[Shanghai] 3* Ultraviolet by Paul Pairet - UVD Menu

Rating: 3.75/5

Last meal in Shanghai was at the 3* Ultraviolet by Paul Pairet! Serving 20 courses to just 10 diners at a time, the latest menu option “UVD” has been 4 years in the making. Our experience started at the meeting point Mr. and Mrs. Bund with an aperitif and snack before being driven to the restaurant in a van. Once we arrived at the location, we were led to an nondescript doorway. A simple knock, the door swung open, and we made our way through a series of dark hallways to the dining room where we began our adventures for the night. We sat around one long table in the middle of the room where projections were displayed all around us with the visuals and music changing with each dish. The multi-sensory dining experience was certainly one of a kind. If you take away the projections however, the food and wine pairing were kind of lacking especially for the price we paid. It was still a fun experience overall as you could never guess what was coming next - right up until the end! The experience is much better conveyed through videos - you can watch part 1, 2 and 3 on my Instagram.

The menu:

MEETING POINT
Bouillabaisse Nespressoup, Crouton

“In The Bus”
HELLO GUMMIES
Ours Potage

“Lascaux”
BIG NONOS A MOELLE
Ginger, Beef

“Just An Illusion”
SOFT SHELL SCALLOPS
Black Turnip

“Enigma”
PLATE RAVIOLO
Shrimpette, Pomelo, Just de Presse

“Big Crrrraaackkk In Japan”
CAVIAR BANQUISE
Tuna, Oyster, Shisho, Jasmine Smoke

“Love Me Tender”
BUTTER-ABALONE
Miso, Mandarine, Ginseng, Shitake

“Because LSD”
CRAB-EIDOSCOPE
Spices’ Cocotte, Guacamolettuce

“Johnny Leave Her In The Lighthouse”
BLACK COD COMB
Daikon & Ponzu Shabu-Shabu

“All About Paris”
SALMON A LA PARISIENNE
Chaud Froid Chaud

“Josephine Baker”
CHICKEN GALATINE AU TORCHON & FOIE GRAS EN VESSIE
Celery, Parsley, Sea, Puer

ROSSINI
Truffled Truffle

“Stayin’ Alive”
BYE BYE GUMMIES
Consommé Cultivateur (Homage to Niko Romito)

TUTTI FRUTTI
Crystal Lyo Tartelette

“Anamour”
SWEET & SOUR PORK
Pineapple, Capsicum, Pork-corn

“Flanbi Flanbo @ Supermarket”
TAINAN DOHUA FLANBY
Beer & Leek

“C’est Si Bon”
BIBI-BABA FRENCH TOAST
Cool Lactique

“Mots Bleus”
BEETROOT ROCK
Grapefruit Litchi

Just when you think it’s all over, the doors opens, the chef Paul Pairet makes an appearance and we are enjoying the last dessert of our meal inside the kitchen!

“Cccrrrriiiittcchhhhhhhhh”
SAND ROSE
Ispahan 3 (Homage to Pierre Herme)

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