The Commune Social, a neighborhood Tapas, Dessert and Cocktail bar located on Jiang-Ning Road of Jing’An District, Shanghai. It is the latest creation of Chef Jason Atherton, award winning Shanghai design firm – Neri & Hu, and acclaimed Singaporean hotelier and restaurateur – Loh Lik Peng. Having had successes with Table No. 1 in Shanghai, 22 ships in Hong Kong, and Esquina in Singapore, The Commune Social is yet another exciting project aimed to breathe life into a historical and charming neighborhood.


The ‘No Reservations, No Service Charge’ restaurant provides its diners an opportunity to experience what Atherton describes as “the deformalizing of fine dining”. The Commune Social offers an eclectic menu of modern tapas, desserts and a well-curated wine, beer and cocktails list, served all in their own unique bars. The Tapas, Dessert and Cocktail Bar concept allows visitors to take their own journey through The Commune Social by starting with drinks in the courtyard or terrace and watch the team of chefs crafting dishes at the open-kitchen Tapas Bar, then move to the Dessert Bar to see the pastry chefs at work and finish upstairs at the Cocktail Bar. This fun and casual atmosphere allows guests to pick and choose which elements they wish to combine and the order to enjoy them in while the moving feasting idea also encourages diners to engage in social activities.


Crafting the interiors at The Commune Social is the award winning firm, Neri & Hu Design and Research Office of Shanghai. With the three distinctive areas in the restaurant (Tapas Bar, Dessert Bar, and Cocktail Bar) The space is design to emphasize the “sharing” idea of eating tapas while the adjoining rooms serves to remind the communal and social aspect that also can be seen in other restaurants within the Atherton restaurant groups. The design approach emphasizes raw materials to accentuate the “freshness” of visual encounter and associating to the rawness and freshness of food. Materials such as raw iron, reclaimed wood, unfinished concrete and exposed bricks all work together to form a tapestry of texture and patterns. While all other spaces take on a rustic industrial rawness, the dessert bar juxtaposes its clinical whiteness against the others, with a full accoutrement of custom light ensemble to remind one of a dental clinic which brings to mind the price a sweet tooth must pay.


Synonymous with the restaurant name, The Commune Social invites communal dining where the guests are welcome to share various type of dishes, such as the Spanish Breakfast, prepared with an organic poached egg, served with warm potato foam and finished with crispy chorizo slices and diced butter roasted potatoes; Marinated Seabass with gazpacho dressing, or nibble on the Sea urchin with pepper butter on Ciabbata from the Para Picar selections.

• CHEF •


·culinary director·

Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.

Having worked under great chefs including: Pierre Koffmann, Nico Ladenis, and Marco Pierre White, Jason joined the Gordon Ramsay Group in 2001 as the Executive Chef for Verre in Dubai. In 2005, Jason returned to the UK to open Maze in the heart of London, launching what would be the most successful brand in the group. Jason left Gordon Ramsay Holdings in 2010 to create his own restaurant company, Jason Atherton Ltd., with the flagship Pollen Street Social in London which opened in April 2011.

In Asia, his restaurants include Pollen and Esquina in Singapore, 22 Ships in Hong Kong, Table No. 1 in Shanghai, as well as newly opened Social Eating House and Little Social in London.


·executive chef·

The Tapas Bar and Kitchen is run by Scott Melvin, Executive Chef of Table No. 1 and The Commune Social. Scott joined Jason Atherton and the Gordon Ramsay Group in 2006 as a Senior Sous Chef with Maze Restaurant. His extensive experience made him an immediate asset to the team and he soon was promoted to manage both of the kitchens at Maze and Maze Grill. With Jason he opened the award winning Table No. 1 in the designer boutique hotel, The Waterhouse at South Bund, in Shanghai, China.
Originally from Dundee, Scotland, with strong ambition driving him, Scott worked his way through some of the toughest kitchens in the UK, Denmark, Bermuda and France. While abroad, he developed a deep passion for exploring local food cultures, ingredients and culinary traditions. To this day, he continues to gather inspiration through many of his travels.


·head pastry chef·

The Dessert Bar is run by Kim Melvin, formerly of Table No. 1. Originally from South Africa, as a young child Kim developed a passion for sweet things when her mother would serve frozen chocolate cake for breakfast. Growing up and adventuring to London, she had gain experiences under the Gordon Ramsay Group by joining his team at The Savoy Grill inside The Savoy Hotel in 2007 before relocating to Maze where she had met Jason and Scott and later encountered the opportunity to journey toward Asia.

lunch set menu available 3 courses - 178 rmb 4 courses - 218rmb 5 courses - 228rmb


Conde Nast Travel (June 2013)

Elle Deco (June 2013)

Restaurant Review (July 2013)

Travel + Leisure (August 2013)

2013: 5/5 stars : time out Shanghai, English Edition

2013: Best Restaurant of the year, Thats Shanghai

2014: City weekend readers choice awards; winner Best New restaurant

2014: City weekend readers choice awards; winner Best Mediterranean

2014: Conde Nast traveler, Gold standard restaurant


511 jiang-ning road, jing-an district 200 041 shanghai, china
+ 86 021 6047 7638

• tapas•


tuesday - friday 12:00 to 14:30
saturday -sunday 12:00 to 15:00


tuesday - saturday 18:00 to 22:30

closed sunday evening
closed monday all day
closed all public holidays

• bar •

tuesday - saturday 12:00 to 22:30
sunday 12:00 to 15:00

closed sunday evening
closed monday all day
closed all public holidays