4 New Spring Menus: Mr. Willis, Egg, Acqua & Strictly Cookies

By Sophie Steiner, June 4, 2021

0 0

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, Part III here, Part IV here, and Part V here

Mr. Willis 

Cosy, loft-style kitchen meets dining room space, Mr. Willis is a Shanghai institution; one of the longest standing restaurants on Anfu Lu, it helped usher in a new dining era more than 10 years ago. To this day, the venue stays true to its roots of homestyle cooking, serving family style meals made for sharing.  

DSC02677.jpg
Image by Sophie Steiner/That's

This spring sees the addition of Salmon Roe Taramasalata (RMB88) – a Greek meze made with salted and cured cod roe, olive oil, lemon juice and bread. Adorned with shiny salmon roe sphere and a side of black pepper water crackers, the dish is layered with evolving flavors and textures. 

DSC02680.jpg
Image by Sophie Steiner/That's

Mr. Willis also just launched a full vegetarian menu to share for 4+ people, coming in at RMB280/person for 10 dishes. Yet, the Smokey Eggplant Tahini (RMB58) is for vegetarians and meat eaters alike, with charred, soft eggplant served atop a batter-like layer of homemade tahini, sprinkled with crunchy pine nuts and tart currants. 

DSC02687.jpgSmoked Salmon (RMB118), Image by Sophie Steiner/That's

DSC02691.jpg
Image by Sophie Steiner/That's

Utilizing a typically Chinese ingredient in a Western presentation, the Three Abalones (RMB158) are roasted and sliced, served with similarly chewy shitake mushrooms for a play on texture. The smoked lemon butter sauce and citrus peel slivers add an acidic pop to cut through the buttery char. 

DSC02699.jpgBurrata Cheese (RM128), Image by Sophie Steiner/That's

DSC02705.jpgMr Willis Roast Chicken (RMB135/half, RMB248/whole), Image by Sophie Steiner/That's

Craig Willis crushes the dessert game, baking up everything from Australian classics to southeast Asian-inspired sweet treats, making it impossible to narrow it down to just one (or three).

DSC02741.jpg
Image by Sophie Steiner/That's

For the spring dieters, there’s the pleasantly tart Splice (RMB58), a heaping scoop of coconut-dusted pineapple gelato perched on a base of whipped cream, passionfruit curd, fresh mango cubes and toasted meringue crisps.

DSC02745.jpg
Image by Sophie Steiner/That's

On the other side of the spectrum sits the Rocky Road (RMB68), an indulgent scoop of chocolate gelato and mousse, honey comb shards and macadamia nougat, rich and crunchy like a cold Ferrero Rocher. 

See a listing for Mr. Willis

Egg

DSC02751.jpg
Image by Sophie Steiner/That's

As one the OG spots n Shanghai for Western brunch, Egg continues to pump out those brekkie classics, keeping it straightforward and simple to give you exactly what you crave most. A timeless egg, bacon and cheese sandwich is served on a pretzel bun as the BEC (RMB65), with soft, velvety eggs cooked just right, smothered in a healthy portion of shredded cheddar. 

DSC02763.jpg
Image by Sophie Steiner/That's

With spring in the air, it’s all about the peas, and the Garden Omelette (RMB60) sees it served two ways – with crunchy shelled peas and a pea shoot salad flanking a fluffy omelette wrap that encases spinach and feta. A sprinkling of more feta on top adds an extra hit of salt and decadent creaminess. 

DSC02780.jpg
Image by Sophie Steiner/That's

On the sweeter end of the spectrum, the Carrot Cake Waffles (RMB60) are fluffy and light, speckled with shredded carrots and dusted with cinnamon sugar, crushed pecans and a whipped coconut cream quenelle. 

DSC02772.jpg
Image by Sophie Steiner/That's

Jumping across the pond to Middle Eastern breakfast, the Shakshuka (RMB60) is a comforting bowl of stewed tomato, topped with a soft-poached egg and dukkah – a blend of Middle Eastern spices, nuts and herbs. Buttered toast slivers act as a yummier spoon alternative.. 

Other new dishes to look out for include green-hued Matcha Pancakes (RMB65) topped with seasonal berries and salted caramel syrup, and NYC Deli Smoked Salmon (RMB65) – rye sourdough toasts smothered in a liberal lashing of crème fraiche, topped with a poached egg, red onion and “everything bagel” salt. 

See a listing for Egg

Acqua

Capturing the essence of the Italian spirit within the Grand Kempinski Hotel Shanghai, Acqua is an inviting eatery graced with stunning panoramic views. Chef Ping Jiang has upgraded dishes this season from both land and sea to satisfy the taste buds at every turn. 

DSC02792.jpg
Image by Sophie Steiner/That's

DSC02820.jpg
Image by Sophie Steiner/That's

To begin, a paper-thin Prawn Carpaccio (RMB108) is equal parts delicate and elegant, hit with a drizzle of pesto olive oil and lemon jus, while naughty, seared polenta cubes, known as Sgagliozze (RMB48) are coated in a snow-like dusting of shaved parmesan and truffle. A thin layer of truffle mayonnaise leaves a creamy slickness on the tongue, urging you to take another crunchy bite. 

