Answers from Our Experts (1)
Executive chef Julie Donohoe of CHAR Bar & Grill at the Hotel Indigo Shanghai believes in using the finest ingredients to create contemporary dishes with big flavors (think: sea urchin and lime emulsion sauce) and unique presentations (the cheesecake comes in a cheese box). Before opening CHAR Bar & Grill, Donohoe set up a tasting panel and tried over thirty steaks from Australia’s top beef suppliers before selecting the very best steaks for CHAR Bar & Grill. Donohoe smokes her salmon in-house using hickory apple chips to infuse the fish with a distinct, sweet flavor. The chef also places great emphasis on the diner’s interaction with the food. The popular black cod, for example, is served with a paintbrush so you can apply the star anise and lime syrup yourself.