Chill Oyster Bar and Lounge on Lane 2, Baoshi hill just off Baochu road has been operating as a bar for a little over a year now. They’ve recently started serving western cuisine every day until 8pm and on the weekends they have a champagne brunch.
Working as the restaurant’s consultant is French chef Ugo Rinaldo, who is a former protégé of Alain Ducasse. Chef Rinaldo has worked in Michelin starred restaurants in Paris, Monaco and Dubai and is currently based in Shanghai. He created a special brunch menu for Chill that is healthy, low in fat and high in protein.
Here’s a rundown of their brunch menu. For appetizers, you have a choice between nutrition packed Baby Spinach and Mushroom Salad; light and tasty Tomato Salad with Basil, Tapenade and ricotta cheese; Crispy Prawn Spring Rolls with a refreshing mint & yogurt dip; or Porcini Mushroom Soup garnished with deep fried chestnut slices.
For the main course, there’s Chilean Wagyu Steak with herbed garlic and olive oil spaghetti; Steamed Sea Bass with Organic Grains; Parmigiano Rice with Iberico Ham; or Japanese Organic Egg with Truffled Polenta. The polenta was especially lovely with aromatic Italian black truffles and creaminess from mascarpone cheese.
For sweets, you can pick Salty Caramel Rice Pudding or Chocolate Bomb. The chocolate bomb was a textbook perfect silky smooth chocolate mousse made with 70% cocoa content French chocolate to give a strong chocolate taste. The rice pudding was quite a decadent affair with flowing caramel draped over creamy rice pudding.
The three-course brunch costs 198RMB or add an extra dish for 268RMB. Since it’s the weekend, go ahead and add a glass of Champagne for 88RMB/glass or Prosecco for 58RMB/glass. You can further indulge by adding a dozen oysters for 198RMB. Chill sources thirty different types of oysters and they will have six varieties available each week depending on the season. Brunch is served on Saturdays and Sundays from 11am-1pm.