Mr & Mrs Bund is, at its heart, French. Occasionally, the rest of the world also joins in. We have recently visited Mr & Mrs Bund – one of the most celebrated and popular Western restaurants in all of Shanghai.
Mr & Mrs Bund
Mr & Mrs Bund – a modern French eatery by Paul Pairet – is one of the best restaurants in Shanghai. Located in the swanky Bund area of Shanghai, in the sophisticated heritage Bund18 building, the place is classy but cosy. The newly refurbished dining room has a grand palatial feel with chandeliers, drapes and rococo chairs. However, the vibe is surprisingly fun and casual, while dishes meant for sharing.
What really impressed when we walked in was the view. The restaurant boasts the breathtaking view of the Bund, overlooking Pudong. There is a small outside terrace for drinks and photos, and of course we look advance of it. Word of advice – make sure you secure one of the tables near the window and take in the beautiful Shanghai.
The Chef
Born and trained in France, chef Paul Pairet runs two restaurants of widely different natures in Shanghai. One is the popular French modern eatery “Mr & Mrs Bund”, and another is the avant-garde, experimental restaurant “Ultraviolet”. Pairet came to Shanghai in 2005 to open Jade on 36 at the Pudong Shangri-La. In 3 years, he has built the international reputation for his original cuisine, often exaggerated, highly technical and playful. Pairet loves to play with texture, temperature, and preconceived expectations.
Mr & Mrs Bund is a different expression of Pairet’s passion. The theme here is simplicity and popularity, a democratic flourish that embraces the foods of the world. Here, the chef wanted to bring back a family-style approach to modern dining. The aim is to give people incentives to share the dishes, and to allow them to taste everything. That’s reflected in everything from the way the menu is structured to the tableware he has custom-designed for this menu.
The Food
We went for the Paul Pairet Classics Signature menu. Firstly, a friendly waiter poured a glass for Perrier Jouet and brought a little compliment from the chef. Paul Pairet is renowned for his clever and humorous approach to cooking as well as his technical perfectionism. So it was no surprise that our amuse bouche was tuna mousse served in a tin can with its self-opening lid. Then, our starters have arrived – Argula Mushroom Truffle salad with soy dressing & Meuniere Truffle Bread. The latter was just mouth-watering – toasted bread with truffle & foam melting in the mouth.
Chef Paul Pairet enjoys playing with Asian influences so the next dish is the creative one. The king prawn comes steamed in a jar with lemon and orange, complemented by a soy sauce peppered with dill. We really enjoyed it, as well as the Black Cod ‘In the bag’. The cod fish, simmered in heat proof bag with Cantonese sauce, was just delicious. We were starting the feel full, when a massive whole roasted short rib in teriyaki sauce arrived to our table. It looked amazing and was served with mash and spinach with garlic butter, soy and sesame oil. This short rib, both soft and fragrant, was definitely the best I have ever had.
The Dessert
I felt like the dessert needed it’s own paragraph because it was both delicious and beautifully presented. The ‘Lemon & lemon tart’ was actually the whole lemon, candied with lemon sorbet, curd and vanilla chantilly inside. It was a fantastic combination of sour, sweet and creamy. The other dessert was a Mango Liquorice Sable – a pretty and yummy dessert with a lot of sweet mango.
After these desserts, we were so full we decided to go upstairs & burn calories dancing at Bar Rouge. Because we ate at the restaurant, the manager swiftly ushered us into the bar, ignoring the massive queue of expats waiting to get in. We spent the rest of our night dancing to great music, but that’s the story for another day.
To find out more about Mr & Mrs Bund, please check out the website.
