Oriental Sense & Palate
Shanghai, China Mainland
⭐1 Star
The Experience
From Michelin Guide
This multi-storey marvel in a historical mansion exudes understated luxury. Chef Fai creates culinary gems that entice with pretty plating and precise execution. Be sure to order the juicy, deep-fried 20-day-old pigeon with crispy skin. The sautéed dried shrimps with minced pork seduces with contrasting textures and deep, mildly spicy flavours. Seafood dishes including whelk are also popular.
Unique Things
From Visitor Experiences
Set in a European-style villa spanning three floors: Oriental Sense & Palate is uniquely housed in a European-style villa, which is unusual for a Michelin-starred restaurant in Shanghai, providing a sophisticated and visually pleasing environment with sleek lines, elegant decor, and tasteful artwork.
Focus on Classic Chaoshan Cuisine with creative finesse: The restaurant offers a gastronomic journey deeply rooted in Chaoshan culinary traditions but invigorated with creativity and finesse, distinguishing it from typical Chinese fine dining by emphasizing regional Chaoshan flavors and techniques.
Signature roasted squab with textural contrast: One of the standout dishes is the roasted squab, noted for its interesting textural contrast between tender meat and crispy skin, showcasing an unconventional approach to traditional ingredients that highlights both technique and innovation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Oriental Sense & Palate in Shanghai are:
Glass pigeons (20-day-old pigeon): Deep-fried with crispy skin, this ingredient is a highlight for its tender meat and textural contrast, featured in a signature roasted squab dish.
Black truffle: Used in luxurious dishes such as Tian Fei chicken with fresh abalone, adding an earthy, aromatic depth typical of high-end Cantonese cuisine.
Fresh abalone: Incorporated in refined dishes like Tian Fei chicken, prized for its delicate flavor and texture, symbolizing premium seafood in Cantonese cooking.
Thick-cut geoduck: Served in chicken broth, showcasing the restaurant's emphasis on fresh, high-quality seafood with a clean, sweet taste and firm texture.
Whelk: Another popular seafood ingredient, appreciated for its unique taste and freshness, often featured in seafood dishes at the restaurant.
These ingredients reflect the restaurant's focus on traditional Chaoshan and Cantonese culinary roots, elevated by modern techniques and precise execution to create a refined dining experience.