In China, pork is done a hundred ways–it's minced in dumplings,braised for noodles, it lends its bones to rich, wintry soups. Chinaloves the "other white meat"–that much is undeniable. Because it's so ubiquitous, it's not often that we are impressed with a pork dish (there are plenty of good ones in Shanghai) but recently, we had an incredible pan-fried pork chop (¥190) when we stopped by VUE Restaurant at Hyatt on the Bund for dinner. Don't let that nicely seared exterior fool you, sliced open, this pork chop is deliciously moist. A tender interior is left with a slightly translucent middle. Done this way, the freshness was unbeatable. We relished this pork chop on its own, and with its accompanying sauce–a buttery, unapologetically sweet mixture with slices of cooked apples from the Calvados region of Normandy that would have tasted just as nice drizzled over a crêpe. The sweet fruit in the sauce lent itself to the pork, mingling its creamy flavor with the slight sweetness of the fresh pork.

Add: 30-31/F, West Tower, Hyatt on the Bund, 199 Huangpu Lu 黄浦路199号外滩茂悦大酒店 西楼30-31层
Tel: 6393-1234 ext. 6328