Sun Chateau On The Bund

What: Extravagant Cantonese fare
Where: 358 Dong Da Ming Lu, near Lvshun Lu. Tel: 3535 1739
Why: For fine dining with a great view
This new Bund-side venue is shooting to become the new high-end drinking, dining and event space in the city. Kyle Su, formerly of Bar Rouge and Bund 18, runs the project, so you know you’re onto a good thing. Due to the positioning on the bend of the Huangpu River, guests benefit from a clear view of the Pudong and Puxi vistas through the floor to ceiling windows. Covering 5000 square metres, Sun Chateau comprises of a large multifunction venue space, which can hold up to 1000 people, 16 VIP rooms suitable for business banquets and private parties, Sun Studio, a loungecum- steakhouse on the top floor, and a large, outdoor, urban green space.
We were invited to try a selection of Cantonese dishes that are available to guests who book the VIP rooms, which are themed around different luxury brands. The delicate Cantonese food comes courtesy of two star Michelin chef, Huang BoQuan, who is famous for his unique usage of bird’s nest.
We were treated to a myriad of delightful dishes on the tasting menu in the large, sun-catching, private room overlooking the river. The table groaned with ludicrously indulgent dishes such as tea smoked buffalo frog, braised beef with sweet potato, beef consommé with a pistachio dumpling and roasted suckling pig with lemon. Dishes such as the aspic of Alaskan king crab meat with creamed pink peppercorns and the salmon and seafood sashimi were fresh, light and tasty. We appreciated the earthy undertones of the braised e-fu noodles with truffle and the presentation of the crispy shrimp balls stuffed with foie gras and herbed prawns, with coloured, spun sugar in the shape of palm trees being a light hearted touch to a flamboyant meal. The highlight for us, however, was foie gras wrapped with French chocolate, which was unlike anything we
have ever tasted before, the rich creaminess of the liver being beautifully offset by the sweat and slightly bitter dark chocolate. There was also bird’s nest soup dessert as an after dinner treat for those with a sweet tooth, who had not already been satisfied. We tucked in because, after all, this is chef Huang BoQuan’s signature dish, and he did not disappoint.
If you are looking for a venue to hold a celebration in the next couple of months, Sun Chateau On The Bund is a strong contender with their great views and interesting menu selection. Advanced booking is required.