Volume 11: Bund

Set against the backdrop of civil war, economic distress, and global tension, Shanghai was a safe harbour for most expatriates during the 1920s and 1930s. The sudden influx of wealth and splendour created a city like no other. The apparent adoption of East meets West, while both sides passionately held onto their own culture, is seen in everything from architecture, music, social spaces, food and drinks.

The specially curated food menu by Head Chef, Didi Sidek, heavily inspired by the team’s recent trip to the vibrant city, focuses on traditional Shanghainese dishes that are not the world-renowned Xiao Long Bao (Shanghainese Soup Dumplings). Start your meal with a Pork of the Town, featuring Shanghainese Braised Pork Belly, served with house-made Chive Pancakes. It is a flavourful starter, highlighting the preference for both sweet and savoury, evident across Shanghainese cuisine.

 

Try the Cow Noods – egg noodles in Borscht Beef Consommé, which takes 48 hours to simmer and clarify, served with house-made truffle mushroom wantons for the epitome of East meets West.

End your meal with Sweet Beans, a warm red bean pancake served with house-made milky oolong ice cream.

Taking point from the bartenders flocking in from the West, the cocktail curation showcases Shanghainese ingredients and western flair. Dubbed “The Paris of the East, the New York of the West”, a savoury martini – ‘Silk Route’ features gin infused with shiitake mushrooms and mixed peppercorn, vermouth and grapefruit bitters, garnished with a sliver of braised mushroom is a great way to start the evening at the jazz club during Shanghai’s roaring glamour.

Or opt for the ‘Jade Harbor’ made with Shanghai Peddlers gin, with house-made lychee kombu cordial and topped with matcha.

For the adventurous, ‘Luo Song Tang’ is a Bloody Mary twist with Peddlers gin, lemon, sherry, hot sauce, lengthened with chef’s clarified borscht.

Like its namesake, ‘Farewell My Concubine’ is a love affair of Bacardi Carta Blanca rum, Passoã passionfruit liqueur, aromatised wine, and gentian.

Served in a teacup, just like the herbal tonic some might be familiar with, ‘Stevedore’ – featuring Jura whisky, oolong tea, calvados, house-made Chinese pear & green apple cordial, and smoke – mimics the drink of choice for wharf workers after a hard day’s work at the docks.

 

Finishing off, one might look towards ‘Paris of the East’, a milk punch made with Bol’s Genever, Galliano Vanilla, Brown Butter and house-made Orange Cordial, topped with a bittersweet chocolate mousse, our liquid version of a common pastry found in most local bakeries – a chocolate éclair.

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“There is no other place like Shanghai, so many cultures in one city. It was eye-opening to see worldly influences with a Chinese twist, perhaps the birthplace of ‘fusion cuisine’? The vibrancy, the duality of the locals, the playfulness of the night, was truly awe-inspiring, something we strive to share with anyone that walks through the door, so they could see Shanghai how we got to experience it.”

Hazel