CITY LIVING
DINING OUT
New & Noted Glam
Nyima Pratten
What: A sophisticated, yet welcoming, dining lounge and bar from ‘M’ Restaurant Group Where: 7/F, 5 Guangdong Lu, near Zhongshan Dong Yi Lu. Tel: 6329 3751. Web: www.m-restaurantgroup.com Why: For reasonable priced drinks and fare in an extravagant setting
F
ollowing the unexpected closure of Glamour Bar at the end of last year, entrepreneur, Michelle Garnaut of ‘M’ Restaurant Group, is back with a new concept. Formally the Crystal Room - M on the Bund’s private events space on the opposite side of the seventh floor to the famed M on the Bund terrace - Glam sits resplendent. Although not at the front of the building, the venue still enjoys enviable views of the Bund and Lujiazui skyline, and nowhere more so than when sitting in the aptly named “Kissing Corner”, tucked in at the back of the lounge and directly in front of windows looking towards the Bund. The interior design of the lounge was inspired by peacock plumage, and upon entry, you will come face to face with one such stuffed fowl. The peacock taxidermy sets the colour palette for the rest of the venue, which is also bedecked with intriguing works of art, many of which are from the owner’s personal collection. We started our night at the bar and inspected the inspired cocktail list, which gives a nod to the classics but with a Glam twist; take the Sex On The Bund... Not Allowed (RMB 68), for example! We sipped on a Fellini Martini (RMB 88), which was indulgently made with Nutella, Frangelico and chocolate bitters, and enjoyed the warm atmosphere of our surroundings. As we moved into the lounge for dinner, we noticed that the restaurant was filling out. Not bad for just one month of
operations, word had already spread like wildfire, as Shanghai’s glitterati were out, in force, to test the location. Dishes are made to be shared, familystyle, so the amount of plates that you order really depends on how many people you are dining with. There is also the option of choosing the “Feed Me Menu”, where the chef will pick a selection of dishes for you after asking your taste preferences; once again, the range and amount of food depends on how many people you are bringing to the table. On our visit, we were able to try a wide variety of dishes starting with the veggie pakoras and sweet eggplant pickle (RMB 36), which were not too oily and had a tart finish thanks to the aubergine. The chilli salt crusted bean curd and black
beans (RMB 38) were also a great starter and reflected Chinese palates in a mainly European inspired menu. Zongzi – stuffed grape leaves – with lamb, currants, rice and pine-nuts (RMB 36) were actually a favourite with our Chinese dining partners, and were well designed to appeal to local sensibilities. One of our favourite dishes of the night was the smoking salmon and salmon caviar in a seaweed fog (RMB 58), which came to the table in a fog of liquid nitrogen and had a showstopping taste to match. We were also impressed with the fresh, seasonal plate of oysters (priced at market rate). The Thai tah tah (RMB 68), with beef, pomelo, chilli, lemongrass, pickled green mango and the spiced pork wrapped in leaves, chilli jam (RMB 48), were both heavier dishes, with good quality meat, leaving us craving for the main courses.
Grains
The Angus Beef with Parisian butter (RMB 188) and duck dome pie, ginger glaze, five spice & shitake mushroom (RMB 108) were the showstoppers of the night with their homely and hearty flavour. We almost had to roll ourselves out of the establishment after picking our poisons from the folly trolley (RMB 42), which has a selection of rotating desserts, and the slurp soft serve ice cream (RMB 28), which can also be served with a shot of something strong (RMB 48) for the adventurous amongst us. We were left with the opinion that drinks and a meal at this premium Bund-side location does not break the bank, and are actually incredible value for money. We will be back soon to sample some of their extensive selection of wine from the Enomatic wine dispensers.
Nyima Pratten
moreish and refreshing, in peach and ginger or raspberry Where: 202 Wukang Lu, near flavours. Pastries, Hunan Lu scones, cookies and muffins are Why: Great coffee in an upmarket part also sold from of town RMB 8 upwards. The shop nother itself is small, comprising of long, communal, player in high tables and stools, therefore not particularly Franck Pecol’s conducive to staying all afternoon nursing a cup F&B empire on of coffee. However, the reason for going to this Wukang Lu, this space is for a high quality cup of the strong stuff, coffee shop offers premium cups of coffee in not for whiling away an afternoon. the French Concession. As one would expect Our favourite part of the store has to be the from such a distinguished restaurateur, the clandestine hatch, which opens out onto the side coffee beans are of extremely high quality and of the road. Part of the store, but only accessible come from Yunnan, Ethiopia and Panama. The from the pavement and named What Is Your beans are also roasted fresh each morning, onFlavour, this little hole-in-the-wall currently serves site, to ensure that the shop has the best blends up artisanal ice cream, although this concept will around, and also gives that fantastic coffee change when the colder weather sets in. Now open aroma to the store. Single origin and house seven days a week, at the moment there are four blends of the single origin beans are available flavours to choose from, peach and cream, dark with cups starting at a reasonable RMB 25 for chocolate and almonds, salted caramel as well brewed coffee up to RMB 50 for an iced mocha. as raspberry and balsamic sorbet (RMB 30 per Apart from the coffee, the store also offers scoop). Pecol himself hasn’t even decided what the a variety of tea, smoothies and juices as well winter concept will be for WIYF, however, he has as “vinegar to drink”, which is surprisingly conceded that it will be something warming. What: A coffee shop by F&B powerhouse, Franck Pecol
A
14 TalkMagazine
October15
Second Helpings: Gui Hua Lou @ Pudong Shangri-La, East Shanghai Nyima Pratten
What: Huaiyangnese cuisine in a luxurious environment Where: 1/F, Pudong Shangri-La, East Shanghai, 33 Fucheng Lu, near Lujiazui Huan Lu. Tel: 6882 8888. Web: www.shangri-la.com Why: For new signature dishes prepared by established Executive Chef Gao
H
uai Yang cuisine is an ancient cuisine style, which is seen as one of the Four Great Traditions that influenced Chinese cuisine. Huai Yang cuisine includes dishes from Huai’an, Yangzhou, Suzhou and Shanghai and is characterised by stewing, braising and steaming over a low fire for a long period of time. The Shangri-La restaurant, and its Executive Chef, is famed for producing some of the best light, fresh and sweet dishes, following these ancient methods, in the area. Many of the dishes include seafood or offer vegetarian fare. Starting this month, the restaurant is including a selection of new signature dishes that have been added as a result of Chef Gao’s continual improvement of his culinary artistry. Standout dishes include traditional Huaiyangnese dishes such as sautéed shredded eel with pine nuts (RMB 188) and deep fried bean curd with broth (RMB 128) as well as braised Boston lobster with eight treasures rice in abalone sauce (RMB 498). Huaiyangnese cuisine is also characterised by its exceptional knife work, which was on full display in the beautifully presented cold dishes that we selected; mixed mushrooms
in oyster sauce (RMB 32) and poached river shrimp (RMB 66). Our favourite dishes were the braised bird’s nest with crab meat (RMB 288 per person), a luxurious and indulgent warming dish that felt extremely nourishing, and the baked cod with miso (RMB 128), which was set upon a bed of egg whites with perfectly balanced flavours. This is a high-end restaurant, which would impress any foodies who are in the know about Chinese traditional cuisine. The excellent service, which one always expects from this hotel brand, sets it apart from others, while the luxurious interior design and beautifully delicate tableware makes dining here a special occasion every time.
October15 TalkMagazine
15