A quick look at some new restaurant and bar openings around town. Stopping in at Madeleine Bakery for good coffee and pastries, eating boxed fruit-flavored sushi at Fuku and winding down with kebabs at Grill and Chill.
Address: T3-01, Jing An Kerry Centre, 1238 Yan'an Zhong Lu (near Tongren Lu) 延安中路1238号静安嘉里中心南区一楼大堂T3-01单元 (近铜仁路)
Madeleine Bakery is a French bakery offering a wide selection of fresh pastries, desserts, light lunches and coffees. Located on the street level of the Jing An Kerry Centre, it mainly serves as a pick-me-up stop for the offices in the towers above. Inside is comfortable enough (commercial AC units) and they have a large outdoor space. The brand has been around for a while, located in the far reaches of East Xujing (past Hongqiao Airport) and now has ventured into downtown.
The best part about stopping by Madeleine is to unashamedly pick at the free samples, all of which are cut into generous cubes. If you had to go for anything in this summer heat, it’ll be the lemon tart (RMB28). Other offerings include strawberry cheesecake, tarte au chocolat, noix caramel and Paris-brest. You’ll want to eat it all and then kick yourself with a punishing gym session. The coffee holds a high standard, too. The iced cappuccino (RMB28), brimming to the top with fluffy foam, is a godsend.
It’s not a place we’d go out of the way to spend the day at, but if we find ourselves in need of a recharge in between meetings in the area, we’d be glad it’s there.
Address: 183 Fumin Lu (near Changle Lu) 富民路183号 (近长乐路)
Fuku Sushi is a hole-in-the-wall sushi place that does takeout and delivery. With its neon-lit signs and hip-hop playlist, it's a place that would be more at home on the West Coast than in Shanghai.
The sushi comes in boxes of five (RMB48), 10 (RMB108) or 30 (RMB268) pieces. The five pieces option is their randomized pick of the day. The boxes feel like they cost more than the sushi itself. The high-quality packaging opens up to reveal individual dividers between each sliced roll, wet wipes, unusually short chopsticks, soy sauce, wasabi and napkins in a box.
It’s a lot of waste, but hey, it looks cool.
Ordering during lunch hour is a struggle—half the menu is unavailable or sold out. Their menu features some more-than-contemporary maki rolls with names to match (e.g. DonaldTrump, Ex-boyfriend). The DHL is one we’d recommend, a combination of tobiko, torched salmon, mango, avocado and cucumber. The others were mostly a combination of rice and fruit with a sprinkling of roe. The BlueCali is almost offensive with blueberry sauce slathered over the roll of apple, cucumber, imitation crab and a less than a teaspoon’s worth of tobiko.
For RMB10 a slice, there are definitely some better places to get your fill of Americanized sushi rolls (Haiku by Hatsune). Would we return to Fuku? Noooope.
Address: No. 3, 888 Changde Lu (near Changping Lu) 常德路888弄3号 (近昌平路)
Beer and kebabs pretty much sums up what Grill and Chill is all about.
Despite being open during the daytime, the small space largely caters to the neighborhood crowd as a late-night drunk food pit stop. It’s also acts as a casual bar, serving draft beers including Braunfels Schloss (RMB25), Tennents Lager (RMB35) and some wines, starting at RMB218 for a bottle. They also serve Turkish teas (RMB18) that include lemon mint, black tea and apple.
They serve variations of Turkish kebabs and wraps like the beef Doner platter (RMB78) and Chicken Doner kebab sandwich (RMB52) which you can top with tzatziki, chili, garlic-mayo, Mediterranean or barbecue sauces. You can also order from a variety of sides including Hummus (RMB36) and Mediterranean Fries (RMB28). The star dish, the Yoghurt Kebab (RMB88), combines Mongolian beef thinly sliced from the kebab rotisserie topped with house made tomato sauce and a generous scoop of tzatziki. Unlike the usual European street food fare, this is much appreciatively less greasy. The Chicken Doner Kebab wrap (RMB44) doesn’t have the same strong flavors of the yoghurt kebab, but it’s still a good option.
One more place for kebabs. Have at it.
Written by Sheena Diong and Jesus Ian Kumamoto.
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