Soundbite: M1NT Chef Michael Jakovljev’s new menu

By Ned Kelly, March 11, 2015

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Soundbites are pieces of food and drink related news and gossip to aid your digestion of the Shanghai dining scene.

M1NT Chef Michael Jakovljev has been busy adding some must-try items to the menu. The Frenchman was previously of Villa Le Bec, but is now heading up the high-end, 24th–floor restaurant attached to the swanky nightclub, as one of senior brand executive Seng Khou’s first acquisitions on his return to the venue.

Crispy soft shell crab

Describing his style of cuisine as ‘Soul Food’ - a balance between Asian and Western flavors – Jakovlje’s style was immediately exemplified by the crispy soft shell crab (RMB128) – the salted meat, wrapped in fresh, crisp romaine lettuce heart and then dipped in cilantro vinaigrette makes for a winning combination.

Pacific salmon tartar

The Pacific salmon tartar (RMB138) sees a classic pairing with avocado, along with sesame and sweet chili, while the Dalian scallop Carpaccio (178) is one for black truffle fans, fresh shavings soaked in a chicken stock vinaigrette that work perfectly with the creamy texture of the mollusks.

Baked black cod fish in bamboo leaf

Next up was a beautifully simple, satisfyingly meaty hunk of baked black cod with caramelized miso (RMB228), served wrapped in a bamboo leaf with nothing more than a grilled lime. And it needs nothing more than a squeeze of that.

Tasmanian lamb rack

The Tasmanian lamb rack (RMB228) sees succulent meat made all the more interesting with kimchi marinade and pickled cabbage, while the peri peri baby chicken (RMB208) proves that, while you may be in sophisticated surrounds, M1NT can do down home cooking. This is Jakovljev’s ‘Soul Food,’- just soy sauce with chili, and unpretentious hand cut fried potato.

Thin crispy apple pie

To round the meal off take on the choconut, chocolate biscuit, praline and an irresistible bourbon frozen cream, and the thin crispy apple pie (RMB98) – seriously visually appealing with the indulgent combination of Tahiti vanilla ice cream and French whipped cream.

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