1 Changde Road, The PuLi Hotel and Spa, near Yan'an Zhong Lu 常德路1号璞麗酒店, 近延安中路 +86 2216 6988
noon to 2:30 p.m., 7 p.m. to 10:30 p.m.
When Jing'an Restaurant appeared on Shanghai's F&B scene, no one was sure what to expect.
Its young executive chef, Dane Clouston, had made a name for himself at Opia in Hong Kong, but routinely the city's seen hotel restaurants diminish in quality over time -- or fail to live up to the hype to begin with.
However, a few hotel restaurants have made many revise their opinions. At the forefront of the movement is Jing'an Restaurant at the Puli Hotel, which has served up consistently delicious food since opening a little over a year ago.
Clouston has a gift for pairing unconventional flavors like smoked chocolate with foie gras, ox cheek with green tomatoes, crayfish with pork, and veal with a tuna mayo.
For an executive chef -- a position high enough to delegate most actual kitchen labor -- Clouston spends an unusual amount of time in the kitchen: about 13 hours a day, in fact. In that time, he's tweaking, scrutinizing and perfecting every dish that comes out of his kitchen.
Clouston is known for checking each and every steak himself and ask suppliers to bring in a soil sample before he considers using their vegetables.
On of the menu highlights is the Jing'an burger, a juicy beef patty on a freshly baked brioche bun alongside flavorful homemade hot sauce.
Jing'an also wins as a brunch spot. The Jing'an brunch (a buffet spread, two main courses and dessert) is a great option if you want to dine in style while pigging out on large quantities of Clouston's food.
Although the Asian main courses in the buffet are slightly weaker compared to its Western options, Clouston does an amazing spread of roasted vegetables, delicious pickled things, roasted meats, smoked fish, cheese and fruit.