Archive for the ‘Shanghai’ Category

Palladio wins Best Restaurant Shanghai Restaurant Week – Shanghai

Wednesday, September 29th, 2010


Palladio wins Best Restaurant Award for Shanghai Restaurant Week

Shanghai Restaurant Week – Summer Edition was declared a success by diners and restaurateurs, with over 3,000 reservations made through the online system. Special menus crafted by chefs just for Shanghai Restaurant Week helped lure thousands of city diners to lunch and dinner through the week and generated more than 1.5 million RMB in revenue for Shanghai’s hospitality industry.

This edition’s Best Restaurant – Shanghai Restaurant Week went to Italian fine-dining mainstay Palladio, which scored 9.6 in the reviews. Chef de Cuisine Gianluca Serafin and Restaurant Manager Fabrizio Bosco created a unique menu and warm environment that won praise from reviewers.

Kris Kaminsky, Executive Assistant Manager, Food & Beverage received the award on behalf of the restaurant. “It is the ultimate achievement to receive an award that comes from the guests,” he said.  “Restaurant Week was a great opportunity for the food lovers of Shanghai to experience some world class dining and it is truly an honor to have been chosen as The Best Restaurant. We look forward to welcoming everyone back to Palladio to enjoy Chef Gianluca’s inspired cuisine and Fabrizio’s warm Italian service very soon.”

Restaurant Week is proud to be partners with Cloudy Bay, Cape Mentelle, Chandon, Lapostolle and Terrazas, discover the flavors from all over the world at your favorite restaurants. San Pellegrino and Acqua Panna are also sponsors of this special event.

As part of the congratulations to Palladio and in celebration of Cloudy Bay Vineyard’s 25th anniversary, on October 18th, 2010, Cloudy Bay will serve its latest release, Cloudy Bay Sauvignon Blanc 2010 vintage to the first 25 customers for lunch at Palladio.

Look out for the next edition, coming March 7-13, 2011.  While the selection of participants in Shanghai Restaurant Week is rigorous, interested restaurants can make the first step by signing up at, Organizer Contact: Ms. Wiwi Cao,,; Media Contact: Loretta Huan, Adsmith China,

Sexy Shanghai Sommeliers – Shanghai, China

Thursday, September 9th, 2010

Vivian Tian Vivian Tian, Chief Sommelier Waldorf Astoria Shanghai on the Bund

Vivian Tian is Chief Sommelier at Waldorf Astoria Shanghai on the Bund, and previously she held the position of Sommelier at the Kee Club, Shanghai. She is originally from Zhangye, Gansu Province, China.
 Her interest in wine blossomed
 when she attended hotel management school in Switzerland in 2004. When she returned to China she worked as a Sommelier at the Hilton, Beijing and later at the Peninsula, Hong Kong.

One of her favorite wines for a romantic occasion, “
I recommend Champagne for its fine bubbles and the glamor of it and I would specifically recommend a rosé Champagne: Billecart Salmon Rosé“. She goes on to say, “Every wine lover would say this has a very good balance between fruitiness and freshness and can provide an unforgettable drinking experience”.

Yvonne ChiongYvonne Chiong, Sommelier, consultant

Yvonne Chiong was the chief sommerlier at Three on the Bund’s Jean Georges from 2003 to August 2007, and now works as a wine director for WHM Group. She has spoken about wine on radio and in print publications in China, Hong Kong, Taiwan, Singapore and the United States, among other places. She has been a wine judge in competitions in New York and holds numerous wine certificates and diplomas.

Le Méridien She Shan – Shanghai

Wednesday, September 8th, 2010

Meridien She Shan288 Linyin Xin Road, Sheshan, Shanghai, China • China
Phone: +86 21 5779 9999 • Fax: +86 21 5779 8999 • Email:

Located by the shore of Shanghai’s largest lake, the stylish Le Méridien She Shan provides guests with a relaxed elegant ambience set amidst the natural beauty of the She Shan National Tourism Resort.

