Dining at M on the Bund

M on the Bund

M on the Bund is one of the Top 20 Restaurants in Asia in the 2008/2009 Miele Guide. It is the only restaurant on the Chinese mainland to make the list. With that kind of accolade, I was really looking forward to sampling the continental cooking style of M’s executive chef, Hamish Pollitt.

M is located on the top floor of a historic waterfront building on the Bund. Its patio offers what has to be the best view of Pudong and the Bund. Unfortunately, dining on the patio was closed because of the cold weather. However, dinner guests were welcome to walk out onto the patio to take pictures and admire the view.

Chef Pollitt describes his style as “classic cooking with a twist,” clean flavors that may require considerable technique and time in the kitchen, but which are simple, delicious, and never fussy. M’s Famous Dishes remain on Pollitt’s menus – the Slowly Baked, Salt-Encased Leg of Lamb, Crispy Suckling Pig and M’s Very Famous Pavlova, but diners might find a boudin noir or a Mulligatawney soup there, too.

Walking into M is like walking into a place straight out of lifestyle of the rich and famous. I highly doubt the locals would dine here much. All the wait staff speak English and the prices are expensive even by Western standards. M now holds the record for the most expensive restaurant bill I’ve ever racked up in China.

The food at M was very good but it didn’t match up to the high end restaurants back home in Vancouver. Then again, M doesn’t have much competition in Shanghai. Still, I was hoping for more from a restaurant listed in the Miele Guide. At least I got the try rabbit for the first time. And let tell you, it doesn’t taste like chicken!

The Tasting Menu

M on the Bund

Luscious little lobster tail on lovely lettuce hearts with avocado earls and a good cocktail sauce. This a good opener. Very refreshing.

M on the Bund

Pan fried escalope of foie gras served with toasted brioche, caramelized pineapple and dressed cress. What can I say about foie gras? I love this stuff!

M on the Bund

M’s crispy suckling pig with roasted pumpkin and deliciously stuffed cabbage rolls. This dish was not bad but I’ve had much better from West Restaurant in Vancouver.

M on the Bund

Assyrian rabbit braised with almonds, sultanas and sack of spices served on cous cous with orange peel and coriander. This was my first time trying rabbit. It will also be my last time trying rabbit.

M on the Bund

The above photo was taken from the M patio. The background behind me shows the old world style of the Bund.

33 thoughts on “Dining at M on the Bund”

  1. Michael Kwan says:

    Although it may sound a little odd, you should give rabbit a second chance somewhere else. I had it at Quattro a few years back and it was quite good.

    Michael Kwan’s last blog post: A Natural and Humane Approach to Foie Gras

    1. Jake Stone says:

      Yeah, nothing beats rabbit stew that you make from a rabbit, which you tracked and shot by yourself. I think stew really is just about the only way to make rabbit, tends to be very tough otherwise.

      Jake Stone’s last blog post: Sales stories carnival volume 4

    2. I don’t think I could eat rabbit either. Oh no.

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      1. Ryan McLean says:

        You really love your fine dining don’t you
        It is great that you can afford to do it as much as you do
        I will be able to afford it very soon also

        Ryan McLean’s last blog post: Thousand Dollar Site Flip – Choosing A Niche

  2. Ghillie says:

    You seem to like lobster over there in China. 🙂

    Ghillie’s last blog post: Chameleon Camo Leaf Package

    1. fas says:

      LOL, John loves lobsters and sea foods and I throw up seeing lobsters 🙂

      fas’s last blog post: Music From Windows XP & 98

  3. The view is great. I am glad you are relaying the trip to us as I can’t see myself making a visit.

  4. Melody says:

    Breathtaking view, I’d love to draw that..

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  5. making me hungry….nyummy

  6. Heheh, sounds like a nice experience. Just can’t expect the best food in China to be in a fancy restaurant though. Always stick to the local’s places for the best food.

    By the way…If you go to Beijing sometime, eat lamb dumplings. They are amazing! Dumplings are the best up north.

    Alex Sumerall’s last blog post: Language and Chinese Rap

    1. John Chow says:

      Dine local is basically what my wife said. Asia just can’t compete with the West when it comes to high end western food.

  7. BlogAngry says:

    The lobster looks great, just got very hungry for some reason.

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  8. you really like fine dinner aren’t you? 🙂

    1. I mean fine dinning……

      Go2Wellington’s last blog post: 不一样的国际晚宴!

    2. John Chow says:

      There are very few things finer than fine dinning. 🙂

      1. fas says:

        What about gaming and sports? I think it beats dinning any day, you have the adrenalin rush and you dont worry about your health either.

        fas’s last blog post: Music From Windows XP & 98

  9. Joe says:

    OK John, how much was the bill?

    1. John Chow says:

      As the Ferrari driver in the Fast and the Furious would say, “More than you can afford, pal!” 😛

      The bill came to 1800RMB

  10. The view at the last picture is awesome

  11. Lee Ka Hoong says:

    John, you always got great meal huh? I hope to be like you..=.=”

    Lee Ka Hoong’s last blog post: How to Generate a Constant Flow of Traffic to Feed Your Programs

  12. Yum! I took a picture of a plate of sushi when I was in San Diego last month, and all of a sudden I felt like John Chow, LOL. I didn’t blog it though. Maybe if I make it to China – or anywhere outside America – I’ll start!

    Looks pretty great, John.

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  13. Mama BoK says:

    You gotta come to Nova Scotia .. if you like lobsters this much.. 😉 they are darn cheap here. Go down the wharf .. and you can get them at $5 a piece.

  14. Once again i invite you to come over this place “INDIA” . you are very near to this place. try to make it this time around. It will be great meeting you.

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  15. the food looked great but I really liked the monogram on the plates…dont think any of the other places you ate at so far had that..

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  16. Jake Stone says:

    The finer the diner the nicer the monogram liner.

    Jake Stone’s last blog post: Sales stories carnival volume 4

  17. pasta says:

    Love those pictures of the food. The top picture is a little scary, though……..the air quality looks horrendous, as advertised.

  18. Anlina says:

    Really do give rabbit a second chance. Prepared right it’s a delicious meat.

    Part of me has always wanted to try fois gras, because I do relish new taste experiences. I just don’t think I could live with myself for supporting the nauseatingly cruel fois gras industry (I think knowing how it was raised would also really interfere with my ability to enjoy it, no matter how delicious.)

    Anlina’s last blog post: How many cats is too many cats?

  19. The crispy suckling pig sounded good until I got to the part about there being roasted pumpkin. Eww!

    TYCP Entertainment Magazine’s last blog post: Courtney Van Dusen Interview

  20. Allan says:

    The foie gras looks amazing!

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  21. Silvia says:

    Today I’d rather order stuffed cabbage rolls,the dish looks very attractive for me.

    Silvia’s last blog post: Эмили Браунинг снимется в картине Запрещенный прием

  22. If any one do not like to have food than they should come to your blog and see these photos. I am sure they will get instant hunger attack … lollzz

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  23. Online TV says:

    MMmm, that food looks so tasty.

  24. I’m starving at the moment – and these photos surely aren’t helping. Looks delicious!

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