Poetry on a plate
"There are no strangers here; Only friends you haven't yet met."
William Butler Yeats
The Place
Image courtesy of YEATS.
By Ned Kelly
Tucked away up a Yanping Lu stairway in the heart of Jing'an, YEATS is not just a restaurant; it's a heartfelt project from chef-proprietor Curt Evans that aims to redefine what Irish cuisine can be.
Image courtesy of YEATS.
This modern Irish bistro masterfully blends the soul of Ireland with French technique, accented by subtle Chinese flavors, creating a dining experience that is as refined as it is welcoming.
William Butler Yeats. Image courtesy of YEATS.
When Curt is not wearing his chef hat, he teaches poetry at Anhui University, hence the restaurant name—William Butler Yeats was an Irish poet, dramatist, and one of the foremost figures of 20th-century literature, a winner of the Nobel Prize.
While Yeats was instrumental in the Irish Literary Revival, so Chef Curt invites Shanghai to join him in something of an Irish Culinary Revolution.
Chef, proprietor & poetry teacher, Curt Evans. Image courtesy of YEATS.
The Food
It turns out this j ack-of-two-trades is a master of both, Chef Curt boasting a background in Michelin kitchens in Ireland.
At YEATS, he has partnered with Sichuan-born Chef Johnny, who shares Chef Curt 's passion for from-scratch, nose-to-tail cooking.
Image courtesy of YEATS.
Together, they have built a menu that is both a love letter to Ireland and a testament to culinary innovation.
The philosophy is one of "honest, ingredient-driven" cooking, where every component—from the bread to the butter up—is made with clear intention and care.
Guinness & Treacle Soda Bread (RMB38). Image by Christy Choi / That's.
Speaking of which, start your meal with the Guinness & Treacle Soda Bread (RMB38), served with a revelatory Miso & Nori Butter.
It's a perfect symbol of YEATS—deeply rooted in Irish tradition, but recontextualized with an umami-rich, Asian-inspired accent.
Mushroom Salad (RMB68): Mixed Lettuces, Mushroom, Mushroom Vinaigrette. Image by Christy Choi / That's.
The Mushroom Salad (RMB68) is a celebration of earthy depth, featuring seven varieties of mushrooms...
Smoked Potato (RMB78): Highland Potato, Smoked Irish Butter, Parmesan Cheese. Image by Christy Choi / That's.
... while the Smoked Potato (RMB78) is a deceptively simple side elevated by the delicate aroma of in-house smoked butter.
Beef Tartare (RMB128): Waqyu, Charred Green Pepper, Preserved Egg, Stem Lettuce, Nori Tapioca Chips. Image courtesy of YEATS.
The Beef Tartare (RMB128) is a must-try, the classic French dish electrified with the vibrating buzz of Sichuan spices and the deep, silky umami of century egg.
It's a bold, confident dish that works beautifully.
Irish Flag (RMB168): Sichuan Tofu Risotto, Irish Beef, Green Garlic Pesto. Image by Christy Choi / That's.
Irish Style Steak, Kidney and Smoked Oyster Pie (RMB228). Image by Christy Choi / That's.
Free-range Pigeon (RMB168-288): Nantong Pigeon, Parsnip Purée, Pickle Beetroot, Pickle Onion, Grilled Vegetable. Image courtesy of YEATS.
Bacon & Cabbage (RMB168): House-cured Bacon, Cabbage, Wholegrain Mustard Velouté. Image by Christy Choi / That's.
A contemporary take on an Irish classic, Bacon & Cabbage (RMB168) sees YEATS' signature house-cured bacon smoked to perfection, served atop crunchy, tender cabbage, and finished with a velvety wholegrain mustard velouté.
The deep, smoky richness of the bacon is juxtaposed with the comforting creaminess of the mustarded cabbage—it's the Emerald Isle with a twist.
Sous Vide Halibut (RMB258): Halibut, Danish Salmon Roe, Sichuan Pickled Beurre Blanc. Image by Christy Choi / That's.
The fish is cooked sous-vide to achieve perfect flakiness for the Sous Vide Halibut (RMB258), paired with a seriously moreish beurre blanc made with Irish butter infused with the bright, tangy heat of Sichuan pickles.
Delicate yet bold, the gentle sweetness of the fish meets the lively punch of Sichuan.
Braised Beef Cheek (RMB288): Beef, Potato, Onion. Image courtesy of YEATS.
Braised Beef Cheek (RMB288) is slow-simmered for hours in Guinness until meltingly tender, served alongside a potato terrine atop a roasted red onion purée, with pickled onions for balance.
The Drinks
There is only one thing on tap. Image courtesy of YEATS.
YEATS' drinks program matches the food in its thoughtfulness.
The spirits are proudly, exclusively Irish—from a deep whiskey list to Irish gin and vodka—while the only draft beer is a perfectly poured Guinness, a non-negotiable nod to home.
Irish Coffee (RMB68). Image by Christy Choi / That's.
As is a curated menu of three signature Irish Coffees (RMB68-78), including an affogato version poured over ice cream.
Image courtesy of YEATS.
The cocktail menu (RMB68-88) is seasonal and inventive, with each drink starting from a home-infused Irish base—opening period highlights include the unique Red Date Irish Negroni.
The wine list features everything from classic favorites to natural wines and a thoughtful selection of Chinese labels.
Image courtesy of YEATS.
The Vibe
Stepping into YEATS feels like discovering a secret, upscale Dublin bar fused with the elegance of a Parisian bistro.
Image courtesy of YEATS.
The atmosphere is refined, yet warm and relaxed—a space where you'd be just as comfortable settling in for a pint of Guinness and a good chinwag as you were for a multi-course meal.
Image courtesy of YEATS.
A very welcome addition to Shanghai's dining scene, YEATS showcases the soul of modern Ireland—an adaptable, emigrant, outward-looking nation.
From the food to the wine to the cocktails, it is a celebration of craftsmanship and connection, and an experience you'll be eager to share with friends, both old and new.
Price: RMB300–400 per person
Who's Going: Irish expats, fans of the Emerald Isle, fusion seekers, lovers of Guinness and good conversation
Good For: Friend gatherings, business dinners, any occasion that calls for great food and warm hospitality
Tue-Fri: 5.30pm–12 midnight
Sat & Sun: 12 noon–3pm & 5.30pm–12 midnight
Mon: Closed
YEATS 98 Yanping Lu, by Xinzha Lu, Jing'an District 延平路98号, 近新闸路
[Cover image courtesy of YEATS]
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