The Commune Social, a neighborhood Tapas, Dessert and Cocktail bar located on Jiang-Ning Road of Jing’An District, Shanghai. It is the latest creation of Chef Jason Atherton, award winning Shanghai design firm – Neri & Hu, and acclaimed Singaporean hotelier and restaurateur – Loh Lik Peng. Having had successes with Table No. 1 in Shanghai, 22 ships in Hong Kong, and Esquina in Singapore, The Commune Social is yet another exciting project aimed to breathe life into a historical and charming neighborhood.

The Concept

The tapas, dessert and bar offers diners an opportunity to experience what Atherton describes as ‘the deformalizing of fine dining’. The Commune Social offers an eclectic menu of modern tapas, desserts and a well- curated wine, beer and cocktails list, served all in their own unique bars. The Tapas, Dessert and Cocktail Bar concept allows visitors to take their own journey through The Commune Social by starting with drinks in the courtyard or terrace and watch the team of chefs crafting dishes at the open-kitchen Tapas Bar, then move to the Dessert Bar to see the pastry chefs at work and finish upstairs at the Cocktail Bar. This fun and casual atmosphere allows guests to pick and choose which elements they wish to combine and the order to enjoy them in while the moving feasting idea also encourages diners to engage in social activities.

The Design

Crafting the interiors at The Commune Social is the award winning firm, Neri & Hu Design and Research Office of Shanghai. With the three distinctive areas in the restaurant (Tapas Bar, Dessert Bar, and Cocktail Bar) The space is design to emphasize the “sharing” idea of eating tapas while the adjoining rooms serves to remind the communal and social aspect that also can be seen in other restaurants within the Atherton restaurant groups. The design approach emphasizes raw materials to accentuate the “freshness” of visual encounter and associating to the rawness and freshness of food. Materials such as raw iron, reclaimed wood, unfinished concrete and exposed bricks all work together to form a tapestry of texture and patterns. While all other spaces take on a rustic industrial rawness, the dessert bar juxtaposes its clinical whiteness against the others, with a full accoutrement of custom light ensemble to remind one of a dental clinic which brings to mind the price a sweet tooth must pay.

The Food

Synonymous with the restaurant name, The Commune Social invites communal dining where the guests are welcome to share various type of dishes, such as the Spanish Breakfast, prepared with an organic poached egg, served with warm potato foam and finished with crispy chorizo slices and diced butter roasted potatoes; Marinated Seabass with gazpacho dressing, or nibble on the Sea urchin with pepper butter on Ciabbata from the Para Picar selections.

· TEAM ·

· culinary director ·

Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.

With seasoned experience, having worked under great chefs including Pierre offmann, Nico Ladenis, and Marco Pierre White, Jason joined the Gordon Ramsay Group in 2001 as the executive chef for Verre in Dubai. In 2005, Jason returned to the UK to open maze in the heart of London, launching what would be the most successful brand in the group. Jason left Gordon Ramsay Holdings in 2010 to create his own restaurant company, Jason Atherton Ltd., with the flagship Pollen Street Social, which opened in April 2011.

· executive chef ·

Head Chef Sergio Moreno’s career started at a young age in his hometown of Málaga, Spain.

After getting a taste of culinary arts, he moved to Basque Country, where his career took off, working under some of the world’s most renowned young chefs in the Spanish culinary scenes such as Rubén Trincado, Edorta Lamo and Victor Ibañez.

With a strong root in his European background, Sergio traveled to China in 2014, further developing skills in different projects enhancing his abilities and cooking style. Garnering a Bib Gourmand award in his previous kitchen granted by the 2016 Michelin Guide, Sergio continues to draw inspirations through his travels, giving his food an intriguing international flair.

· head pastry chef ·

Pastry chef Yoyo, has worked at Commune Social since beginning of  2016, training under Pastry chef Kim Melvin for over 4 years, she has embraced the concept and been creating  dishes alongside Kim ever since. 
Yoyo is passionate perfectionist that always tries to keep up with the current trends.  This trait and her natural talent shine through with her strong understanding of traditional recipes, which are the building blocks of any great pastry chef. Her use of these skills to making the complex dessert popular at The Commune Social makes her the perfect person to continue the legacy of delicious dishes we have all come to love.

“I leave The Commune Social in trusted hands, Yoyo is one of the most talented Pastry Chefs I have had the pleasure of working alongside over my time in China” Pastry Chef Kim Melvin

· bar manager ·

Kevin Hu starts his work experience from 2009 going through Pavillon de Coste and Le Royal Meridian Hotel. In 2011 he had the opportunity to work at Jean George French Restaurant where he gets more responsibilities and became Head Bartender. After three years he decides to go further and grow in his field, becoming a restaurant manager at Empror Jin Bar. 

There he realizes that his passion was to be behind the bar where he can develop his creations and have a direct contact with customers. He works at T8 as Bar Manager for one year and he was offered the job at The Commune Social. 

Since 2016 he is improving, working hard and creating new beverages with dedication and fondly. Kevin Hu obtains his inspirations from the restaurant food elaborations… smokes, woods, Mediterranean touches and species… using vacuum techniques to modify flavors and make his drinks tastier.

Besides, he support several beverage brands, creating new cocktails recipes for them, brands like Camus cognac, Suze liqueur, La Tribute Gin and Aperol among others.

“I’m reaching the combination of the ingredients from food and sprits together, to become the experience of dinning and drink more enjoyable together” - Kevin Hu.


The Commune Social located at the Design Republic Design Commune is a new tapas restaurant designed by Neri&Hu Design and Research Office of Shanghai. The food concept is a fresh and modern take on Spanish tapas, where the small dishes served are refined interpretations of the tapas genre with an international twist.

Synonymous with the restaurant name, THE COMMUNE SOCIAL invites communal dining where the guests are welcome to share various type of dishes, such as the Spanish Breakfast, prepared with an organic poached egg, served with warm potato foam and finished with crispy chorizo slices and diced butter roasted potatoes; marinated Seabass with Gazpacho Dressing, or nibble on the Sea Urchin with Pepper Butter on Ciabbata from the Para Picar selections.


"2015 tatler
best restaurant 2015
"2015 that’s shanghai - food and drinks awards
best chef
"2015 city weekend - readers choice awards
winner best mediterranean
winner best restaurant editors choice
"2015 time out shanghai
best international restaurant
"2014 city weekend shanghai
best restaurants
"2014 that’s shanghai - food and drinks awards
best contemporary restaurant
"2014 conde nast traveler
gold standard restaurant
"2014 city weekend - readers choice awards
winner best mediterranean
winner best new restaurant
"2013 time out shanghai
best burger
"2013 that’s shanghai - food and drinks awards
best restaurant of the year
"2015 5/5 stars time out shanghai
english edition


511 jiang-ning road, jing-an district 200 041 shanghai, china
+ 86 021 6047 7638

· tapas ·


monday - friday 11:30 to 14:30

Saturday - sunday 11:30 to 14:30

monday - sunday 17:30 to 21:00

· bar ·

monday - sunday 11:30 to close



please write us an email or contact us with a phone call
+ 86 021 6047 7638