The buzz: The Kerry Hotel in Pudong has launched a trio of F&B destinations. There’s The COOK (a bazaar-style all-day casual dining restaurant), The BREW (an artisan microbrewery and pub) and The MEET (a steakhouse). It’s a bit of a trek over to the end of Line 10 if you don’t live in Pudong, but it’s genuinely worth it for steak this good.
The décor: A red vinyl vertebrae sculpture stretches the length of the ceiling, culminating in a giant horn motif. There’s a fireplace surrounded by ponyskin chairs, a series of leather-seated booths, and a private room with its own beer taps.
The food: Meat in all its glory. Choose from sirloin, rib-eye and T-bone, and more options than the usual well-done, medium and rare. All of the meat is imported from Australia and aged onsite in a specially designated room that you’ll see as you go in. The mighty Ningaloo Tomahawk (980 RMB) serves four, and is prepared using a special slow-cook method. Grass-fed sirloins and mignons go for around 300 RMB, which is reasonable for steak in Shanghai. Side dishes include fries, gratin, mashed potato, macaroni, creamed spinach, and more unusual options like abalone, oysters and the Soup of Yesterday (so good that it takes a whole day to prepare, apparently).
We started with the Caesar salad (50 RMB), and it was one of the most authentic we’ve ever tasted. Waitresses prepared it by our table from scratch, including the sauce. Next came the piece de resistance – the Ningaloo Tomahawk. Named after a coral reef in Western Australia, the steak is big enough to feed four. Accompanied by a couple of orders of fries, gratin, and creamed spinach, there was more than enough to go around. We added baked bone marrow (30 RMB), which arrived inside the bone, to be eaten with a little red spoon.
Desserts are equally impressive, and include chocolate fondue, berry pudding (prepared table-side in a glass jar) and miniature ice-cream pops.
For any vegetarians or pescatarians in your party, there's a veggie plate and several seafood options. But really, it's all about the steak.
The drinks: Choose from The BREW’s offerings (including IPA, a low-carb option, a cider, and various malts and mashes) or wine from the magic Enomatic machine.
Why you’ll be back: It’s those small touches that elevate The MEET from Shanghai’s raft of steakhouses: the non-typical décor, the simplicity of their cuts, the ageing room. It’s surprisingly reasonable too, for what it is. That’s always a point scorer. We also liked the fact that the waitress happily wrapped up our Ningaloo Tomahawk bone so we could take it home for our dog.