Here are three unique and unconventional aspects of the Michelin-starred restaurant Gastro Esthetics at DaDong, Shanghai, highlighted by their titles:

1. "Curved forms break the stereotype of conventional Chinese restaurants, thus generating a unique spatial experience"
The restaurant’s architecture uses curved surfaces and shapes to divide space, creating a dynamic and fluid environment that contrasts with traditional Chinese restaurant designs. Black mirrored stone floors create a water-like effect, making guests feel as if they are walking into a landscape painting. The glowing red acrylic structural column under the black sculpted staircase adds a floating, delicate visual element.

2. "Shanghai's dreamlike Taste of Dadong restaurant is bathed in blue"
The interior design immerses diners in an underwater atmosphere through deep purple, indigo, and neon blue lighting, accented by flashes of fuchsia. The dramatic neon lighting and curving partitions give the space a brutalist feel, while mirrored panels overhead create playful reflections, enhancing the surreal dining experience.

3. "The signature roast duck only uses 22-day-old birds, and is served with condiments like pancake, cucumber, scallion, minced garlic and bean sauce"
Gastro Esthetics’ culinary uniqueness lies in its meticulous selection of ingredients, such as using specifically 22-day-old ducks for their signature roast duck. They also offer tableside preparation of premium dishes like braised spiny sea cucumber from Japan, emphasizing freshness and exclusivity.

The most honored or signature ingredients at the Michelin-starred restaurant Gastro Esthetics at DaDong, Shanghai are:

• 22-day-old or 45-day-old Peking duck: This is the cornerstone ingredient, carefully selected for optimal tenderness and flavor. The ducks are grilled to perfection and carved tableside, with the skin rendered to a crisp texture while the meat remains succulent. This ingredient is central to their iconic roast duck dish, often served with traditional condiments like pancakes, cucumber, scallion, minced garlic, and bean sauce.

• Caviar: Used innovatively in the caviar roast duck dish, where duck skin is paired with caviar to balance the richness and oiliness, enhancing the flavor complexity and texture contrast. This elevates the classic roast duck experience to a luxurious level.

• Spiny sea cucumber from Kanto, Japan: Featured in a signature braised sea cucumber dish prepared tableside, this ingredient is prized for its soft yet chewy texture and umami depth. It is often braised in a gelatinous scallion sauce, showcasing refined technique and premium sourcing.

• Seasonal seafood and mushrooms: These ingredients highlight the restaurant’s emphasis on freshness and seasonality, often appearing in dishes that blend contemporary Chinese culinary styles with regional influences.

These ingredients are significant as they reflect DaDong’s commitment to premium quality, traditional technique, and innovative presentation, making them key to the restaurant’s Michelin-starred acclaim.

Gastro Esthetics at DaDong Menu Summary

Tasting Menus

• 6-course menu: ¥1,288 (approximately $190 USD)
• 8-course menu: ¥1,688 (approximately $250 USD)

Signature Dishes

• Peking duck: ¥198 (approximately $29 USD) per serving
• Braised sea cucumber in a gelatinous scallion sauce: price not specified