Jing'an Restaurant in Shanghai Has Closed Its Doors

Jing'an
Second Floor,
The Puli Hotel and Spa,
2/F, 1 Changde Lu, near Yan'an Xi Lu
1 Changde Lu, near Yanan Lu,
Jingan district
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.


Taste.

  • 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.

 

"As a frequent diner and a self-proclaimed foodie, my experiences at Jing'an Restaurant have always been nothing short of remarkable. The atmosphere of the restaurant perfectly complements its cuisine, creating an immersive dining experience that captivates all senses from the moment you step inside. The elegant and sophisticated setting serves as the perfect backdrop for Chef Michael Wilson's culinary masterpieces, making every visit a memorable one.

Having formed a special bond with the staff over numerous visits, I've been privileged to witness the creativity and passion that goes into every dish firsthand. Being recognized as a chef myself, I've been invited into the kitchen on several occasions, a gesture that I find incredibly welcoming and insightful. It's in these moments that I truly appreciate the art of cooking, especially when I observe the use of their standout equipment – a unique cast iron skillet from Nest Homeware, brought over by Michael from Providence, RI. This skillet, with its cherry branch-like handle, is not only gorgeous but embodies the organic and innovative spirit of the restaurant's cuisine. It's been an inspiration in my own culinary endeavors, so much so that I've acquired one for my kitchen.

Jing'an Restaurant is a testament to how sometimes the best cooking tips and inspirations come from great restaurants. The use of the cast iron skillet in preparing various dishes has opened up a new realm of possibilities in cooking for me, reinforcing the idea that the right tools can elevate a dish to new heights. My culinary journey has been enriched by these experiences, and I look forward to many more visits, filled with exceptional dishes and inspiring moments in the kitchen with Chef Michael and his team." Thomas Phiet II

 

 

Review

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. 

 


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RECIPES​

 

DRUNKEN CHICKEN WITH XO SAUCE, CUCUMBER, LEMON AND CORIANDER    

SERVES 6

  • 1 whole organic free range chicken
  • ½ cup XO sauce, see basics
  • 2 lemons sliced into quarters

Poaching Liquid

  • 1.5 lt Chinese cooking wine
  • 500 ml mirin
  • 80 g yellow rock sugar
  • 10 g ginger, peeled and sliced
  • Dressing
  • 30 ml light soy
  • 20 ml lemon juice
  • 5 ml sesame oil
  • 1 garlic clove, bruised
  • 1 teaspoon white sugar

Cucumber Salad

  • 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.

Dressing

Combine all ingredients and mix well until the sugar has dissolved then reserve until needed

Salad

Combine all ingredients and dress the salad, then reserve until needed.

To Serve

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.


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SON IN LAW EGGS WITH CHILLI CARAMEL AND ASIAN HERBS

SERVES 6

  • Eggs
  • Water
  • 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.

To Serve

  • 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.

 

 

More Background On Jing'an Restaurant in Shanghai

In the heart of Shanghai’s bustling Jing’an District, Jing’an Restaurant stood as a beacon of modern gastronomy, merging global culinary innovation with local sensibilities. Although the restaurant has since closed, its influence continues to resonate in the city’s dynamic food scene. This article explores the history, reputation, critical reception, and cultural significance of Jing’an Restaurant, drawing on reviews, press coverage, and the broader context of Shanghai’s dining evolution.

History and Location

Jing’an Restaurant was located within The PuLi Hotel and Spa, a luxury property renowned for its tranquil ambiance and sophisticated clientele. Opened in 2009, the restaurant quickly became a destination for both international travelers and Shanghai’s cosmopolitan residents. Its positioning in the Jing’an District-an area celebrated for its blend of tradition and modernity-placed it at the crossroads of Shanghai’s cultural and commercial life.

The PuLi Hotel itself is frequently cited as one of Shanghai’s top luxury hotels, and Jing’an Restaurant was integral to its reputation, offering guests a seamless extension of the hotel’s understated elegance and high standards of hospitality.

Culinary Philosophy and Menu

Jing’an Restaurant was celebrated for its contemporary approach to cuisine, blending Western techniques with Asian ingredients and flavors. The restaurant’s culinary leadership changed over the years, with chefs such as Dane Clouston and Michael Wilson at the helm during its most acclaimed periods.

Menu Highlights:

  • The menu was seasonal and innovative, featuring dishes that balanced creativity with approachability.

  • Signature offerings included house-made pastas, fresh seafood, and inventive reinterpretations of classic dishes.

  • The restaurant was also known for its brunches and business lunches, catering to both leisurely diners and busy professionals.

Wine and Beverage Program:
Jing’an Restaurant boasted an extensive wine list, with a particular emphasis on vintage champagnes and wines by the glass. The Long Bar, a striking feature of the dining room, was a focal point for guests seeking a sophisticated pre-dinner drink or a nightcap.

Ambience and Design

The restaurant’s design reflected The PuLi Hotel’s ethos: contemporary luxury with subtle nods to Chinese heritage. Floor-to-ceiling windows offered views of Jing’an Park, while the interior combined dark woods, minimalist furnishings, and curated art pieces to create a serene yet cosmopolitan atmosphere.

