Shanghai Noir brasserie to open in former Westminster Fire Station
Mains will include a bold Chef’s Selection in which the hottest chilli in the world, Bhot Jolakhiya, is prepared with spatchcock chicken and served with a Glenmorangie fire sauce
Shanghai Noir, a new Indo-Chinese brasserie, is set to open this March on the lower ground floor of the Grade II listed old Westminster Fire Station.
The new restaurant’s décor will hark back to the “heyday” of 1920s and 1930s Shanghai when the Asian city became known as ‘The Paris of the East’. It will feature a fusion of “powerful” flavours, as well as “opulent” furnishings.
Shanghai Noir’s menus will be curated by executive chef Amit Bagyal (previously at Benares and Kanishka by Atul Kochhar) and head chef Velino Goes (previously at Kanishka by Atul Kochhar and JKS Group).
Opening for dinner service Mondays – Sundays and lunch on Saturdays, Shanghai Noir’s starters and small plates will feature seared 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 will include a Chef’s Selection in which the hottest chilli in the world, Bhot Jolakhiya, is prepared with spatchcock chicken and served with a Glenmorangie fire sauce. Soups, noodles and more familiar Chinese-rooted dishes will receive a “Shanghai Noir spin”.
Additionally, cocktails, created by mixologist Nick Smith,will include a “punchy highball twist” on the Negroni known as The Firecracker (Szechuan pepper infused gin, Campari, vermouth, orange bitters, mango syrup & soda); fruity, aromatic Margarita The Shanghai (Tequila Blanco, kiwi, coriander, lime and almond); and The Pearl, a sweet creamy blend of vodka, pistachio and lychee to honour the generations of sweet makers from the two nations.