Stiller’s Restaurant & Cooking School
Add: Bldg 13, 6-7/F, The Cool Docks, 505 Zhongshan Nan Lu / 老碼頭, 中山南路505號13號樓6-7樓
Tel: 6152 6501
Hours: [dinner] 6:00~10:30pm [Sunday brunch] 12:00~2:30pm
Price: Brunch 348 RMB/person, Dinner 500+ RMB/person
Visited: Oct 2010
Stiller’s at The Cool Docks is modern European fine-dining. The sleek dining room, spacious and elegantly decorated with white tablecloths and roses, matches perfectly with the beautiful dishes conjured up by Stefan Stiller.
Here’s the Lazy Sunday Lunch Menu (348 RMB/person), which changes regularly with the season, starting with bread basket and a trio of whipped butter: curry, sesame, and cilantro
Starter Variation: cilantro mousse, tuna steak, deviled egg, foie gras terrine, mozzarella and tomato. An attractive plate of dainty bites, though nothing left a memorable mark.
Beef Carpaccio with Parmesan Mousse, “Gazpacho Soup”, Olive Tapenade, Pine Nuts and Basil. The gazpacho was enveloped in a bulb, and the parmesan mousse was wrapped in a thin, crunchy pastry. Definitely very complicated and unusual in terms of architecture.
Turbot Herbs Mousse with Sweet Wine Jelly, Fennel and Shallot-Saffron Vinaigrette. A pretty dish.
Glass Noodles Salad with Bell Pepper, Sesame, Coriander, and Sweet Sour Sauce. Despite its underwhelming appearance, this was delicious.
Chilled Tomato Gin Soup, Parma Ham Grissini and Marinated Mozzarella, and Champagne-Fish Soup with Garlic Bread. I was not terribly drawn to either because the alcohol flavors were too strong for me.
Beef Tenderloin with Truffle Potato Mash, Summer Vegetables and Beef Jus.
Herbs Gnocchi with Tomato Ragout, Parmesan, Parsley and Garlic Sauce.
Slow Cooked Black Cod Fillet, Olive Oil Mash and Capers Sauce.
Chicken “Coq Au Vin”, Picked Onions, Potato Cubes and Bacon.
Turbot Stripes, Linguini, Peas and Curry Sauce.
Lamb Leg “Kofte”, Mascarpone-Herbs Polenta, Mushrooms and Thyme Jus.
Seared Duck Foie Gras, Caramelized Calvados Apple.
My favorite was the duck foie gras, which was seared perfectly, crispy on the outside and juicy on the inside, and served with caramelized apple that made for a seamless pairing. I also really liked the hearty herbs gnocchi and the succulent cod fillet. Least impressive was the coq au vin, which was rather bland in comparison to the other provoking dishes.
For desserts, there was first a Green Tea Mousse with Citrus Fruits.
Vanilla Panna Cotta with Marinated Berries.
And a Chocolate Milk Shake that’s not pictured. The green tea mousse was a pleasant surprise – who would’ve known that green tea and blueberries make such a great combination? Everything else was quite lovely as well – the cheesecake had a subtle hint of lemon to balance out the heaviness, the panna cotta with marinated berries was adequately tart and creamy (though a bit firmer than I would’ve preferred), and the chocolate milkshake, though not very photogenic, was an excellent interpretation of the all-time crowd-pleaser.
Brunch at Stiller’s impressed. The beautifully presented dishes were innovative and worked well for the most part. What I love is the free-flow of tiny portions, which allows guests to try everything and then have seconds. So yes, you can order as much foie gras as you like.