58° Steakhouse is owned by Mandarin Oriental, Pudong. As the hotel group with the largest number of Michelin-starred restaurants in the world, Mandarin Oriental now operates and manages 31 hotels in 21 countries and regions around the world. The Chinese restaurant Yong Yi Ting, which is owned by the same hotel as 58° Steakhouse, was awarded one Michelin star in the 2017 Michelin Guide Shanghai. It will be interesting to see if the 58° Steakhouse, with its excellent steak and modern and traditional French cuisine, will be favored by Michelin judges in the future.
58° Steakhouse is led by two-Michelin-starred chef Richard Ekkebus from the Netherlands, and Australian chef Joshua Paris collaborates to create the restaurant's cuisine. Richard Ekkebus is currently the Head Chef at Amber at The Landmark Mandarin Oriental, Hong Kong, where he studied with Michelin-starred Dutch chefs Hans Snijders and Robert Kranenborg, and collaborated with French chefs Alain Passard, Guy Savoy and Pierre Gagnaire. He is currently the Chef Consultant at 58° Steakhouse, where he is responsible for the restaurant's menus.
The restaurant serves a variety of fresh meat dishes grilled over charcoal and simmered. The recommended price is 388 RMB, a steak of Wellington with fries and green beans. The medium-rare roast is crispy on the outside and tender on the inside, and the meat is tender and firm in the mouth. Another dish of Livingstone Wagyu rump is grilled and served on a marble warming plate, with the pure aroma of beef. Due to the continuous heating, the medium-rare steak is roughly medium-rare when fully heated on a warming plate, and diners who want a corresponding degree of doneness can move the steak to a regular plate and eat it. The grilled steak is charred around the edges, and the meat is still tender and juicy. Although it is not as high-end as the previous top beef, the price is relatively affordable, and the price of a single steak is between 300~600 yuan, which is worth trying. There are five types of sauces for each steak: vanilla butter sauce, green pepper sauce, shallots and beef sauce, spicy tomato juice, and red wine sauce. It is recommended that the beef gravy with shallots is more satisfying to the taste of meat lovers. It is suitable for two people to share a 1kg bone-in rib-eye steak at a price of 998 yuan, which is equivalent to the "tomahawk steak" in similar restaurants, with a moderate portion and a choice of two sauces and side dishes.
Despite its name, the restaurant has the ambition and strength to do fine dining, and the exquisite French cuisine is no less impressive. The menu is simple and straightforward, and the dishes are categorized in the order of formal French cuisine. Appetizers include classic beef tartar, pan-fried scallops, foie gras parfait and vegetable salad. The oxtail consommé with peas is very delicious, and it is also served with bone marrow and morels, which is fragrant but not fishy. The mussels in the mussel soup are fresh and plump, cleanly processed, and have a sweet and greasy taste. Artichoke bisque with burnt butter and hazelnuts is suitable for diners who like a rich flavor, the spicy taste of artichokie is complemented by rich butter, and the hazelnut flavor breaks the dullness. The meat and seafood selection includes six dishes, including pan-fried Qingyuan chicken, slow-cooked lamb chops, Libyan pork chops, grilled Boston lobster, pan-fried red sea bream, and steamed cod, each of which can be called a representative of classic French cuisine. The meat selection is rich but not complicated, and it is deeply appreciated by tangled diners. There is a wide selection of desserts, from pickled strawberries with cheesecake to classic crème brûlée for two, to chocolate soufflé with cocoa sorbet, which can be paired with 3-5 flavors and takes about 15 minutes.
The 58° Steakhouse is located on the lobby level of the Mandarin Oriental Executive Residences, connected to the outdoors. The restaurant's geometrically patterned floors, elegant lighting and semi-open steel bar reflect Shanghai's Art Deco era design elements. In addition to the clean and bright indoor dining, there is also an open-air garden surrounded by the hotel's greenery. The number of service people is abundant, and there are 1~2 waiters waiting for a table of guests. The service is professional and considerate, and the guests will be kept at a reasonable distance, and will be there in time when necessary, and the restaurant will be charged a 15% service charge.
