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Obscura Shanghai, 西康路538号, Shanghai (2026)

22/12/2021

Let us walk into DeAille’s life and know more about her. What drives an Engineering student to become a Michelin-starred chef? For DeAille, the unique way that food brings people together was just one source of inspiration, on a path that has taken her to the pinnacle of Asian culinary accolades. Watch as she describes her personal mission to preserve, showcase and reinterpret classical dishes and techniques from the vast array within Chinese cuisine; overcoming challenges with curiosity, humility - and most of all - heart.

Full video: https://bit.ly/32e2Bjx

Shangri-La

25/11/2021

Everyone has a story of passion waiting to be told. What do you do with heart?

Shangri-La has been sharing passion through the craft of hospitality over the last 50 years. Enter the Shangri-La contest for a chance to win up to 65,000 Golden Circle Award Points.

Here’s how you can participate:
1. Upload photo(s)/ video(s) on your Instagram with a story about your passion (profile needs to be public)
2. Hashtag
3. Tag

Contest terms & conditions apply.

17/11/2021

From Asia with Heart | 6 Short Films
Chef DeAille joins six Asian culture makers in this collaboration with Shangri-La.
Stay tuned for the full film versions, coming soon on November 19th.

14/11/2021

Last Friday, Obscura received our first Michelin Star! This prestigious award is an incredible honour for us. DeAille and Simon want to thank our amazing team for the enormous amount of effort they have devoted to Obscura throughout this entire year. This recognition couldn’t have happened without them.

We are also immensely grateful for the love from all our supporters! Thank you for joining us on this journey and letting us know how we can make our food connect with you. Our team will continue working hard and trying to present the best experience every time you come visit. We look forward to seeing you at Obscura!

12/11/2021

Today, Obscura has been awarded a Michelin Star in the Michelin Guide Shanghai 2022! We are honored to receive such recognition in our first year.

Almost a year ago, chefs DeAille Tam and Simon Wong created Obscura as a new way of portraying the richness of Chinese cuisine. Paying tribute to China’s diverse regional cuisines, our team reconstructs essential elements with personal interpretation and contemporary techniques. Rendered through a distinctive lens of Chinese heritage combined with global viewpoints, Obscura’s “Innovative Modern Chinese Cuisine” is an exceptional, multisensory experience where tradition and ingenuity collide.

Our achievement today wouldn’t have been possible without the concerted efforts of the entire Obscura family. We are immensely grateful for the dedication of our team, as well as the trust of our many partners and friends.

Above all, we would like to thank all our guests for your love and support. We look forward to seeing you again at Obscura and presenting more captivating journeys filled with unexpected and profound moments.

30/09/2021

We’re proud to announce that Chef DeAille has been named to the GenT List by Tatler for “achieving culinary greatness with her contemporary take on Chinese cuisine.”

The GenT List recognizes trailblazing entrepreneurs and creatives who are driving positive impact and catalyzing change in Asia.

#你人生中最重要的是哪一年

21/09/2021

For our show plate collaboration, the TAISILK team created a series of hand-crafted pieces to showcase the unique beauty and artistry of Taizhou Embroidery. The designs are based on Ms. Lin’s award-winning embroidery art “Network,” which was selected for the permanent collection at the National Museum of China. Inspired by the imagery of silkworms and spiders spinning webs, “Network” reflects the interconnected nature of life in both the microscopic and the metaphysical sense, and symbolizes the lineage and transformation of Taizhou Embroidery.

To present the artwork as a show plate, the TAISILK team searched relentlessly for a way to combine the delicate embroidery with acrylic and glass. Defined by light and shadow, the embroidery appears almost to transcend time and space with its infinite possibilities. Obscura’s signature aubergine purple punctuates the canvas and brings the pieces to life. With these show plates, we add yet another layer to the multi-dimensional dining experience of Obscura’s Innovative Modern Chinese Cuisine.

This pioneering collaboration between Obscura and TAISILK is connected by a common vision across two industries: a passion for ancient Chinese culture, and an unwavering dedication to uniting the traditional and the modern with insight and innovation.

