China vs. France: After 12 grueling months of training, the students of Restaurant-Ecole Institute Paul Bocuse are finally ready to leave the nest! For the last cooking competition of the year on April 27, Chinese apprentice chefs will go head-to-head with the French contingent to determine who’s more culinarily-inclined. Best of all, you get to be the judge.
480RMB // Restaurant-Ecole Institut Paul Bocuse // 379 Baotun Lu, near Zhongshan Nan Lu (保屯路379号, 近中山南路).
Spring specialties at Pelham’s: We’ve finally been pried from winter’s cold dead fingers! To celebrate, from April 30-May 21 Pelham’s is featuring a lineup of spring specialties including tender lamb and foie gras mosaic, spring lamb carpaccio with white tomato espuma and lamb rack with asparagus chartreuse and morel mushrooms.
11:30am-2pm lunch, 6-10pm dinner // Pelham’s // Waldorf Astoria, Heritage Building, Lobby Level 2 Zhongshan Dong Yi Lu, near Guangdong Lu ( fr外滩华尔道夫酒店 中山东一路2号, 近广东路).
Fresh ahi tuna and free-flow champagne: On April 28, the Stage at the Westin Bund Center will offer fresh ahi tuna served as sushi, sashimi, tartar, and other preparations. Free-flow Veuve Clicquot champagne included!
538RMB+15% // 11:30am-2:30pm // The Westin Bund Center // 1/F, 88 Henan Zhong Lu, near Guangdong Lu (河南中路88号, 上海威斯汀大饭店1楼, 近广东路).
Head to our calendar for more.
Benjamin Cost is Shanghaiist’s Food Editor. Email tips, recommendations, and news updates on Shanghai’s dining scene to [email protected].