Page 39 - CL 00 Cover/Tokyo.indd
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OPPOSITE PAGE,                          Ultraviolet
                                CLOCKWISE
                              FROM TOP LEFT:                         SHANGHAI
                            Chef Boris Lauser
                           with the Pacojet in
                           action; the Japanese                      Considered one of the
                             influence can be                        most avant-garde dining
                             seen in this dish;
                              seasonal white                         experiences in the world,
                             asparagus is the                        Paul Pairet’s Ultraviolet in
                             star of this dish.                      Shanghai is also one of the
                                                                     most enigmatic. Seating just
              IMAGES SCOTT WRIGHT OF LIMELIGHT STUDIO  mushroom course;   experience begins with guests
                                                                     10 diners each evening, the
                                CLOCKWISE
                               FROM RIGHT:
                                                                     being transported to an
                             Chef Paul Pairet;
                                                                     anonymous industrial bunker
                              a prawn and a
                                                                     on the outskirts of Shanghai.
                             dinner is served
                                                                     Inside, a 22-course, three-
                                in a bunker
                                                                     Michelin-star multi-sensory
                              complete with
                                                                     dining experience awaits.
                             light projection.






                                                                                                   Dishes include glow-in-
                                                                                                the-dark apple wasabi iced
                                                                                                wafers, a foie gras mousse
                                                                                                cigarette, and Pairet’s signature
                                                                                                truffle soup burned bread.
                                                                                                Each plate displays his
                                                                                                essentialist style, whereby
                                                                                                nothing could be added and
                                                                                                nothing removed from each
                                                                                                dish. Courses are served with
                                                                                                a light projection, and aroma
                                                                                                and audio accompaniment for
                                                                                                total-immersion dining.
                                                                                                   The experience holds the
                                                                                                world record for the highest
                                                                                                staff-to-guest ratio of any
                                                                                                restaurant in the world, and
                                                                                                will set you back in the region
                                                                                                of US$700 per person.


                                                                                                PULL UP A CHAIR
                                                                                                Bookings open four months
                                                                                                in advance. Visit uvbypp.cc
                                                                                                to secure your place.



                                                                                          FRASERSHOSPITALITY.COM  FRAS ER CA CH ET



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