Gourmet most adventurous of the city can now enjoy a memorable dining experience entertainment with the latest additions to the menu 36 Jade.
The Shangri-La Pudong rooftop, top-drawer restaurant has often molecular label, but the French chef Paul Pairet was and remains, as the grandfather of the movement of food Ferran Adria is also challenging the conventional label. This is a revolution in modern kitchen, but an evolution.
Visitors can see more clearly now, the name was chosen simply for convenience of lazy journalists as they often are. Instead, the tasting menu for the reconstruction of the concept of what we see, smell and taste in head and thrown back to surprising ways.
As before, the menu is available in three sizes, ranging from 450 yuan (60 dollars) to 988 yuan. While this may seem steep, the enormous effort that goes into any body justifies the cost.
Each menu starts with a playful element. The popular opera of foie gras has been informed in time as a strawberry coated goose liver with cigarette ashtrays and edible powder for dip.
Thai fruit yogurt was concocted to show a lesson in balance and do so calmly. Each sip of sour milk brought a wealth of new flavors in the mouth, so a surprise on the ability of the taste you find so many senses at once.
It was a welcome back note customers returning and reminded them that Jade is able to go and where expected.
Shangri-La strikes gold Jade
Even more fun is the direct long noodle. A syringe was frozen mashed with coconut, which immediately cured when his name has been injected in the packaged meat broth. A spoonful of caviar garnish, and provides side to go with one voice, balancing the strong flavor of the soup and tropical fruits.
A highlight of the new menus have been a Crimson Toro steak and chips. A band of the offer unbelievably fat tuna belly sashimi was a French fry size and foam used mustard Dijon. Fish soft, sensual and rustic potatoes were a great match in taste and texture, while the wasabi Dijon instead of a brilliant idea.
Dish on the menu was a lamb kebab with the lot Magenta. Instead of a handful of sheep wrapped, but the dish is enriched with spicy, smoky flavor of eggplant, the rest was cream flavor of the cucumber back in the otherwise very strong. Fat is almost the mouth, while the flesh remained constant, again recall that, as never Pairet plates, as shown.
Open Mind is a harsh necessity, Catalan, French enjoys teasing visitors with the look. Even the breakfast was a dessert that looked like a meal in the morning, but was too far away. A coconut panna cotta with orange filling was like a fried egg, and passion fruit sorbet on the side again and sweet bread, the court rounded.
Selective presentation is a key element in providing the invoice, and things like the texture of lychee few dandelions on a stick, cucumber or lollipops with embedded nuts provide food for pleasure and good taste.
The food this time, the impression that Adam Tihany designed restaurant belief that local foodies, the concept should be recognized and bolder over time.
