Second Helpings: Pelham’s

What: Fine-dining in one of the Bund’s most famous heritage buildings

Where: Waldorf Astoria, 2 Zhongshan Dong Yi Lu, near Guangdong Lu. Tel: 6322 9988. Web:

www.waldorfastoriashanghai.com

Why: To enjoy the new a la carte and three-course lunch set menu

 

We took second helpings at the legendary Waldorf Astoria Shanghai on the Bund’s signature fine-dining restaurant, Pelham’s. Chef Jean-Phillippe Dupas has been inspired by the bounty of the season to create a sumptuous summer menu.

Chef Dupas has been experimenting with variations of temperature, texture and colour, and this is clearly apparent in all of the beautifully plated dishes on the new a la carte and three-course lunch set menu (RMB 198 +15%), which will be available until the end of August.

 

It goes without saying that Pelham’s is a sophisticated and stylish establishment from the place settings, crockery and glassware, right through to the walk-in wine display and glass exhibition kitchen. However, the restaurant’s modern-style, bright and airy atmosphere and helpful waitstaff will not leave you feeling intimidated.

 

We began our lunch with tourteau crab, which was garnished with pickled daikon, petals and sea urchin, placed around a glass cone filled with different coloured tomato sorbet and tomato gelée, topped with celery Chantilly. For us, this outlandishly colourful creation captured the true spirit of summer. We then moved onto a chilled lobster soup, which was poured over a meaty hunk of lobster tail, solidified corn-bavarois, knuckle consommé and pickled baby corn.

For the fish course, we were treated to crispy monkfish. The juicy tail meat of this fish was served with ratatouille stuffed baby squid, carrot mousse, polenta, fennel foam and an interesting, Asian inspired, black sesame sponge.

 

Although fit to burst at this point, we moved onto the lamb saddle. Lean and tender, it was served with garlic praline and goats cheese ravioli, which was delicious but too heavy for us to manage at that time, as well as intriguing-looking potato stones that turned out to be baby potatoes encased in a crumbly charcoal-like substance.

 

Dessert was the cherry on top of an extremely satisfying and elegant lunch. The strawberry gateau lined with feuillantine was a vision in many shades of pink and red as it was placed in front of us. Served with passion fruit gel, raspberry chips and lychee sorbet, it was the perfect light, sweet and tart ending to an extravagant meal.

 

Pelham’s new lunch menu makes the venue an ideal location for an upmarket Bund-side lunch meeting, which won’t break the bank.