Jade on 36: The gleaming restaurant jewel of the Pudong Shangri-La is this 36th floor stunner, with sweeping views and a dining room by Adam Tihany.
Next door is the jewel box-like bar, and both are nearly as breathtaking as the view: a private elevator whistles you to the top of the tower and you disembark in a hallway with ornate Venetian marble floors and eccentric design accents.
Chef Paul Pairet’s unique food is the ideal complement to such rarified surroundings, and has been garnering attention worldwide; expect nouveau fine dining with a deft, playful touch. The foie gras lollipop, a creamy foie gras terrine coated in crunchy caramel and served on the end of a chopstick, melts in your mouth, served with a shot of hot spiced tea that is then cooled by a final layer of fluffy champagne foam.
The lemon tart, a whole candied lemon stuffed with lemon curd, sorbet and citrus sections with a precarious sliver of sablée for a crust, makes a beautiful finale to one of the four degustation menus.