{"id":15870,"date":"2026-06-02T11:22:48","date_gmt":"2026-06-02T03:22:48","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=15870"},"modified":"2026-06-02T12:15:37","modified_gmt":"2026-06-02T04:15:37","slug":"rambu-shanghai","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/rambu-shanghai\/","title":{"rendered":"Rambu, Shanghai's Southeast Asian Gem: A Flavor-Forward Punch from the Tropics"},"content":{"rendered":"<p>It had been over half a year since my last visit to Shanghai, and Rambu \u2014 Chef Jun's newly opened Southeast Asian restaurant \u2014 was one of the meals I'd been looking forward to most on this trip.<\/p>\n<p><iframe title=\"Rambu\uff1a\u4e0a\u6d77\u6700\u90aa\u60e1\u7684\u6771\u5357\u4e9e\u5c0f\u9928| Creative South Eastern Bistro In Shanghai\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/HIaj4Vs6UGg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>As a child, I\u00a0wasn\u2019t a huge fan of\u00a0Southeast Asian food. The fish sauce, coconut and lemongrass were\u00a0too overpowering\u00a0for me, and the relentless layering of sweet, sour, salty and spicy left me completely at a loss. But taste\u00a0indeed\u00a0is something that evolves with time and experience. A transcendent bowl of Vietnamese pho in Paris and the\u00a0punchy\u00a0beef rendang in Singapore\u00a0had completely changed\u00a0my palate 180\u00a0degrees. I\u00a0became a fan of\u00a0the bold, spice-driven\u00a0cuisines of Southeast Asia, the Middle East and India.\u00a0Plus, having tried\u00a0Chef Jun's cooking at Sage Gastro\u00a0(now closed), Rambu had been on my radar for a long time.<\/p>\n<p>Rambu announces itself with confidence from the street. The glowing red neon sign, warm-toned fa\u00e7ade and architectural motifs drawn from Southeast Asian street-front typologies feel as though a pocket of tropical street life has been quietly transplanted to\u00a0Shanghai's\u00a0street scene.<\/p>\n<p>Chef Jun came out to greet us in a black Rambu-logo tee. Inside, blocks of sky blue, pandan green and mustard yellow give the space an unmistakably Peranakan energy \u2014 bold, saturated, unapologetic \u2014 that immediately brought to mind the vivid, maximalist colour palette of Spanish filmmaker Pedro Almod\u00f3var. (I later discovered that one of the founders of Skynoa, Rambu's interior design studio, is indeed Spanish.\u00a0Perhaps it\u2019s a coincidence? )<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram.png\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram.png\" alt=\"\" width=\"1080\" height=\"808\" class=\"aligncenter size-full wp-image-15871\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram.png 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram-300x224.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram-1024x766.png 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram-768x575.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram-16x12.png 16w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>Dinner started with a tamarind rasam \u2014 warming, peppery and deeply aromatic. The green papaya salad departed from the Thai tradition of adding raw seafood, opting instead for Asian pear, cashews and wild herbs, leaning into the clean sweetness and crunch of fresh\u00a0vegetables. Both dishes were bright with acidity \u2014 a perfect, appetite-sharpening start.<\/p>\n<p>Then came the beef\u00a0\"Tatare-ki\" \u2014 a playful mashup of tataki and tartare, the name alone a small delight. Inspired by Thai larb, the lightly seared beef was paired with tom yum mayonnaise and crispy rice for textural contrast.\u00a0I particularly loved the lift from the cherry tomatoes and the fragrance of fresh basil. A second starter of cured amberjack was equally well-executed \u2014 rich, yet rendered surprisingly fresh by green chilli, grapefruit and coconut milk.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Beef\u300cTatare-ki\u300d\u00a0\/ Cured Amberjack<\/p>\n<p>Then came what appeared to be a chocolate-filled doughnut \u2014 and for a moment I thought we'd skipped straight to dessert. Chef Jun smiled knowingly and revealed it was the Rendang Oxtail Doughnut. At the word \"rendang,\" my eyes lit up immediately. Two years ago, on my first trip to Singapore, my last\u00a0meal\u00a0was\u00a0rendang nasi lemak at The Coconut Club \u2014 beef slow-braised in coconut milk and aromatics until\u00a0dark brown, the spiced perfume long-lingering. It\u2019s been something I\u00a0still think about\u00a0even till now. The origins of rendang may remain disputed, but its place on the Southeast Asian table is beyond question. Here, the filling is gelatinous\u00a0oxtail with\u00a0infused flavors of\u00a0coconut, lemongrass, galangal and cinnamon, all wrapped in a pillowy, golden-fried brioche. Honestly,\u00a0it\u2019s\u00a0more irresistible than any chocolate doughnut.