One of the hot new openings this season is Spago Shanghai by celebrity chef Wolfgang Puck, burning up social media feeds with its jaw-dropping skyline views from its 21st-floor perch at The St. Regis on the Bund.
This “Puck 1982 original” is planting a flag for its iconic California cuisine in Shanghai, a destination that is destined to become a city hotspot.
About Wolfgang Puck & Spago
If you haven’t heard of Wolfgang Puck, you must be living under a rock. The Austrian-born chef has a hundred establishments worldwide tied to his name, some holding Michelin stars. Not only is he a savvy businessman, but he’s earned his celebrity status through numerous television appearances and his own shows, and has been the official chef for the Hollywood Oscars for over two decades. Speaking of Hollywood, he’s even got his name on the Walk of Fame (2017), along with many other culinary accolades.
Wolfgang Puck (center)
Spago Shanghai is not, however, Puck’s first act in the city. He first entered Shanghai with a namesake restaurant in Xintiandi (now closed), followed by a location in Shanghai Disney Resort. Now, nearly a decade after his last opening, he returns to launch Spago — the very first restaurant he ever opened back in 1982 on Sunset Strip, California.
Introducing Spago Shanghai
Spago Shanghai exudes Hollywood glamour, a glitzy character emphasized by the exceptional view, visible from every corner of the venue.
The entire space is angled toward the spectacle of the Shanghai skyline, be it from the spacious dining room or the stylish bar.
The ultimate vantage point? The terrace lounge.
Here, tall glass doors keep the terrace open during warm months and enclose it during the cold season, ensuring that you can still dine in comfort on the terrace with the view.
Just look at that view. It’s the ultimate celebration destination.
What is California Cuisine?
Wolfgang Puck pioneered California cuisine, a style defined by the use of fresh, local, seasonal ingredients. That, combined with a fusion of different culinary traditions, including French, Asian, Italian, and his own Austrian heritage, creates the identity that is Spago.
Luke Omarzu (center)
Led by Executive Chef Luke Omarzu, the menu at Spago Shanghai will feature both Spago’s classic dishes and signature local dishes from other locations around the world. Additionally, Spago Shanghai will strive to maintain the brand’s farm-to-table approach and source as many local ingredients as possible.
Spago Shanghai by Wolfgang Puck Signature Dishes
As the restaurant has just opened, the menu currently highlights signature dishes. I attended the pre-opening session, and managed to try a few.
Roasted Pumpkin Agnolotti
Dishes that stood out included the Roasted Pumpkin Agnolotti (¥178); delicate house-made agnolotti filled with creamy roasted pumpkin, mascarpone, amaretti biscuits, and Parmigiana Reggiano, finished with butter and sage.
Broiled Miso Marinated Cod
The Broiled Miso Marinated Cod (¥318) delivered exactly what was expected: a high quality, buttery fish, umami-enhanced by its miso seasoning. It’s paired with Hijiki seaweed-rice salad, sesame miso vinaigrette, pickles, and ikura.
Grilled Australia Bone-In Ribeye
For sharing, the Grilled Australia Bone-In Ribeye (¥568) is a must, cooked over the charcoal grill.
The steak also comes with buttery potato and cheddar gratin, celery root, and red wine reduction.
Kardinalschnitte
Then, there’s the Kardinalschnitte (¥128), also called the Cardinal’s Slice, a popular Viennese dessert. It’s quite similar to a pavlova or Eton Mess, made with crisp meringue. Wolfgang’s version elevates the classic with white chocolate cream, passionfruit mascarpone, and fresh mango.
Dark Chocolate Soufflé
The Dark Chocolate Soufflé (¥128) was also fantastic and absolutely decadent, made with Valrhona chocolate, served with whipped cream and Madagascar vanilla bean gelato.
Other Spago-famous dishes include:
Smoked Salmon Pizza
The Smoked Salmon Pizza (¥288), a classic dish created by Wolfgang Puck during the early days of the original Spago. It’s topped with smoked salmon, sliced red onions, olive oil, dill cream cheese sauce, fresh dill, chives, a hint of white pepper, and salmon roe. It’s also a dish replicated extensively around the world. The pizzas at Spago Shanghai are made fresh daily with pizza doughs fermented for 48 hours.
Spicy Tuna Tartar in Sesame-Miso Cones
The Spicy Tuna Tartar in Sesame-Miso Cones (¥168/three) is another long-standing classic, a pre-dinner bite. The tartare is made with premium bluefin tuna, seasoned with soy sauce, spicy mayo, and pickled ginger, served in a crispy cone topped with tobiko.
Classic Pork Wienerschnitzel
Then, the Classic Pork Wienerschnitzel (¥338), a golden, crispy breaded veal cutlet served with warm potato salad, marinated cucumbers, cherry tomatoes, and arugula; a delicious memory from Puck’s childhood in Austria.
Crispy Fried Sizzling Market Whole Fish
Similar to the steak, the Crispy Fried Sizzling Market Whole Fish (¥518) with sweet and sour pineapple glaze, and stir-fried tatsoi is a also a dish made for sharing.
As for drinks, they have a number of signatures cocktails from the bar, starting at ¥118, in addition to a curated selection of wines.
With its unbeatable combination of cinematic views, Hollywood pedigree, and a menu that seamlessly blends global classics with local flair, Spago Shanghai isn’t just another new opening—it’s poised to claim its throne as the next legendary destination on the Bund.
Spago Shanghai by Wolfgang Puck
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Dining and Cooking