When the Shanghai dining scene feels a bit lackluster, consider trying a new concept: Shanghai Supperclub. An RSVP-only event, the underground Shanghai Supperclub holds two dinners every month at a different location, showcasing up-and-coming chefs and venues. The monthly dinners are kept hush-hush, and after requesting an invitation, you can only hope to be selected as one of their ten guests, at which point you can bring along a date (it took us months of trying and a lucky invitation as a plus-one). October’s dinner was held at the not-yet-opened Octave Living Room—part fitness and wellness center, part fine-dining restaurant, and part café. The premium cost of 400 RMB per person seems steep, but when an entire venue not yet open to the public belongs just to yourself and 20 other guests, the exclusivity pays for itself (not to mention the free flow drinks and exquisite food). We were lucky enough to attend both of this month’s dinners and experience the best of both suppers.

Upon entering the venue, you’re greeted with an airy outdoor space. Overhead, strung lights emit a soft glow, creating a laid-back atmosphere for socializing and casual cocktail-sipping. The cocktail hour consisted of several unique concoctions, the agreed-upon favorite being the ultimate form of indulgence—a Bellini poured over a brown sugar cube and topped with mango foam. Other drinks included the Melancholic Cure: Johnnie Walker Black Label, lemon juice, rhubarb syrup, and joyous shrub; and Buttered Bottled Paloma: butterfat-washed Bacardi, grapefruit and ginger juice, lemongrass syrup, and soda. While drinks were flowing, canapés made their way around as well. The kale-crisp-and-anchovies with cream and herbs were an inventive twist on kale chips. The turmeric tapioca cracker topped with horse mackerel was a rather peculiar combination of ingredients, but nonetheless left us with a satisfying crunch and a clean umami kick from the mackerel. The cucumber, with mint and a lemon sorbet-like concoction, was a zesty refresher.

Finally, onto the main event… supper!

Pumpkin layers with cauliflower mousse embodied smooth, comforting flavors making it perfect for fall.

Smoked scallop and drunken shrimp with pickled radish and fungus was beautifully plated. The scallop and shrimp were rounded out nicely by the earthy flavors of mushroom, while the pickled radish provided a burst of acidity.

King crab with cucumbers, apples, and avocado upheld the light and fresh motif. Much like a sushi roll without the rice, the sweet apple and cucumber brought out the freshness of the crab.

The aged beef was textured so that each bite was packed with deep flavor. It was complemented by the side of pureed vegetable and broccoli.

Tofu skin with baked yogurt, walnuts, and coconut sorbet. An aesthetically unpleasing tofu skin blanketed the baked yogurt with an unexpected but pleasant texture. The coconut sorbet elevated the taste of creamy yogurt as well as providing a chilly sweetness.

The restaurant itself spared no detail, from cocktails served in metal chalices to matte black utensils. Parts of the venue boast a renovated industrial feel, using combinations of different stones, exposed brick, and polished concrete, as well as a nice contrast of rustic and finished wood. Aside from the stunning venue and delectable food, the Shanghai Supperclub experience is made whole by the delightful company. The pre-determined seating arrangements ensure that you are nearby your date, but not directly next to him or her, leaving no other choice but to meet new people who all share one thing in common: a love for food and drink. You can RSVP for the Shanghai Supper Club online at shsupperclub.com, and hope that you are lucky enough to be invited to their next fabulous dinner! For more pictures, check out their instagram: @shsupperclub. This article was written by Tatiana Bautista & Enrique Menendez . Send an email to [email protected] to get in touch. Photo Credit: Tatiana Bautista