Sugared & Spiced

pâtissière in paris, now shanghai

[Shanghai] T8 Restaurant & Bar (2)

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T8 Restaurant & Bar

Add: Xintiandi North Block, Lane 181 Taicang Lu / 太仓路181号,新天地北里
Tel: 6355 8999
Hours: [brunch] 11:30am-3pm [lunch] 11:30am-2:30pm [dinner] 6:30pm-11:30pm
Price: [brunch] 258-498 RMB/person [dinner] 500 RMB/person
Visited: Dec 2010

Brunch at T8: 258 RMB for two courses, 328 RMB for three courses, and 498 RMB for four courses, all inclusive of a glass Perrier-Jouet champagne and illy coffee or tea (extra 198 RMB for free flow of champagne). Worth the money? Maybe.

We were exhausted after a morning of non-stop Christmas shopping, and were glad to be led upstairs to the tranquil and spacious lounge where brunch is served. The space is delightful – huge windows let in an abundance of natural light, fresh cherries adorning the tables, and Christmas music floating in the air. We sank into the plush sofa at the innermost corner as the waiter brought two glasses of Perrier-Jouet to our table. A most agreeable start.

Our first entrée, the crispy skin suckling pig with mojo sauce and cauliflower puree, was excellent. The skin was roasted crispy while the meat remained supremely tender and juicy. The mojo sauce, with its strong curry flavor, worked quite well with the pork.

The other entrée, mushroom and Gruyere tart with cauliflower puree and asparagus, was equally appetizing. The buttery flaky crust was stuffed with a hearty Gruyere and mushroom filling and topped with juicy mushroom halves.

Main courses were less memorable. The pan roasted salmon with steamed mussels and clams was tender but nothing extraordinary. The wagyu striploin grade 5+, braised eschallots, string mushrooms, edamame, pan juices was a real let down. I ordered it medium rare, but it came out almost well done. The waiter insisted that it was “medium rare” even after I pointed out the fact that there was almost no red left in the meat. The waiter agreed to redo the dish (while still asserting that it was medium rare) but later brought us a more inferior cut that was very sloppily plated.

Our first dessert was ricotta cheesecake with passion fruit purée, lemon curd ice cream, and ginger bread sablé. The presentation was pretty, though the light ricotta cheesecake was somewhat overwhelmed by the zesty lemon curd ice cream and passion fruit purée.

The second dessert – banana cake with chocolate mousse, caramelized banana, and banana ice cream – wasn’t my favorite. The crumbled banana cake presentation was interesting, but the texture was unpleasantly doughy. The banana ice cream tasted artificial and the chocolate mousse too firm.

Deserves a second chance? Perhaps.

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Written by sugarednspiced

December 7th, 2010 at 9:57 pm

Posted in restaurant

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