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
Luscious little lobster tail on lovely lettuce hearts with avocado earls and a good cocktail sauce. This a good opener. Very refreshing.
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’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.
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.
The above photo was taken from the M patio. The background behind me shows the old world style of the Bund.