This weekend, Mona at Fotografiska is set to celebrate its two-year anniversary, warranting the ideal justification for a re-visit and also to check out the newly launched summer menu.

READ MORE: Mona at Fotografiska – Integrating Art Through Food

A Bit of Background

Mona first opened in July 2024 on the ground floor of Fotografiska Shanghai – a part of the global Fotografiska brand, one of the largest contemporary immersive photography museums in the world, with over 200 exhibitions attracting millions of visitors since its inception in Stockholm in 2010. Designed by AIM Architecture – an internationally acclaimed studio based in Shanghai with a focus on Gen Z-centric décor – the space portrays a ‘theater of life,’ intended to appeal specifically to social media users by integrating art through both food and rotating exhibitions.

The New Summer Menu

The kitchen is helmed by Chongqing native Mandy Tang, a seasoned chef with over a decade of Greater China culinary experience under her belt, most recently at The St. Regis Macao before moving to Shanghai to open Mona. 

Tang pulls on nostalgic tastes from her hometown coupled with global food-fueled travels as inspiration for the Mediterranean-meets-Asian fusion menu. Together, Chef Tang and Fotografiska Shanghai's General Manager, Walter Zahner, have crafted lunch and dinner menus that embody the brand's worldwide vision in edible form. 

Connected by a shared ethos, both the restaurant and the art museum bridge cultures, inviting visitors to step out of their comfort zone and embrace the unknown.

Offering a variety of small bites to generous sharing plates, the diverse roster of dishes spotlights premium meats and seafood from the open applewood grill, complemented by artisanal wood-fired pizzas. 

Beyond Bolognaise (RMB98) – a riff on Chongqing style dan dan mian (担担面), with Chinese noodles swapped for thicker spaghetti Italian pasta, swaddled in a rich peanut, sesame and homemade chili oil sauce that can be made vegetarian or vegan. 

Championing sustainability, Mona also serves a wide selection of plant-based alternatives designed to satisfy both carnivores and vegetarians alike. 

The summer seasonal menu, set to run through early September, boasts the addition of half a dozen new plates that trace the evolution of the menu’s philosophy, combining local Chinese street food influence paired with the freshest summer produce.

Embodying that ideology, the Sweet Scallop (RMB98) is a masterclass in balance and brightness. Pristine, sashimi-grade sweet scallops are kissed by an open flame, offering a delicate char and aromatic smoke that perfectly contrasts their natural, melt-in-your-mouth sweetness. Marinated with a harmonious touch of lemon, sea salt, sugar, and extra virgin olive oil, the tender discs take on the refreshing profile of a delicate ceviche. The foundation of this plate is a lip-puckeringly tart citrusy vinaigrette that marries lemon, lime, orange, and grapefruit, pooling around the scallop to create a clean, electric pop of acidity. Finished with ribbons of crisp fennel bulb and earthy purple cabbage, each bite is an effortlessly light, fresh, and visually striking journey for the senses.

A Shanghainese classic, you bao xia 油爆虾 (or oil-exploded shrimp) is reimagined as “leng bao xia 冷爆虾” or cold oil-exploded shrimp, as the Forever Young River Prawns (RMB128). This rendition showcases giant river prawns flash-fried then tossed in a reduction of soy sauce, aged black vinegar, huangjiu (Chinese yellow wine), and sesame oil that liberally coats every crevice of the crustacean in a glossy glaze. The shells and head are left on to preserve the balance of oceanic umami and inherent sweetness of the seafood, while the prawns are double fried, locking in that sugary sheen for a bold crunch and burst of fragrant aroma that hits diners the second it’s served. Braised lotus root, Chef Tang’s favorite vegetable, and pickled lotus shoots lend an alternating crunch that augments the snap of the prawns.

A refreshing, East-meets-West masterpiece, the Quarter of Summer (RMB98) redefines the classic Chongqing cold spicy noodle. Delicate angel hair pasta is tossed in a bright yuzu and Thai sweet chili dressing, topped with sweet king crab meat, salmon roe, and tender blanched okra. Grounded by a savory bed of seaweed and bean sprouts, the entire plate is elevated by the crunch of tempura crumble and a dusting of spice, leaving a lingering, tongue-tingling finish reminiscent of a lively Sichuan evening.

A culinary highlight, the There Are Still Fish Here (RMB188) sees a brilliant collision of regional Chinese techniques. A fillet of dry-aged fourfinger threadfin, aged just two days to concentrate its elegant, buttery flavor, is wood-fire grilled until its skin pleasantly blisters and chars into a shattering crown. It rests atop a bed of Cantonese-style stir-fried yau mak choy and fermented black bean, all tied together by a zesty Sichuan green pepper sauce. The juxtaposition between the delicate, flaky fish and crackling skin offers a truly exceptional bite.

Influenced by TV superstar chef Nicholas Tse, the French-imported Mussels (RMB128) can be ordered in one of two ways: Thai-style with lemongrass and cilantro or Italian (pictured above) with white wine, garlic, thyme, and a touch of cream, a welcome addition to any table.

What started out as a specialty dish has become a menu mainstay, perfect for an afternoon sweet treat (sans the sugar high) as the Xinjiang Yoghurt (RMB88). Packed with protein, a generous dollop of creamy, thick yogurt is encircled by berries, mango, fermented Gansu grains, corn flakes, water chestnut “bubbles” (that explode on impact, imparting a mildly nutty sweetness), and a homemade waffle cone for textural contrast.

The Peach Melba Summer Afternoon (RMB88) elevates the classic Auguste Escoffier dessert into an interactive tableside experience. It marries sweet, vanilla-marinated Wuxi peaches with peach sorbet and peach and prosecco granita. Flecked with dried raspberry dust and candied thyme, the dessert theatrically culminates with a tableside pour of Franciacorta (known as Italy’s champagne) resulting in a sgroppino style sweet finish.

Other noteworthy seasonal specialties span Cherry Tomato Soup (RMB88) sprinkled with mountain pepper and adorned with a braised beef tongue skewer; Caramelized Burrata (RMB128) with heirloom tomatoes, figs, sliced plum, and a trio of peppercorns; and Pigeon Gazing at the Moon (RMB228) featuring Chinese herb broth sous-vide and roasted pigeon stuffed with mushrooms and chicken and finished with Sichuan spices.

The Space

Filled with natural light, the venue offers both shared and private seating, beautifully accented with wooden chairs, plush recliners, and comfortable couches. Artistic prints decorate everything from the walls and pillows to the backs of the menus, complemented by plants that lead diners’ gaze out to a European-style street terrace.

Riding on the coattails of Fotografiska and Mona Shanghai’s success, the brand will expand into Shenzhen by the end of September, bringing the same known and loved visual and edible art to China’s Silicon Valley.

 Mona, Fotografiska Shanghai, 127 Guangfu Lu, by Wuzhen Lu, 光复路127号, 近乌镇路