Shanghai 1984 Restobar: Pan-Asian Flavors, Cocktails, and Utopian Vistas
The terrace of Shanghai 1984 offers views of Tashkent growing as if in fast motion. Inside, echoes of Shanghai’s Bund from the early 20th century come alive — British neoclassicism, French Art Deco, Chinese refinement, and American modernism are blended into a single temporal and spatial cocktail. The 1920s were a defining era for Shanghai, when the city became a magnet for immigrants from the Old World. A similar revival occurred in 1984.
The bar is called Shanghai 1984 because it references the period when Shanghai began opening to the world after decades of isolation — in 1984 the city became one of China’s first special economic zones. The name combines nostalgia for a bygone era with a forward-looking perspective, capturing that moment when the city stood on the threshold of global transformation. The bar reimagines the atmosphere of that time: a cultural crossroads, the spirit of change, and the understated glamour of urban China.
The main hall welcomes guests with cinematic lighting, dark wood, and the rhythm of Shanghai’s past century. The bar counter takes center stage, followed by an open sushi area designed so guests can observe mixology and Asian culinary artistry in real time. Plush sofas along the perimeter invite intimate conversations, guarded by terracotta warrior statues. At the center, round tables accommodate lively groups. Music holds special importance here — the DJ booth stands at the boundary between the main hall and terrace.
The terrace impresses: behind sliding panoramic shutters unfolds a broad view of the intersection of Nukus and Babur Streets, while at night one can spot planes taking off and landing near the airport. By day the terrace breathes with light and urban pulse, by night it transforms into an oasis of lights and shadows.
The menu at Shanghai 1984 offers everything expected from a Pan-Asian venue: sushi and tataki, dim sum and wok dishes, but with original execution. We recommend trying the tuna tartare with three types of caviar (UZS 125,000), baked camembert with eel (UZS 280,000), eel and caramel roll (UZS 235,000), fluffy crab bao (UZS 275,000) and kung pao chicken (UZS 120,000).
The bar philosophy was developed by NUGU Group together with creators of Almaty’s legendary French 42 bar. For these mixologists, a cocktail isn’t just a drink but a story with flavor, intonation, and cultural subtext. Here the cocktail menu revolves around four historical influences on Shanghai: French, British, Russian and Chinese. Must-tries include the light and bright Da Ma Lu, the spicy and slightly sharp Joffre Mule and the refreshing Orthodox Tini (each UZS 100,000).
For select guests, the bar offers personal lockers where purchased special bottles can be stored safely for future visits.
Initial observations suggest Shanghai 1984 will become a meeting place for those shaping Tashkent’s new face: young architects and designers, entrepreneurs, food tourists, expats — all who value atmosphere, taste and attention to detail.
Photos: restaurant press service