外滩Museo的独特美食哲学 - 2014年10月24日

NEWLY opened Museo is difficult to characterize as the fine dining restaurant has a casual feel and the menu includes European cuisine with strong Asian influences.

Co-founder Stephanie Chew claims that Museo, at Five on the Bund, is the first restaurant in Shanghai focusing on dishes served after the appetizer but before the main course.

Chew refers to this as a mezzanine style of dining and says it suits the subtle change in a person’s palate during a long meal.

“The idea was inspired by Museo’s restaurant in Singapore, where its main dining area is on a mezzanine level,” she says.

There are 10 options on the mezzanine menu. Each course is generally lighter than a main but heavier than an appetizer. Choices include deep-fried silver fish with hot sauce, chicken satay served with cucumber and pineapple sauce, salmon curry with roti prata. The idea is to create portions that aren’t too big so diners can try more types of food. Opting for a minimalist style, Museo features mainly stainless steel decor with exposed concrete and cool lighting.

Museo’s cocktails truly stand out from the crowd of the usual fruity concoctions. The signature “Autumn Sweater” mixes bourbon whisky, maple syrup, egg white and orange bitter. It’s served in a clay cup with a cinnamon stick and orange peel as garnishes. The cinnamon stick is lit upon serving, creating a relaxing sweet and spicy scent.

One of the mezzanine dishes is deep-fried shrimp with dried lavender, which provides a lovely floral note and balances the greasiness of the meat.

Dish names tend to be on the creative side with “Joys of Life,” smoked roast pork belly with hot sauce, and “Three Musicians,” a soft-shell crab with a savory tomato-chili sauce, being prime examples.

Some also are references to art or artists. There are Escargot in the Louvre, Di Modica’s Beef Carpaccio, Tenniel’s Mushroom and Mona Lisa’s Smile, or deep-fried Camembert cheese with cranberry sauce.

Executive chef Ng Yip Chean, from Singapore, is known for a fusion of European and Asian foods. He loves sauces, especially rich and heavy chili sauces so popular in Southeast Asia. Ng uses them to spark up dishes that may otherwise be a little bland.

The avocado salad with smoked salmon makes for a nice appetizer. The soft and creamy avocado complements the salmon. The caviar on top adds a nice flavor as the liquid from the fish eggs bursts around the mouth.

Another highlight is Museo’s tableware. The German roast pork knuckle is served on a hanging plate with a lifting hook on the top. The Wagyu beef burger is served with a metal skewer through it, like a satay. Sauteed arugula with lamb is placed on a hanging rectangular plate designed like a swing.

The art theme continues with a mini studio ART JAM along corridor. Dinners are welcome to pick up a paint brush and see where their imagination leads. A 290-yuan session includes three hours of ART JAM painting and a complimentary beverage.

The afternoon tea is highlighted by a distinctive dessert tea.

Tel: 6333-0626

Address: 4/F, 20 Guangdong Rd

Cost: 200-250 yuan+10% per person
for weekday lunch; 400-500 yuan+10% per person for dinner