Today I serve up a taste of the glamorous, vibrant “Paris of the East” I write from shiny Shanghai. Its the most modern, cosmopolitan city of China and it seems to be on steroids. Yet there is a core of history and the grace and elegance of it’s heyday in the thirties that still lives on. So I serve up a flavor of two of the most icònic landmarks… the històric grand Fairmont Peace on the Bund (it’s founder Victor Sassoon and family made a lot of their wealth in Mumbai and India) and the very modern Urban resort, The Puli.
I not only soak in the luxury of this exquisite classical masterpiece but also lunch at the oldest Shanghainese cuisine restaurant of Shanghai here. The clàssic grand art deco històric Peace on the Bund (it s the only hotel in the world which has it’s own museum was the toast of the Far East in the 30s. It is located on the Bund (overlooking the HuangPo river) which is a centennial epitome of Shanghai itself. This classical architectural masterpiece started off as Sassoon House in 1929 and rich history tangos with modern luxury here. And whoa! Chinese Masterchef Ma coaxes the most vibrant flavors and textures using the traditional caramelised sweetness with soy sauce and more. Sweet and sour, the typical Shanghai taste shines through and yet the original flavors of the raw ingredients are also preserved. Interestingly while he serves the most classical Shanghainese dishes he also adds contemporary interpretations and plates them artfully. The dynamic George Wee — who helms this landmark along with the ever helpful Jessica Zhang translate Chef Ma’s explanations. I revel in the most amazing bamboo shoots lacquered with soy, the crazily addictive, crunchy skinned Peace Duck , the creamy sago mango dessert to the crunchy marinated cucumbers (Masterchef ma generously shares the rècipe). All the while soaking in the històric rich red and gold details of the restaurant and the serene river view from the large Windows.
Cucumber: 500 g /Soya sauce: 80g
Sugar: 160g /Vinegar: 60g
Salt: 5g /Garlic (sliced): 10g
Ginger: 10g /Chili: 10g
Slice the cucumber and marinate with the above sauces for 24 hours and plate it.
What a super surprising contrast. Glimmering, shiny hoardings of the globe’s leading cosmopolitan brands festoon the gleaming buildings. And in the midst of this crazy cacophonic area in the throbbing heart of Shanghai is located a relaxed, zen like zone of Peace. Handcrafted textures, the finest of natural materials weave a charming relaxed ambiance in the most modern icon The Puli. Its been justifiably hailed as a “modern urban luxurious resort”, “a seductive sanctuary that guarantees a relaxing escape from the heart Racing city”. And in keeping with it’s sophisticated cosmpolitian essence, it’s French restaurant Phenix is not only hugely popular but has also been awarded a Michelin star. And further in keeping with it’s cosmopolitan essence, the Australian chef Michael Wilson creates light and delightful French masterpieces, which I enjoy with Kelly Kuo in the modren elegant restaurant overlooking the lush green park. Be it the Cod, the yoghurt compressed strawberry desert, violet ice cream.. Even the humble potato is elevated to luxurious creaminess. Its a very simple rècipe, but its the ratio of the butter to the potato that is important as is the addition of the hot milk. The nutmeg gives it that special festive touch.
1kg potatoes /Good quality butter
Nutmeg /Salt /Fresh truffles (optional)
Peel and cut potatoes into equal size pieces
Boil in salted water till tender
Strain and leave for 3 mins for residual water to evaporate
Mash potato by pushing through a fine sieve. For every 500g of potato add 200g butter.Mix the butter into the potato and add some hot milk to thin the mix
Season with salt and nutmeg
When availaible shave fresh truffles on top just before serving