 The hotel features several restaurants and bars offering a variety of delicacies: Exquisite French Feast, Outdoor BBQ, or if you crave the wonderful variety of Cantonese and Shanghainese cuisines, Le Méridien She Shan Shanghai will please your palate. If you are looking for a drink or feel like training your vocal chords, the Shandy Bar and karaoke will be the places to consider.

Disciples Escoffier Dinner at Restaurant “Chez Nous” Tuesday, September 21, 2010 – Shanghai

Sunday, September 5th, 2010


This month Chef Louis-Antoine Giroud will welcome us on the eve of the Middle Autumn Festival 21st of September at restaurant “Chez Nous” by City Super. Louis-Antoine is just arriving from Lyon and will prepare for us a “Menu Machon”.

Louis Antoine, The Passionate Chef

Louis-Antoine started cooking with his grandmother, who was a Chef in Thonon-les-Bains during summer holidays. As Louis-Antoine said : “My passion for the Culinary art started there….” he studied the culinary foundation in Groisy-le-Plot, and continued his training at the in Thollon-les-Mémises with Chef Lucien Dupond, former Chef of French President Mr. Pompidou. Later on, in “Restaurant Victoria “in Thonon-les-Bains, he had the honor to meet 2 legendary Chefs, Trois-Gros & Gagnaire, in “Comte Rouge Restaurant” he met another legendary Chef, Bernard Loiseau. In 1996,Louis-Antoine moved to London, at the Hotel “Warwick Palace ” in Kensington as Head chef, where Lady Diana was a regular customer, then he moved to “The Four Acres”, 2 Michelin stars,and “The Forester Arm’s” under the guidance of Chef Jamie Oliver. In 2004, Louis-Antoine decided to came back to France, in 2006 a new opportunity was offered to him, to manage a fine dining restaurant in Lyon; he met and was inspired by 2 MOF, Gérard Vignat & Joseph Violat. In 2007, Louis decided to open his own restaurant in Lyon, the “126”; immediately the success arrived and he was recommended in several guides. When renowned Master Chef Robert Fontana proposed to him to join his team of “Chez Nous” by City Super, his answer was immediately positive and here he is.

Price (wine included):
Escoffier member RMB400
Non-member RMB500
Kir et “Lyonnaiseries »
Caviar Lyonnais
Green lentils salad with vinegar deglazed smoked bacon, onion dices and a French « vinaigrette » dressing sauce
Gâteau de Foies de Volailles à la Sau-ce Financière
Warm chicken liver cake with an onion, mushrooms and tomato sauce
Poulet au Vinaigre, Gratin Dauphi-nois, Salsifis au Beurre, Purée de Potiron à la Muscade
Slow braised chicken served with vinegar sauce, creamy potato “gratin”, buttered salsify and pumpkin puree
Saint Marcellin Affiné
Typical cheese served with a mixed salad and walnuts
Poires à la Beaujolaise et Bugnes
Red wine poached fresh pears served a red wine, spices and cinnamon syrup ; also sugar glazed pastry, specialty of Lyon
Le Menu Machon
Chef Louis-Antoine

Where: City Super – IFC Tower B2 -By metro: Lujiazui station – exit n. 6
When: 19:30,  Sep. 21, 2010
Price: Escoffier member RMB400; Non-member RMB500

Reservation: Angela .8621 64478739*101

Shanghai Restaurant Week, September 6-12 – Shanghai, China

Monday, August 16th, 2010


Shanghai Restaurant Week – Summer Edition set to launch for September 6-12
Online bookings go live on August 17

On the heels of the wildly successful first edition in May, Shanghai Restaurant Week – Summer Edition is set to whet diner’s appetites this September 6-12 with more incredible restaurants, menus and experiences for the Shanghai dining community. Expect to dine at top restaurants such as Laris, M1NT and Shintori. The final participation list will be revealed soon on

The concept, already popular around the world in Amsterdam, New York, Singapore and Shanghai, features Shanghai’s top restaurants serving a special 3-course dinner for a fixed price of 238 RMB, and a 3-course lunch for 118 RMB. Chefs go out of their way to create unique and memorable menus exclusively for the Restaurant Week diners – a chance for them to impress both new and old customers.

