Ultraviolet Restaurant: A New Concept in Shanghai

UV room autumn soil Vault magazine

Shanghai diners are going wild over a brand-new restaurant concept from chef Paul Pairet, who first gained international notoriety with his establishment Jade on 36, located in the city’s Pudong Shangri-La Hotel. Pairet then opened Mr. and Mrs. Bund, a modern French eatery located on the historic Shanghai Bund, which now serves as a link to his ingenious new restaurant, Ultraviolet. Guests meet at Mr. and Mrs. Bund but are then transported to a nearby undisclosed location. Upon entering, the small space seems bland: a white room and table that accommodates up to ten guests. But after a moment of silence and then darkness, Ultraviolet is vibrantly transformed, with ever changing images, music and food in order to evoke what Pariet calls the “psycho taste,” or our understanding and sense memory of various dishes. Creations such as Pop Rock Oysters, Cucumber Lollipops and No Shark Fin Soup are paired with appropriate music and projected visuals that range from a primeval forest and a colorful seascape to the River Seine and the Union Jack. The restaurant is controlled from a separate technology room that provides alternating pictures, sounds, lighting, music and scents to create an ambiance that works in synchronization with the 20-course avant-garde menu. Inspired by his world travels, Pairet strikes the perfect balance between whimsical and innovative to create a truly memorable dining experience.

UV room pop center Vault magazine

UV room carrot Vault magazine

ultraviolet restaurant food Shanghai Vault magazine

Left: Cucumber lollipop. Right: Mandarine – mandarine UV dish

Ultraviolet Projection Mood from UltraViolet by Paul Pairet on Vimeo.

Photos by Scott Wright of Limelight Studio

 

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