Taian Table

Taian Table Taian Table is the vision of Stefan Stiller
Stefan always wanted to open a small dining location wit Interactive and intimate dining – a real fun project.
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Taian Table is the vision of Stefan Stiller

Stefan always wanted to open a small dining location with an open kitchen and a single, seasonal tasting menu only. To prepare what’s in season, inventing new dishes with the team, bringing like-minded people together and breaking the boundaries of traditional dining- that’s our vision and goal. Stefan and his team will welcome the guests at the Duval-

Leroy Champagne Bar with some bubbles and tasty nibbles and the dinner will unfold on the kitchen counter. Taian Table was opened on Tai’an Road in April 2016. In September we have received a Michelin Star. Now we relocated to a new venue where we have a larger kitchen and more space to work. The concept and team is unchanged and we are looking forward to see you soon.

Wow… 60! 🎉I’m officially old enough to know better, but still young enough to enjoy the cake, the laughs, and maybe stay...
08/05/2026

Wow… 60! 🎉
I’m officially old enough to know better, but still young enough to enjoy the cake, the laughs, and maybe stay up past my bedtime. 😄
Feeling incredibly grateful today for all the family, friends, love, memories, and adventures that have filled these 60 years. Life has been quite the ride — and I’m thankful for every chapter and every person who’s been part of it.
Thanks for all the birthday wishes, kindness, and support over the years. My heart is full, my smile is big, and yes… I’m still celebrating like I’m 30. ❤️🥂

It’s an honor and a privilege to be recognized by the gold standard of the culinary world, . This recognition is a testa...
09/04/2026

It’s an honor and a privilege to be recognized by the gold standard of the culinary world, .

This recognition is a testament to the extraordinary team at Taian Table, who consistently uphold Michelin’s standards of delivering outstanding culinary experiences to our guests.
Chef Christiaan Stoop and our culinary team’s hard work and dedication make everyone in the Stiller family proud. Like Michelin, I am moved by their unwavering commitment and celebrate every one of them.
Together, we stand here today with the highest recognition that Michelin can give. Yet, this achievement is based on what we did yesterday. We will not rest on our laurels.
We will continue to dedicate ourselves to maintaining these standards–for our guests, our future and the future of our profession. It is our responsibility to do so.
The restaurant profession has never been more challenging.
Making memories for guests and providing a nurturing meal have meaning beyond the table.
Congratulations to all the ⭐️s today 🙏

.stoop


We just launched last week our Menu cooperation at Hangar 7 in Salzburg.Chef Martin Klein and his Team are amazing hosts...
08/04/2026

We just launched last week our Menu cooperation at Hangar 7 in Salzburg.
Chef Martin Klein and his Team are amazing hosts and working on the highest professional level.
It’s very impressive to see how fast they are able to understand our complex dishes and recipes.

However without the hard work, focus and dedication of Chef Christiaan we couldn’t pulled out this job.

This is the first time a Taian Table menu is available for a full month in Europe.
Thanks for the amazing support and
great hospitality 🙏




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Four Hands Dinner in Bangkok with Chef Ice at his Restaurant Sorn. It was a pleasure to work together with this great te...
18/03/2026

Four Hands Dinner in Bangkok with Chef Ice at his Restaurant Sorn.
It was a pleasure to work together with this great team.





 
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Menu No. 52Roasted Endive | 热煨玉兰菜Sourdough Miso | Champagne Beurre Blanc味增德式酸面包 | 香槟白奶油酱汁 The dish unfolds in layers: At...
08/01/2026

Menu No. 52
Roasted Endive | 热煨玉兰菜
Sourdough Miso | Champagne Beurre Blanc
味增德式酸面包 | 香槟白奶油酱汁

The dish unfolds in layers: At the base lies a mushroom cream, followed by button mushrooms for texture. The endive is slow-cooked in a saffron infusion, then roasted and topped with a crisp sourdough miso chip for contrast. Fresh endive and radicchio leaves, lightly coated in miso caramel, form the final layer. It is complemented by a silky Champagne sauce that ties everything together.

