Hearty winter warming dishes from seafood stew to beef bourgignon, revisiting one of my favorite yakiniku restaurants, and a festive afternoon tea.
Here are some new winter dishes at French restaurant Cuivre, Peruvian restaurant Colca, and High Yaki, plus a winter wonderland teatime at Highline.
Address: 1502 Huaihai Zhong Lu, near Wulumuqi Nan Lu 淮海中路1502号, 近乌鲁木齐南路
Hours: Mon-Sun, 11:30am-2pm, 5:30pm-9pm
If you haven’t heard of Cuivre, you’ve been missing out on some truly unadulterated French food.
Behind the food is chef Michael Wendling, one of the old guard Shanghai chefs. He’s been here for over 15 years, and pre-Cuivre was stationed at Le Royal Meridien. The food he serves is rustic, homey, and comforting, and the sauces are unapologetically rich with butter. I’ve been a fan for years.
Cuivre just celebrated its 10-year anniversary. That in itself is worth praise—it is no easy feat to a run a consistently good, high-caliber restaurant for 10 years in Shanghai, in the same location no less! (It’s located in Xuhui, right outside Ambassy Court.)
There are plenty of signatures, but chef likes to rotate dishes pretty often, keeping things fresh. Without further ado, here are some winter dishes at Cuivre.
The desserts are also really good. My favorite is the apple tart (¥68). Wines by the bottle from ¥380, glass from ¥65.
Address: 199 Hengshan Lu, near Yongjia Lu 衡山路199号2楼, 近永嘉路
Hours: Mon-Sun, 11am-3:30pm, 5pm-midnight
Peruvian restaurant Colca has been a crowd favorite since it opened in 2017. It’s part of the Azul Group, serial restaurateur and F&B veteran Eduardo Vargas’ restaurant group. There are two locations of Colca, one at Yongping Li on Hengshan Lu and another at Sinar Mas Plaza. Some dishes lean towards traditional Peruvian while others are a touch more contemporary, but all consistently enjoyable.
The Hengshan Lu location has some new dishes, including an addictive fish stew with rice that’s perfectly comforting for the winter season, a trio of tiradito, and a showstopper of a short rib with Nikkei-inspired flavors.
Address: 481 Jianguo Xi Lu, near Yueyang Lu 建国西路481号, 近岳阳路
High Yaki is a yakiniku restaurant that does copious amounts of high quality, marbled, dry-aged wagyu beef, grilled on binchotan. Meat is the star here, and it’s supplemented by yakitori and some delicious side dishes. I’ve written about it here, which is basically a love letter on why it’s such a great restaurant.
If you’ve been through recently, you might have noticed chef Carlos Sotomayor behind the open kitchen. He’s been with the team for a while now and has just added some tasty new dishes for the season.
One dish noting in particular is the Yaki Curry, an unconventional Japanese curry with chocolate, banana, chili, and dashi. It’s one of the best things I’ve eaten this year. The flavors are complex, if not, a bit unusual (in a good way), with bittersweet, char, spice, and savory all mixed in. New dishes below!
Address: 6/F, 282 Huaihai Zhong Lu, near Huangpi Nan Lu淮海中路282号雅诗阁公寓6楼, 近黄陂南路
After a successful run last year, Highline brings back their winter wonderland on the terrace. It’s Christmas in overdrive with more than two dozen snowy, baubled trees, snowmen, and fake snow. It’s soooo festive.
There’s also a festive afternoon tea set, available on weekdays from 2:30pm to 5pm. The set is ¥298 for two to share and includes a selection of sweet and savory bites, plus one coffee or tea per person.
On the savory side, there’s roasted chicken sandwiches, citrus-cured salmon with avocad and sour cream on crackers, smoked duck breast toasties, and wagyu beef sliders.
On the sweet side, there’s cherry mousse with vanilla sponge cake, chocolate chestnut verrine with coco-crumble and caramel, strawberry cheesecake, apple caramel puffs, and orange-ginger macarons.
Should you desire to join the droves of KOLs for a postcard picture for the folks back home or for a square on the ‘gram, the decor will be up from now through Chinese New Year.