[Shanghai] Mr and Mrs Bund (2)
Mr and Mrs Bund | mmbund.com | Dianping
Address: 中山东一路18号外滩十八号6楼 – Level 6/Bund 18, 18 Zhongshan Dong Yi Lu (黄浦区 Huangpu District)
Date visited: 2014.08
Total bill: RMB¥1,400 for two people
Will return: Definitely
What to get:
– Foie gras light crumble
– Seared foie gras pomelo
– Black cod truffle new meuniere
– Lemon & lemon tart
– Also see previous visit
I have always liked Mr and Mrs Bund. I spent one of my birthday dinners here last year (see post). It has an expansive menu so there is always something different to eat although I do stick with a few dishes with while varying the rest during most visits.
I actually had a Ms and Mrs date at Mr and Mrs Bund. What my friend really wanted to eat was Ultraviolet, also by Paul Pairet, but we settled for Mr and Mrs Bund for just a few thousand RMB less. I love food. But I love Chanel more. Shanghai girls, let’s be real.
We always start with impossibly large bread and butter (complimentary)…
… and tuna mousse with crispy toast (complimentary)
I don’t remember the exact name of this colorful pea puree with pork belly and slow cooked egg dish but it was delicious. The pork belly has a thin crispness to it on the outer layer and is ultra soft and fatty inside. Perfect.
Foie gras light crumble (RMB¥120) light duck foie gras mousse, raisin hazelnut crumble
This is one of the dishes I always get here. I don’t even like raisins but I am willing to eat them for this dish.
The best way to eat this is to mix the raisin hazelnut crumble into the foie gras mousse and spread it on bread. Or simply spoon it out of the bowl right into the mouth.
Mains are also good for sharing because variety makes for happy stomachs.
Black cod truffle new meuniere (RMB¥280) seared black cod, light meuniere, truffle, mashed potato
Another dish that I always like to get. Flakey cod soaked in truffle fragrance.
Wagyu ribeye essential garlic (RMB¥700) with garlic, beef jus, garlic mayonnaise, herb salad
For a good steak, I prefer to go to a steakhouse like Roosevelt Prime  or 1515 West  but if you are not super picky about your steaks, this thick slab of wagyu will do just fine.
Lemon & lemon tart (RMB¥100) candied whole lemon, lemon sorbet & curd, vanilla Chantilly, sable
The crown jewel dessert at MMB that takes three days to prepare from start to finish. Candying the lemon is the most painstaking process and then the lemon sorbet and curd goodies are injected into the thin lemon peel casing before serving. Sweet and zesty peel mixed with smooth and sour sorbet & curd. The sable stick is also not to be forgotten and tastes great dipped in the sorbet & curd.
If there ever was a Mrs Bund (or Miss Bund rather).
Orange & orange tart (RMB¥100) candied whole orange, orange sorbet & curd, vanilla Chantilly, crumbs
We initially only ordered the lemon & lemon tart to share but decided one dessert was not enough after finishing it. Presented simply as a whole-looking orange and slightly larger in size than the lemon & lemon tart, the orange & orange tart is the same idea just with an orange. The orange peel is a little too citrusy for me so I prefer the lemon & lemon tart but my friend likes the orange & orange tart more.