Bespoke, for authentic gourmet cuisine and cocktails
Print Edition
FROM tailor-designed gin and tonic cocktails to premium steaks dry-aged to perfection, Bespoke Modern Bar & Grill is the place to go, and the latest addition to Shanghai’s dining scene specializing in modern European cuisine.
Recently opened on the second floor of The St. Regis Shanghai Jingan, the casual steakhouse serves classic dishes people can enjoy. It’s the latest dining destination in downtown Shanghai and a perfect spot to enjoy authentic gourmet cuisine and handcrafted cocktails.
Bespoke has designed one side of the restaurant with longer high tables for larger groups to get together, while on the other side cozy tables are set up for a more intimate dining experience.
Guests are welcomed by a small bar that serves classic cocktails that are redefined and reinvented from famous recipes.
If you are looking for something acidic to cheer up an appetite for a dinner to come, a whisky sour composed of Maker’s Mark bourbon, homemade syrup, lemon, egg white and confit cherry, is a perfect choice.
Bespoke offers a special gin and tonic menu that crafts several different flavors of the classic cocktail from six famous brands of gin. The Roku Gin cocktail is inspired by Japanese plants, highlighting shredded ginger, homemade Japanese green tea gin and tea leaves that present a unique taste fit for the early fall season.
Cesar A. Perez de Anda, chef de cuisine at Bespoke, has created a very concise menu for the modern grill, which he hopes to emphasize on quality rather than quantity.
The dishes are executed perfectly, including the bread, which is a sourdough baked in-house. The chef explained Bespoke carefully prepares its dishes and cocktails because that’s what customers care about.
Born in Mexico, and grew up in the US, Perez de Anda initially earned a bachelor’s degree in mechanical engineering, but his love of cooking and food made him pursue a career in culinary art. The Mexican has worked in some of the world’s top restaurants, including Noma in Copenhagen and Aska in New York.
The tapas menu offers some excellent dishes to pair with the cocktails. The foie gras Magnum is a rich and smooth creation that shapes the pate like ice cream and it’s seasoned with hazelnut, almond, chocolate and aged balsamic, while the ceviche featuring seabass, Peruvian corn, avocado and Leche de Tigre is a sourer, more refreshing dish served in stone mortar.
A must-have starter is the chargrilled octopus, served with potatoes, garlic and paprika.
The charcoal grill is at the restaurant’s core concept, and a dry-aging fridge highlights premium beef from Australia, Uruguay, Argentina and the US.
Some of the steak cuts are dry-aged after being sealed in with bees wax, which can better preserve the moisture while adding special flavors to the meat. The steaks are kept in a strictly controlled chamber, anywhere from 28 to 60 days, so the beef tenderizes and the flavors become intensified.
Guests can choose dry-aged steaks by the fridge and then have it carved table side by the chef to witness the master craft of butchery before the steak is grilled in the Josper oven.
For dessert, the baba au rhum is a dazzling treat prepared at the table. The server pours rum over the small cake and sets a flame to it. It’s served with a sweet brown butter ice cream for a contrast of fire and ice.
Opening hours: 6pm-11pm, Tuesday to Saturday
Tel: 6257-9999 ext. 7722
Address: 2/F, The St. Regis Shanghai Jingan, 1008 Beijing Rd W.
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