Soundbites are pieces of food and drink related news and gossip to aid your digestion of the Shanghai dining scene.
New chef of the Waldorf Astoria Shanghai’s lobby level restaurant Jean-Philippe Dupas is already stamping his creative culinary vision on the elegant Bund eatery. His new seasonal menu is a fusion of premium ingredients and French classics, following the refined Waldorf style.
Exquisite as an artist’s creation, Foie Gras Terrine Cigar (RMB258) sees pure and smooth foie gras wrapped within a cigar-shaped red wine jelly. The sweetness within is balanced with the sourness, melting as soon as it touches tongue. Other highlighted appetizers include tender and flavorful Wagyu Beef Tartare (RMB208), Asparagus and Crawfish fricassee (RMB155, below) and the classic summery Alaskan King Crab Mango (RMB188).
Moving on to mains, the extended a la carte menu includes Artichoke Tortellini (RMB328) in butternut squash puree and Whole Boston Lobster (RMB658, below), which comes with carrot, zucchini puree, medjoul dates, bisque and more.
Boasting fried razor clams and white bean fricassee, the thick piece of Sea Bass (RMB388, below) is pan-fried golden and presented with innovation and sophistication, surrounded by rich Noilly Prat foam. Satisfying to the core.
Desserts are the jewel in the crown. Dark Chocolate Souffle (RMB108) takes about 15 minutes to bake, but the result is so soft and comforting that it will conquer the most fastidious stomach in no time.
Finish your ride with Fraisier Georges V (RMB108, below), Pelham’s signature strawberry cake that sees a pistachio ice cream ball and fresh sliced strawberries. One bite and you’ve reached sweet heaven.
Promising young Chef Jean-Philippe Dupas must know that we always have a second stomach for desserts. And boy does he know how to satisfy them both.
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