In the Northwest of Shanghai, located in the residential district of Putuo, weary travelers will recognize Radisson’s trademark white and green logo high in the night sky, a respite from the cold and harsh outside world.
In the lobby you should see the reportedly heaviest carved jade statue in all of China, not a small feat for a country that so treasures this auspicious stone. Cut through the lobby and towards the back you will find The Terrace and its warm interior.
The Terrace, decorated in various degrees of beige, is arranged to fit a variety of settings, whether it be a casual meal or a lively gathering in one of the side rooms.
Under the tutelage of the French head chef, Alain Krumm, we began a brief exploration of the a la carte menu, which offers a wide range of items, slightly more upscale and unique than the buffet, but keeping a comfortable profile on your wallet.
We sampled the fresh seared tuna loin, a generous slab of meaty tuna, placed beside a salad which can be blended together or both appreciated separately. Another champion was the grilled Norwegian Salmon Steak with Aioli and baby vegetables. Balanced on a bed of baby vegetables, garnished with minced roasted tomatoes and garlic, this juicy appetizer is excellent.
The a-la-carte menu stretches from the high-end, stuffed goose liver in balsamic vinegar and smoked salmon carpaccio to the standard fair. Two soup choices are beef consommé and roasted tomato soup, so thick, it can nearly retains its shape. Fettuccini alla carbonara cheese, pizzas, an international sandwich selection, chicken, duck, pork chops, grain-fed beef tenderloin, lamb, and much more are other options.
For the diner who prefers a little taste of everything, than of course there is The Terrace Buffet. As with any proper buffet, each ‘island’ offers its own variation. We began with the seafood – long-legged crabs, clams, sashimi, and California sushi rolls, all fresh and cool beginnings. An antipasti island is packed full of vegetables, both basic and innovative (kimchi for one,) meats which feature smoked fish and Sichuan chicken, and numerous dressings.
For your main course, walk along the many offerings and peer into the glass coverings of each: Mexican tamales, barbecued pork, stir-fry, pasta, pizza, to name a few. Each was regularly replaced, keeping at bay the frustratingly ‘cool’ offerings found at many restaurant buffets.
If in need of an 'after dinner mint,' then you will certainly be drawn to the dessert station and its chocolate fountain. Skewer away and you will soon have the sweetest shish-ka-bob in the room, marshmallows and gummy worms waiting to be drenched in sweet chocolate. Miniature crème-brulee, wedding cake, and Italian made ice-cream that comes directly from Shanghai are certain hits for a stomach no matter how full.
With The Terrace and two other options available at Radisson, Hotel Shanghai, Hong Quan which include the Spice Bowl, Southeast Asia cuisine and ü (pronounced you’) a Chinese restaurant, Radisson’s reputation as both an international crowd-pleaser and a hotel that reflects the local palette is only strengthened
(bestfoodinchina.net March 26, 2009)
