Fresh off the plane from Hanoi, we barely made it to our
reservations at M1NT, a restaurant and nightclub that has been one of the
hottest nightlife destinations in China since its opening four and a half years
ago. I had communicated with the chef earlier in the week to ask him a few questions
that I could post here and he offered to meet us for a drink in the lounge
before dinner. He came to meet us in his chef’s clothing fresh from the kitchen, wearing no shoes! He was funny and sarcastic right off the bat and we
enjoyed his company until the wee hours of the night (or morning?). Grant
Brundsen is originally from Great Britain, and has had stints in London (for a time he was the chef at one of my favorite Japanese restaurants, Zuma) and New Delhi. He
is currently the executive chef at M1NT, and has created a wonderful Western
menu with Asian accents most notably seen in the sauces (yuzu, soy, wasabi, etc)
and style of preparation. His dishes are meant to be shared Asian-style, and he
caters to a variety of tastes. Diners can enjoy a one-kilo steak, his new
scallop dish, or a foie gras chutney – not all of which can be readily found in
Chinese markets. The concept of dining he created here wasn’t available in Shanghai five
years ago and it is as hip and happening a spot as you would find in Las Vegas.
The meal was top-notch, with the freshness and attention to detail apparent in
each dish (details below). After stuffing ourselves full, and Grant changing
into normal clothing (including putting some shoes on!), we moved to the bar/lounge
area. The restaurant and club has a very contemporary feel, with white, black
and red accents, a marble bar, and colorful graphics of women on the wall. The
view of the Bund and the city skyline was just an added bonus. The drinks
didn’t stop – Espresso Martinis, Passion fruit Martinis (on fire below), The
Rand (tequila, cucumber, passion fruit – refreshing & awesome), Bellinis…
At about midnight the entire place was packed, with house music bumping at just
the right volume to add to the seductive atmosphere but allow for light
conversation. A wonderful evening from the food to the company, and an evening
so memorable that I was planning my return before I even left the place. Grant,
thank you for a perfect meal as well as your generous hospitality. Now for the
food and Grant’s interview:
Us with chef Grant
Starters:
Angus beef carpaccio, white truffle, yuzu dressing – Truffle was a perfect addition to the thinly cut beef.
Tuna, avocado tartare, lime wasabi dressing – came as a stack and the waitress made sure to fully mix it for us. Very fresh tuna with quite a kick from the wasabi.
Octopus terrine, pickled shallots, lime dressing – Prepared in a uniquely Japanese manner with a dressing so good, we were licking it off the plate.
Mains:
Whole grilled sea-bass, burnt tomato salsa – The marinade on this fish was great - a little peppery and very succulent. I wasn’t a fan of the tomato salsa
Bamboo-roasted pacific black cod, grilled lime – I always love an Asian-prepared black cod. This one was so flaky and buttery, I could have had another. We also enjoyed a wok-charred asparagus with wafu dressing as our side dish.
Desserts
Tiramisu, espresso ice cream, pickled cherries – the chocolate crumble on the tiramisu really hit the spot with the mascarpone cream
White chocolate, strawberry candy – the strawberry candy popped in your mouth as you ate it (for those of you who remember Pop Rox, similar to that)
Modern decor
Passionfruit martinis lit on fire!
If you had to cook a meal in 30 minutes, what would you cook? Grilled seabass or similar fish seasonal
salad nice and simple
If you could dress any way you want, what would you wear in the
kitchen? Polo shirt lols
Do you do the cooking at home? It is shared between me and my wife.
What would you say is your best masterpiece in the kitchen? Miso marinated black cod, Korean spiced
lamb cutlets with pickled cabbage, seared foie grass with mango chutney
As an executive chef, what is your management style? Pretty calm and firm. There is a time to
get your head down and get the job done and a time to have some fun also, which
is what it’s all about.
What is your favorite food/cuisine to eat? I love Japanese food and traditional British
food
How involved are you in the beverage aspect? I do love my wine and my cocktails. I can attest to this after spending an
evening with him ;-). I would say I am fairly involved
What is your go-to comfort food? Has to be a good pork pie or
Cornish pasties
If you were to die tomorrow, what would be your last meal? Good grilled sardines, a steak, and a
big bowl of ice cream
What do you cook at home that you never cook at the restaurant? We cook a lot of broths, lasagna because
of the kids (He has two adorable
daughters under the age of five)
Where do you go to eat when you want a good meal? Unico on the bund here in Shanghai; Back
home (London) too many to mention - Maze, Zuma, St. John etc etc etc
In your restaurant, who would be your
ideal diner? Good
question! I have cooked for many many guests over the years but for me, it’s
the regulars which keep coming back time and time again. It has to mean we are
doing something right J
