Taian Men

Jasmine Lam Feb 2026

We first met Stefan in 2012 @The Stiller's in The Cool Docks. We absolutely admired his culinary skills and his passion for cooking right after we tried the food he made. We were continuously wowed by him during the following visits to Kikaboni in Moganshan & Taian Table. Stefan told us “Cooking is my life, and seeing people enjoy my food makes me happy.” We deeply felt that in every single visit to his restaurant. The Valentine's Day menu consisted of the top-rated dishes from 2025, focusing on surf and turf ingredients as well as foraged delicacies. Mushroom Tea - The intense earthy mushroom flavours of the tea were a very nice and soothing start to the dinner. Sourdough Taco - The taco was crispy, while the fresh salad was vibrant with well balanced acidity. Char Siu Bao - On top of the bao was a small piece of perfectly seasoned honey glazed char siu. The jello under was a diverse version of the original thick & glossy sauce inside the bao that elevated the dish to the next level. The golden brown bao, the base, was crumbly. It was a symphony of tastes and textures in one bite. Kimchi Macaron - It was another single mouthful delight. The kimchi was not as tangy as the traditional one. The flavours were excellently adjusted to harmonize with the macaron. Normandy Scallop - The salty pop caviar enhanced the subtle sweetness of the creamy gelato. Having it with the cured scallop was a sophisticated pleasure on the palate. Bao - This is definitely one of the highlights of the menu. The melt-in-your-mouth M9 wagyu beef combined with the smoked caviar was already a luxurious sensation. The addition of umami-rich mushroom with robust sauce in the fluffy bao further made it an explosion of flavour. Dosa - The crispy dosa and the velvety potato puree created an amazing contrast in texture. This dish also showcased Christian's (the Executive Chef) brilliant mastery of Indian spices. Brittany Blue Lobster - The lobster was exceptionally fresh and poached to perfection. Submerged in a subtly spicy, coconut-rich laksa, its natural sweetness was beautifully enhanced. This was an exceptional dish, offering a perfect balance of opulent flavor and creamy heat. Beef Short Rib - The beef was beautifully caramelized & fork-tender. The hand-folded agnolotti and the beef were a marriage made in heaven. The fermented sauce and the shaved French black truffles added a rich layer of umami to every bite.

Matthew Lee Oct 2025

I must say it was a good experience throughout the entire process of reservation to end of meal. First tried to make booking online and encountered some issue because didn't get the confirmation email after payment, and I think it was Chef Stefan who helped me resolved the issue. On the day of meal, something cropped up and had to turn up an hour later and I informed on the day itself and it was Chef Stefan again who accommodated my request. Was a pretty amazing dinner at Taian Men, met by a wonderful crew working here who are so friendly and chatty. Most important of all the food didn't disappoint. Had the menu no. 51 and had an add on for the scallops Pokhara and it was amazing. The food here was thumbs up and most of the dishes were pretty memorable. The use of the label rouge chicken also topped a notch for the chicken dishes it was so unique and different from normal chicken meat. When you finish your meal and leave, Chef Stefan personally greets you by the door to thank you for the visit. It's truly something hard to come by which you don't see in many other Michelin restaurants. Definitely highly recommended for anyone visiting Shanghai and would definitely love to return again for your anniversary next year. A kudos to the great team for the only 3 Michelin restaurant in Shanghai.