T8 For Easter Brunch

So I find myself in Shanghai again this April. It seems this is my annual Spring Break, the time of the season when I get to sample the wonderful cuisine of Shanghai and partake in some bar hopping along the Bund. I had casually mentioned to my folks that I would be in Shanghai for work, next thing I knew, they had booked flights over to spend the weekend with me. Good thing my work was off to a slow start, so I had plenty of time show them a few of my favorite restaurants in town (and have them pay for the meals).

I made reservations at T8 for our Easter Sunday brunch, for a "Mezza Mayhem" degustation set consisting of 8 dishes including desserts, cocktail and unlimited coffee and tea. T8, being my favorite restaurant in Shanghai, always manages to titillate me with their innovative fusion of Aussie recipes with eastern ingredients to create dishes that are very original and sumptuous, and pleasing on the eye all at the same time. Incidentally, they're also the only restaurant in China that made it to the Top 50 Restaurants In The World list 2004 by Conde Nast.

I love the way T8 dishes are presented, usually in a simple, yet very beautiful and elegant manner, melding color, form and a lot of anticipation into the mix. Of course it helps that there's usually a spotlight at each table setting, which makes for a great opportunity to snap some great food photos. For the brunch, we were seated on the upper level of the restaurant in a beautifully renovated pre-war conservation house called a "shikumen", decorated with Asian art pieces amid a western dining room influence. The ceiling beams were exposed, giving way to a lofty, airy ambience while sunlight drifted into the room through the big windows that were opened on one end of the room. This was spring, and you could almost smell it in the cool breeze wafting in.

We made our selection of 8 dishes from the list of appetizers, entrees and desserts - all of the items looked yummy, and it wasn't easy just picking 8. So we decided to select one of each and dine family style. The most memorable appetizer had to be the pan fried foie gras, for it's melt-in-your-mouth texture and full flavor complimented by the black peppered pineapple salsa. I guess raisins would have worked fine, but I liked the use of local fruits in the dishes. Another dish that left a good impression was the fin de claire oyster with beetroot bubbles and wasabi panna cotta. The beetroot was actually finely diced, which lent a slightly crunchy texture while the wasabi panna cotta wrapped the oyster in its smooth embrace as it slid down my throat all too quickly. Yum! Yup, T8 never ceases to surprise me.

They should also be introducing their Spring menu this week, so I'm planning to head back for another meal this weekend before I skip town.

No. 8 Xintiandi North Part, Lane 181 Tai Cang Road