweed batter round out the oceanic offerings. 

Happy Catch Seafood Hotpot (開心魚火鍋) 

The venue’s walls are lined with the spices featured in the various soups, along with custom printed wallpaper and stained-glass windows. With seating for 34 in the main restaurant, plus two private dining rooms, for 12 and 16 people respectively, the MDO Architects’ designed space marries an industrial feel with contemporary refinement.

LBT.co

Nanchang Lu continues to get cooler every day, with new openings like LBT.co by Jacko Chang (previously of Hiboru in Taipei). “Every beverage is a story” is the venue’s tagline, featuring cocktails like Come Out (white wine and osmanthus), Coffee Time (rum, coconut, coffee), and App-Why? (cider, bitter melon, lemon). The bar snacks menu sees pan-Asian comfort fare: Thai Street Style Cold Noodles, Drunken Confessions Chicken, and the like.

Bar Rock

Another new-ish watering hole, Bar Rock is a Tibetan-themed bar backed by the OHA Group, conveniently located nearby their flagship venue, OHA. Expect the unexpected with cocktail ingredients like highland barley, Qinghai sea buckthorn, cili prickly pear, and tsampa yak butter.

Cocktails fall in the RMB75-95 range, with all drinks included in one of three categories that range from lightest to heaviest in ABV: Discipline, Meditation, and Wisdom, the three stages of Tibetan Buddhism studies. Sip on these inventive libations all to the backdrop of vibrantly colorful Tibetan décor, Tibetan-inspired techno, and floor-to-ceiling windows with lush views of the Xingguo Hotel gardens.