Shanghai Noir to open in March

(Image: ©JodiHinds)

An Indo-Chinese brasserie, based on the lower ground floor of the grade II-listed Old Westminster Fire Station, will open to the public next month. 

Décor reminiscent of the 1920s and 30s will adorn Shanghai Noir, an era that saw the burgeoning Chinese city be dubbed 'The Paris of the East'. 

Traditionally the comfort food of Indian immigrants, Shanghai Noir's menus, curated by executive chef Amit Bagyal (previously of Benares and Kanishka by Atul Kochhar) and head chef Velino Goes (previously of Kanishka by Atul Kochar and JKS Group), reinterpret the sharp, spicy fusion of flavours that has experienced a recent spike in popularity across the US. 

Open for dinner Monday to Sunday and lunch on Saturdays, Shanghai Noir's starters and small plates include such dishes as black bean scallops, five-spiced beef with wild mushroom bao, paneer garlic cream mushroom bao, devil's chicken lollipop and green papaya and mango salad. 

Mains, such as the bold Chef's Selection, in which the hottest chilli in the world – Bhot Jolakhiya – is prepared with a spatchcock chicken and served with a Glenmorangie fire sauce, will also be available, while a range of soups and more familiar Chinese-rooted dishes will receive a Shanghai Noir spin. 

Cocktails, created by mixologist Nick Smith, will come laced with new layers of fusion flavour. Signature serves will include a punchy highball twist on the negroni, known as The Firecracker (Szechuan pepper infused gin, Campari, vermouth, orange bitters, mango syrup and soda); fruity, aromatic margarita The Shanghai (Tequila Blanco, kiwi, coriander, lime and almond); and The Pearl, a sweet and creamy blend of vodka, pistachio and lychee. 

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