Sugared & Spiced

paris, pâtissière in training

[SHANGHAI] Stiller’s

with 7 comments

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
Website: www.stillers-restaurant.cn
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.

Cheese Cake.

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.

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Written by sugarednspiced

October 25th, 2010 at 9:39 pm

7 Responses to '[SHANGHAI] Stiller’s'

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  1. After reading this review, decided to try Stiller’s out – what a disappointment. Never had such low quality food in shanghai, even from street vendors. On the street BBQ chicken can be overcooked, but have never seen it raw – but at stiller’s – that’s how bbq chicken is supposed to be done – cooked on the outside, frozen and pink on the inside. Do yourself a favor and go to KFC, even with their questionable food, it would be better this experience and you can avoid the food poisoning.

    Todd

    21 Nov 10 at 6:07 AM

  2. So sorry to hear about your unsatisfactory experience at Stiller’s…it was either a bad day for them or things have really changed since I last went there, which would be quite unfortunate. Consistency does seem to be a problem at many restaurants in Shanghai, I just didn’t expect Stiller’s to be one of them.

    itsateaparty

    21 Nov 10 at 11:35 AM

  3. Wow, the presentations are lovely — from the creative butters for the bread right down to the tiny milk shake.

    Carolyn Jung

    2 Feb 11 at 12:45 AM

  4. The presentation sure rocks on all these foods!

    Gali

    3 Feb 11 at 7:08 PM

  5. @Todd
    By surprise I found this website and your comment. We have never served any BBQ Chicken in my restaurant nor pink, frozen or uncooked. Maybe you went to the wrong place. Writing such a strange comment on a 3rd party website and not mentioning anything during or after the dinner makes me wondering.
    However I would be happy to finding out more details about this incident.
    Stefan Stiller

    Stefan Stiller

    23 Mar 11 at 6:18 PM

  6. loves stiller’s food. i often go there for their cooking class as well.

    monique

    21 Aug 11 at 11:28 AM

  7. […] have known about Stiller’s cooking classes since the first time I dined at his restaurant, but it wasn’t until two weeks ago that I eventually managed to sign up for a class […]

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