Organized by, a worldwide dining guide, the first edition met with outstanding response, with many restaurants fully booked within hours of the online real-time reservations system launch.

Siem Bierman, Managing Director of for China, explained the meaning of the concept, “We believe it’s a great opportunity for the restaurants to promote their concept, by presenting their experience menu to the dynamic dining society in Shanghai.”

All bookings can be made online only from August 17, via, a dedicated website with unique technology for online, real-time reservations.

Dates: 6-12 September 2010
Online booking:
Bookings available from August 17, 2010

About the Organizer
DiningCity started in 1998 and is the leading worldwide dining guide. Currently operating in 35   cities around the globe, DiningCity cities include Berlin, Amsterdam, Barcelona, , Dubai, Madrid, Geneva, Rome, Vienna, New York, Singapore and Hong Kong. In cooperation with DiningCity the event Restaurant Week was born.

Visitors of the website can search for a restaurant via the following criteria: price, cuisine, location and extras. Every restaurant has its own unique profile and high quality photos, so visitors can have a good impression of the interior and the atmosphere. Menu information, a virtual tour, and online reservations make it easy for diners to choose a restaurant to fit their mood and taste.

Don’t know where to go?  Via the “Dining Suggestions” section our DiningCity team will help you select the perfect restaurant for your dinner, your event or your meeting. The DiningCity website distinguishes itself by the interactive opportunities and clear information, and no distracting advertisement. Hungry or just curious? Go to:

Participating Restaurants:

T8, Laris, Downstairs by David Laris, The Purple Onion, M1NT, Moonsha, Hamilton House, Mi Tierra, Mesa, Kathleen’s 5, Rosso Italiano, JC Mandarin – Wine Bar and Grill, Shintori, New Heights, Nougatine, Whampoa Club, Sasha’s, Bistro Latitude, The Chinoise Story, JW’s California Grill and Wan Hao, Vedas, LAN -Butterfly, Peninsula’s Sir Elly’s and Yi Long Court, The Portman Ritz-Carlton’s Palladio, Gran Melia’s Acqua.

Organizer contact:
Ms. Wiwi Cao

Media contact:
Ms. Loretta Huang
Adsmith China
(21) 6083 1177 x206

Jean Michel Bouvier & Benoit Gersdorff Belgian Pavilion, 19:30 Jun 26, 2010 – Shanghai

Friday, June 11th, 2010

Deciples Escoffier Greater China

The Belgian Pavilion at the Shanghai Expo

augusteDear Epicurian Friends,

This month the Belgian Pavilion at the Shanghai Exposition will welcome us on 26th of June.  The Chefs Benoit Gersdorff and Jean Michel Bouvier will join us there at 19h30.

Who are the Chefs?

Benoit Gersdorff

Benoit was born in namer (Belgium). He started his career in Belgium. After several months of sailing in the Caribbean sea, he came back to Europe and worked in Paris with Gaston Lenôtre and Alain Sederens. Learning a great deal from these two experiences, he opened the L’Essential in Namur, took over another restaurant and established the L’Essentiel Group, which has been commissioned to manage the catering in the Belgian/European Pavilion at World Expo in Shanghai.

Jean Michel Bouvier was born in Savoie where his grandmother introduced him to the traditional Savoie’s dishes. He also worked in Paris with Michel Guerard and Alain Sederens.

For more than 17 years, this Maitre-Cuisinier de France has returned to Chambery and captured the interest of the Savoie region, by managing several renowned restaurants in the valley and the mountains.