我们精选有机玉兰菜，匠心呈现这道蕴藏多重自然之馈的丰韵佳作。先在盘底轻铺晶莹蘑菇酱层，轻柔唤醒味蕾。作为主角的玉兰菜则置于藏红花酱汁中慢火细炖，直至精髓尽释呈柔软质地，随覆以香脆味增酸面包片于其上，相承共提。
 
顶部红黄相间的玉兰菜交相辉映，将色彩与风味并蓄。最后，将特调香槟白奶油酱汁缓缓淋洒其上，沁以一韵清新灵动。

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Confit Arctic Char | 油封北极红点鲑Octopus | Caviar | Shungiku | Karashi八爪鱼 | 鱼子酱 | 茼蒿 | 黄芥末We are constantly on the lookout fo...
30/12/2025

Confit Arctic Char | 油封北极红点鲑
Octopus | Caviar | Shungiku | Karashi
八爪鱼 | 鱼子酱 | 茼蒿 | 黄芥末

We are constantly on the lookout for exceptional local produce. This Arctic char, sourced from Sichuan and sustainably farmed in Himalayan snow water, reflects our commitment to responsible sourcing. The fish is cured, then gently confit to preserve its delicate texture.
At the base lies an onion purée, complemented by a slow-cooked octopus ragout seasoned with parsnip and a chiffonade of shungiku leaves (Chrysanthemum Greens). On top, caviar acts as a natural seasoning. The dish is finished with two sauces: a karashi-infused fish velouté and a bright shungiku vinaigrette.

我们的厨师团队以寻觅本地珍味为创韵宗旨。本道菜品中的北极红点鲑源于四川，秉持食材可持续的发展理念，天然饲养于原生雪水环境。以简约的烹饪方法维存食材本味，我们先将鱼肉轻腌，以提炼其鲜味，再以自身油脂慢火油封，以保留鲜嫩质地。
餐盘底部，我们铺展特呈洋葱酱，搭配低温慢煮后的八爪鱼，为菜品增添弹韧口感。表层点缀的鱼子酱使得咸鲜顿现, 自然添味，再搭配防风根泥与土豆脆片解腻增香。最后衬以黄芥末酱与茼蒿油醋汁，各式食材自在辉映，演绎出韵味绵长的多重风味。

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Poached Blue Lobster | 蓝龙虾Sunchoke | 18-Month Aged Buddha’s Hand洋姜 | 18个月腌制佛手柑This dish showcases blue lobster from Brit...
20/12/2025

Poached Blue Lobster | 蓝龙虾
Sunchoke | 18-Month Aged Buddha’s Hand
洋姜 | 18个月腌制佛手柑

This dish showcases blue lobster from Brittany. At the base sits a roasted sunchoke crème made with fried sunchoke skin, anchovy, and parmesan, accompanied by crisp sunchoke chips. Above, poached lobster is served with a ginger infused bisque.
At the center rests a beetroot raviolo filled with lobster claw and scallop farce. The dish is garnished with pickled beetroot, bergamot marmalade, and 18-month-aged Buddha’s hand. A citrus velouté is poured as the final touch.

此道菜品入馔以法国布列塔尼蓝龙虾，呈现海陆交融的风韵飨味。底层铺陈烤洋姜泥，辅以香脆洋姜片，融入凤尾鱼与帕尔马干酪，层层递出丰富香气。蓝龙虾肉经轻烹至断生，由香姜沁润的龙虾高汤环抱其间，将甘甜海韵与温润姜辛巧妙交织。
顶部静卧的甜菜根意式小饺微几巧设，内馅满盈龙虾螯与扇贝，鲜柔兼备。最后覆以腌制甜菜根、柑橘果酱与18个月腌制佛手柑，并浇绕以清新柑橘奶油汁，赋予明亮酸香收束。

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Champagne 🍾 o’clock
20/12/2025

Champagne 🍾 o’clock

Éclair d’Épice | 香料闪电泡芙Foie Gras | Cherry Kosho | Pistachio鸭肝 | 樱桃味噌 | 开心果Inspired by the traditional pain d’épice – a t...
17/12/2025

Éclair d’Épice | 香料闪电泡芙
Foie Gras | Cherry Kosho | Pistachio
鸭肝 | 樱桃味噌 | 开心果

Inspired by the traditional pain d’épice – a traditional spice bread, this dish captures the warmth of autumn through spice and balance. The éclair is infused with five spice and filled with foie gras ice cream, frozen with liquid nitrogen for a crisp texture. A cherry kosho: a fermented blend of cherries, cuts through the richness with subtle heat and acidity.
It is finished with cherry jelly, foie gras terrine, a pain d’épice chip, dark chocolate, foie gras chantilly, and Sicilian pistachio.
 
