May Holiday are upon us, guaranteeing a slew of new openings (coupled with quite a few from this past month) just in time for patio season to kick off. Now let’s see if things *might* slow down as the city becomes more and more sauna-like in the approaching months.

Bar Bud

First up this month, on the international bar news, Bar Cham (No. 20 on Asia’s 50 Best Bars 2024) is collaborating with The Merchants, on Yongfu Lu, to open Bar Bud. The bar features Korean-inspired sippers plus modern fusion snacks, like Galbi Philly Cheesesteak.

Penicillin Shanghai

Also on the international bar front, another update from Penicillin Shanghai (that we first mentioned in our February F&B Buzz here), is that the bar is set to officially open to the public on May 7. A quick reminder about Penicillin for those living under a bridge the last few months: The team behind Penicillin (#24 on Asia's 50 Best Bars 2024) is opening Penicillin Shanghai on Nanchang Road. Penicillin Hong Kong's co-founders Agung and Laura Prabowo, Jamie McCleave (Penicillin Hong Kong Bar Supervisor) and Chris Wu (previously of Speaklow) are leading the opening Shanghai team.

Recognized in the global drinks industry for pouring up "mad scientist" cocktail creations – concocted with all manner of rotovap infusions and molecular gastronomy gadgets – the menu will feature about 50 percent of the same offerings from Penicillin Hong Kong, with the other half of the menu being inspired by the innovative use of upcycled local Shanghai ingredients.

Penicillin Shanghai

The 168-square-meter space will be split across two stories, with the main bar located on the first floor (with seating for 32) and a laboratory and fermentation chamber on the second floor (with additional seats for 18 guests), allowing visitors to directly engage with the cocktail-making process. The overall interior design is still rooted in the same style as the Hong Kong venue, but with its own futuristic Shanghai twist.

Penicillin Shanghai will also host a fully-equipped kitchen that further enhances the venue's strong sustainability focused ethos through farm-to-table cooking. The approach will blend responsibly-sourced local produce with pioneering techniques that result in bar snacks that are as filling for the tummy as they are good for Mother Earth.

Nono's Ravioli all Yanduxianese (RMB138)

Nono's Mascarpone Canoli (20RMB/piece)

Another big one to watch out for, Nono’s is full underway with an almost immediately sold out popup lasting from April 21-30 while the team continues to seek out a permanent space. The older sister to everyone’s favorite Yaya’s, Nono’s is serving up a pasta heavy menu, plus woodfire oven mains, all in the same Italian-Chinese fusion vein. 

Nono's Weekly Pizza Special (price varies, but there's always a rotating white sauce and red sauce option on offer)

Nono's Penne Gratin Nduja (RMB138)

Chef Chris Zhu (Sundays, previously of Blaz) will be manning the kitchen daily, while Franklin Chiang (previously of Alors) is covering all things wines (with a strong emphasis on natural and low intervention wines you won’t find anywhere else in China), and Andrew Moo (Yaya’s) and Mike Liu (Yaya’s) man front of house and concept ideation.

Café Dior

The long-awaited Café Dior, owned by French luxury brand Dior, has officially re-opened in Qiantan Taikoo Li in Pudong. The haute cuisine menu, curated by the globally-acclaimed three Michelin-starred chef Anne-Sophie Pic, places a strong emphasis on vegetables, reminiscent of the French countryside where Anne-Sophie was raised. 

Café Dior's La Mizza

Signature dishes include Le Cannage – a refined interpretation of French onion soup topped with a Comté cheese tuille in Dior’s iconic “Cannage” pattern; Le Nœud – a blue lobster and matcha ravioli with curry bisque; La Mizza – a ham and Yunnan truffle croque monsieur branded with leopard printed toast – a nod to Dior’s leopard muse; and La Rose – a strawberry confit rose financier with genmaicha. The 30-seater venue includes a VIP room and sunny terrace, with an elegantly designed space that exemplifies the expansion by many luxury designers into the F&B space.

Nora's Wine Bar

Nora’s Wine Bar is a new 25-person natural wine bar on Yongfu Lu that opened in the end of March, with an extensive WeChat Mini Program store with an extensive list of low-intervention, biodynamic and natural wines to order straight to your door. The shop front is also perfect for some sunny afternoon sipping, outfitted in an industrial.style with predominantly stool seating. There are nine wines by the glass to choose from – predominantly French leaning – plus a smattering of bar nibbles. For the non-imbibers, there’s also kombucha, sourced from Kojic nearby.

Egg

Next month, Australian brunch café and all-day restaurant, Egg, celebrates the big 10 year anniversary, a huge achievement in the world of Shanghai F&B! On Saturday May 10, stop by Egg between 4-8pm for prizes, specials, and much more!

Onto the closures, BANG by Willis in IAPM mall closed in the end of March, but all other Willis Group venues are still open.