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bonobo

Add:38 Donghu Rd

Tel:021-6255 6000

Time:10am-10pm

Credit Cards Accepted
English Service Available

2015-07-23

Funky, fun and vibrant — Bonobo offers a cool dining experience based on night-market inspired Asian tapas.

From the creators of Monkey Champagne, one of Shanghai’s hottest clubs that is hidden behind the restaurant on Donghu Road, Bonobo is establishing itself as an integral part of the a fun night-out.

The idea behind Bonobo is to offer partygoers late night small bites similar to the snacks at night markets, albeit with proper hygiene practices in place. But they accomplish this in a more sophisticated and creative way.

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And while everywhere else seems to be decked out in an industrial-style ambience, the 80-seat open space facing leafy Donghu Road is surprisingly funky looking.

The neon lighting adds to the fun ambience. Yet it’s the art by both Siu Tang, aka the Orange Blowfish, and Hong Kong street artist Caratoes that stand out and add a playful charm to the restaurant. The large neon Godzilla mural in the back signifies its connection with its sister venue Monkey.

The kitchen is headed by Korean chef Kisun Lee, best known for his creations at establishments such as Sir Elly at The Peninsula Shanghai. The menu was created based on his Asian roots and his culinary skills that have developed over time in the kitchens of high-end restaurants.

To start things off, the Asian slaw (38 yuan/US$6) features a blend of coleslaw, crispy ramen noodles and kimchi dressing. When mixed thoroughly, the dressing adds spice to highlight the rather plain vegetable and the crispy noodles give a crunchy sensation.

The Chi-Chi-Chicharrones (38 yuan) are crunchy fried pig skins inspired by the all-time favorite Manila snack. They are sprinkled with “pixie dust” (chili powder with sesame and pepper) and served with sri-RaNcha (a blend of sriacha and ranch dressing) for dipping that makes you keep reaching for another piece.

The Wagyu short ribs (228 yuan) were tender and tasty. This dish is considered a main course, but it’s good for sharing.

The overall dining experience fuses bold flavors but refined tastes inspired by Korean, Taiwanese, Japanese and other Southeast Asian cuisine.


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