\u00a0And the \"chocolate\"\u00a0on top?\u00a0Turned out to be\u00a0a\u00a0manis and\u00a0Guinness\u00a0glaze\u00a0that\u00a0added\u00a0a gentle note of malt to the\u00a0doughnut.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram2.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Rendang Oxtail Doughnut<\/p>\n<p>Nasi Ulam was one of Rambu's signatures, and\u00a0one of\u00a0the\u00a0most memorable\u00a0dishes\u00a0that evening. Ulam in Malay refers to fresh herbs and greens, so nasi ulam translates simply as \"herb rice salad\" \u2014 though that description does little justice to what arrives at the table: a vivid tangle of red and green, visually exuberant. Slender, fluffy basmati rice is tossed with\u00a0ginger\u00a0torch\u00a0flower, lemon basil, mint, crispy chicken skin, salted fish floss and fried shallots. Already deeply flavourful when fully mixed, the real revelation is the two house-made sambals. The green sambal \u2014 built on galangal, blue ginger\u00a0and green chilli \u2014 is\u00a0punchy\u00a0and fiercely spiced, reminiscent at first glance of Cantonese crispy shallot sauce; the red sambal is\u00a0almost like\u00a0a chilli jam\u00a0balanced in\u00a0sweetness and heat. As someone who\u00a0loves\u00a0spice and acidity,\u00a0I love\u00a0enjoying it with\u00a0a squeeze of lime and a generous spoonful of each\u00a0sambal. Acid, salt and sweetness in endless accumulation, the spice deepening with every bite \u2014 paired with the crunch of chicken skin and the savouriness of fish floss, this was the flavour bomb of the meal.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram3.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Nasi Ulam<\/p>\n<p>Sambal\u00a0can be seen as\u00a0the soul of Southeast Asian cooking.\u00a0Just like every family having their own recipe for beef noodle soup\u00a0in Taiwan, sambal exists in infinite variation \u2014 yet it never fails to win over anyone who truly loves to eat.\u00a0I\u00a0first\u00a0came across it while I was\u00a0watching MasterChef Australia, where a Singaporean-born\u00a0contestant\u00a0of\u00a0indian descent\u00a0named Sashi consistently won over the judges with his sambal, no matter how technically ambitious his competitors got. (And he\u00a0actually\u00a0won the\u00a0competition in the end.)\u00a0Since then,\u00a0I've been curious about\u00a0how magical\u00a0sambal\u00a0can be.\u00a0One thing is certain: at\u00a0Rambu, the nasi ulam\u00a0would be incomplete\u00a0without Chef Jun's sambal.<\/p>\n<p>With more than ten of us at the table that evening, I was fortunate enough to work through nearly the entire menu. Lamb\u00a0skewers wrapped\u00a0with\u00a0betel\u00a0leaves,\u00a0grilled pork jowl\u00a0with\u00a0spiced relish\u00a0and brown butter, grilled\u00a0ox\u00a0tongue\u00a0in sourdough dashi\u00a0with\u00a0toasted\u00a0rice\u00a0powder, whole grilled\u00a0turbot with sambal butter......\u00a0each dish grounded in Southeast Asian flavour, threaded with Japanese and Nordic influences and the unmistakable imprint of Chef Jun's own sensibility. I had expected a cumulative spice fatigue to set in. It never did. The combinations kept surprising me, and I kept reaching for more.<\/p>\n<p>Chef Jun's signature at Sage Gastro was the Thrice Fried Chicken, while Rambu's version riffs on a Thai KFC limited release \u2014 \"Wingz Zabb\" \u2014 with zabb roughly translating to \"struck by lightning\": the sensation of sour, spicy, fresh and fragrant detonating simultaneously on the palate. The chicken is fried\u00a0then\u00a0tossed in\u00a0zabb\u00a0powder and finished with chilli oil,\u00a0finished with\u00a0green mango salad\u00a0on top. The result?\u00a0Simply indulgent. Crispy,\u00a0sweet\u00a0and\u00a0sour,\u00a0then\u00a0tempered by\u00a0stracciatella\u00a0beneath \u2014\u00a0Indeed a\u00a0lightning bolt\u00a0on the palate.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram4.