Where: The Belgian Pavilion at the Shanghai Expo
Time: 19:30 Jun 26, 2010
(for Expo evening entry tickets, price 90 RMB). You may buy at any Expo gate from 17h00)
Price: (wine included): RMB400 (Escoffier Member) RMB500 (non-Escoffier member)*
Reservations: Call Angela Bian at 8621 64478739* 101

Disciples Escoffier Greater China, 
Room 1002, No5, Lane 158, Da.Mu.Qiao Road, Shanghai200032, China, 
中国上海 大木桥路158弄5号
+ 86.1360.168.20.72

Gala Dinner by Chef Davide Care, at Taboo Restaurant, Disciples Escoffier Greater China – Shanghai

Sunday, May 16th, 2010

Chef CareChef Davide Care, Disciples Escoffier Dinner, Taboo Restaurant

Event 1

Dear Epicurean Friends,

Despite a rainy spring, we all could enjoy the talents of Star Chef Emile Jung at our Gala Dinner. The next Epicurean Dinner will be held at Taboo restaurant. It will be hosted by Chef Davide Care. His ideas to prepare fish might surprise us. Don’t miss this date: 29th of May. Book soon as the number of seats will be limited.

Event 2

Chef Davide Care’s interest in the culinary began inside his own family which inspirited his creativity for the contemporary Italian Cuisine. Chef Care started is professional culinary journey, in Turin where he learned the traditional Italian cuisine. After few years in Berlin, Davide returned to Turin where he worked for top Italian celebrities. Since 2003, Chef Care worked in Luxembourg, France, Switzerland, and in 2006 moved to Singapore under the supervision of Chef Roberto Galetti. In 2008 Davide started his work in Shanghai. Davide likes to combine World Cuisine with Asian and Mediterranean touches.


Cold Angel Hair Pasta with Raw Langoustine & Salmon Caviar

Poached Alaskan Cod with Kombu, Chives, Wasabi-Mashed Potatoes


Sautéed Asparagus in Fennel Sauce


Matcha Tea Parfait, White Chocolate Jelly, Mango Caviar

Event 3

Event 4

Where: Taboo Restaurant & Lounge, 23F, Want Want Building , 211 Shimen Yi Road, Shanghai Price (wine included):RMB400 (Escoffier member) RMB500 (non-Escoffier member)* Reservation: Call Angela at  8621 64478739*101 Email:

October 31, 2009 Disciples Escoffier, Greater China, Dinner – Shanghai

Wednesday, October 21st, 2009

Auguste EscoffierPapillon, Lan Club

4/F, 102 Guangdong Lu,
The Bund
near Sichuan Lu
Mon-Sat 12:30pm-2:30pm, 6:30pm-10:30pm; Closed on Sundays
Prices: Expensive

LAN’s newest French restaurant, created by chef William Mahi, the influence behind the kitchen of KEE Club, creates deceptively simple although lofty French cuisine. Be prepared to pay for these modern entrees.
Opened July 22, Papillon is the French restaurant in the LAN Club. It is a showcase of Chef William Mahi, who is known for his intricate presentations with different textures and defined tastes. It was Chef Mahi’s desire to open Papillon on the 4th floor, and to offer the finest French cuisine in the region.
They named the restaurant Papillon due to hundreds of butterflies displayed on the walls with (465 different butterfly specimens), in addition the garden cocktail lounge has a natural plant wall with over many different kinds of plants from all over the world. The way that they exhibit different combinations of flowers and grasses expresses the natural living concept of the LAN Club.

Disciples Escoffier, Greater China
The delegation was established in 2007, with a vision to renovate the culinary arts scene in Shanghai, where over the past few decades the gourmet arena has experienced rapid growth. To forward this development, Disciples Escoffier, Greater China Delegation holds monthly Epicurean Dinners. These informal events are held at established hotels or restaurants in Shanghai and are hosted by some of the best chefs in France and across the globe, who have brought their expertise to the amazing variety of restaurants in this city. The menus are prepared by top chefs and feature a theme, usually with French or Western influences. They offer gourmands an opportunity to indulge in exquisite food and wine in a pleasant atmosphere. The hotels and restaurants salute Escoffier’s vision of promoting the culinary arts scene, as well as an association with some of the top names in the gastronomic field.
Papillon, Lan Club, 102 Guang Dong Road, Shanghai, 200002, China
Menu in the style of Ferran Adria, Juan Maria Arzaak, Martin Berasategui, Santi Santamaria, Subijana, Gianluigi Bonelli.