DSC02797.jpgHomemade Pickled Olives (RMB48), Image by Sophie Steiner/That's

Scallops.jpgImage by Sophie Steiner/That's

Springy and buttery, the seared Scallops (RMB128) rest on thick stalks of grilled asparagus, topped with an herb salad and tangy tomato-basil vinaigrette. 

DSC02842.jpg
Image by Sophie Steiner/That's

Half of a roasted lobster is decadently served atop Squid Ink Spaghettini (RMB288) with a refreshingly sweet cherry tomato sauce. Roasted cherry tomato halves become entangled in the chewy noodles, popping in your mouth as you chew.

DSC02846.jpg
Image by Sophie Steiner/That's

Tasting of the sea, the Langoustine Green Pea Risotto (RMB168) sees a filling portion of green pea and asparagus stewed rice adorned with two large langoustines and umami-rich sea urchin for the ultimate velvety texture. 

DSC02835.jpg
Image by Sophie Steiner/That's

Continuing the green trend, the Green Pizza (RMB138) is sprinkled with sweet green peas and diced white asparagus, along with buffalo mozzarella and salted egg yolk for extra richness. 

DSC02856.jpg
Image by Sophie Steiner/That's

Four tender slices of Slow Cooked Lamb Loin (RMB228) are encrusted with parmesan and flanked by roasted carrots, a sweet quenelle of carrot emulsion, more of the addictingly sweet spring peas and a smoked eggplant caviar. 

DSC02867.jpg
Image by Sophie Steiner/That's

DSC02872.jpg
Image by Sophie Steiner/That's

Similar to the flow of the rest of the meal, dessert is light and subtle – a pairing of caramelized hazelnuts and pistachios coat the mascarpone-filled Cannoli (RMB58), served with a palate cleansing lemon sorbet, and the trembly Vanilla & Peach Panna Cotta (RMB58) arrives cold with vanilla ice cream and seasonal fruits, like stewed pears or sugar-reduced strawberries. 

See a listing for Acqua

Strictly Cookies 

DSC02352.jpg
Image by Sophie Steiner/That's

Everyone’s favorite cookie guilty pleasure, Strictly Cookies, is celebrating all things summer by bringing back the best Ice Cream Sandwiches (RMB40-45) in town (and yes, we’ve clearly done the leg-work to verify that statement). 

READ MORE: Bargain, Balanced, Ballin’: 15 Ice Cream Sandwiches For All Budgets

Our go-to flavor, the Salted Butterscotch, is made of creamy vanilla ice cream smooshed between two superbly chewy cookies, then rolled in butterscotch crunchies.

DSC02377.jpg
Image by Sophie Steiner/That's

The newest addition to the Strictly Cookies lineup includes a classy take on the trashy McFlurry in the form of Cookie Swirlies (RMB38) – vanilla soft serve ice cream studded with brownie bites and chewy chocolate chip cookie dough. Snag one of these (preferably poolside) via delivery through their WeChat store or Sherpa’s. 

WechatIMG559.jpeg
Image courtesy of Strictly Cookies

Bonus! Strictly Cookies' rainbow PRIDE cookie is back for the entire month of June. The soft, cake-like cookie is filled with the colors of the rainbow and topped with vanilla frosting and a sprinkling of gold dust. This year, 15% of the proceeds are being donated to Trueself, formally known as PFLAG, so you can crush cookies for a good cause.

See a listing for Strictly Cookies

READ MORE: 

[Cover image by Sophie Steiner/That's]


Got an F&B company you would like to promote? Contact us by email on billyxian@thatsmags.com and by WeChat through the ID: billyjunior317 or by scanning the QR code below:

Billy-QR.jpg

more news

3 New Summer Menus: The Middle House, Element Fresh & Polux

Summer menus worth screwing swimsuit season for

The 1515 West Chophouse & Bar Launches Happy Hour & T-Bone Sets

Bring your hospitality appreciation to a new level with The 1515 West Chophouse and Bar's new happy hour and T-Bone menu

3 New Spring Menus: Italo Trattoria, Urban Café & Oxalis

Reawaken your taste buds with these new spring menus available around Shanghai.

The 1515 West Chophouse & Bar Unveils New A La Carte Menu

The 1515 West Chophouse and Bar​ brings diners' meal appreciation to another level with its new a la carte menu.

4 New Spring Menus to Reawaken Your Taste Buds – Part IV

Reawaken your taste buds with these new spring menus available around Shanghai.

4 New Spring Menus to Reawaken Your Taste Buds – Part I

Reawaken your taste buds with these new spring menus available around Shanghai.

4 New Spring Menus to Reawaken Your Taste Buds – Part II

Reawaken your taste buds with these new spring menus available around Shanghai.

4 New Spring Menus to Reawaken Your Taste Buds – Part III

Reawaken your taste buds with these new spring menus available around Shanghai.

0 User Comments

In Case You Missed It…

We're on WeChat!

Scan our QR Code at right or follow us at Thats_Shanghai for events, guides, giveaways and much more!

7 Days in Shanghai With thatsmags.com

Weekly updates to your email inbox every Wednesday

Subscribe

Download previous issues

Never miss an issue of That's Shanghai!

Visit the archives