Cruisin' for a fusion
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Coco Lavanda. Photo provided to China Daily |
A must-try from the rather thick menu is the spicy tomato consomme with prawns, an upgraded version of the Spanish cold soup, a broth bursting with refreshing sweet tomatoes freshly picked from an organic farm in Shanghai and never refrigerated, zesty tiger prawns and the subtle flavors of spices.
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| Redefining fusion cuisine |
For the main course collection, the meat is as well-selected and carefully cut as many offered at the city's Western restaurants. But the way it is grilled is exclusive. With a special style of grill, a parrilla -found only in Argentina - the meat is prepared in an almost ritualistic way, like a natural fire in the pampas. As a result, the meat, be it the ribeye or the tenderloin, is exceptionally juicy.
On the dessert side, the presentation is more playful and artistic, something the chef says was inspired by his new hobby, painting. The Churros (Spanish doughnuts) stand in a funnel-like pot, paired with a small bowl of bittersweet chocolate sauce, like brushes and paints. And the taste they paint is called "childhood memory".
The wine-by-the-glass menu offered at the by-night-restaurant-and-by-midnight-bar is as seductive and eccentric as its Latin American decor. The Coco Lavanda, a lavender-flavored vodka, is deceptive, with a lip-tingling aftertaste disguised in the coconut-milk texture and the refreshing aroma of limes, plus a dainty sprinkle of shredded coconut adding a fun touch.
For those who sniff at the "girlishness" of the coco drink, try the Mexican bartender, whose talent and creativity is as impressive as his charming smile.