Menu October 31, 2009

Oyster d’ Avant Garde by William Mahi at LAN Shanghai

Oysters foam Caviar Salt Vintage Style

Raviolis Translucid Iodized Oysters Duck Liver Tomatoes

Sea Bass Purple Basil 30 seconds

Poached bubble Eggplants

(wine included) Escoffier Member RMB400; Non-Escoffier Member RMB500

Please reply to: Tel.

email: for more information or reservations.

Shanghai Restaurants – China

Wednesday, June 11th, 2008

Photo is the property of V&A Museums U.K. (

1221 Yan’an Xi Lu
Shanghai, 31 200050 China
+86 (0)21 6213 6585 / +86 (0)21 6213 2441

By all accounts this is one of Shanghai’s best restaurants in terms of the upscale crowd that goes there to savor modern Chinese cuisine and the Chinese menu has an English translation.
It is a nice surprise to find pleasant design and decor amongst all the drab and brightly lit Shanghainese restaurants. It is located in what appears to be a building that manufactures toys.
Best dishes: Crispy Duck and Shredded Pork served with scallions and pancakes, Bao Zi vegetable dumplings.

8 Xinle Lu
Shanghai, 200031
Tel. +86 (0)21 6473 3448

Henry features traditional Shanghainese cuisine in a modern setting with touches of art-deco and black and white framed photos. The customer mix is up-scale locals together with ex patriots that come for the reasonably priced Shanghai cooking served in a stylish atmosphere.

7F, 5 The Bund
Shanghai, 31 200002 China
+86 (0)21 6350 9988
Opening Hours:
Lunch: 11:30a-2:30p Tue-Fri; brunch: noon-3pm Sat-Sun
Dinner: 6:15p-10:30p daily

M on Bund serves a good selection of various Western dishes most of them are good, and the cuisine is complimented by a fairly extensive wine list.

It is a trendy place, at the moment, and booking in advance would probably be a good idea. You are able to look through the tasteful decor out to sweeping views of the Bund. The food can be good to excellent and the service follows suit.

11 Dongping Road
corner of Hengshan Lu
Metro:Heng Shan Road Station
Tel.+86 21 6474 6628

The location of Sasha, was at one time, the home to Chiang Kai Shek and his wife, Soong Mei Ling, during the civil war.

Today, the restored three-story house is the location of the fashionable Sasha’s restaurant, bar and patio. The lovely patio attracts diners when the weather cooperates, and is ideal for a Sunday brunch. Inside, the wooden interiors are very attractive. There is is no doubt it is a beautiful setting, and the fact that the food is good as well, makes for a pleasing lunch or dinner.

Prime is a newly launched restaurant just above Sasha, which has been a Shanghai institution for the past 10 years. Prime has been created to attract steak lovers and will offer six different cuts of beef
from Melbourne’s Chef Julian Robertshaw who has designed the menu from his long experience dealing with beef in Australia. He serves double cut veal chops and 450g T-bone steaks along with two of Australia’s favorites, mud crab and barramundi.
This restaurant is highly recommended if you enjoy steak and of course, let us not forget the famous mud crabs and delicious barramundi fish.

logo & copyright are property of Trader Vic'sTRADER VIC’S
598 Fengyang Lu (by Nanjing Xi Lu)
Tel. 5228 3882
Credit Cards: All Major
Nearest Metro: Middle Henan Road

I think I have sampled enough Trader Vic’s around the world to understand the concept including: Beverly Hills (closed) although a new one will be opening in L.A. 2009, New York (closed), Chicago, San Francisco (closed), Oakland (closed), Scottsdale AZ, Vancouver (closed), London, Tokyo, Munich, Singapore (closed), Munich, and Bangkok (terrible).

The Shanghai Trader Vic’s Polynesian Restaurant is situated on the 2nd floor of an apartment complex near The Thai Gallery.

The menu is the typical Traders menu that you will now find in cities across the globe. You will find Asian and Western dishes mixed in with some South-Pacific recipes and of course their famous drinks that include the Navy Grog and Mai Tai among many others. Try the meat, lamb and beef steaks cooked in the wood-fired oven.

