Michelin 3-Star Taian Table Shanghai: 40 Menus To Date
Taian Table is a Michelin three-star restaurant in Shanghai. It is an intimate experience that seats diners around the open kitchen, providing front row seats to a high-caliber culinary performance.
It’s my go-to recommendation when it comes to fine dining in Shanghai.
About Taian Table
Taian Table was founded in 2016 by chef and restaurateur Stefan Stiller, one of the most recognized and most respected chefs in Shanghai. The restaurant has held its Michelin three-star ranking for two years in a row. There is also Taian Table Guangzhou (two stars) and Stiller Guangzhou, both opened in 2021, and Stiller Shanghai, which opened a month ago in Xintiandi.
Stefan Stiller
Stefan Stiller’s second in command at Taian Table is Chef de Cuisine Christiaan Stoop, who joined the team late 2022.
Christiaan Stoop
Six years on, Taian Table has served 40 different menus and hundreds of dishes. The menu changes every 6 weeks. They even produced a recipe book that catalogs a portion of their dishes and achievements in the last five years.
The bar counter seats 20; two booth seats, four people per booth.
The dining experience is an 8-course "core menu" with two additional dishes (¥2,188) or four (¥2,588) to choose from the "Classics" or "Specials" section. The food is Western in form with Pan-Asian nuances, utilizing dashi, miso, nori, sake, garam masala, bamboo, and even curry in the creation of the menus.
Taian Table also offers wine pairing, an all-German selection of five wines plus champagne for ¥1,515, or a premium selection for ¥2,155. Wines by the glass start from ¥200, bottles from ¥750.
Taian Table Menu 40
Here's (nearly) the entire Menu 40:
Amuse Bouche – Pea tartlet & mimolette espuma, sunchoke chip & five different mushrooms with cassis gel, lobster profiterole with caviar, seaweed chip with wasabi and beetroot.
Amuse Bouche – Steamed egg spiked with mushrooms and truffle topped with potato espuma and sourdough croutons.
Sea Urchin – Hokkaido sea urchin with mascarpone cheese, sea urchin panna cotta, sushi-grade squid, panzanella, basil.
Hokkaido Scallop – Scallop two ways, hot with hazelnut miso hollandaise and roasted hazelnut, cold as tartare with hazelnut oil, celeriac, beurre blance ice cream, Caviar Oscietra No. 2.
Deep-Sea Scampi – Norwegian scampi with heirloom carrots and vin jaune sauce topped off with a potent seafood bisque.
Shio Koji Cured Aji – House-cured aji served with umeboshi broth. Beef tongue ragu hidden on the bottom, aji studded with pickled radish.
Jerusalem Artichoke “Risotto” – Jerusalem artichoke in risotto form with coffee-infused hollandaise and shaved walnuts. From the Specials section of the menu.
Himalayan Salmon – Cold-smoked salmon with a caviar beurre blanc fortified with clam stock and seaweed butter.
Charcoal Grilled Turbot – Turbot with sauerkraut, sauerkraut foam/jus, and caviar. A Classic dish.
Agnolotti – Artichoke agnolotti with beef short-rib, artichokes, guanciale jam, carbonara foam, spring peas. A Classic dish.
Chongming Pigeon – Charcoal-grilled pigeon breast with pigeon jus, pigeon liver cream, celeriac tagliatelle. A Classic dish.
Lemon Verbena – Lemon, lemon verbena, and dry Riesling, a palate cleanser.
Lumina Lamb Saddle – A three-part dish of lamb saddle, lamb shoulder, and lamb ragout. Lamb cured for 10 days in its own fat, three plates with berry mostarda, glaze, lentils, parsnip puree, and spatzle.
Roasted Rice Gelato – Rice gelato with rice gelato, sesame seeds, avocado, mango. A Special.
Beetroot – Beetroot ball with chocolate and diced beetroot, tonka bean ice cream, chocolate ganache, 25-year-old Modena balsamic vinegar.
Petit fours & Chocolate box
In Summary
It is a fantastic experience. If you're saving up for a special occasion, this should be a first choice.
Allergies
They do make allowances for some allergies. However, if you do have serious allergies like seafood and shellfish, I would think twice. Some of the sauces are made with seafood stock, while others are either wholly seafood-based or have some form of seafood. It wouldn't be the same experience if you swapped out those dishes. Just saying.
How To Book
Book via their website or WeChat official account "Taian Table Shanghai".
You should book at least 2-3 weeks in advance. Visit the website for up-to-date availability—it's all displayed there. Dinner will take 2-3 hours.
Note that menus change every 6-8 weeks, so you might not get the same dishes as above.
Taian Table
View the listing here.
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About Rachel Gouk
Founder & Editor, Nomfluence
Rachel Gouk is a seasoned dining journalist based in Shanghai with over a decade of experience covering food culture, restaurant developments, and the Asian culinary landscape.
