Sherpa's Blog

2023, Sat

Mar

04 2 New Menus: 8 1/2 Otto e Mezzo Bombana & Bambino

By: David A.Howard

By Sophie Steiner

On days like this, you can hear winter’s last dying breath fading as spring peeks her floral-covered head out, beckoning the sun to shine a little brighter, the birds to sing a little louder, and Shanghai to finally wake the f*ck up.

Hibernation time is over; no more excuses. Shanghai’s F&B scene is busting out the A-game, bringing forth all the ideas that have been lurking in the trenches these last few years due to COVID.

Everyone’s got a new menu, a new concept, a new chef to trial, and after living at a snail’s pace lately, Shanghai is ready to spread those wings and soar. Let’s see what you got.

Check out Part 1 here, Part 2 here, and Part 3 here.

8 1/2 Otto e Mezzo Bombana

An extension of the three Michelin Star venue (of the same name) in Hong Kong, Chef Bombana and Executive Chef Gabriele Delgrossi from Milan have recreated the same lux, fine dining affair on the north Bund at now two Michelin Star venue 8 1/2 Otto e Mezzo Bombana, the *spoiler alert* That’s Shanghai 2022 Food & Drink Awards Restaurant of the Year.

This month saw the launch of the seasonal Winter Truffle Menu (RMB3,380) – a lavish eight-course set that will be available through mid-March, featuring truffles from southern France included in six out of the eight dishes.

Thoughtful wine pairings curated by F&B Director Gian Luca Fusetto are also available for an additional RMB2,380.

Image by Sophie Steiner/That’s

The meal experience begins with freshly baked bread, sliced tableside and still steaming – filling the room with a yeasty perfume. It’s served with your choice of olive oil, spanning an aromatic Sicilian blend to a delicately herbaceous Puglian alternative with a slightly bitter, earthy finish.

An amuse bouche of fresh mozzarella siphoned into subtly acidic tomato water and sprinkled with dried tomato powder whets the appetite.

Image by Sophie Steiner/That’s

Alternating pleats of paper-thin slivers of green apple are interspersed with delicately marinated Japanese yellowtail carpaccio as the Ricciola.

A gasp of calamansi vinegar is contrasted against smoked superior Oscietra caviar from Sichuan that adds a nuanced salinity that salt or soy alone couldn’t provide.

Image by Sophie Steiner/That’s

Undertones of tartness from pickled morel mushrooms pervade the Manzo, an M7 Wagyu beef tenderloin tartare plated with dots of buffalo ricotta cheese gel marinated in mascobado dark sugar and a velvety quenelle of mushroom bavarese – or Bavarian cream – that acts as a runny yolk, lending a lushness to the ambrosial bite.

Here, it’s double truffle, rather than double trouble, with truffle mixed into the tartare and shaved on top.

Image by Sophie Steiner/That’s

Curiously, the beef is paired with a skin contact Pinto Grigio, rosé in hue, rather than a hefty red, due to the wine’s structured full body and depth of flavor that matches the tartare’s bold tastes.

Image by Sophie Steiner/That’s

Lurking beneath a sheath of tableside shaved fresh black truffle, the Capasanta – a pan-seared Hokkaido scallop – floats in a mushroom and anchovy extraction, while crisp Jerusalem artichoke cubes add a textural contrast.

Image by Sophie Steiner/That’s

An alps butter, 36-month aged Parmigiano Reggiano and truffle cream sauce slickly coats curling Fettuccine pasta ribbons, anchoring them to the plate.

All swaddled in more freshly shaved black truffle, of course.

Image by Sophie Steiner/That’s

Traditional Milanese saffron Risotto is textbook precise, showcasing al dente rice kernels, each experienced individually on the tongue.

The addition of pudgy roasted quail breast, crispy bits of aged duck breast prosciutto, and aromatic sage round out this clandestine and coveted recipe.

Image by Sophie Steiner/That’s

Gently steamed, supple Boston lobster is best savored when swiped down the middle of the two amber-hued sauces as the Astice.

First, cabbage is marinated for seven days before the juice is extracted and reduced down into a sticky jam of sorts, while a lighter lobster consommé is steeped with star anise and butter, showcasing how Chef Gabriele derives matchless flavors with fastidious care.

Image by Sophie Steiner/That’s

The meal culminates in a crescendo of charred New Zealand Te Mana lamb ribs, glazed with Sicilian Marsala wine, lamb jus, and baked garlic cream – resulting in a glistening rack of mutton as the Agnello course.

Puffy smoked leek and potato cream round out the plate.