They have Happy Hour from 5:30-7:30, when drinks are buy one get one free and you can save money and sample some appetizers during these hours.

Le Meridien Hotel
1/F, 789 Nanjing Dong Lu (by Jiujiang Lu)
Phone: 3318-9999 x. 7022
Credit Cards: All Major
Nearest Metro:Peoples Square

Allure French Restaurant has been recently opened in the Le Méridien Hotel on Nanjing Dong Lu. A comfortable, ultra-modern dining room seating about 45 is located on the 11th floor with a lovely view.

Allure is probably the best French restaurant in town and the Chef, Michael Wendling pays attention to minute details. A notable dish is the the Truffle Noire soup with black truffle emulsion and white beans. I might add that his cooking is good across the board.

The wine list contains only French selections but they have been carefully chosen and it is a well balanced list.

JW Marriott Hotel Shanghai
Tomorrow Square
399 Nanjing West Road, Shanghai 200003, PRC
邮政编码: 200003
Telephone : (86 21) 5359 4969
Facsimile : (86 21) 6375 5988
Credit Cards: All major
Prices: Expensive

A very good restaurant featuring steaks and lobsters with other additional dishes offered with many choices of side dishes and accompaniments.
Red Meat
t-bone steak 450g                                          380
fillet steak 150g/250g                             220/350
rib eye 250g                                                    300
cowboy steak 550g                                       480
new york strip 250g                                        300
mongolian wagyu oyster blade 200g         200
australian rack of lamb 500g                        325
chateaubriand 600g                                      780
ask for more   m.p.

Red Lobster
lobsters from our lobster tank
poached, steamed, grilled or roasted
boston lobster 650g                                        550
australian lobster 1000g                               1100
south african lobster 250g                             225
ask for more                                                    m.p.

No 3 the Bund 5th Floor 3 Zhongshandongyl Road Shanghai, 200002
Tel. 86 21 6321 3737
Credit Cards: All Major
Prices: Expensive

Shanghainese dining has reached high levels with the introduction of a revolutionary new cuisine under the guiding hand of Chef Wap Poh Yang.
It is located on the 5th floor of Three on Bund that houses four unique restaurants.

Three on the Bund
No. 3 The Bund, 4th Floor,
3 Zhong Shan Dong Yi Road,
Entrance on 17 Guang Dong Road
Shanghai 200002
Tel.  6321 7733
Opening Hours:
5:30 p.m. to 11:00 p.m.; Lunch: 11:30 a.m. to 2:30 p.m.
11:30 a.m. – 1:00 a.m.
Credit Cards: All Major
Prices: Expensive-Very Expensive

In his first signature effort outside of New York Jean-Georges Vongerichten presents modern and light French cuisine using organic products. Yvonne Chiong, one of Asia’s few female sommeliers, worked here from 2003-2007.

6th Floor, Three on the Bund (on the Bund / “waitan”)
17 Guangdong Road by Zhongshan East Road
Tel. +86 (21) 6321 9922
Opening Hours: Daily, 5.30pm – 10.30pm
Cuisine: Fusion
Credit Cards: All Major
Prices: Expensive

Located on the Bund, in the Three on the Bund complex it offers lovely decor, efficient service (thanks mainly to the watchful eye of Australian Chef David Laris). He is also a chocolatier. Be sure not to miss stopping for a drink at the Vault Bar attached to Laris.


Fuzhou Lu 603, Shanghai
(West of Zhejiang Zhong Lu)
Tel. 021/6322-3673
Cuisine: Chinese
Prices: Inexpensive-Moderate Crabs: Expensive

Their specialty is Hairy Crabs (available only in autumn). The place is brightly lit with florescent lighting, rushed service and a menu in Chinese with pictures and indecipherable english.


La Grange ShanghaiLa Grange
94 Julu Road Tel: (86 21) 6248 2185
Shanghai, 31

The French cuisine here is quite good. Choose the restaurant’s “set menu” at 498RMB; a starter, main course, cheese course and a dessert may be chosen from the menu. Ordering from the menu directly can become quite expensive.