#台州刺绣

15/09/2021

Obscura is not just a reinterpretation of regional Chinese cuisines; it is also an exploration of China’s rich cultural heritage. Through our new, pioneering collaboration with TAISILK, we present a striking show plate that highlights the remarkable artistry of Taizhou Embroidery.

Taizhou Embroidery originated in the Haimen district of Taizhou, Zhejiang Province, and represents an early manifestation of the union of Chinese and Western cultures. Across a century and three generations of artisans, it has grown into one of the most distinctive regional embroidery styles in China, and was named an Intangible Cultural Heritage of Zhejiang Province in 2007.

More than 20 processes, each completed by hand, are involved in the creation of each piece of Taizhou embroidery. Its distinctive three-dimensional design is accomplished by layering fine silk thread and hollowing out the base cloth, which makes the finished work more dynamic and expressive. TAISILK, in particular, combines traditional and innovative techniques to bring the art into our modern life and onto the next generation — a philosophy that resonates with us at Obscura.

#台州刺绣

31/08/2021

Chef DeAille has partnered with Japanese carbon graphite brand ANAORI, joining 24 esteemed chefs across four continents in the global Naturality Tour. She has created several distinctive dishes tailored for the ANAORI kakugama, a breakthrough cooking tool that combines new technologies and natural materials in a unique design.

The ANAORI kakugama is carved from a solid block of carbon graphite. Carbon graphite offers many exceptional qualities that make it ideal for cooking, creating a versatile tool that can be used for grilling, simmering, poaching, frying and steaming.

DeAille’s Lotus Baked Pigeon is specially designed for the kakugama. Cantonese pigeon is marinated overnight and filled with mushroom stuffing. Once wrapped in caul fat and fresh lotus leaf, the pigeon is cooked in the kakugama to lock in its juices and flavors, before we remove it from its wrapping and crisp up the skin. The succulent bird is served with foie gras sauce, and finally showered with freshly shaved Australian winter truffle.

03/08/2021

Butter tea is a staple in the Himalayan regions as well as a quintessential beverage for welcoming guests. In Tibet, the traditional ingredients for butter tea are black tea, salt, and butter made from yak milk. An essential part of the local diet, yak has been a prime source of milk and meat for millennia. Yak butter is richer than our standard cow’s milk butter, and noticeably less sweet.

Making butter tea is an arduous process. A whole brick of black tea leaves is broken up and steeped for up to half a day to yield an intense, potent tea. This dark liquid is then poured, along with fresh yak butter and salt, into a long, cylindrical vessel called “cha dong,” and churned until thoroughly emulsified. The creamy, salty beverage serves as a source of energy and warmth for life in high-altitude regions.

For the final drink in our Obscura Tea Infusions pairing, house sommelier Ares draws inspiration from butter tea and retuned it with a fresh eye. The base is Cellaring Liu Pao dark tea from Guangxi, while yak milk is substituted with oat milk. The subtle saltiness of butter tea, served cold for summer, helps draw out the fruity sweetness in our desserts.

29/07/2021

To create an ideal summer welcome drink, we collaborated with local tea brand 一舍一选 to bring you our Sparkling Tea. The innate sweetness of wild Yunnan tree black tea is perked up with a mild tanginess and soft bubbles, perfectly modulating the richness of our Cantonese barbecue trio, as well as accentuating the Xinjiang-inflected “Small Plate of Chicken.”

24/07/2021

As dinner draws to an end, we bring a little respite to your taste buds with our “Obscura Ale” inspired by Kvass, a traditional beverage from Slavic and Baltic regions. Popular in Russia since as early as the Middle Ages and passed into China in the 20th century, Kvass is usually made by fermenting rye bread, which gives it its natural effervescence and unique acidity. The thick foam from our house-made Kvass is blanketed over a blend of barley tea and white tea, infused with fresh star fruit for brightness to create an elegantly layered tea infusion.

Obscura Shanghai

22/12/2021

25/11/2021

17/11/2021

14/11/2021

12/11/2021

30/09/2021

21/09/2021

15/09/2021

31/08/2021

03/08/2021

29/07/2021

24/07/2021

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