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This year's Shanghai Michelin date announced, a new mezcaleria and more news in the food world

Oh, and there's pizza, of course

Photograph: Cat Nelson (Michelin Guide 2019)
As we head into the bumper Mid-Autumn and National Day holiday (eight straight days off!), Shanghai's food and drink scene keeps rolling along.

First off, if stars are something that really get you going, mark down October 21 – that's the date Michelin has announced the 2021 edition of its Shanghai guide will be released. Always a provocative conversation piece for a good few weeks...

More in the world of high-end dining: chefs DeAille Tam and Simon Wong, who were formerly behind celeb chef Alvin Leung's concept Bo Shanghai during its 2016-2019 stint on the Bund, will be opening a new modern Chinese concept called Obscura. The location and details are still under wraps, but expect its launch towards the end of October.

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Photograph: courtesy Jumbo Seafood (beef shortrib bak kuh teh)

Tam and Wong are returning to the Shanghai scene no holds barred – the duo have also collaborated with Singaporean restaurant Jumbo Seafood on a limited edition menu this autumn. Think lobster laksa with celtuce and bamboo, sous-vide beef short rib bak kuh teh and crispy roast suckling pig skin with foie gras and caviar. The menu will run until Saturday 31 October.

Over on The Bund, CÉ LA VI has re-opened in The House of Roosevelt at Bund 27 after a short-lived start at the end of last year. A three-in-one concept with a modern Asian restaurant, bar and club (which will be last to open), the glitzy, upmarket venue was already packed out with a crowd taking in skyline views from its terraces this past weekend. The Singapore-based brand has locations scattered across Dubai, Taipei and Tokyo as well.

Down the road at Bund 18, popular contemporary Chinese restaurant Hakkasan, which shuttered suddenly earlier this year, will also be making its return in coming weeks. A few floors up in the same building, Paul Pairet's Shanghai institution Mr and Mrs Bund took a break in September and has reopened with an overhauled, refreshed menu that plays on brasserie, steakhouse and grill classics.

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Photograph: Cat Nelson (Bun Cha pizza)

If you're like us and keep track of the changing seasons with Homeslice's quarterly new pizza drops, then, well, you'll be glad to know that it's officially autumn. Launched two weeks ago, this time around they've got a very excellent ratatouille (super herby with roasted red peppers, aubergine, courgette and onion), a white pepperoni pizza with cheese crust and Parmesan cream base (a 'light option' if you will) and an off-the-wall potato and blue cheese creation (roast baby potatoes, caramelised onions and blue cheese on a spicy tomato base) if you like funk and a bit of heat. Danyi Gao (of Bun Cha Cha and Shake) has stepped in with the guest pizza – an ode to the Vietnamese dish bun cha with pork patties, pickled carrots and daikon, plus a shower of shiso, mint, coriander and Thai basil. You might not think it works on a pizza, and yet in true Homeslice fashion, somehow it does.

Food and drink compounds Shankang Li on Shaanxi Bei Lu in Jingan (where there's a new Homeslice you can grab those pizzas above) and Blackstone Apartments on Fuxing Zhong Lu in Xuhui are gaining steam as new venues continue open. We'll have guides for those in the coming weeks.

There's lots going on in the world of drink. Yongjia Lu, near Xiangyang Nan Lu, is getting a little mezcaleria called Espírtu. It's in soft opening right now and you can swing by from 5-10pm to pick up a bottle or have a drink from its range of agave spirits. Further up Xiangyang Lu, new all-day spot Dosage on Julu Lu is a bakery by day, wine bar by night. Go for cinnamon rolls or a glass of natty wine depending on the hour.

In seemingly wilder concepts, Cross Yu (EPIC) is opening Glory in Tonglefang in Jingan. Self-described as 'an energy field supplemented by coffee, alcohol, food and music', the three-storey space will be comprised of a cafe and gallery with cocktails on tap, natural wine and coffee (ground floor), a cocktail bar, gastrolounge and 'gathering field' (second floor) and private room/event space (third floor). The team has started throwing parties to test the space out but say to expect a public opening at the end of October.

While most of the recent buzz has been openings, there have also been shutterings. The original Co Cheese on Yuyuan Dong Lu closed last night much to the disappointment of all who love a grilled cheese and pickleback – though you can still get your fill at the newer Nanchang Lu location.

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