Chef Dane Clouston's refined cooking at this elegant eatery is miles ahead of the fare found in Shanghai's other hotel restaurants. Each dish is a careful composition of flavors and textures. A frothy celeriac soup is lent heft by hazelnuts and a poached egg; squid ink ravioli stuffed with crab is unexpectedly paired with a butterscotch sauce. (It works.) For dessert, battle spoons over the tart lemon curd pie and the ginger meringue with green apple sorbet.
Tel: +86 21 2216 6988
Published on Nov 22, 2010