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Zabb Zabb Fried Chicken<\/p>\n<p>Speaking of Chef Jun's hometown Singapore,\u00a0the national breakfast,\u00a0kaya toast, might come up to your mind straight away. Seeing it reimagined as a dessert was, however, a first\u00a0for me.<\/p>\n<p>I'm\u00a0actually\u00a0not a toast person. I\u00a0definitely prefer a\u00a0crusty yet chewy\u00a0baguette. But I\u00a0immediately\u00a0surrendered\u00a0when I smelled\u00a0the warm, buttery\u00a0kaya toast. The\u00a0amber\u00a0kaya\u00a0jam,\u00a0made from eggs, coconut milk and sugar,\u00a0was\u00a0layered with\u00a0a thick slice of\u00a0cold butter inside warm, crisp-edged toast. The\u00a0rounded\u00a0coconut flavour\u00a0plus\u00a0the\u00a0custardy\u00a0kaya\u00a0jam with\u00a0its gentle, macadamia-like nuttiness, brought back an unexpected memory of the\u00a0sweet\u00a0butter toast I loved at Taipei breakfast\u00a0vendors as a child. Dipped into the\u00a0savory\u00a0egg\u00a0cream on the side that resembled the taste of\u00a0toffee, it suddenly reached another level. Hot and cold, sweet and savory, not unlike a Hong Kong pineapple\u00a0bun but with a distinctly tropical soul.\u00a0I kept feeling a touch of coffee on the finish,\u00a0and turned out that Chef Jun actually did\u00a0add a small amount of coffee to the kaya to\u00a0reduce\u00a0the\u00a0eggy undertone \u2014 a trick that reminded me of a discovery made last year at Ai due Platani in Parma, where the chef\u00a0also\u00a0shared the same\u00a0\u201csecret\u201d when he was making his celebrated\u00a0zabaione\u00a0for\u00a0the same reason.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram5.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Kaya Toast<\/p>\n<p>What a mind-blowing\u00a0dessert\u00a0(literally).\u00a0I had to restrain myself from reaching for a second slice. If Rambu opens\u00a0for breakfast,\u00a0they might see me dropping by way too often.\u00a0<\/p>\n<p>The name of\u00a0the restaurant, \u201cRambu\u201d\u00a0comes from rambutan, the tropical fruit native to Southeast Asia, and\u00a0also\u00a0means\u00a0\u201clighthouse\u201d\u00a0in Indonesian. Chef Jun carries both Singaporean and Japanese heritage, and a career that has taken him through Tippling Club in Singapore, three-Michelin-starred Geranium in Copenhagen, and three-star Ultraviolet\u00a0by Paul Pairet\u00a0in Shanghai\u00a0(now-closed). A chef's food is said to be a reflection of their life \u2014 and \"diverse\" and \"borderless\" were the exact impressions Chef Jun left on me when I first encountered his cooking at Sage Gastro. Now, with Rambu, he has returned to his roots \u2014 weaving together the flavours of his childhood, the breadth of his multicultural journey, and a modern perspective to reinterpret Southeast Asian food culture on his own terms.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/06\/ram6.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Rambu's Chef &amp; Founder Jun Nishiyama<\/p>\n<p>Last year, it was sad to hear that Sage Gastro was closing,\u00a0but\u00a0I was also looking forward to\u00a0what would come next.\u00a0Now at Rambu,\u00a0I found\u00a0Chef\u00a0Jun cooking\u00a0more freely. Anchored in his origins,\u00a0his cooking feels more alive here \u2014 more direct, more spirited, retaining all the vibrancy and unrestrained energy that makes Southeast Asian food so irresistible.<\/p>\n<p>For Rambu alone, I'm already counting the days until my next trip to Shanghai.<\/p>\n<p>Author: Patty Chuang<br \/>\nImage:\u00a0Patty Chuang\/Ye Shi<\/p>","protected":false},"excerpt":{"rendered":"<p>\u6642\u9694\u534a\u5e74\u591a\u518d\u6b21\u56de\u5230\u4e0a\u6d77\uff0cChef Jun\u958b\u696d\u4e0d\u4e45\u7684\u6771\u5357\u4e9e\u9910\u9928Rambu\u662f\u6211\u6b64\u884c\u6700\u671f\u5f85\u7684\u4e00\u9910\u4e4b\u4e00\u3002 @Jocel [&hellip;]<\/p>","protected":false},"author":2,"featured_media":15879,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[33],"class_list":["post-15870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-33"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u3010\u98df\u8a18\u3011\u4e0a\u6d77Rambu\uff1a\u9178\u751c\u54b8\u8fa3\u4e26\u4e58\u7684\u6771\u5357\u4e9e\u5c0f\u9928 - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytrip.com\/en\/rambu-shanghai\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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