There is a staircase in Shanghai that does not announce itself. It descends from a shop selling bartending equipment on Fuxing Middle Road, past ebonised handrails and warm timber, into a room where the light is amber and the ceiling is pressed tin and the cocktails have been ranked among the best in the world for a decade. Speak Low was founded by Shingo Gokan in the Former French Concession, and it has held a place on the World's 50 Best Bars list continuously since 2016, peaking at number 10 globally in 2017. The concept is simple on paper and considerably harder to execute: a multi-level speakeasy where each floor tells a different chapter of the same story.
Finding the bar creates a sense of curiosity and discovery before a guest has even ordered a drink. The ground floor is Ocho, a bar tool shop and the threshold rather than the destination - a space selling bartending equipment, its walls already covered in signatures from bartenders the world over. One floor up, the second floor opens with a pressed-tin ceiling that catches the light from vintage sconces. It feels like stepping into a prohibition-era dream, except the drinks are better than anything 1920s New York City ever produced.
Balance Before Novelty
Speak Low's approach to cocktails begins with a conviction that most cocktail menus get backwards. Innovation begins with balance rather than novelty. We believe a cocktail should first be delicious and intuitive to drink; technique and creativity should enhance that experience rather than obscure it. Menu development starts with the ingredient and the story, then moves through structure, texture, aroma, temperature, dilution and finish. Ingredient sourcing follows the same principle: distinctive character first, local and seasonal wherever possible.
A technically impressive cocktail is not necessarily a successful one if the guest cannot connect with it.
Speak Low
A Series of Atmospheres
The four floors are not a gimmick. They are the architecture of the experience. Rather than treating the venue as one uniform cocktail programme, each space has its own character and rhythm. The drinks, service style, and atmosphere work together so that moving between floors feels like entering a different chapter of the same story. The second floor is more open and social. The third pulls deeper into intimacy, with tufted black leather banquettes and vintage globe chandeliers casting warm light across the room. Wooden frames line the walls on this level - purely decorative, adding texture and depth rather than displaying artwork. The fourth floor completes the journey with an antique piano, coral-cushioned stools, and a small service station. Drinks served on the fourth floor are prepared at the third floor bar and delivered upstairs.
The interior was conceived as an extension of its speakeasy narrative. We wanted the space to feel discovered rather than simply decorated. Materials define each floor's identity: warm wood and pressed tin on the second floor, darker and more subdued above. The ground floor's Ocho shop carries its own character - a working tool shop where the walls bear signatures from bartenders across the globe.
As guests move through Speak Low, they are not simply moving through a physical space, but through a series of atmospheres.
Speak Low
Precision and Humanity
Great hospitality sits at the intersection of precision and humanity. The technical aspects of bartending are essential, but they are only the foundation. What ultimately defines the experience is how the team makes a guest feel. Bartenders read the room, adapt their communication, and understand when a guest wants guidance and when they simply want to enjoy their evening. Teamwork is equally important: the guest experience is a collective responsibility, and a strong culture of continuous learning keeps the craft evolving.
What Comes Next
Looking ahead, the focus is on strengthening the fundamentals: quality of drinks, consistency of service, development of the team. We want our team to continue learning from leading bars and hospitality cultures around the world, not simply by observing trends, but by understanding the different philosophies and approaches that have shaped them. Seasonal and locally sourced ingredients are playing a larger role in new cocktail development, and collaborations with local brands are being explored as opportunities to bring together different perspectives and create new sensory experiences.
The element of secrecy is not a gimmick; it is a way of creating anticipation, intimacy, and a sense of belonging.
SPEAK LOW