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The menu at CHAR Bar & Grill at Hotel Indigo Shanghai is a bit more unique than most steakhouses. Executive chef Julie Donohoe took a contemporary approach to the menu. The chef emphasizes big flavors, beautiful colors on the plate and playful presentations. Her popular starters include a foie gras parfait served in its own individual Staub enamel dish and lobster bisque that’s poured from a Chinese teapot into your bowl at the table. Of course, steaks are central here and the quality of CHAR’s meat is up there with the best in Shanghai, with both grass-fed and grain-fed options (with marble scores listed on the menu). The restaurant serves two types of Wagyu, including tajima, and sources beef from Blackmore’s Wagyu Beef and Cape Grim Tasmanian Natural Beef. You’ll find the standard béarnaise and peppercorn sauces but also a delicious sea urchin and lime emulsion, and a tasty truffle and mushroom butter. Steaks are also served with a variety of exotic sea salts. Other than beef, there’s a bunch of seafood, including buckets of oysters and a seafood tower teaming with king prawns, Alaskan king crab, mussels, clams and more. You’ll also find rack of lamb and duck, some pasta and both starchy and green sides.