If you come to Shanghai and you love fine food, you simply must go to Jade on 36. Fine dining with a view to match doesn't get better (or much more expensive) than at this "avant garde" restaurant designed by Adam D. Tihany and lodged on the 36th floor of the Pudong Shangri-La Hotel. Chef Paul Pairet's playful cuisine is all about treating discerning diners to wonderfully inventive and unexpected combinations like the Truffle Burnt Soup Bread, or the Seared Foie Gras with ginger meringue, the latter a simply sublime treat well worth a special trip out to Pudong. Set dining (with 6 or 8 dishes) is the modus operandi here, with the "Jade of Jade" set featuring the most popular classics such as the Jumbo Shrimp Citrus Jar. Other sets often bear the newest creations like the delightful Cuttlefish Noodle. Save room for the Lemon and Lemon tart. Staff is exceedingly attentive and can tell you stories about each course.
- © Frommer's 2013
- Very Highly Recommended 2010