Phiniss Restaurant & Bar is part of The Puli Hotel Shanghai, part of The Leading Hotels & Resorts. As the world's largest luxury hotel group, The Leading World has more than 375 of the world's most prestigious member hotels in 75 countries. As the first luxury hotel in China to be positioned as a "cosmopolitan paradise", The Puli Hotel impresses with its chic and quiet style. The Philis Restaurant & Bar also follows the characteristics of the hotel, although it is located in the middle of the city, it has a quiet elegance, quite a relict and independent style.
Officially opened with the hotel in 2009 and renovated in March 2016, the restaurant was awarded one Michelin star by the 2017 Michelin Guide Shanghai and won the 2017 Shanghai Top 50 Restaurants by Tatler China. In the latest edition of the 2018 Michelin Guide Shanghai, Filis has once again been awarded one star and one Michelin star for the second consecutive year. The Puli Hotel has maintained a good occupancy rate among Shanghai's high-end luxury hotels, and its popularity is quite high, compared to the slightly low-key Michelin-starred Western restaurants in Shanghai. With its steady production strength and indisputable temperament, it has become the "White Moonlight" Western restaurant in the hearts of many diners.
Current Executive Chef Michael Wilson, who previously worked at the renowned Cutler and Co. restaurant in Melbourne, Australia, and Grossi Florentino, one of the region's oldest restaurants, was invited to Shanghai in 2012 to join the Puli team. One of Australia's most famous chefs, Michael Wilson has over 15 years of experience combining tradition and innovation. Whether it's a classic pan-fried foie gras or a unique and innovative "duck neck" sausage, Michael Wilson's approach is a sight to behold.
FENIS's signature is the absolute freshness of its ingredients, which is clearly reflected in the restaurant's philosophy "Life is about the ingredients". The restaurant's menu is constantly evolving with seasonal ingredients and unique recipes, with a la carte menu featuring fish and seafood. The seafood ingredients are flown from Australia to Shanghai at 4.5 a.m. every day, so that diners can enjoy fresh and timely deliciousness. Black Gold Cod is a must-try dish at Finis, a thinly sliced black gold abalone topped with green sweet beans and topped with sparkling citrus foam. Another signature seafood dish is the real sea bream, which is made with hot oil, poured over and over again on the fish until the scales are turned up, accompanied by the classic French sauce Barigoule, which is topped with southern French chili flakes to enhance the freshness of the whole fish.
In addition to seafood dishes, several meat staples on the menu are also "check-in" dishes for diners to dine at the restaurant. Lobster pasta, which has always been popular, has a full meat and a bouncy taste in the mouth. However, the noodles taste dry and the sauce is not thick enough, so it is suitable for diners who prefer the taste of dry pasta. A duck neck sausage in a winter hard dish has successfully replaced lobster pasta as the restaurant's newest best seller. This duck neck is not the other duck neck, but the duck neck is boneless and skinned, filled with full duck leg meat, duck liver and spices, it looks like a plump duck's complete neck, the amount is enough for 2~3 people to share. The stuffed neck is sprinkled with honey and salt, grilled and sliced on the spot, served with duck juice, fig jam, seeded and seedless mustard to suit different tastes.
There will be a separate dessert menu in addition to the à la carte menu. It has to be said that Fernis's desserts are the feverish fantasia of Chef Michael Wilson, each one full of new ideas, beautiful and delicious. The deceptively simple dessert of pear butter pudding requires the chef to take the slow work of peeling the pear into the shape of a flower petal and topping it on a fluffy cake with hot cream. The refreshing and fruity aroma of the pear slices neutralizes the oiliness of the cake, and it tastes sweet but not greasy, and it is definitely a signature dessert that is beautiful and delicious. The layers of mille-feuille crisp are many and fine, sprinkled with matcha powder like a small forest, and the sandwich cream is tender and soft, and the crispy and dense taste is irresistible when you bite into it.
In addition to the indulgent French menu, there is also a lounge in the middle of the restaurant that combines a bar and a casual function, offering classic cocktails and 250 wines. The extensive wine list includes not only cognac, apple brandy and other local wines, but also fragrant teas such as oolong tea and manna tea. Alexandre Ribola, French Food & Beverage Director, has a wealth of knowledge of classic French cuisine and is well-versed in wine pairings, and will recommend the most suitable wines for the restaurant's menu, providing guests with a comprehensive culinary experience.
The restaurant is located on the second floor of The Puli Hotel, located in a prime location in the heart of the city, next to Jing'an Park. Surrounded by large floor-to-ceiling glass, the view is wide and pleasant, and you can see the jungle trees in Jing'an Park. The soft music played during the meal is soothing and pleasant, allowing guests to relax and enjoy a comfortable time. The layout of the restaurant is a lobby-style hall, there is no private room, and many people need to share tables. It is best to make a reservation in advance, and you can communicate with the restaurant by phone or email to choose the menu. The restaurant from the manager to the waiter are all dressed in a uniform formal attire, with a lovely smile, generous and neat with a drop-off customer, and will take the initiative to help the guests hang up their coats and so on. There will be professional explanations and eating suggestions when serving, and you will know how to keep a proper distance from diners during the meal, and a 10% service charge will be charged.