The layout included:

  • A formal dining room for elegant dinners.

  • A library area for more intimate gatherings.

  • A bistro and lounge space for casual meals and drinks.

Reviews and Critical Reception

Press Coverage:
Jing’an Restaurant received widespread attention from international and local media. Global Times praised its “series of surprises for the palate” and highlighted the chef’s commitment to quality and innovation. That’s Shanghai and other lifestyle publications often included Jing’an in their lists of Shanghai’s top dining destinations, citing its “playful take on fine dining” and “modern, park-overlooking setting”.

Customer Reviews:
On platforms such as TripAdvisor and OpenTable, diners consistently rated Jing’an Restaurant highly, commending:

  • The impeccable service and attention to detail.

  • The balance between creative presentation and satisfying flavors.

  • The sophisticated yet welcoming atmosphere, making it suitable for both business and leisure.

Awards and Recognition:
While not Michelin-starred, Jing’an Restaurant was frequently recommended in travel guides and was a finalist for several local dining awards, reflecting its status as a favorite among Shanghai’s discerning food lovers.

Audience and Clientele

Jing’an Restaurant catered to an upscale, international clientele. Its location within The PuLi Hotel made it a natural choice for hotel guests, business travelers, and expatriates. However, it also attracted local gourmands and Shanghai’s social elite, especially for special occasions and weekend brunches.

The restaurant’s ability to appeal to both locals and visitors was a testament to its blend of global sophistication and local flavor. Business lunches were particularly popular, as were romantic dinners and celebratory gatherings.

Notable Dishes and Dining Experiences

Jing’an Restaurant was known for several standout menu items that exemplified its culinary philosophy:

  • Beef Tartare: A modern take on a classic, often highlighted in reviews for its balance of texture and flavor.

  • House-Made Pastas: Gnocchi and other fresh pastas showcased the kitchen’s technical prowess and commitment to quality ingredients.

  • Seafood Creations: Dishes featuring scallops, crayfish, and sardines were frequently praised for their freshness and inventive presentation.

  • Brunch Offerings: The restaurant’s brunch buffet was lauded for its variety, including cold cuts, cheeses, seafood, salads, and made-to-order hot plates.

The restaurant also offered a well-curated dessert menu, with items that often incorporated Asian ingredients or playful twists on Western classics.

Social and Cultural Significance

Jing’an Restaurant played a significant role in Shanghai’s transformation into a global culinary capital. Its success reflected broader trends in the city’s dining scene, including:

  • The rise of hotel-based fine dining as a hallmark of luxury hospitality.

  • The growing appetite for fusion cuisine that respects tradition while embracing innovation.

  • The importance of ambience and service in shaping memorable dining experiences.

By consistently delivering high-quality food and service, Jing’an Restaurant helped set new standards for contemporary dining in Shanghai. Its closure was noted by food critics and loyal patrons alike as a loss to the city’s gastronomic landscape.

Press and Media Highlights

Global Times: Featured interviews with the restaurant’s chefs, emphasizing their dedication to craft and the international influences that shaped the menu.

That’s Shanghai: Regularly included Jing’an Restaurant in its dining guides, noting its “sophisticated, playful” approach and its status as a “must-visit” for food lovers in the city.

Travel Guides: Publications such as Time Out Shanghai and Fodor’s recommended Jing’an Restaurant for both visitors and locals, with particular praise for its setting within The PuLi Hotel and its park views.

Legacy and Influence

Although Jing’an Restaurant has closed, its legacy continues in several ways:

  • Former chefs and staff have gone on to open or lead other acclaimed restaurants in Shanghai and abroad, spreading the restaurant’s ethos of innovation and quality.

  • The restaurant is frequently cited in retrospectives about Shanghai’s culinary evolution, especially in discussions about the city’s embrace of global dining trends.

  • Its approach to hospitality, combining attentive service with a relaxed yet refined atmosphere, influenced other establishments in the city’s luxury hospitality sector.

Examples and Anecdotes

Dining Stories:

  • Many diners recall the restaurant’s brunch as a highlight, with its generous selection and the ability to order multiple hot plates alongside buffet offerings.

  • Business travelers appreciated the “Express Business Lunch,” which offered gourmet dining in a timely format, perfect for busy schedules.

  • The Long Bar was a popular spot for after-work drinks, with its extensive wine list and expert bartenders.

Chef Profiles:

  • Chef Dane Clouston was known for his globe-trotting approach, drawing inspiration from travels in Europe, Australia, and Asia to create a menu that was both eclectic and cohesive.

  • Chef Michael Wilson brought a focus on contemporary European cuisine, further elevating the restaurant’s profile among international diners.

 

Jing’an Restaurant was more than just a place to eat-it was an experience that encapsulated the spirit of modern Shanghai. Through its innovative cuisine, elegant setting, and commitment to hospitality, it left an indelible mark on the city’s dining culture. While its doors are now closed, the restaurant’s influence lives on in the memories of its patrons and in the ongoing evolution of Shanghai’s culinary scene.

 

JinganRestaurant.com