Ever since he turned Bambou into his namesake restaurant, Eduardo Vargas seems to have been lying low. He didn't even show up at the our Food & Drink Awards (he later told me he was sick that night). So I just assumed he'd been resting on his laurels a bit, and I could hardly blame him. But I was wrong. Last night I interviewed him for our upcoming issue of that's Shanghai and he started telling me what he's been up to. I have to say, I am still amazed at how prolific this guy is. In the next few weeks we'll be seeing four new concepts from Vargas.

First, he's overhauling Azul. He's ditching the Spanish/pan-Latin concept and going for modern Peruvian. It's his home, so this is what he does best. He showed me the menu on his laptop and its loaded with creative interpretations of classics like ceviches, causas and I even saw a quinoa risotto, which sounds particularly interesting. Brunch devotees, fear not. As of now, he has no intentions of changing anything about it, except for maybe a few new menu additions.

His next conquest will be on the Fumin-Donghu strip (it was only a matter of time, wasn't it?), right next to partner/protege Kelley Lee's Cantina Agave. The name: Bistro Burger. The concept: gourmet burgers and fries (and that's gourmet with a lower-case 'g,' mind you). He'll also be serving up 'spiked' milkshakes and various 'burger and fries' combo plates. But here is the best part. It'll be open until 4am!

And next he's taking Taikang. Vargas has found a spot right near Origin cafe for Balthazaar, his new American-style bistro. I'm looking at the menu now and there is a lot going on: fresh imported cold-water oysters, a selection of pates and terrines, a charcuterie board and some very comfortable mains like shepherds pie, mac & cheese and coq au vin. What's more, the prices are all quite reasonable. And then there is Brasa, his chicken rotisserie concept. This one seems more like it's focus will be delivery and takeout. We'll keep you posted about new developments. As for the interview, I think it went pretty well. Keep an eye out for it in the October issue!

Show/hide comments

Show/hide comment form