Black cod in the bag , Mr & Mrs Bund, Shanghai

Mr & Mrs Bund, Shanghai, late dinner

Menu from a late night dinner (from 11pm) at the French Modern Eatery by Paul Pairet, Mr & Mrs Bund, on The Bund in Shanghai, China:

[Appetiser of whipped salmon mousse, topped with pepper and served with crostini]

[Warm bread with churned butter]

Black cod in the bag

Lemon and lemon tart

I stayed up pretty late to go for the late dinner at Mr & Mrs Bund, which was slightly cheaper than the full a la carte. The entire building seems to be open for clubbing and the restaurant is no exception. The interior is dimmed and house music is pumping.

The menu is quite sizeable but a few items were listed as Paul Pairet’s signature dishes. Although these were also in the late menu, they had a supplement.

I ended up ordering just two things – the cod in the bag and the lemon and lemon tart, both signatures.

Of course, it’s the lemon tart that everyone talks about. It takes some 72 hours to hollow out and preserve the peel of the lemon before it’s filled again with a lemon filling. The pastry is just the long stick of baked short bread.

You know, the thing that I like about restaurants is the conversations that happen at the dinner table. At Mr & Mrs Bund, you might have to shout over the noise.

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.


  1. […] stop was a late night supper (11pm) at the almost ridiculously loud, and very, very busy Mr & Mrs Bund by Paul Pairet. Downstairs had just hosted a gallery night for, I think, YSL, and upstairs was […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.