Image via Reinhardt O’Kennedy/Hard films
The Bund in Shanghai is among the region’s most glamourous.
The stretch of historic grand buildings situated alongside the Huangpu River is the kind of place that lights up at night, with an elegant vibe that turns catch up cocktails into a late night of fun.
This is where Adelaide-born chef, Adam Liston best known for his yakitori-style cooking, worked for around three years. An experience that has shaped his new venue coming to Adelaide’s CBD, Shanghai Tang.
Adam has opened multiple restaurants around and in Adelaide, working across the country and overseas throughout his career. This next step was something he’s always wanted to pursue and now he’s finally able to bring his vision to life.
“I’ve never had the opportunity to open up a Chinese restaurant,” he said. “It’s been a dream of mine for a long, long time.”
The venue located on 110 Grenfell Street fits up to 300 people or 175 seated guests, a huge space that has even bigger potential.
“It’s got a definite kind of old Shanghai, like Grand Shanghai kind of bone structure to it,” Adam said.
“There’s three separate elements of the restaurant, so there’s the bar area, then there’s a main dining room and then there’s a sort of high table that sits along the bar, sort of casual.”
The idea all clicked into place as soon as he walked downstairs and into what will soon become Shanghai Tang.
His theory is to bring a high-end Chinese restaurant to Adelaide, with a vibe that matches the 1920’s Shanghai era, when western influences were making their way into China. This isn’t the type of venue you’d rock up wearing sweats. It’s elevated and a little bit more sophisticated, planning to match the vibes that you’d find in Shanghai’s night scene.
“It’s a place where people can just go for a casual feed or casual drink, but then… they’re out for a party or just came from a function or a wedding… just a fun night out type of place.”
The venue’s late-night licence also gives Shanghai Tang room to move beyond dinner, with Adam saying guests will be able to come in for food, drinks, or stay on as the night shifts into more of a lounge-style atmosphere.
The food offering is also more elevated than your average Chinatown street food.
“This is the sort of food I want to cook, and it’s the food I want to eat,” Adam said. “I can’t think of one restaurant in Adelaide doing higher-end Chinese food.”
It’ll be a modern mix of different Chinese regions.
“We’re trying to mix different regions of China, with a focus around Shanghainese food, but also elements of Xinjiang, Sichuan and Hong Kong.”
Adam has already started trialling dishes like chicken wonton noodle soup, chilli crab and a different take on the prawn cracker, with chopped prawns, chilli, shaoxing and seaweed mayo stuffed into the cracker.
Expect a share-style menu, with dishes such as BBQ-rendered Xinjiang lamb ribs in a rich, spicy sauce, Chongqing fried chicken oysters with tonburi and nashi pear, and smashed cucumber with rice wine pickled mussels, herbs, chilli and Chinkiang black vinegar.
Shanghai Tang
When: Expected late May
Where: 110 Grenfell Street
For more info and updates, click here.
