Savour New Dishes at the PuLi Hotel & Spa Shanghai


Keen to sample some culinary innovation this Winter in Shanghai? New Winter dishes are now being served up at the PuLi Shanghai’s Phénix eatery & bar by executive chef Pierrick Maire.

The culinary winter journey begins with La Langoustine, with the fish wrapped in angel hair and served with hummus and coral lobster sauce. Similarly sumptuous is La Purée Caviar, made with silky Isigny cream and finished with confit of egg yolk, Oscietra caviar and crispy potato chips. With a four-hour stewed boneless pork knuckle its centrepiece, Le Pied de Cochon is a homey winter dish, while La Saint Jacques is a delicate dish of truffled scallop and sweet cabbage. La Tourte, a sharing main course, combines roast duck and foie gras in a crunchy bread crust topped with truffle rémoulade. Dessert is a classic Citrus Soufflé served with mandarin jelly and olive oil ice-cream. Mmmm…

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