Image by Sophie Steiner/That’s

Both a play on words and the senses, the Tartufo is a chocolate covered truffle – of the dessert variety – shaped like a black truffle – of the mushroom variety.

Crack open the outer chocolate shell to reveal a bulls-eye of layers: whipped white chocolate and truffle ganache – the fungi’s earthy musk juxtaposed against decadent, treacly cocoa butter; port-marinated cherries; and a truffle gelato center.

It’s an opulent truffle enigma designed by none other than Head Pastry Chef Jacky Zhao.

Image by Sophie Steiner/That’s

Chef Jacky also recently upgraded the meal’s finish with a stunning set of Petit Fours.

On our most recent visit, we filled ourselves to the brim with chestnut mousse chocolates, mini black currant macaroons, pistachio mousse pearls, Sichuan pepper mascarpone cream cakes, and star anise, fennel and white chocolate bonbons – artfully presented in bone-white custom-made serving dishes designed to fit the petite four display.

Image by Sophie Steiner/That’s

Not into truffles, but still interested in the Bombana experience?

No problem. The restaurant also offers a six-course Degustation Menu (RMB1,980) with optional wine pairings for RMB1,080, plus an expansive list of a la carte starters, pastas and mains.

For lunch, there’s a four-course set for RMB888, available Wednesday-Saturday.

For those visiting Beijing, the one Michelin star branch, Opera Bombana, is celebrating its 10 year anniversary this year. Also operated by Gian Luca, it maintains the same look and feel as the one we know and love here in Shanghai.

8 1/2 Otto e Mezzo Bombana6-7/F, 169 Yuanmingyuan Lu, by Beijing Dong Lu 圆明园路169号6, 7楼, 近北京东路.

Bambino

Chef Lucky Lasagna’s neighborhood trattoria, Bambino – *spoiler alert* the That’s Shanghai 2022 Food & Drink Awards Casual Italian Restaurant of the Year winner (yup, its awards season) – is set to launch a weekday lunch menu this March.

It’s actually already available at weekends, so we were lucky enough to snag a sneak peek and are currently counting down the days until we can score these Italian comfort eats on the daily.

Image by Sophie Steiner/That’s

The menu lasers in on the classic Italian flavors Chef Lucky craves from home, presented in a way that won’t have you asleep at your desk by 2pm.

Think lighter portions but still that same homey thread running through each plate.

Image by Sophie Steiner/That’s

A flaky, buttery grissone breadstick is cut lengthwise and topped with housemade ricotta, diced tomatoes, fresh basil leaves and crushed pistachios as the Bruschetta (RMB72).

Humble in its ingredients yet executed with the utmost care, each bite changed our perception of an appetizer that all too often becomes an afterthought at so many other venues.

Image by Sophie Steiner/That’s

Green minestrone is the Soup (RMB48) of the season, featuring winter vegetables like Chinese shan yao – or mountain yam – zucchini, spring peas, celery and basil, topped with a garlic-forward broccoli pesto.

It’s a spring garden in a bowl that makes it all the easier (and tastier) to get your daily serving of five.

Image by Sophie Steiner/That’s

Chef Lucky Lasagna endorses the Formaggi (RMB108) as the best cheese’s he’s ever eaten, and after just one nibble, we get why.

This Occelli-sourced cow and goat milk cheese from Piedmont, Italy is aged 18 months in chestnut leaves, resulting in a Roquefort-esque funk and a Pecorino sharpness, mellowed by Chevre’s creaminess.

The crystallized, crispy edges give way to a creamy mouthfeel that just melts into the warmth of your tongue – each nuanced flavor experienced individually, then as a whole, like an epiphany of cheese.

We recommend first tasting it on its own for the full effect, followed by a shmear of it on toast with the accompanying chestnut jam, walnuts and a syrupy caramelized pear wedge.

Image by Sophie Steiner/That’s

Spring has come early with the seasonal Salad (RMB78) – a refreshing toss of sugarsnap and snow peas, radicchio, arugula, whorls of celery, crispy chickpeas and salty feta, tossed in a house vinaigrette.

A zippy hint of horseradish adds extra bite.

Image by Sophie Steiner/That’s

A modern Italian-American interpretation of a Big Mac, the “Big Mike” Panino (RMB108) truly is the McDonalds classic on steroids… just with a lot more expressive hand-gesturing, passion for football and rolling Rs.

The short rib is braised overnight in basically the entire spice cabinet – cloves, cinnamon, mustard seeds, ginger, dried chilis, coriander, coffee beans… the list could go on – then dried outside for a day, followed by an overnight slow-cooked session in the oven with a balsamic glaze.

