Mr & Mrs Bund (Asia’s 50 Best No. 28)
Add: Bund 18, 6/F, 18 Zhong Shan Dong Yi Road, Shanghai 中山东一路18号，外滩18号6楼
Tel: +86 (21) 6323 9898
Hours: [brunch] Sat-Sun 11:30am-2:30pm; [dinner] Sun-Wed 5:30pm-10:30pm, Thur-Sat 5:30pm-2am
Price: [brunch] RMB250-400
Visited: August 2016
Will return: Definitely
A year after my first brunch here, Mr & Mrs Bund has become one of my top brunch spots in Shanghai. With an abundance of brunch classics as well as dinner favorites, their extensive brunch offerings have consistently impressed me. Here are some of my favorite dishes from recent visits, starting, as always, with a refreshing dish of radishes and aioli and a basket of fresh baguette and sourdough.
Get some caffeine (and alcohol) in your system with their Irish Coffee (130).
Followed by some sugar and carbs with the Viennoiseries Baker’s Basket (75; 100 with coffee or tea), with two croissants, two pains au chocolat, and two pains au lait. My favorite was the buttery and flaky croissant with a soft and pillowy center.
Everyone who knows me knows my love for Egg Benedict (75), and MMB’s version is a decadent stack of crusty toasted muffin, perfect poached egg, rich Hollandaise, delicate Paris white ham and crispy prosciutto. This is egg Benedict at its finest.
One of the newer dishes on the menu, the Egg & Tripes “Piquante” (75) really hit the spot. The tripes were tender but retained a pleasantly bouncy texture, brought to life by a bright and energetic tomato sauce, stealthily spiced with capers and chilies and tinged with a soft, herby fragrance. The warm egg yolk oozed out to add a smooth and luxurious richness.
Where the egg and tripes brought a rustic charm from the countryside, the Egg, Caviar & Dill (125) was an unabashed celebration of luxury and indulgence. The warm and silky yolk, the verdant and fragrant dill oil, the light coat of crème fraîche, the briny bursts of caviar and the flecks of black pepper all came together seamlessly and effortlessly. This simple looking egg was elegant, understated, and ineffably perfect. Remember to use some baguette to soaked up every last drop. Take note, L’Atelier de Joël Robuchon: this is how you show off caviar, not on top of a salmon tartare.
Also from the “Eggs Luxe” section, the Egg, Iberico & Fries (125) was a bowl of simple
guilty pleasures. The egg was poached and then gently fried, giving it a light crispy crust while somehow preserving the runny yolk. Paired with the salty Iberico ham and fragrant rosemary-garlic fries, this dish made a fine and fancy hangover cure.
One of MMB’s signature dishes from their dinner menu, the Black Cod “In the Bag” (280) lived up to its name in every way. The Chilean black cod was simmered in a heat-proof bag with a fragrant Cantonese broth, keeping all the moisture and flavor locked inside. A server cut open the bag table-side, poured the broth over the jasmine rice, and topped it off with the cod filet.
Even though the dish wasn’t designed for two people, the generous piece of cod fed the two of us easily. Tender and glistening in the center, the cod was incredibly flavorful and deliciously fatty. The mild acidity in the broth cut through the richness and brightened the dish. My only issue was that there was too much sauce for the rice, so the rice was a little salty. Still, I would definitely go back for this dish.
Ending the meal with more sugar and carbs. The Real French Toast (80), often hailed as the best French toast in Shanghai, was a hefty slice of egg-soaked bread caramelized gloriously. Underneath the sweet crunch of the brûléed top was a moist and fluffy center. The vanilla ice-cream on the side added a delicious contrast in temperatures.
I’m only about 20% through MMB’s extensive brunch menu, so there’s no doubt I’ll be going back soon. Make a reservation for this weekend and see for yourself what the hype is all about.