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Food festival brings world of flavor to Shanghai
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TIANDI Restaurant Week will be held at Shanghai Xintiandi and THE HUB, from October 1 to 20. This celebration of all things gourmet will include themed menus, discount offers, cooking classes, evening parties, private feasts and the second Savour Festival.
THE HUB, the retail and leisure complex in Hongqiao area, will host the festival from October 4 to 7. Top chefs from around the world, including Kirk Westaway, Dennis Huwae, Christopher Millar, Douglas Tay, Alvin Leung’s Bo Innovation team, will pamper visitors with their fabulous dishes.
Westaway from JANN, a restaurant in Singapore, will present carefully prepared dishes that demonstrate the harmony of natural ingredients. JANN was awarded one Michelin star this year.
As the head chef of &SamhoudPlaces in Amsterdam, Dennis Huwae is a Dutchman born on the Moluccan Islands. “This time I will try to bring Amsterdam to the people of Shanghai and show them the flavors of my hometown,” he told Shanghai Daily.
Born in London and raised in Torontoof Canada, Chef Alvin Leung has traveled around the world since his childhood, exposing him to exotic cultures and cuisines. His culinary talents are well recognized by his peers in East Asia. He founded Bo Innovation, the first independent restaurant in Hong Kong to win two Michelin stars. Chef Dave Yu is Leung’s student.
Douglas Tay, a chef at Osia Steak & Seafood Grill at Resorts World Sentosa, Singapore, has worked in the kitchen for 20 years and was a nominee for the 2008 Hospitality Asia Platinum Award for the Most Passionate Western Cuisine Chef. Since he joined the restaurant, Tay has led his team to win numerous cooking awards and a Michelin star this year.
Christopher Millar, executive chef of Stellar at 1-Altitude in Singapore, has a spectacular culinary career, including positions at award-winning, iconic restaurants in London, Melbourne and Sydney. Christopher’s menu takes the diner on a modern gastronomic journey with each dish focusing on the flavor and texture of one star ingredient to tell its own story.
Local flavor
Apart from the overseas chefs, there are also seven local restaurants offering gourmet cuisine at the festival.
Paris Bleu will present its modern French cuisine with a bistro club. “Back to basics” is the concept of Paris Bleu which will be led by legendary two-star Michelin chef Jean-Christophe Ansanay-Alex who excels at using great local ingredients to present wonderful tastes.
In a true reflection of the incredible flavors, smells and colors of Mexico, El Luchador serves a modern take on Mexican street food. Chef Eduardo Gomez, who cut his teeth at Robert De Niro’s Nobu in his native Mexico City, prides himself on the authenticity of his dishes. “Mexico has an amazing and exciting street culture. Here in Shanghai it cannot be completely recreated, so I’m bringing the sit-down version of many of the foods eaten back in streets of Mexico and I bring them to the next level. I use top level ingredients and some further techniques, and the results are sophisticated and refined dishes with a touch of creativity,” he said.
As an extension of the luxury brand, Shanghai Tang Cafe looks to bring the idea of contemporary Chinese chic to the restaurant-bar scene. Further helping the restaurant’s cause is Chef Jereme Leung, the award winning chef formerly of the Whampoa Club at the Three on the Bund.
With a vast array of iconic Chinese delicacies and commitment to impeccable service, Imperial Treasure has become synonymous with authentic fine Chinese cuisine. Today, the group has 23 restaurants under its name, as well as over 20 accolades — including a spot on Asia’s 50 Best Restaurants list. The management team’s vision for Imperial Treasure has brought together veterans from the food and beverage industry, as well as the most experienced chefs from leading restaurants across Asia.
The restaurants mentioned above will not only join in the Savour Festival but also offer discounts and specialties at Shanghai Xintiandi and THE HUB.
Jing An Shangri-La, West Shanghai has presented the city a special gift: the Calypso. This new modern Mediterranean restaurant and lounge offers a food and wine experience within a casual and engaging environment. The restaurant uses only the best selection of meat and seafood, cheeses and pastas.
With an old Shanghai vibe combined with classic American bar and grill décor, The 1515 West, Chophouse & Bar is accented by touches from Shanghai’s black and white movie era. The restaurant features The 1515 West signature brand Australian beef, dry aged for 45 days. The beef comes in four cuts picked by the restaurant’s executive chef.
Named Best New Restaurant in the “That’s Shanghai Food & Drinks Awards” and Best Seafood Restaurant by Wow Shanghai, the Bull & Claw offers guests great steak, lobster and craft beer in Shanghai. Hardeep Somal, executive head chef of the Bull & Claw, has cooked for celebrities like Samuel L Jackson, Mariah Carey and Quentin Tarantino at the Virgin Clubhouse.
“In London there are cuisines from all over the world and at an excellent level. I feel Shanghai is also a place where I could show my skills and also develop new ones,” he said.
In addition, there are also several lovely small shops, such the new Xintiandi branch of handmade ice-cream shop Prée. Their flavors are mostly fruit-based with a few interesting varieties like kiwi mojito and dried fruit rum. The shop also sells ice-cream macarons and their signature is the cheese soft serve.
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