[China: Shanghai] Scilla by Stefano Bacchellish

Rating: 4.25/5

Ever since I dined at Da Vittorio Shanghai a few years ago, I’ve been a fan of Chef Stefano Bacchellish’s cooking and am glad to finally eat at his new restaurant Scilla! 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 Nicola Fasano. 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!

Dry aged Aji with Cacciucco and ajo blanco

Pumpkin Sablée and pecorino cheese

Anchovies, burrata and puntarelle

Fassona beef, chestnut bread and white truffle

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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