Back to T8

On my way back from the Shanghai Expo, I decided to swing by Xintiandi to check out the scene. Unfortunately, I didn't see any restaurants that interested me after walking both the south and north blocks, which invariably meant I had only one decent choice for dinner that night. So I headed over to T8.

It has been at least a couple of years since I dined there, so I was expecting a lot of new items on the menu. The restaurant was very crowded when I walked in, but fortunately, they always had some seats available by the counter. 

Truffle was featured on the menu, so I picked an entree and a main for my meal. The bread was served in their signature cup holder, with butter and a dipping sauce. I was glad that some things haven't changed at T8. My entree was corn soup with ravioli and truffles over a cream sauce. A little heavy on the calories, but the soup was wonderful and the truffle flavor lifted the soup above the ordinary. 

My main course was roasted chicken wrapped in bacon, and stuffed with truffles, served over cauliflower puree and pickled cabbage. The chicken was very tender and flavors of the bacon, cabbage and the truffles blended together very well.

It was good to know that T8 has managed to maintain its high standards after the last few years, and has stayed true to its creative culinary edge. But with the new restaurants sprouting all around Shanghai over the past year, it looks like the competition is heating up with the likes of Mr&Mrs Bund and Restaurant Martin following closely behind. For me, T8 will always remain a favorite, and possibly the only reason I would return to Xintiandi.

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