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madison- SHANGHAI

May 27, 2012

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.

Complimentary Breads
My friend said she would come to Madison just to eat the bread. The focaccia is our favorite.

Grapefruit Cocktail

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.

Chocolate Mousse- coconut tapioca
Surprisingly delicious. Not too sweet and the addition of tapioca is great.

Complimentary Peanut Butter Puffs

We had a lovely evening and I definitely want to return soon!

3/F, 18 Dongping Lu,
near Hengshan Lu
6437 0136

3 Comments leave one →
  1. May 29, 2012 8:48 pm

    they all look sooo yum :9
    thanks for following baobaoaibaobao… you’re the first follower except ourselves haha 🙂

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