Jade on 36, Shanghai

Text Michelle Snaddon
Photography Courtesy of Jade on 36
Published 15th February 2008

Decorated by Adam Tihany, it’s a modern space inspired by Chinese traditions. He took three Chinese elements - the blue-and-white porcelain rice bowl, an image of imperial robes and a snuff bottle – all of which were transformed into design elements for the restaurant.

You’ll find yourself walking through a sculpted rice bowl at the front door, or sitting next to oversized snuff bottles. In this rather quirky setting, Chef Paul Pairet plays with visual perceptions too as he presents his eye-catching dishes and amuses with his taste combinations.

Each degustation menu – Jade of Jade, Indigo, Rose and Mahogany – is available in different sizes to match your appetite and is always served with a dash of humour, whether it’s cuttlefish noodles or strawberry coca cola spaghetti. Paul’s presentation is eye-catching, so his lemon tart appears as a whole lemon, but when taken apart you discover that the skin is actually a confit and the taste is of fresh-baked lemon tart.

After experiencing a sensational menu, Joanne Harris once wrote in a review for The Times, London, ‘For my last meal on earth, nothing but Jade on 36 will suffice’. Others follow by declaring the restaurant an ‘icon’ with ‘dishes beyond imagination’ and finally, ‘the pinnacle of a gastronomic experience one would not easily forget’.

http://www.jadeon36.com

Meet

Paul Pairet

Paul Pairet is Jade’s internationally acclaimed French chef and his molecular cuisine is occasionally compared to El Bulli’s Ferran Adria. He is wowing the food critics who love his striking, avant-garde dishes. His influences come from the cities he’s worked in all over the world - from Hong Kong to Paris and Istanbul to Sydney – where he’s created a stir along the way. Known for his innovative culinary journeys, Paul Pairet believes that the best way for guests to experience his cuisine is through a series of perfectly orchestrated tasting menus.