Sugared & Spiced

paris, pâtissière in training

[SHANGHAI] Mr & Mrs Bund

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Mr & Mrs Bund

Add: 6/F, Bund 18, 18 Zhongshan Dong Yi Lu, near Nanjing Dong Lu 中山东一路18号6楼, 近南京东路
Tel: 6323 9898
Hours: [lunch] Mon-Fri 11:30am-2pm [dinner] Tue-Sat 6:30pm-4am, Sun-Mon 6:30-10:30pm
Website: www.mmbund.com
Price: [lunch] 200~250RMB [dinner] 400+RMB

Mr & Mrs Bund has been on my list for a while. This modern French restaurant by Paul Pairet was recommended to me by a number of food lovers and has also garnered extremely positive reviews on SmartShanghai and the likes. I arrived outside its bright red and green door on a warm day during CNY holiday, rang the door bell (yes there’s a door bell), and was ushered right in.

We were promptly served a bread basket  and the amuse bouche, which consisted of toasted thins, a tuna mousse, and butter. The tuna mousse, whimsically served in a peeled-back tuna can, was ethereally airy and full of peppery tuna flavor – delightful.



Our first appetizer, foie gras light crumble (110 RMB), was a contrast of crunchy fruity topping of raisins and hazelnuts with velvety smooth duck foie gras mousse underneath. Served with a thick cut of toasted bread and slices of fresh green apple, the portion was generous enough to feed two people.

In comparison, the beef carpaccio (125 RMB) was less of a hit. The cuts were thicker than the typical thin slices, which made it quite chewy.


Black cod in bag (240 RMB), recommended as a Paul Pairet specialty, indeed came in a bag. Our waiter then proceeded to cut open the heat-proof pouch, poured the Cantonese sauce into a bowl of rice, then placed the fish on top. Perhaps because I’ve had plenty of very tasty fish dishes in Chinese restaurants, the cod itself did not stand out too much (though it was certainly very nicely done).

When the long short rib teriyaki (350 RMB) arrived at our table, we stared in awe at its size. My pictures below really don’t do justice on how enormous the rib is. Usually served for two people, the cut came with the bone intact, and was simply presented on the plate with a smear of orange reduction and  a few flakes of garlic chips. We surprised ourselves by finishing the whole thing, which was tender, juicy, and intensely flavorful.

We each chose a side to complement our main dishes. The tomato salad with tomato vinaigrette dressing was refreshing, and the mashed potato was rich, thick, and fragrant with a load of butter. Delicious.


Finally, desserts, my favorite moment. I did not have to look at the menu to know that I would order the lemon & lemon tart (100 RMB), a specialty of Paul Pairet that was ranked #2 Western dessert in Shanghai by CNNGo. What is this masterpiece? A lemon is hollowed out until the skin is translucent, then poached and candied in sugar syrup. As each order is placed, the lemon skin is filled with lemon sorbet, lemon curd, fresh orange and grapefruit slices, and vanilla Chantilly cream. The result of this 3-day process is a simply presented lemon with a delicate stick of sablé balanced dandily on top. Slice open the candied yet bitter lemon rind and out oozes the sweet-tangy blend of sorbet, curd, and Chantilly. It’s no wonder that this has been garnering oohs and ahhs.


I only tried a little bit of the mango licorice sablé and don’t remember much of it. I suppose that after the Lemon & Lemon Tart, many things would pale in comparison…


While dinner at Mr & Mrs Bund would easily cost more than 400 RMB, lunch sets are priced at a reasonable 200~250 RMB depending on the number of dishes you order. They also offer a 2-course late-night menu after 11pm for 200 RMB, which sounds like a great deal as well (and it’s open till 4am!). Well then, what are you waiting for?


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Written by sugarednspiced

February 15th, 2011 at 8:52 pm

8 Responses to '[SHANGHAI] Mr & Mrs Bund'

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  1. I want to go to Mr & Mrs Bund SO ridiculously badly! Even if just to try out the lemon & lemon tart…

    Wei-Wei

    15 Feb 11 at 9:14 PM

  2. You can go and just order dessert :)
    If you do go though, get the foie gras light crumble too. It’s DIVINE.

    sugarednspiced

    15 Feb 11 at 10:57 PM

  3. One of my favourite place in Shanghai.
    Just go there after 11pm for the late dinner (200 kuai / 2 dishes and 300 kuai 3 dishes) + buy one get one free on the wine. The perfect place for beginninga party night

    One of my favourite dish in shanghai is here and is the truffle bread meuniere. A thick grilled slice of bread toped with slices of truffle on a meuniere sauce. It results with a melty crunchy bread with meuniere taste topped of truffles (and probably truffle oil) but wtf….amazing….delicious….you just can t forget this taste….

    Of course the lemon tart also is a must try from paul pairet that he brought from jade 36.

    I heard about that he will open a new place here reinventing the food experience…i cant wait to try….seems amazing….it should be named Ultra violet…

    Julianinhio

    29 Feb 12 at 10:11 PM

  4. […] Table No. 1 for “Best European”, Madison for “Best Brunch”, Mr & Mrs Bund for “Best Business Lunch” and “Best French”, 8 ½ Otto e Mezzo for […]

  5. […] Munchie Box, Time Out Shanghai, Accidental Epicurean, CNN Go, Shanghai Foodist, Elaine Is Eating, Sugared & Spiced, Shanghai Collected, Beau Louts, Shanghai Bunny, Xiao Mi Shu, Trip Advisor, NY Times, Dianping […]

  6. […] been a year and half since I last dined at Mr. & Mrs. Bund (oh my, how time flies), and I was happy to be back again last week for […]

  7. […] Truffle foie gras mousse (98 RMB), topped with sour cherry port wine jelly, mixed nuts, and served alongside toasted brioche. This is one of the more popular dishes at Bouquet and was very well-received by our table, though I personally prefer a thicker, parfait-like texture (think Mr. and Mrs. Bund’s foie gras light crumble…) […]

  8. […] Mr & Mrs Bund, where I had lunch on my actual birthday. (That’s right, I brought my friends who lived in Paris, and had never been to Shanghai or China before, to a French restaurant on their first day. Oops.) Definitely recommend smoked salmon to start and the lemon tart for dessert. […]

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