Jing'an Restaurant in Shanghai Has Closed Its Doors
The Puli Hotel and Spa,
2/F, 1 Changde Lu, near Yan'an Xi Lu
1 Changde Lu, near Yanan Lu,
Shanghai 200040, China
At one time Chef Michael Wilson wowed diners with his creative contemporary cuisine amid stunning décor. Highlights include beef tartare, strawberries and house made pasta like gnocchi.
This was the official website of Jing'an Restaurant in Shanghai. Unfortunately, the venue has closed. The content below is from the site's archived pages.
- A sensorial experience.
- A memorable meal is only in parts about food and wine.
- A memorable meal is a multi-dimensional, emotional and sensorial experience.
Jing’An tries to make it an extraordinary one by creating a beautiful space, one filled with people who care and one in which you are cared for.
Our chefs are obsessive about every culinary detail and the fundamental technique that delivers a journey around the best products mother earth has to offer.
A memorable meal is an experience that returns you to sources of pleasure you may have forgotten and that takes you to places you haven’t been to before.
Good brunch but bring a very empty stomach
For Jing'an (Restaurant) on January 6, 2014
I came for the Sunday brunch with my wife. The deal is RMB398 with sans alcohol. There is also a free-flow option which apparently is only back on somewhat recently. I did not go for bubbly this time as I think it's better when you are with a group of friends.
There are two big tables with cold cuts cheese starters etc, one break station, one area with seafood, some fruit and deserts. Oh also some salads which arr the fancy kind. Missus enjoyed that a lot. The two tables had a lot of food already.
Then you can order 2 hot plates plus one desert. I was happy as I like to eat! But I think that the amount of food was a bit wasted on the wifey.
All the food was really nice. Would come back, but will make sure I was really hungry!
Elegant Atmosphere, Sublime Cuisine
December 9, 2013
I enjoyed a delicious dinner with an associate when I was in Shanghai conducting business. When I returned to Baltimore I raved about the restaurant to everyone. Friends of ours were making an international move with their business to Shanghai and we were discussing which commercial Baltimore moving company offering relocation services in Baltimore could handle such a move. I suggested Von Paris Moving and Storage since they do local, national, and international moves. We had used them several times and the service was professional as well as thoughtfully customer oriented. I also gave our friends my spiel about Jing'an and insisted they go. How disappointed I was to later learn from them that the restaurant had closed. However, after their move, my friends did make it to Jing'an to celebrate their anniversary before the doors were shuttered.
DRUNKEN CHICKEN WITH XO SAUCE, CUCUMBER, LEMON AND CORIANDER
- 1 whole organic free range chicken
- ½ cup XO sauce, see basics
- 2 lemons sliced into quarters
- 1.5 lt Chinese cooking wine
- 500 ml mirin
- 80 g yellow rock sugar
- 10 g ginger, peeled and sliced
- 30 ml light soy
- 20 ml lemon juice
- 5 ml sesame oil
- 1 garlic clove, bruised
- 1 teaspoon white sugar
- 1 continental cucumber, peeled, shredded finely
- 10 g wood ear mushroom
- 10 g ginger, peeled and julienne
- 1 long red chilli, seeded and julienne
- ½ ice berg lettuce shredded
- ¼ bunch coriander leaves
- 1 teaspoon sesame seeds
For The Chicken
- Bring a large pot of water to the boil, and blanch the chicken for ten seconds (this process will tighten the skin and bring out any excess fat).
- Remove from the water and shock in ice water to stop the cooking process, repeat this process three times taking care not to tear the skin.
- Place the cooking wine, rock sugar and ginger into a large pot and bring to the simmer, add the chicken to the poaching liquid and return back to the simmer, gently poach the chicken for 45 minutes.
- Once cooked remove the poaching liquid from the heat and allow the chicken to cool in the stock. Leave the chicken in the stock and refrigerate overnight. When cool remove chicken from the stock and gently break up the chicken (try to leave chicken skin intact), and reserve until needed.
Combine all ingredients and mix well until the sugar has dissolved then reserve until needed
Combine all ingredients and dress the salad, then reserve until needed.
Place cold chicken into a serving dish and ladle some poaching liquid over the chicken (only enough to keep the chicken moist).
Place the salad on top of the chicken, serve the xo sauce and lemon on the side and eat.
SON IN LAW EGGS WITH CHILLI CARAMEL AND ASIAN HERBS
- 1 teaspoon sea salt
- 12 organic free range chicken eggs
- 500ml vegetable oil (for frying)
- Chilli Caramel Sauce
- 250 g palm sugar grated
- 125 ml water
- 1 long red chilli, finely sliced
- 1 long green chilli, finely sliced
- 20 ml fish sauce
- 20 ml lime juice
- Asian Herbs
- ¼ bunch coriander leaves, washed
- ¼ bunch mint leaves, washed
- ¼ bunch Thai basil leaves, washed
- 2 teaspoons crispy fried shallots (see basics)
For The Eggs
- Bring a pot of water and the salt to the boil over a high flame, when boiling add the eggs and gently simmer for 3-4 minutes, or until softly boiled.
- When ready remove from the water and allow cooling in cold running water. When cool gently peel the eggs and place on absorbent paper towel and reserve until needed.
For The Caramel
- Place the palm sugar and water into a heavy bottom stainless steel pot, and place onto a medium flame and cook down to a light caramel (about 10 minutes).
- When the caramel starts to further darken add the red and green chilli and continue to cook.
- After 1-2 minutes add the fish sauce and lime juice (this will stop the cooking process) and remove from the heat and allow cooling, then reserving until needed.
- Heat the oil in a wok until hot (180 degrees) then add
- the eggs and gently fry until golden brown, when ready remove from the oil and drain on absorbent paper towel.
- Slice the eggs in half and place onto a serving plate,
- Drizzle the caramel, then the herbs and crispy shallots and serve.