It’s a labor of love, with zero shortcuts (we’re looking at you, sous vide machine), that can be tasted in every shmaltzy morsel – from the succulent ruffles of meat to the crackly scorched bark that forms on the outside from caramelized sugar, rendered fat and smoke.

Following a hefty scoop of short rib, the pagnottella style bread (think an artisanal Italian ciabatta roll) is stacked with marinated capsicum, pickles, caramelized onions, and a gooey cheese spread made from bechamel and melted cheddar.

Wine merchant’s sauce – a beef jus reduction – is served on the side, a sauce we could drizzle atop cardboard and happily still eat.

Image by Sophie Steiner/That’s

The Gino Panino (RMB98) is the pride of Italian paninis in one sandwich – piquant Nduja sausage topped with cured Coppa ham, mozzarella, rocket and eggplant pickles.

Each thoughtful ingredient adds balance in flavor and texture so that the sandwich hits every high note, brought together with that powerful toasted crunch.

Image by Sophie Steiner/That’s

But these paninis are just the beginning. Chef Lucky’s got other scrumptious combinations in the works.

Think sandwiches focused around stewed tripe, braised eel, frog or crawfish, all set to be released in the coming months.

Iced Tea with Sicilian Lemon (RMB40), Image by Sophie Steiner/That’s

Image by Sophie Steiner/That’s

A handful of other dinner items make their way onto the lunch menu – namely a few pastas and desserts – but the focus will be the mix-and-match options: choose your own permutation of a half salad, half panini and/or a cup of soup, rotating regularly for seasonality.

Bambino600 Shanxi Bei Lu, by Xinzha Lu 陕西北路600号，近新闸路.

Locations: Shanghai

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2023, Thu

Feb

23 You Simply Must Try LING’s New Mille-Feuille!

By: David A.Howard

The LING chef team was busy upgrading the entire Mille-Feuille selection. Everything from the shape, flavours, and pairing was revamped and upgraded. Take a look at this gorgeous family portrait. We’re having a hard time choosing just one or two – we’ll take ’em all!

从造型、味型到风味搭配，LING的主厨团队对甜品进行了大升级。这次的造型升级遵循传统，复刻经典拿破仑酥产品，尝试融合多种和口味。

Let’s a deep dive into a few of these

new and exciting desserts!

【Vanilla Mille Feuille】￥48

Dense, rich, and smooth custard and meringue blend together in a stunning way. Every bite will release an explosion of flavours to make your taste buds happy.

绵密顺滑的卡仕达酱和酥皮相互交融，留香唇齿之间，每一口都是对味蕾的挑逗。

【Matcha Mille-Feuille】￥48

The sweetness of ganache blends perfectly with the gentle earthy bitterness of matcha. The aftertaste of tea lingers on – capturing a moment of happiness that melts in your mouth!

略带苦涩的抹茶用甘纳许调配后，是绿茶的余香、是旧城的余韵、是融化在口腔里的悠远绵长。

【Chocolate Mille-Feuille】￥48

The classic combination of black chocolate and cherries simply cannot be beat. The sweet & tart fruit flavours help cut through the thickness of the chocolate while the smoothness of the chocolate envelops the juiciness of the fruit. It’s a true synergy of flavour.

黑巧和车厘子的经典搭配，水果的酸甜化解了巧克力的厚重，巧克力的柔滑包裹住水果的多汁。

【Pistachio Mille-Feuille】￥48

LING’s chefs simply love working with pistachios. This fantastic showcase of pistachio features plenty of pistachio jam and berry jam alongside the crushed pistachio morsels.

主厨最喜欢的原料之一就是开心果，足量的开心果酱和点缀其中的莓果酱构成了这道甜品。

nap6

【Salted Butter Mille Feuille】￥48

A throwback to old-school desserts, this rich and creamy flavour is more savoury than sweet. The layers of sea salt and chopped walnuts add to the flavour profile and make it almost taste like butter!

有着老派甜点的作风，中间夹杂着海盐和核桃碎层，口感类似白脱，是“完全不甜”的代表。

【Montblanc in Mille Feuille】￥48

Compared with the classic “3+2” combination of pastry and cream in traditional Napoleons, this dessert is an innovation that breaks the mold! Chestnut-flavoured milk filling and meringue icing are sandwiched between crisp layers of pastry while each side is dipped in cocoa. Cut it open to see the layers of texture.

