With spring just around the corner, both the weather and Shanghai’s F&B scene are heating up. Shanghai’s greatest mover and shaker chefs are putting pen to paper, meaning a fresh round of spring menus featuring the most seasonal of ingredients. Screw the approaching swimsuit season; we’ve got new dishes to try! Check out Part I here, Part II here, and Part III here.
Café Gray Deluxe
Café Gray Deluxe recently launched a new wine and food pairing-focused private dining experience called Dinner at the Sommelier’s Table, with set menu options for both Six Courses (RMB1,288/person) and Eight Courses (RMB1,488/person).
Image by Sophie Steiner/That's
Image courtesy of Café Gray Deluxe
To showcase their stellar lineup of wines from across the world, the head sommelier first selected the wines, with the dinner ingredient pairings chosen to compliment and emphasize the liquid libations.
Image by Sophie Steiner/That's
A refreshing yet elegant Jumbo Crab Meat Tartar starts off the meal, adorned with Kaluga caviar, a trembling dashi jelly and crispy almond-nori chips, balanced by a slender flute of Champagne Charles Heidsieck Brut Réserve.
Image by Sophie Steiner/That's
Pan-seared Fresh King Scallop is sous vide and served with a creamy cauliflower purée, bell pepper slivers and a gasp of lemon atop its original shell, accented by a pairing of 2017 Staete Landt, Chardonnay Josephine from Marlborough, New Zealand.
Image by Sophie Steiner/That's
The Smoked Duck Breast is seared to a crisp, fatty and rich in all of its gamey glory, to stand up against the equally bold 2015 Maison Leroy, Bourgogne Rouge from Burgundy.
Char-Grilled Dry-Aged Australian Beef Striploin paired with 2017 Duckhorn, Merlot, Napa Valley, CA, Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Desert finishes delicately with a moss-colored Pistachio & Olive Oil Opera Cake, comprising alternating layers of rich milk chocolate crunch and candied pistachios. This course's main form of sweetness actually comes from the wine pairing, a 2016 Pieropan Recioto di Soave Classicon ‘Le Colombare’ from Veneto, Italy, made from Garganega grapes, with its balanced palate of dried apricots, peach and toasted almonds.
Image courtesy of Cafe Gray Deluxe
Café Gray Deluxe has also recently added a number of vegan-friendly, plant-based dishes that are naturally healthy and low-impact on the planet. New plates span Carrot Confit with Crunchy Vegetarian Meat (RMB68), Stuffed Morel Cooked with Madeira (RMB118) and Vegetable Island (RMB68) with carrot foam, amongst others.
See a listing for Cafe Gray Deluxe
Il Ristorante – Niko Romito
Bulgari Hotel’s Italian One Michelin star restaurant, Il Ristorante – Niko Romito, is rolling out a spring menu that is all about showcasing how versatile seasonal ingredients can be, further proving the venue’s motto that 'less is more.' Each dish utilizes only three main ingredients, but does so in a variety of ways to truly honor all parts of each component.
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
A menu classic, the Marinated Sea Bream (RMB600) is first cured in a salt solution, then sous vide with vinegar, before being crowned with dark pearls of oscietra caviar. Sour cream provides a luscious base to stand up against the vinegar’s acidity, and a generous lashing of extra-virgin olive oil adds that understated, signature Bulgari touch.
Image by Sophie Steiner/That's
A play on cocktail shrimp, the Steamed Langoustine (RMB490) rests in a velvety ‘mayonnaise’ sauce that sees the customary egg yolks swapped out for an olive oil and langoustine head protein emulsion.
Yes, you read that correctly; Chef Mauro Aloisio extracts the protein from the langoustines head to form the base of the sauce, using every part for optimal flavor. A simple chiffonade lettuce and chili powder salad adds brightness in color and flavor.
Image by Sophie Steiner/That's
Expertly al dente Cav. Giuseppe Cocco Spaghetti (RMB300) is cooked in tomato water for added acidity and sugar from the fruit’s tender flesh, while homemade concentrated tomato paste creates the most focused, clean red sauce that coats ever millimeter of exposed noodle.
Black Cod (RMB650) in Pizzaiola sauce made from tomatoes, olives, capers, oregano and anchovies, Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Onion water-glazed Veal Ravioli (RMB490) is cooked Genovese style, garnished tableside with veal jus, parmesan cream and 24-month aged shaved parmesan.
Image by Sophie Steiner/That's
Highlighting spring’s most applauded fruit, the Cold Strawberry Soup (RMB160) is topped with a quenelle of ambrosial yogurt ice cream, a smattering of both thyme and roasted lemon peel and laces of basil emulsion strands. Humble yet refined, this dessert is unassuming in the best of ways.
If you’re too full for dine-in dessert, or – like us – you love taking something for the road, Il Ristorante – Niko Romito now offers La Pasticceria, a collection of 11 mono-portion pastries inspired by different Italian region’s traditional recipes that can be enjoyed in the hotel’s lounge or purchased for take-away.
Masterful works of art, these petite sweets are lightened in their preparation by reducing animal fats and added sugars and are only available in Bulgari hotels in Shanghai, Beijing, Dubai and Milan.
