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Our Favorite Dishes of the Month

2017-11-29 ShanghaiWOWeng



Each month we select for you the best new dishes in town. This month everyone has gone all out with new menus. We have chosen favorites from Bread ETC and Bulldog BBQ as well as seasonal dishes from Jean Georges, Wujie, and Homeslice. We highly recommend you let The Peninsula Shanghai take you on a curated Culinary Journey to experience the cuisines of their Michelin starred Yi Long Court and Sir Elly’s.  We also loved the new Pure & Whole concept, Pure & Whole Kiosk


Bread ETC


We visited popular French bakery, Bread ETC, at their newest location in Jing’an to try some winter comfort foods. The spinach & bechamel dish is basically a fondue perfect for dipping chunks of their delicious bread. Do not even think about being dainty with a knife and fork, just enjoy. 


Spinach & béchamel with bread will keep you warm all season (RMB 45) 


Another excellent, hearty dish is the beef bourguignon; slow cooked to perfection. The beef is yummy, but the real star of the dish is the Portobello mushroom which soaks up every drop of flavor from the perfect sauce. 

 

Beef bourguignon (RMB 98) has a bevy of nice vegetables along with the beef


Lighten things up with a nice duck breast salad. A good salad dressing is emulsified into a sauce that is better than its individual parts, and they have achieved that here.

 

Duck breast salad (RMB 80) with lettuce, cherry tomato, red onion, green beans, walnuts, parmesan


Lemongrass cafe (RMB 35/40)


Finally, the lemongrass cafe infuses the Thai herb into the coffee beans for a unique addition to your morning joe. We had never had these two flavors together, but have to say we are totally into it. 


Address: 1486 Nanjing Xi Lu (near Tongren Lu)

Hours: Daily, 7am-10pm

Tel: 021 6247 0788


Bulldog BBQ


Fans of authentic Texas BBQ rejoice, because Bulldog BBQ has a smoker now! They have started smoking their brisket, which imbues it with the coveted wood smoke aroma and it has made a world of difference in the overall flavor. The meat is juicier, tenderer and way tastier than before, while still an incredible bang for your buck. They are not yet smoking other meats, but we hope that it’s just a matter of time. 


Bulldog beef brisket (RMB 65/small, RMB 130/medium, RMB 260/large) is made of Wagyu beef

 

House pulled pork (RMB 45/small, RMB 90/medium, RMB 180/large) also available as  part of a meat platter (RMB 200)

 

They’ve also got good ole’ country ribs (RMB 45/small, RMB 90/medium, RMB 180/large) and Tony’s Bar-B-Q chicken (RMB45/quarter, RMB 90/half, RMB 180/full)


If you want a meat selection, they have mixed  platters available. While we are partial to the brisket, their juicy roast chicken is also worth a taste. Owner Charles told that he hired his cook, Tony, based on his chicken recipe. We think that was a good decision. 


Address: 695 Julu Lu (near Xiangyang Bei Lu)

Hours: Mon & Tues, 5pm-10pm; Wed & Thurs, 11am-10pm; Fri & Sat, 11am to midnight; Sun, 11am to 10pm

Tel: 021 5448 8175


Homeslice Pizza


Our favorite spot for New York style slices has just launched (slightly late) their fall pizza collection. This is just the beginning in a long line of seasonal pizza collections and that will each include a guest pizza to raise funds for charity. This season, the BBQ chicken pizza is by Chef Christopher Pitts (formerly of Table No. 1). Ten percent of the proceeds of this mighty tasty pie go to Stepping Stones, which provides English language and digital literacy educational services to migrant and rural children. 


Christopher Pitts’ BBQ chicken pizza will raise money for Stepping Stones (RMB 30/slice, RMB 150/16in, RMB 230/20in)


Of the new pizzas, we have to say that the BBQ chicken is our favorite. It has such a generous amount of well shredded chicken and the sauce with “dirt” (mixed herbs) is more California style than New York, but we love it. Sausage and broccoli rabe as well as calabrese (RMB 150/16in, RMB 230/20in) sausage pizzas are tied for next favorites. 

 

The sausage and broccoli rabe is a delicious white pizza (RMB 150/16in, RMB 230/20in)

 

Roast pumpkin, tahini yogurt, walnut, cheese, pumpkin cream (RMB 140/16in, RMB 200/20in)


Vegetarians and fans of pumpkin should definitely try the pumpkin pizza. This pizza is topped with tahini yogurt and pumpkin cream which is tasty albeit far from traditional.  


House made sausages not available as a side dish with pickled vegetables (RMB 50/pair)


If you love their house made sausages, you will be happy to hear that sausages are now available as a side dish! It’s also cool that they have added a smaller 16 inch option, which makes it easier for smaller groups to share a fresh pizza in house. Or if you are pizza pigs like us, easier to eat a whole pie solo. 


Address: 158 Julu Lu, Found 158, B1 (near Ruijin Yi Lu)

Hours: Sun-Thurs, 11am-midnight; Fri-Sat, 11am-2am

Tel: 021 5309 9332


Jean Georges


Fresh off their well-deserved Michelin star, Jean Georges has put out a seasonal menu highlighting fall produce such as root vegetables like heirloom carrots and celeriac with fantastic results. John-Georges Vongerichten was recently in town and the Shanghai team worked with him to execute the concept. 


