JADE ON 36
Pudong Shangri–la Shanghai
Level 36, Grand Tower
33 Fu Cheng Road, Pudong
Shanghai PRC 200120
W Jade on 36
E slpu@shangri–la.com if your reservation is not confirmed within 24 hours call the restaurant
T +86 21 6882 3636
F + 86 21 6882 6688
OPEN 7 days 6.00 pm till 10.30 pm

FOOD One of the newer hotels the Pudong Shangri–La is the show case of the Shangri–La group and Jade on 36 is opulent with exquisite inlaid marble and terrazzo entrances that lead through to an absolutely breathtaking floor to ceiling view of Shanghai and the Bund. If you suffer from vertigo make sure you ask not to sit at the window, otherwise beg for a front row seat and joy the simply spectacular view.
Jade on 36 is bound to bring mixed feelings. Parts of the meal are utterly brilliant, others experimental in a way that is currently fashionable in Europe and Asia, but rather 80s for Australians. Young people, especially those in love with the Spanish experimental chef Ferran Adrià will love the showy nature of the food, but when there is good cooking here and attention to detail it is not these dishes we will return for.
Their Opera of foie gras is a dazzling combination of foie gras, chocolate, port wine jelly and passionfruit. At first read it might seem like the lunatic imaginings of a chef on psychedelic drugs. Not so, it is a refinement of the very best kind with overlapping layers of flavour, tongue tingling crystals that might have been citric acid, sea salt spikes and sharp acidity of passionfruit to kick back the richness of the foie gras. None of the flavours override each other, or most importantly the foie gras. It is a brilliant dish! Their breads, particularly the walnut are superb and the butter came fresh and delicious and at room temperature. The greatest disappointment of the meal was another signature dish that comes presented like a medical specimen in a dissection lab, their Jumbo prawn cooked in a glass jar. Not only was it difficult to access but the prawn was mushy and the flavour over–ridden with the lemon and orange rind and any taste it might have had from the lemon grass and lime leaves was lost for the lack of seasoning. Their Teriyaki rib was good but this is a dish commonly found in Chinese restaurants and to be truthful generally better than Jad’s. Their signature lemon dessert, a Glacéd whole lemon filled with lemon curd, blood orange segments and lemon sorbet was clever but lacked tartness and fresh lemon flavour. Senior floor staff speak several languages, and are charming beyond belief, but don’t be sold on any of their signature dishes other than the Opera of foie gras.

WINE An excellent new and old world list, they also open excellent bottles at random for wines by the glass which always makes dining much more interesting.

OWNERS — Shangri–La Group
CHEF — Paul Pairet