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On my first visit to Vivant since it received its Michelin star, the dining room was full and alive with movement. It felt as though the restaurant had secured a place at the forefront of Shanghai’s rising French fine-dining scene. Vivant was busy yet composed, with none of the rigidity of a fixed performance. The front-of-house team was elegant and assured; the cooking was precise, the mood relaxed. We passed between two walls of wine, then an open, silver-toned kitchen, before sitting down beneath a retro arched ceiling.
The last time I sat in this seat, I watched the same fountain show. Back then this place was called Wing Lei Palace, and Chef Tam Kwok Fung was in the kitchen.
On the top floor of Yuejie Yongjia Court, at 570 Yongjia Road in Shanghai, the elevator doors open with a soft ding on the fourth floor. Just inside, a low sofa sits beside a fireplace, while a wall of windows is cradled by the green embrace of plane trees. Their shadows sway across the wooden floor, and for a moment, you can't help but think: what a perfect afternoon.
美食专栏
On my first visit to Vivant since it received its Michelin star, the dining room was full and alive with movement. It felt as though the restaurant had secured a place at the forefront of Shanghai’s rising French fine-dining scene. Vivant was busy yet composed, with none of the rigidity of a fixed performance. The front-of-house team was elegant and assured; the cooking was precise, the mood relaxed. We passed between two walls of wine, then an open, silver-toned kitchen, before sitting down beneath a retro arched ceiling.
The last time I sat in this seat, I watched the same fountain show. Back then this place was called Wing Lei Palace, and Chef Tam Kwok Fung was in the kitchen.
On the top floor of Yuejie Yongjia Court, at 570 Yongjia Road in Shanghai, the elevator doors open with a soft ding on the fourth floor. Just inside, a low sofa sits beside a fireplace, while a wall of windows is cradled by the green embrace of plane trees. Their shadows sway across the wooden floor, and for a moment, you can't help but think: what a perfect afternoon.
餐饮新闻
On my first visit to Vivant since it received its Michelin star, the dining room was full and alive with movement. It felt as though the restaurant had secured a place at the forefront of Shanghai’s rising French fine-dining scene. Vivant was busy yet composed, with none of the rigidity of a fixed performance. The front-of-house team was elegant and assured; the cooking was precise, the mood relaxed. We passed between two walls of wine, then an open, silver-toned kitchen, before sitting down beneath a retro arched ceiling.
The last time I sat in this seat, I watched the same fountain show. Back then this place was called Wing Lei Palace, and Chef Tam Kwok Fung was in the kitchen.
On the top floor of Yuejie Yongjia Court, at 570 Yongjia Road in Shanghai, the elevator doors open with a soft ding on the fourth floor. Just inside, a low sofa sits beside a fireplace, while a wall of windows is cradled by the green embrace of plane trees. Their shadows sway across the wooden floor, and for a moment, you can't help but think: what a perfect afternoon.