相对于经典的“3+2”组合，这道甜品算是一个突破外型的创新。栗子风味奶馅和蛋白糖霜为夹心，其两边各自蘸着反折可可酥皮，切开其中，可以看见层层纹理，每个层次都和栗子有关，却又是不同的风味与口感。

【Basil Mille-Feuille】￥48

The freshness of herbal basil fully releases the sweetness of the fruits.The dense custard sauce is paired with puff pastry for a unique taste. Your taste buds will never forget this daring dessert!

香料的清新充分释放水果的香甜，绵密的卡仕达酱搭配酥皮，口感独特。带来的味蕾冲击一定是流连忘返。

While dainty single serving desserts are great, don’t forget about the big cakes! These Napoleon Cakes are sure to make the entire table happy.

【Mille Feuille Cake Vanilla】(please book 1 day in advance)

【Mille Feuille Cake Fig】(please book 1 day in advance)

LING’s mille-feuilles all use the “reverse folding” process to create evenly thin, layered, and fragrant desserts. Try each of the different fillings and make sure to check back frequently as the menu changes with the seasons to highlight fresh flavours for every time of the year.

Order today!

Sherpas食派士，，，

LING | Order

小程序

Locations: Shanghai

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Events

2023, Sun

Jan

08 2023 你就是光，做自己的太阳! 活力派对 Party is on! Keep it rolling!

By: David A.Howard

万事可期待我们再相伴

Hey 2023

元旦快乐PARTY

FUNFUN

FUN

▦

New Year Message

RIINK wishes everyone

a stronger happier

year ahead,

you fall,

you get up,

we keep it rolling!

Healthy 2023!

FUN FUN FUN FUN FUN FUN FUN FUN

新年寄语元旦快乐

RIINK LOOK

你就是光

RIINK LOOK

新的一年，愿你心有光，脚踏“彩虹”，做自己的太阳！

一路惊喜带着有趣美好！

RIINK依旧是你们的游乐场，跌倒，爬起，继续闪闪“滑翔”，

没办法，我们就是这么强大！

RIINK Look

More+

FUN FUN FUN FUN FUN FUN FUN FUN

老友记要继续

Friends

常相聚

Party FUN

Friends FUN

吃，喝，玩，亲朋好友常相见，

足下闪烁的“风火轮”

和午后的彩虹一样明亮！

目测朋友间的快乐，原来只有八个轮子的距离！

我们一起享受幸福，接受奇迹！

Happy Moments

More+

FUN FUN FUN FUN FUN FUN FUN FUN

疯狂星期六搞怪又精彩

Silly Saturday

派对回归

Silly Look

With DJ Alynaa this weekend, gather your buddies, throw on our fun props and celebrate the beginning of year with a blast of silliness here!

你的假发套，Vecna的头箍，

Will家的字母墙！

周末派对怎可忘？一起做个疯狂的“年轻人”吧！

周五周六晚七点起，

和DJ Alynna一起“转”翻全场！

Party Fun

More+

New Year Recap

⚠#RIINK2023跨年的欢乐回顾#

时髦复古，气球雨

Lazy&Mellow

，赞 5

Party Fun

More+

FUN FUN FUN FUN FUN FUN FUN FUN

「2023新年外卖福利」所有外卖线上平台搜RIINK，外卖满78可得轮滑一张，一单一张，赶紧薅羊毛。（详情见尾部）

Healthy Lifestyle

健康轮滑，

吃美食，玩轮滑，喝冷饮，耍朋友！

超超超值套餐 188元

吃＋喝＋玩样样齐全

* ¥188 Eat, drink and skate

discount package available all day

*open to fluffy one & kids 6yrs oldor above before 6pm

– 6pm前欢迎毛小孩及6岁以上儿童进场 –

外卖食派士补贴满120减50Get a ¥50 discount on SHERPAS,

when you spending 120 on RIINK Delivery

食派士

Safety first! RIINK一向安全为上！

轮滑运动存在风险，

入场者请量力而为

请佩戴免费提供的护具，

务必注意安全

Roller skating is

an activity that has risk

please stay safe while skating

put on free protection gear

客人入场须知 配合量体温登记信息

全程佩戴口罩

*进入人流控制时请耐心等待

measure temperature and register,

wear mask in our venue

*please wait patiently

during traffic control

本店已积极落实防疫措施

严格把控食材安全

所有员工佩戴口罩上岗

上班前测体温，上班时勤洗手

店内定时消毒

Strictly follow pandemic control

and prevention requirement

Our staff wear masks,

temperature measured,

hands washing

and shop sanitizing regularly

Address: 358 Kangding Road, Bldg. 18, Room 102

地址：康定路358号18号楼102店

营业时间

Operation Hours

11:00am-1:00am

请联系

English |中文 | 400-993-0383

Follow us closely for updates and changes

营业时间，

进店人数及服务范围

配合疫情防控实时变动，

不便之处敬请原谅

请关注公众号获取最新资讯

FUN FUN FUN FUN FUN FUN FUN FUN

Locations: Shanghai

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News

2022, Tue

Oct

25 New Opening: A Bakery With Warmth- Village 127 French Bakery

By: David A.Howard

公益与美好商业

Have you heard of Village 127 before? It’s a wonderful French-style bakery that crafts delicious goods while also supporting an amazing social cause.