当秋冬的气息渐浓，法国家家户户的烘焙香料面包（pain d’épice）总会为季节注入温暖与芳香。这道菜以此为灵感，创新演绎出一款香料闪电泡芙，将传统甜点转化为咸香佳作。
 
泡芙外皮巧妙浸润了肉桂、八角、丁香、肉豆蔻与五香等多种香料，内馅以液氮冷冻的鸭肝冰淇淋为核心，辅以酸甜樱桃味噌，交织出多重风味。上层铺饰鸭肝酱，再重叠香料面包脆片与黑巧克力。最后冠以些许香缇奶油于上，点缀西西里开心果碎与黑巧克力脆片收尾，呈现雅致意趣。

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Chawanmushi | 茶碗蒸Snail | Bone Marrow | Parsley蜗牛 | 牛骨髓 | 欧芹 
A renewed interpretation of a comforting dish. At the base ...
14/12/2025

Chawanmushi | 茶碗蒸
Snail | Bone Marrow | Parsley
蜗牛 | 牛骨髓 | 欧芹
 
A renewed interpretation of a comforting dish. At the base lies a chawanmushi, holding Burgundy snails that are brined and slow-cooked for a tender texture, paired with bone marrow and a parsley velouté. It’s finished with a layer of white garlic mousseline, a crisp Comté cheese chip, roasted pecan nuts, and a touch of fresh parsley salad.
 
这道茶碗蒸以全新方式诠释“Comfort food”的细腻底蕴。以高汤为基底，凝练鲜旨之韵；其中铺以经腌慢煮的勃艮第蜗牛，融合丰腴牛骨髓与清香欧芹酱，演绎出雅致交融。表面覆以白蒜奶油与香脆孔太芝士片，并于顶端点缀些许新鲜欧芹沙拉。柔与丰、鲜与香，于细腻间交织成一场温润安然的味觉邂逅。

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Menu No. 52Hairy Crab | 大闸蟹Winter Bamboo | Chinese Black Vinegar 冬笋 | 陈醋 As hairy crab season returns, this dish pays tr...
09/12/2025

Menu No. 52
Hairy Crab | 大闸蟹
Winter Bamboo | Chinese Black Vinegar
冬笋 | 陈醋
 
As hairy crab season returns, this dish pays tribute to two Jiangnan classics the famous hairy crab and the traditional Yan Du Xian. We use both male and female crabs for their distinct textures and depth of flavor. The base combines crab meat and roe, wrapped in thin slices of winter bamboo braised in an umami-rich broth. On top, fresh crab and bright red roe highlight the natural sweetness of the ingredient. It is served with mushrooms with ginger-infused black vinegar to dip.

凉意时节，食蟹正宜，时令大闸蟹为食客们呈现出别具一格的品蟹雅趣。菜品以颇具江南地区传统特色的“腌笃鲜”为创作灵感，同时选用饱满公雌蟹入馔。以雌蟹黄及其蟹肉作为基底，表面覆裹经鸡汁浸润的冬笋薄片；顶部加持公蟹蟹膏与蟹肉的融合，烘托出丰腴鲜香的味蕾体验；最后，浇灌以由鲜菇汁与蟹汤烹制而成的姜汁黑醋，层次丰富又匠心独运，尽享“知韵食蟹”的至臻时刻。

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Address

465 Zhenning Road, Lane 161 镇宁路465弄161号
Shanghai

Opening Hours

Tuesday 18:00 - 23:00
Wednesday 18:00 - 23:00
Thursday 18:00 - 23:00
Friday 18:00 - 23:00
Saturday 18:00 - 23:00

Telephone

+86 173 0160 5350

Website

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