Ultraviolet
Ultraviolet by Paul Pairet defies the norms of fine dining, beginning with its mysterious location—hidden away in an unfinished warehouse in Shanghai. The raw, industrial setting stands in stark contrast to the elegance usually associated with haute cuisine, immediately challenging expectations. Once inside, however, guests are transported into a world of sensory delight. The dining area is minimalist, featuring a single table for ten.
tHE FOOD
Each dish at Ultraviolet is crafted from the season’s freshest ingredients, showcasing culinary creativity at every turn. Standouts for me included the truffle foam toast and the mandarin dessert finale, both unique and memorable. However, while the presentation and inventiveness were impressive, the flavors didn’t fully meet the high expectations of a three-star Michelin experience. Although the ingredients were fresh, they didn’t quite justify the 6,888 RMB price tag, leaving me feeling that the quality could have been elevated to better match the premium cost.
tHE eXPERIENCE
The experience at Ultraviolet was truly unlike any other. The sensory elements were masterfully paired with each dish, enhancing flavors and immersing diners in a multi-dimensional journey. The staff were also a standout aspect of the evening; with each guest receiving individual attention, there were more staff members than guests in the restaurant, elevating the sense of exclusivity and attentiveness. This personalized service added a layer of intimacy and refinement that made the experience feel genuinely exceptional.