M1NT

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