I was quite impressed with my dinner at the Madison in Shanghai. I loved the decoration and ambiance, the service was strong, and the food was good. A previous sous-chef at the NYC Gramercy Tavern co-founded by Tom Colicchio, chef Austin Hu’s brave move of opening his own restaurant in Shanghai with the concept of making Western food out of local produce is intriguing. He obviously cares a lot about the produce and it shows.
Kampachi Tartare- shallots, cashews, radish 78
Super fresh and loved the combination of different textures.
Chicken Liver Foi Gras Mousse- red onion confit, pistachio, brioche 58
Asparagus Soup- creme fraiche, crab, sorrel 78
Many felt as if the taste of the asparagus wasn’t show-cased well enough. I agreed but I kinda liked that it was more subtle and refreshing.
Pan-roasted Chicken- asparagus, morel, shallot 168
Ricotta Cavatelli- duck ragu, sweet potato greens, burrata cheese 138
I know it looks wormy… but trust me, this was the best main dish of the night. The pasta was cooked al-dente and the blob of that creamy burrata cheese in the sauce was perfection.
Pan-roasted Squab- swiss chard, foie gras, glazed radish, bitter chocolate
Golden Trout- artichoke, garlic shoot, carrot 188
Tagliatelle- shrimp,chorizo, parsley 148
Chocolate-chestnut Pudding- walnut ice cream, sea salt 78
The pudding was fine but none of us enjoyed the walnut ice cream that had a powdery chalky texture. It didn’t taste like ice-cream.
We had a lovely evening and I definitely want to return soon!
3/F, 18 Dongping Lu,
near Hengshan Lu