Mitchell & Eades designs dining rooms at Upper House Shanghai
Sui Tang Li, the contemporary bistro at Upper House Shanghai, introduces four private dining rooms designed by Australian studio Mitchell & Eades.
The new spaces reflect contemporary Shanghai through an interplay of Eastern and Western influences, with sculptural forms and natural tones. The design language extends to Art Deco motifs in light fittings, chairs, tables, tableware and rugs.
Each room has its own distinct character – from the warm, convivial tones of Nuan He to the dramatic suspended dome of Yan Zi – while flexible layouts allow the rooms to transform from private enclaves to semi-open banquet settings, some opening onto a secluded patio.
To mark the new chapter, chef Tony Ye unveils a limited-time menu inspired by his journey to Bohai Bay and the Qilu region, titled Qilu Impression. Rather than replicating tradition, he reinterprets dishes through a contemporary lens.
The classic Jiaodong Spanish mackerel dumpling, for example, is paired with Yunnan sour soup for a refreshing, tangy twist. Chinese-style aged Yellow Croaker from Bohai Bay is charcoal grilled and teamed with a bold peppercorn mustard sauce; Jiaozhou cabbage is gently simmered with Bohai Bay prawns and crowned with mullet roe powder. Even dessert breaks new ground with Dalian sea urchin served alongside brown sugar crispy rice cake.
