Ever since I dined at Da Vittorio Shanghai a few years ago, I’ve been a fan of Chef @stefanobacchellish’s cooking and am glad to finally eat at his new restaurant @scilla_shanghai! Located in a three-storey historic villa, the restaurant celebrates Mediterranean cuisine with local Chinese ingredients. Having spent years living in China, Chef Stefano is able to combine the east meets west influences effortlessly. Complementing the dining experience are the whimsical artisanal tableware by @ceramiche_nicolafasano. Highlights of the meal included the roasted local mantis shrimp, pansotti with the biggest white truffle I’ve seen this year, hearty pasta soup with fish maw, double duck with an amazing crispy skin, and the best gelato mantecato ever!
Our menu:
- Fassona beef, chestnut bread and white truffle
- Anchovies, burrata and puntarelle
- Pumpkin Sablée and pecorino cheese
- Dry aged Aji with Cacciucco and ajo blanco
- Beurre noisette roasted mantis shrimp, artichoke and bottarga
- BBQ red mullet, pomelo and terragon sabayon
- “Pansotti alle erbette”, Piedmont toma cheese fondue and white truffle
- Zuppa di pasta mista and vintage fish maw
- Double duck
- “Millevoglie” chantilly cream and strawberry
- Pandoro, gelato mantecato, zabaglione caldo
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Scilla
Shanghai, China
#supermelChina
