Sugared & Spiced

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Jean Georges

Add: 4/F, Three on the Bund, 17 Guangdong Lu, near Zhongshan Dong Yi Lu
.      广东路17号, 外滩三号4楼, 近中山东一路
Tel: 6321 7733
Hours: [lunch] 11:30am~2:30pm [dinner] 6:00pm~11:00pm
Website: www.threeonthebund.com
Price: [lunch] 218 RMB/set+ 10% [dinner] 668~1458 RMB/set + 10%

After meeting Jean-Georges Vongerichten in person at his cooking demonstration and luncheon, I went back to his namesake restaurant on the Bund for a tasting of his classic repertoire. Ambience pictures have been posted last time, so let’s get to the food. For 218 RMB, you get fresh juice, pastries, and the signature brunch plate – a quartet of smoked salmon, eggs Benedict, French toast, and pancakes. You can also order from their very likable 3-course lunch menu (even better value than the brunch set, in my opinion), also priced at 218 RMB. Just be sure to call ahead early to reserve the window seats, which get snatched up very, very quickly.

Bread and butter at Jean Georges, lovely as always

The brunch set began with a trio of pastries – almond, chocolate, and plain croissant – and accompanying chocolate hazelnut sauce, strawberry jam, and apple sauce. The dainty little pastries were served warm, flaky, buttery…a most delightful start.

Pastries and jams

Then came the brunch plate itself, a quartet of egg Benedict, French toast, smoked salmon atop crispy potato gallette, and pancake with fruits – just the typical brunch items, but everything beautifully done. I especially enjoyed the french toast, which was crispy on the outside but supremely light and moist on the inside, with an eggy flavor that is delicious with or without the accompanying caramel vanilla sauce.

Brunch plate

Egg Benedict, French toast, smoked salmon, pancake

Egg benedict

For the lunch set appetizer, I chose the Jean Georges classic Foie Gras Brûlée, Dried Sour Cherries & Candied Pistachios, served on a brioche with white port wine gelée. It was an elegant combination of sweet, sour, savory, crunchy, velvety, and chewy. Try it and you shall not be disappointed.

Foie Gras Brûlée, Dried Sour Cherries & Candied Pistachios

Foie Gras Brûlée, Dried Sour Cherries & Candied Pistachios

Foie Gras Brûlée, Dried Sour Cherries & Candied Pistachios

The kitchen then surprised us by sending out complimentary plates of Pan-Seared Scallops, Bamboo Shoots and Straw Mushrooms in Thai Herb Sauce, something that’s actually not on the menu. The bright green herb sauce, sublimely heady and fragrant, had me wrapped up in a haze of anticipation and appetite even before anything hit my tongue. When I asked about the specific herbs were used in the sauce, Executive Chef Lam Ming Kin came out to personally explain how the sauce was made! This little gesture made me and my friend two very happy brunchers :) :) FYI, they didn’t know that I’m a blogger.

Pan-Seared Scallops, Bamboo Shoots and Straw Mushrooms, Thai Herb Sauce

Pan-Seared Scallops, Bamboo Shoots and Straw Mushrooms, Thai Herb Sauce

Then came the main dish, Roasted Cod, Glazed Mushrooms with Green Chili and Mint (68 RMB supplement). The cod was roasted perfectly, its tender and succulent flesh contrastingly beautifully with the crispy, lemon zest-dusted skin.

Roasted Cod, Glazed Mushrooms with Green Chili and Mint (68 RMB supplement)

For desserts, we tried the crackling lime tart with vanilla chantilly mousse, which was quite fun as the tart actually did crackle on the tongue.

Crackling Lime Tart, Vanilla Chantilly Mousse

When Kin was at our table, my friend “casually” mentioned that it was my birthday, and sure enough, he sent out a complimentary birthday cake at the end of our meal, complete with a candle held up by a pâte de fruit. Thank you!

Coffee, Mascarpone Mousse, Cream Air

Coffee, Mascarpone Mousse, Cream Air

Blissfully stuffed, we reluctantly got out of our seats. As we headed out of the dining room, we were already planning what to order on our next visit - Fresh Angel Hair with Asparagus, Shiitake Mushroom and Parmesan, Black Truffle Fontina Pizza, Crispy Crab Cake, Avocado, Pink Grapefruit and Ginger…yes, we will be back soon.

Click here to see my dinner review.

Cherry-Yuzu Soda