SHO is inspired by the cultures, traditions, and flavors that span Asia. Built around a love of hospitality and craftsmanship, SHO blends refined cooking with an energetic, welcoming atmosphere designed for sharing, discovery, and connection.
Our menu draws from familiar flavors across Asia while embracing modern techniques and unexpected combinations. Every dish respects its inspiration without being bound by tradition.
Every detail is intentional—from the food and cocktails to the music, service, and design.
Thoughtful hospitality, exceptional food, and a space designed to make every visit feel memorable.
After building acclaimed hospitality concepts across New Jersey, Saurabh Abrol set out to create something different, a space that was deeply emotional, visually captivating, and impossible to replicate.
Inspired by the energy of Asia’s greatest cities, SHO Asian Table represents his most ambitious vision yet: a restaurant where every detail tells a story, and where every guest leaves with a memory worth keeping.
Through Le Malt Hospitality Group, Saurabh continues to redefine upscale dining in New Jersey, making it sophisticated, immersive, energetic, and unlike anything else in the region.
Desiree Martin brings more than a decade of hospitality experience to SHO Asian Table. She has held leadership roles at Les Trois Chevaux, Lorena’s, Heirloom Kitchen, and Adda…
Desiree Martin brings more than a decade of hospitality experience to SHO Asian Table. She has held leadership roles at Les Trois Chevaux, Lorena's, Heirloom Kitchen, and Adda, building a reputation for thoughtful leadership, strong team culture, and exceptional guest service.
At SHO, she leads hospitality operations with a focus on creating experiences that feel elevated, welcoming, and deeply personal.
Sean Yan is a New Jersey based chef and restaurateur known for his refined approach to modern Asian cuisine. A graduate of the Institute of Culinary Education…
Sean Yan is a New Jersey based chef and restaurateur known for his refined approach to modern Asian cuisine. A graduate of the Institute of Culinary Education, he developed his craft at Mistral, Heirloom Kitchen, and Lita before opening Ram & Rooster in Metuchen.
At SHO, he shapes the culinary direction through seasonal ingredients, classical technique, cultural storytelling, and approachable creativity.
Robert Santello brings more than two decades of culinary experience across Manhattan and New Jersey. His career includes leadership roles at ALTA, Pascal & Sabine…
Robert Santello brings more than two decades of culinary experience across Manhattan and New Jersey. His career includes leadership roles at ALTA, Pascal & Sabine, Heirloom Kitchen, and Tasca, where his work received recognition from NJ.com.
At SHO, he combines technical precision, bold flavors, and ingredient focused cooking to create dishes that feel refined, vibrant, and memorable.
Zachary Abramzon brings more than a decade of culinary experience to SHO Asian Table. After five years as Chef de Cuisine at Heirloom Kitchen…
Zachary Abramzon brings more than a decade of culinary experience to SHO Asian Table. After five years as Chef de Cuisine at Heirloom Kitchen, he brings disciplined leadership, technical precision, and a refined approach to comfort driven cooking.
At SHO, he pairs bold Asian flavors with seasonal New Jersey ingredients to create food that feels elevated, familiar, and full of personality.
Jessica Menshoff is a passionate culinary professional known for seasonal cooking, thoughtful technique, and bold global flavors…
Jessica Menshoff is a passionate culinary professional known for seasonal cooking, thoughtful technique, and bold global flavors. Before joining SHO, she worked with the acclaimed team at Heirloom Kitchen, contributing to its locally inspired tasting menus.
At SHO, she brings creativity, precision, positivity, and a collaborative spirit to a kitchen rooted in modern Asian cuisine and genuine hospitality.
Dean Hakim oversees SHO’s cocktail and beverage program with a focus on creativity, balance, and guest experience…
Dean Hakim oversees SHO's cocktail and beverage program with a focus on creativity, balance, and guest experience. His background across New Jersey's bar and hospitality scene has shaped an approach that blends classic foundations with contemporary innovation.
At SHO, he creates beverage experiences that complement the food while strengthening the energy and atmosphere of the restaurant.