Sugared & Spiced

pâtissière in paris, now shanghai

[Shanghai] M1NT Restaurant

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M1NT Restaurant

Add: 24 Floor 318 Fuzhou Lu near Shandong Lu / 福州路318号24楼, 近山东路
Tel: 6391 2811
Hours: 6:00pm~late
Website: www.m1ntglobal.com
Price: 400+ RMB/person
Visited: Jan 2012

Please note that this was an arranged tasting.

Dinner at M1NT Restaurant to try some of Chef Grant Brunsden’s specialties.

Tones of red and gold, funky music on high, open theater kitchen, and the Bund view. The menu is modern European with very heavy Asian accents – lots of yuzu, miso, wasabi, shiso, and the likes.

A bubbly start, with views to match.

Sweet corn, flower crab, Tokyo chives (75 RMB) was not so memorable, but Tom Yum Goong (60 RMB) we loved for its intense flavors.

Tuna avocado tartar, lime wasabi dressing (85 RMB). The zesty lime wasabi dressing affected a happy marriage between tuna tartar and avocado, while a hint of wasabi added just the right stimulation without being overwhelming.

Grilled langoustine, yuzu, pepper dressing (120 RMB), not so bad, not so memorable.

Bamboo roasted Pacific black cod, grilled lime (260 RMB) was lovely. The simplest fillet of black cod, its flesh perfumed with bamboo leaf, remarkably juicy. The portion was especially generous, so generous that I almost couldn’t finish it.

Rangers Valley Black Angus Beef, 300g sirloin steak (420 RMB) wasn’t bad, but I was too full by this point.

At the waiter’s recommendation, we tried white chocolate strawberry candy (60 RMB) and walnut milk panna cotta, Kahlua sauce (55 RMB) for desserts. I had fun with the white chocolate piece, which had crackling candy in its pink layer – delicious, and very entertaining. The panna cotta was not too shabby either, its rich creaminess punctuated with and crunchy walnut bits.

What I recommend trying: Tom Yum Goong, Tuna Avocado Tartare with Lime Wasabi Dressing, Bamboo Roasted Pacific Black Cod with Grilled Lime, and White Chocolate Strawberry Candy. Portions are generous, be prepared for major food coma.

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Written by sugarednspiced

February 8th, 2012 at 9:23 pm