Most dishes are variations on recipes that have been around for years. No one could lay claim to the first spaghetti Bolognese or say that they invented coq au vin. But on the menu at Mr & Mrs Bund you’ll see a number of dishes tagged with a “pp”, chef Paul Pairet’s trademark stamp that identifies the dish as his unique creation. We’ve had the pleasure of trying most of these over the years and few have failed to please, but recently we tasted one that deserves a special mention. The black cod Hong Kong (¥220) was originally devised when Pairet was at Jade on 36, and it’s easy to see why it remains on the menu at Mr & Mrs Bund. The fillet comes to the table in the bag it is roasted in. As it is opened, the aroma from the roasting juice comes pouring out, full of fresh flavors including lemon, ginger, cinnamon and sesame. Served on jasmine and coriander rice, the fish is as soft as velvet–a treat for your tongue. There’s not a flake in sight. Pairet says he knew this dish was a hit when his five-year-old son ordered a second portion. That boy knows a good thing when he sees it, and so do we.

DETAILS

What: Mr and Mrs Bund

Where: 6/F, Bund 18, 18 Zhongshan Dong Yi Lu 中山东一路18号6楼

When: Lunch—Mon to Fri 11:30-14:00; Dinner—Mon & Sun 18:30-22:30 (last order) / Tues-Sat 18:30-04:00

Tel: 6323-9898