Cover The Tatler Best Takeovers Series brings Asia’s top culinary talents to Shanghai this October
The Tatler Best Takeovers Series brings Asia’s top culinary talents to Shanghai this October
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From October 20 to 24, Tatler Best brings top chefs from across the region to Shanghai for exclusive experiences
From October 20 to 24, 2026, the Tatler Best Takeover Series, presented by Mastercard, arrives in Shanghai.
Seven dining experiences take over the city’s dining rooms, bringing chefs from Macau, Hong Kong, Manila, Seoul and Penang into kitchens alongside Shanghai’s own talent. Curated exclusively for the occasion, diners can expect a range of collaborative menus that blend the traditional with the innovative, the instinctual with the theatrical, the benchmark with the unexpected.
Four or six hands in one kitchen, all in the same week. Read on to find out what’s in store.
Above Selection by Du delivers modern Chaozhou cooking
Above Yong Fu North Bund specialises in Ningbo fine-dining
Selection by Du delivers modern Chaozhou cooking
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Three Kitchens, One Table
Yong Fu x Selection by Du x Chef Tam’s Seasons
October 23 at Selection by Du and October 24 at Yong Fu North Bund
Yong Fu and Selection by Du in Shanghai welcome Macau’s Tam Kwok-fung of Chef Tam’s Seasons for an exclusive six-hands collaboration that brings together some of the finest regional Chinese cuisines. Ningo fine dining, modern Chaozhou cooking and Cantonese elegance come together in one menu. For Lunch and dinner, with 30 seats available per session.
Above Meet the Bund is a definitive address for Chinese Min (Fujian) cuisine in Shanghai
Meet the Bund is a definitive address for Chinese Min (Fujian) cuisine in Shanghai
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Fujian Meets Hong Kong
Meet the Bund x Wing
October 24 at Meet the Bund
Meet the Bund is a definitive address for Chinese Min (Fujian) cuisine, with chef Chen Zhi-ping’s cooking rooted in Fujian flavours, its soups and its seafood. Vicky Cheng brings Wing from Hong Kong, where classical technique meets a willingness to push further. The four-hands menu places one tradition alongside the other, across lunch and dinner.
Above East Wing is Andaz Shanghai ITC’s flagship Shanghainese restaurant
East Wing is Andaz Shanghai ITC’s flagship Shanghainese restaurant
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Traditions and craft
Andaz Shanghai ITC x Forum
October 20 and 21 at Andaz Shanghai ITC
Adam Wong of Hong Kong’s Forum joins East Wing, the signature restaurant at Andaz Shanghai ITC, for a four-hands menu that places Cantonese technique alongside the nostalgic flavours of Shanghai. Wong has spent more than 30 years at Forum, learning directly from founding chef Yeung Koon-yat. The open kitchen lets guests watch the two teams work.
Above Nabi is guided by the diverse culinary traditions of Korea
Nabi is guided by the diverse culinary traditions of Korea
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A taste of Korea
Nabi x Solbam
October 23 and 24 at Nabi
Tom Ryu’s cooking at Nabi traces Korea’s regional diversity through fermentation, curing and charcoal, while Taejun Eom’s Solbam approaches the same cuisine through a refined technical lens. Together they trace a line from Seoul to Shanghai in two exclusive experiences.
Above Garden Pavilion serves a robatayaki menu from a Japanese-inspired space
Garden Pavilion serves a robatayaki menu from a Japanese-inspired space
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French technique, Malaysian terroir
Garden Pavilion x Restaurant au Jardin
October 23 at Garden Pavilion, Alila Shanghai
Kim Hock Su’s cooking is French in training but Malaysian in soul, with monthly tasting menus built largely on ingredients from Malaysia and Penang. He brings that approach from Restaurant au Jardin to Garden Pavilion at Alila Shanghai, where dishes are cooked in full view of the table.
Above 8½ Otto e Mezzo Bombana is a staple of Italian fine-dining in Shanghai
8½ Otto e Mezzo Bombana is a staple of Italian fine-dining in Shanghai
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The Bund meets Manila
8½ Otto e Mezzo Bombana x Helm by Josh Boutwood
October 23 at 8½ Otto e Mezzo Bombana
8½ Otto e Mezzo Bombana has been a fixture of Italian fine dining on the Rockbund since 2012, defined by balance and finesse. Josh Boutwood, the chef behind Manila’s Helm, cooks with simplicity and honesty, favouring open-fire technique. It is a dialogue between the two, crafted for this takeover only.
The Tatler Best Takeover Series arrives in Shanghai from October 20 to 24. For those who understand that the most memorable meals are not merely eaten but experienced, the invitation awaits.
The Tatler Best Takeover Series 2026 Shanghai edition is in partnership with Mastercard. Exclusive access for Mastercard cardholders through priceless.com.
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over 15 years in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
