If its spectacular river views and a fresh take on traditional fine dining that you seek, look no further than the 36th floor of the Pudong Shangri-La, East Shanghai. Like the rest of the hotel, the flagship restaurant has been refreshed with bright new colors and modern furniture happily coinciding with the arrival of new executive chef Olivier Pistre.
On this new menu, Pistre takes seasonal ingredients from sustainable resources for his contemporary take on French cuisine. One such example is the maquerel escabeche (RMB108), which faithfully presents the flavors of southwest France with while playing with temperature and texture utilizing raspberry, Pommery mustard ice cream, fennel, nuts and spices.
For seafood lovers, the signature European blue lobster delicacies menu (RMB788) is a delight. The three-course set opens with a lobster knuckle bisque featuring vibrant green pea ragout along with savory almond espuma and Iberico ham.
The next courses showcase an array of techniques as the chef distributes gels, purees, sauces and foams artfully across the plate. The seared lobster claw is accented by kohlrabi, mulberry, beetroot and gremolata while the tail floats on asparagus puree, cherry gel, almond cream, Amoricaine sauce, pickled cherries and pickled mushrooms.
Even though there are a lot of ingredients, a delicate balance of taste coupled with a minimalist, modern presentation is the thread that sews the entire meal together. Take the Hokkaido scallops (RMB338) with heirloom carrots, citrus sabayon and crispy rice for example. In this dish, the chef has presented the carrots both whole and as a puree which modernizes the presentation while highlighting the produce.
Inspired by Provence, the turbot (RMB218) is steamed in a bag, then plated with haricot cocoa ragout, baby squid, confit tomato, anchovy and chorizo foam. The addition of sea grapes - a type of seaweed - provides a surprisingly pleasing pop that while non-traditional makes perfect sense.
Heading back to dry land, you won't want to miss the seared veal loin (RMB58) served with kohlrabi, wild mushroom, asparagus, hazelnut, brown butter, Iberico ham and veal jus.
The parade of camera-friendly dishes in spring colors continues on with dessert. The stunning Pear's Surprise (RMB88) encasing airy cream and fresh pear compote in a fruit-shaped white chocolate shell is served with a refreshing sorbet. That or the unique flavor combination of black tea mousse, chocolate, salted caramel, beetroot and black olive in the crispy chocolate barre and black tea ice cream (RMB88) are both ideal stopping points to this sophisticated feast.
See listing for Jade on 36
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