We started with a JG classic, the caviar egg (RMB 388 a la carte, RMB 188 as a supplement). Inside the egg shell is gently scrambled buttery egg topped with whipped heavy cream and caviar. Eggs on eggs! Brilliant, we’ll take a dozen. Maybe we better limit our indulgences to Friday happy hour from 6:30pm to 9pm when these babies are on special for RMB 88. 

 

The caviar egg is one of Jean Georges most popular dishes; both in New York and Shanghai


Move on from to something lighter and brighter with the kingfish sashimi. It is topped with lemon snow, which is basically a granité made of lemon, water, salt and sugar. This snow keeps the fish ice cold and provides a big, bold burst of flavor. 


Kingfish sashimi, lemon snow, horse radish and olive oil


Seared Icelandic halibut has a crisp golden crust and flaky interior. It is paired with tender celeriac and when they say tender, they mean tender. The spiced Jade Emulsion is a curry inspired sauce with lemongrass, ginger, coconut milk and a five herb puree. The secret to the sauce is that the herbs are added at the end so the freshness remains. 

 

Seared Icelandic halibut with spiced Jade Emulsion and tender celeriac 

 

Beef tenderloin, glazed baby potato, heirloom carrots, hibiscus mustard


Another delicious dish off the Autumn Menu is beef tenderloin We love the beef, but the vegetables are a really special part of this dish. All of the dishes mentioned (except the caviar egg) are available in the seven course set (RMB 1498). If you want to take the experience further add RMB 988 for wine pairings. 


Address: 3 Zhongshan Dong Yi Lu, Three on the Bund, 4/F (near Guangdong Lu)

Hours: Mon – Fri, 11:30am-2:30pm, 6pm-10:30pm; Sat & Sun, 11:30am-3pm, 6pm-10:30pm

Tel: 021 6321 7733


The Peninsula: Yi Long Court and Sir Elly’s


In celebration of their three Michelin stars, The Peninsula has curated a Michelin Culinary Journey showcasing dishes of Executive Chinese Chef Tang Chi Keung  at Yi Long Court and Chef de Cuisine Hans Zahner and Executive Pastry Chef Lucien Gautier at Sir Elly’s. The seasonally inspired six-course wine-pairing dinner begins at the proud holder of two Michelin stars, Yi Long Court. 


Shrimp dumpling with morel mushrooms steamed dumpling with carrot and sweet potato & barbecued Iberico Char Siew


This double dipped roasted pork is probably the best we have ever had


Steamed east spotted grouper in light soy sauce


Both the steamed grouper and stir-fried scallops with black soybeans utilize seafood at peak freshness and both dishes are delicately flavored in true Cantonese style. The journey then continues at Sir Elly’s with truffle-stuffed frog’s leg in black garlic cream with Sichuan pepper and spearmint jelly and followed by a roasted Australian beef wagyu tenderloin. 


Sir Elly’s truffle-stuffed frog legs


 Braised Wagyu tenderlooin and truffle stuffed cabbage, celery root cream


The last course is a mouthwatering apple dessert that looks just like a tiny green apple with orange caramel mousse, granny smith brunoise (that just means apples chopped up really small btw) and white chocolate inside. It’s as pleasing to the palate as it is to the eyes. 


Green apple with orange caramel mousse, granny smith brunoise and white chocolate


The six-course Michelin-starred Culinary Journey with wine pairing at The Peninsula Shanghai is offered for a minimum of four guests, and is priced at RMB 2,500 plus 16.6% surcharge per person. Just make sure to reserve 48 hours in advance. 


Yi Long Court

Address: 32 Zhongshan Dong Yi Lu, The Peninsula Hotel, 2/F (near Beijing Dong Lu)

Hours: Mon-Fri, noon to 2:30pm, 6pm-11pm; Sat & Sun, 11:30am to 2:30pm, 6pm to 11pm

Tel: 021 2327 6756


Sir Elly’s Restaurant & Bar

Address: 32 Zhongshan Dong Yi Lu, The Peninsula Hotel, 13/F (near Beijing Dong Lu)

Hours: Mon-Fri, noon to 2:30pm, 6pm-11pm; Sat & Sun, 11:30am to 2:30pm, 6pm to 11pm

Tel: 021 2327 6756


WUJIE On The Bund


WUJIE is gearing up for a shift to their winter menus, so you are running out of time to try their autumn Harmony (RMB 399 plus 10% surcharge) prix fix. Hurry up and get it before December 7th when the winter Harmony menu will be in place. Although honestly, we are sure that menu will be delicious too. 

 

Handmade chive noodles with Sichuan pea sauce


While the entire Harmony menu is delicious, the dish that sticks with us is the handmade chive noodles with Sichuan pea sauce. It is the kind of dish that a meat eater would enjoy and not realize they were going vegetarian. The noodles are a gorgeous color (as most food at WUJIE is) and have just the right amount of bite and the Sichuan pea sauce is hearty and spicy. 


Inside that chocolate box is a lovely avocado pomelo mousse 


The chocolate avocado pomelo mousse with raspberry sorbet is incredible. The avocado brings a nice richness that goes well with the strong fruit flavors.  

  

Address: 22 Zhongshan Dong Er Lu, Bund 22, 4/F (near Xingyong’an Lu)

Hours: Daily, 11am to 10pm

Tel: 021 6375 2818


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