Rachel: I don't get it. How do you have no appreciation for fine food? Mike: I guess I'm just comfortable with what I am comfortable with. Rachel: That's the exact opposite to me. I have always loved new experiences.
and develop a love for aromatic flavours of the East.
With an impressive three-star Michelin training,
the food is guaranteed to impress."
As the elevator doors slide open, a sign is illuminated before us. Reminiscent of a painting from Picasso's cubism era - JG's distinct trademark.
Already impressed, yet I have not even entered the dining area! Walk through the small archway into a grand auditorium. Trendy decor with high ceilings; big round tables enough to seat for twelve, but only set for two; encompassed by circular lounges; and peer through the window panes to see all the commotion along The Bund.
Abandoning the traditional use of meat stocks, and instead, features intense flavours and satisfying textures from the use of vegetable juices and fruit essences, light broths and herbal vinaigrettes. Innovative ideas that have adapted to and impacted on the global culinary landscape.
crispy crab cake
celeriac remoulade, pink grapefruit and ginger
with caramelized cauliflower, caper- raisin emulsion
"Located at the pinnacle of the historic Nissin Shipping Building c.1921,
M overlooks Shanghai's most famous site:
References to Shanghai's glamourous past are updated and given a contemporary spin. Flavours range from the comforting to the novel, from Europe to the Middle East, but remain grounded in classical European techniques.
How fitting that I dined at M on the Bund with M. We laughed at the concept that all the cutlery and china bears her initial!
bread & butter
tea & coffee
(highlight was not the drink, but rather the beautiful cups!)
An autumn soup
with pumpkin, chickpeas flavoured with star anise
of pickled ox tongue and shredded beef brisket
with dill cucumbers, peppery cress, radishes
and a mustard seed dressing
homemade pappardelle pasta
tossed with braised lamb, spinach leaves and green peas
Blink and you shall miss the inconspicuous door concealed in a grey wall.
Seated along a bench in perfect view of the entire open kitchen. Not a fine dining scene by any means, yet the food was superb. Watched as the chefs prepared our dishes step-by-step, and in the background, we spot the master himself- David Chang. Highlights were the petite fours and David Chang serving up one of our courses! Don't want to ruin the surprise, but let's just say, you'll need to use yours hands.