See a listing for Il Ristorante – Niko Romito
Khan Chacha
Khan Chacha’s new menu sees a further evolution of Euro-Indian fusion with Middle Eastern touches. Modern day interpretations continue to be placed casually alongside traditional dishes.
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
The spring menu’s must-order dish is the Khan’s Festive Sikandri Raan (RMB248), an entire spice-rubbed roasted lamb leg, sliced into bite-size pieces and served in a fiery red curry sauce. We ordered extra naan for the sole purpose of sopping up every last drop. The tender meat is accented by southern Indian spices, accentuating the lamb’s natural sweetness.
Image by Sophie Steiner/That's
Save some of that naan for the buttery, lightly spiced curry that forms a landing strip for the ‘Hasselback’ Aloo Dum (RMB68) – a masala-seasoned baked potato with crispy, crunchy edges in the best of ways.
Image by Sophie Steiner/That's
Situated in the southern state of Tamil Nadu, Chettinad is renowned for its fresh ground masalas that add full, rounded flavors to any dish, like the Chettinad Chicken Vol-au-Vent (RMB78) – a French-Indian hybrid dish featuring spice-forward coconut curry-soaked chicken resting in a pillow of flaky French puff pastry.
Kolhapuri Chaap with Cumin Potato Salad (RMB98), Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Spanish tapas meets Chennai spices in the Madras Curry Seafood Paella (RMB148). Jumbo prawns, mussels and scallops are interspersed between tri-colored peppers, green peas and onions, seasoned with garam masala and a sprinkling of fresh lemon.
New Zealand Black Angus Prime Short Ribs with Coriander Korma Sauce (RMB198), Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Crispy Pan Seared Snapper (RMB138) comes drenched in a kali mirch cream – a black pepper sauce traditionally used to coat chicken. However, Khan Chacha’s version brightens up this heavier sauce with asparagus and fennel, making it addictingly delicious, even on its own.
Image by Sophie Steiner/That's
The most creatively successful twist on a tiramisu we have seen to date comes in the form of the Alphonso Mango & Coconut Tiramisu (RMB68). Coffee liqueur is swapped out for saccharine coconut-flavored Malibu rum that seeps into the ladyfinger base, swaddled in a coconut cream mascarpone whip and thin slivers of fresh Alphonso mangoes. Sweetened coconut flakes, crunchy pistachios and aromatic rose adorn the top of this chilled, refreshing dessert.
See a listing for Khan Chacha
Boteco
Shanghai’s go-to Brazilian bar, Boteco, has a lot more to offer than just bar food fare. Most famous for their Monday night 50% off 500 grams or one-kilo Picanha grill set, the new menu sees the addition of more steaks, meats and – on the other side of the spectrum – vegan options.
Image by Sophie Steiner/That's
On the vegan front, non-meat eaters can also now partake in the DIY grill experience, with a massive veg tray – including eggplant, mushrooms, zucchini, peppers and vegan mayo – plus Z-Rou meat patties served tableside on a cast iron plate, along with the same sharing dishes – rice, beans, cassava fries and kale salad – offered up on the regular set.
Image by Sophie Steiner/That's
Moving over to the meats, in addition to T-Bones, tenderloins and other steak cuts, the new menu expands to pork, but like a true Brazilian boteco, it’s deep fried. Brazil’s version of Italian porchetta, Pork Belly (RMB68/200grams), sees 24-hour marinated pork belly first cooked, then cut, then frozen, then fried for a shatteringly crisp, fatty morsel served simply with lime and pickled red Biquinho chilis.
Image by Sophie Steiner/That's
It’s all about the Picanha steak, or rump cap – Brazil’s national cut – in every form consumable. Using the head of the Picanha steak, Boteco grinds their own burgers, forming them into 180-gram patties, before flat-top grilling them into the Picanha Burger (RMB98).
A generous layer of torched mozzarella forms a cap to hold the caramelized onions, tomato and lettuce in place. Instead of a pedestrian bun, this burger is nestled between a custom-made Brazilian sandwich bread that holds its own against the juicy, flavor-packed patty.
Image by Sophie Steiner/That's
Falling somewhere between a mozzarella stick and a fried cheese curd, the Provolone Cheese Milanesa (RMB68) are small balls of gooey cheese goodness, best enjoyed dipped in homemade tomato sauce. If it’s extra carbs you’re after, add an order of Boteco’s best-selling Pao de Queijo (RMB40) or Baked Cheese Bread, even larger spheres of melted cheese-studded dough, served piping hot. Rejoice because the new menu is offered at Boteco in both Found158 and Fantang on Yanping Lu.
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Wash everything down with the best Caipirinha in the Eastern Hemisphere – available in 13 flavor combinations – while grooving to the live music and DJs every weekend. Try, just try, to not shake that booty like a Brazilian Carnival dancer.
See a listing for Boteco
READ MORE: 4 New Spring Menus To Reawaken Your Taste Buds – Part I, 4 New Spring Menus To Reawaken Your Taste Buds – Part II , New Spring Menus To Reawaken Your Taste Buds – Part III
[Cover image by Sophie Steiner/That's]
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