Embrace Summer with New Seasonal Menu at POP Rooftop Brasserie

By Sophie Steiner, August 3, 2021

0 0

POP Rooftop Brasserie 

Located on the seventh floor of Three on the Bund, POP Rooftop Brasserie is an all-day dining and drinking venue serving up a menu of contemporary fusion, along with cocktails. In addition to its main dining room, POP also boasts an extensive lounge bar area and two enormous outdoor patios, offering superb views of the Bund and the Lujiazui skyline. 

WechatIMG685.jpeg
Image courtesy of POP 

IMG_7530.jpg
Image by Sophie Steiner/That's

The space is focused on relaxation, with a twist of retro 70s lux, apparent in the Bordeaux-red leather furniture, vintage chandeliers, polished wood, marble tables and artistic collages hanging on the walls. 

IMG_7533.jpg
Image by Sophie Steiner/That's

The East terrace, with its iconic view, is the ideal hangout – both day and night – that acts as a lounge for guests to listen to music, sip and enjoy the afternoon, evening or night. 

POP's New Menu 

To round out the summer season, Chef David Chauveau has added some refreshingly light dishes, plus creative spins on tried and true favorites to appease a variety of appetites. The focus is on fusion cuisine, highlighting seasonal produce and bringing together unlikely flavors in a way that works. 

DSC07646.jpg
Image by Sophie Steiner/That's

Seasonal fruits, like avocado, tomato and apple are tossed, along with steamed Boston lobster, in a traditionally French style tangy cocktail sauce as the Lobster and Fruits Salad (RMB320). Served inside a lobster half shell, the meat and whole claw are topped with capelin roe beads and fresh herbs. 

DSC07656.jpg
Image by Sophie Steiner/That's

Like the most indulgent form of French toast, the Seared Foie Gras (RMB138) is served atop this brunch favorite, along with pickled red fruits. The mixed berries are first pan-fried then deglazed with raspberry vinegar. A drizzle of tart raspberry coulis helps cut through the buttery foie gras’ fatty richness. 

DSC07679.jpg
Image by Sophie Steiner/That's

Steamed with an herb infusion of lemongrass, lime leaf, basil, mint, pink peppercorn coriander and loads of citrus, the Nordic Halibut (RMB218) is served with a dribble of lemon verbena oil infusion and a mix of seasonal green vegetables that span bok choy, okra and garden peas. 

DSC07668.jpg
Image by Sophie Steiner/That's

A classic French bouillabaisse – spiced with everything from saffron, fennel, anise and Provençal herbs to fish bones and pastis – is blended into a sauce that smothers a heaping portion of Seafood Spaghetti (RMB188). The pasta is adorned with king prawns and clams, plus tomatoes, broccolini and asparagus, among other seasonal veggies. 

DSC07684.jpg
Image by Sophie Steiner/That's

First marinated for six hours, the Iberico Pork Neck (RMB188) is then roasted for another six hours and grilled to order for a pleasantly bark-like exterior crunch. The tender meat just pulls apart in shreds, accented by grilled baby potatoes, sweet potatoes, and seasonal vegetables, all sitting in a green Thai curry sauce. 

DSC07705.jpgImage by Sophie Steiner/That's

A generous portion of fresh durian is encased in a bulbous-shaped white chocolate coconut mousse as the White Chocolate Durian Cloud Cake (RMB75). Perched atop tapioca pearls cooked in mango and pineapple juice – plus a hit of caramel for extra sweetness – a bite is best enjoyed with Malibu coconut sorbet and mango chiffon cake that simultaneously grace the plate. 

For lunch, POP offers a set menu of two courses for RMB178 per person; three courses for RMB218 per person. 

Chef David Chauveau

Executive Chef David Chauveau is the man behinds POP's vastly diversified and inspired menu. David’s passion toward cooking started at a young age. Throughout his professional years, he has sharpened his technique in some of the finest and busiest kitchens across the UK and USA, before moving to Taipei and now Shanghai.

WechatIMG1838.jpeg
Image courtesy of POP 

From his time working with different Michelin-starred chefs, including Joel Antunes, Bruno Loubet and Jean-Christophe Novelli, in both a fine dining and brasserie format of restaurants, David has developed his multi-dimensional cooking style that perfectly suits POP's cuisine concept – a melting pot of delicious and unique flavors.

Three on the Bund

Three on the Bund, formerly known as the Union Building, is one of the Outstanding Historical Buildings recognized by Shanghai Municipal People's Government. Built in 1916, it was the first steel-framed structure in Shanghai, and the design is in Neo-Renaissance style with some Baroque details on the exterior. 

The Three on the Bund owner acquired the building in 1997, and brought in acclaimed American architect Michael Graves for the restoration project with the vision of reinstating the Bund's glory. In September 2004, Three on the Bund officially opened its doors to the public.

WechatIMG684.jpeg
Image courtesy of POP 

Today, Three on the Bund has become an iconic Bund landmark; it’s also Shanghai’s leading epicurean lifestyle destination, blending gastronomy, art, culture, and music in an elegant, sophisticated gathering place for vibrant people and stimulating ideas.

It created and manages award-winning restaurants and bars, including Jean-Georges (2017 Michelin Recommended Restaurant, 2018-2021 One Michelin Star restaurant, 2018/2021 One-Diamond by Black Pearl) POP Rooftop Brasserie (2017-2018 Michelin Recommended Restaurant, 2019-2021 The Michelin Plate restaurant) Mercato (2017-2018 Michelin Recommended Restaurant, 2019-2021 The Michelin Plate restaurant, 2018-2021 One-Diamond by Black Pearl), Canton Table (2021 One Michelin Star restaurant) and the Cupola. In addition, Shanghai Gallery of Art is also a hot place to go in the building.

Three on the Bund regularly hosts Three Talk, an ongoing inspirational speaker series open to the public, featuring international distinguished artists, entrepreneurs and leaders as guest speakers.


See a listing for POP.

[Cover image courtesy of POP]

more news

New Menu Alert! Cages, Element Fresh and The Bull & Claw

Combatting the in-between seasonal menu slump, some reliable Shanghai institutions have a few special release menus now

New Menu Alert! D.O.C. & Urban Café

Combatting the in-between seasonal menu slump, some reliable Shanghai institutions have a few special release menus now

3 New Summer Menus: Yugo Grill, Mavis & Homeslice

Summer menus worth screwing swimsuit season for

3 New Summer Menus: Duli, Frasca and Henkes

Summer menus worth screwing swimsuit season for

Mansion on One at Bellagio by MGM Shanghai Launches New Menu

Chef Charles Lin has worked his magic.

3 New Summer Menus: SOiF, Bull & Claw, Il Ristorante-Niko Romito

Summer menus worth screwing swimsuit season for

3 New Summer Menus: Maison Lameloise, PHÉNIX & Lizzy's

Summer menus worth screwing swimsuit season for

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

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