Sugared & Spiced

pâtissière in paris, now shanghai

[Shanghai] Sunday Champagne Brunch at Vue, Hyatt on the Bund

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Vue Restaurant & Bar

Add: Hyatt on the Bund, 30/F, 199 Huangpu Lu, near Wuchang Lu 黄浦路199号, 外滩茂悦大酒店30楼, 近武昌路
Tel: 6393 1234
Hours: 6~11pm
Website: www.shanghai.bund.hyatt.com
Price: [dinner] 450+ RMB + 15%/person [brunch] 588 RMB + 15%
Visited: Sep 2011

Vue at Hyatt on the Bund is now my favorite hotel brunch spot in Shanghai. Yes, the free flow of Perrier Jouët is nice, and the victorious view of Lujiazui is no doubt a plus, but it’s the quality of food that differentiated Vue from its league. Made-to-order lobster bisque with cognac and chive, poached eggs with soft polenta and black truffles, lobster risotto, steak in red wine and bacon sauce, poached peach with champagne peach sorbet…delicious overload.

The restaurant is designed based on the concept of a residence – there’s a living room, dining area, library, and kitchen, all whimsically decorated with related knickknacks. Bright, airy, inviting.

Brunch at Vue (588 RMB + 15%) consists of stations after stations of fancy things. Oysters, king crabs, foie gras, steaks, truffles, lobsters…Here are just a few examples:

Freshly shucked oysters.

Steak station.

Risotto station.

Foie gras with figs.

Tiger prawn with Pernod, bell pepper, zucchini, and cream.

Beef steak tartar.

Poached egg, soft polenta, black truffle, demi-glace.

Boston lobster soup with cognac and chive.

Boston lobster risotto.

Steak with red wine and bacon sauce.

I was surprised by how impressed I was with the food, especially because I’m not a fan of all-you-can-eat affairs. Brunch at Vue actually didn’t feel like a buffet since most dishes were made to order, and the quality of food much exceeded most other hotel brunches I’ve had. Of course, not everything was perfect – there was a bland champagne and truffle risotto, a distasteful pea soup,  and a rather dry roast – but all in all, I was very happy person by the end of the meal.

Pre-made desserts (as shown above) are not so memorable, but the made-to-order desserts – poached peach with champagne peach sorbet, chocolate souffle – were delicious. I heard they also make a delightful crepe suzette. Next time, I told myself, next time.

Other than the food, the champagne, and the view, service at Vue was also one of the best I’ve experienced in Shanghai. Plates were cleared away promptly, champagne glasses were refilled at the right pace, and everyone served with a warm politeness – this is something you’d expect at any five-star hotel, but it’s so often missing in Shanghai.

Come hungry.

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Written by sugarednspiced

September 16th, 2011 at 10:33 pm