#一家有温度的面包房#

Village 127

公益与美好商业

Influenced by the Chi Heng Foundation’s public welfare motto of “putting wisdom into action”, Village 127 was founded to “promote the independence and dignified employment of young people in distress and share the beauty of life”.

受智行基金会“将智慧付诸于行动”的公益理念影响，由爱心人士发起，专门为“促进困境青年独立、有尊严就业，分享美好”而设立的社会企业。

vil3

Over the years, educational assistance has been the focus of Chi Heng’s work. Sadly, not all children make it to college. In order to help them acquire skills and the ability to live independently in a dignified manner, and at the same time convey the concept of “the cycle of goodness”, a French bakery restaurant carrying “love and hope” came into existence.

多年来，教育助学一直是智行的工作重点。遗憾的是，并非所有孩子都能走进大学。为了帮助他们具备技能，获得独立有尊严的生活能力，同时传递“善的循环”理念，一家承载“爱和希望”的法式烘焙餐厅应运而生。

vil4

Village 127 is named after the event in which the “Chi Heng Foundation sponsored 127 students in poverty-stricken areas in China”. The bakers in the store are all young people in need from the “Shanghai Young Bakers Public Welfare Project”, a cooperation project of Chi Heng.

VILLAGE 127，即以『智行基金会在中国贫困地区第一期资助127名学生』这一事件而命名。店内面包师均是来自智行合作项目“海上青焙坊公益项目”中毕业的困境青年。

Village 127 opened in Shanghai in July 2015. It specializes in bread, desserts, coffee, soft drinks, light meals, and other foods, and provides catering services such as venue rental, private customization, and coffee breaks.

Village 127 法式烘焙餐厅于2015年7月在上海开业，主打面包、甜点、咖啡、软饮、简餐等食品，并提供场地租赁、私人定制、茶歇等餐饮服务。

The Goal of

VILLAGE 127

Since Day #1, Village 127 has followed the primary goal of “prioritizing the pursuit of social benefits”, not seeking the distribution of private interests and has undertaken a social mission similar to that of a non-profit organization.

餐厅自成立之日起，就确定了“优先追求社会效益”的根本目标，不谋求私人利益分配（即经营所得不分红），具有类似非营利组织的社会使命特质。

Check out more!

Operating Profits

VILLAGE 127

Except for those needed to support store operations and development, all profits are donated to social welfare projects.

除用于支持店铺运营和发展外，其余全部捐给社会公益项目。

Village 127 supports the “Shanghai Young Bakers Public Welfare Project ”to provide one-year high-quality baking training to Chinese youth from poor families free of charge and to help young people in difficulty acquire skills and escape poverty.

支持智行合作项目“海上青焙坊公益项目（SYB）”向家境贫寒的中国青少年无偿提供为期一年的高质量的烘焙培训，帮助困境中的年轻人拥有技能，摆脱贫困。

Village 127 supports outstanding public welfare organizations in China to carry out student aid projects, and help children in need to change their family conditions through education and learning through student aid projects, psychological development projects, community mutual assistance, and other projects.

支持国内优秀公益组织开展助学项目，通过助学金项目、心理发展项目、社群互助等项目帮助困境中的孩子通过教育、学习改变家庭状况。

Please stop by sometime to check out this awesome establishment! They’re also available for delivery via Sherpa’s – so you can help support a great cause by eating delicious food. Sounds like a real win-win to us!

为身边的正能量停下脚步，

为爱打气！

您的每一单，由食派士为您服务,

将您的爱心传递给更多需要帮助的小伙们！

Village127

VILLAGE127烘焙餐厅是受“将智慧付诸于行动”的公益理念影响，由爱心人士发起，专门为“促进困境青年独立、有尊严就业，分享美好”而设立的社会企业。

2篇原创内容

公众号

Village127(恒基688广场店)

位置：

上海市静安区南京西路688号恒基688广场1层

Address: Suite L105B, Henderson 688 Plaza, 688 Nanjing West Road, Jing’an District, Shanghai.