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February 2014: My sister-in-law, Memory, enjoying beef noodles in Shanghai Pudong International Airport while waiting for our flight to Chiang Mai, Thailand.


Considering how popular noodles are throughout China, I shouldn’t have been surprised when they showed up during our 22-course feast at Ultraviolet in February. This restaurant (which is on most lists of top 10 restaurants in Shanghai—and in the #1 spot in my book!) is the brainchild of Chef Paul Pairet, who was born and trained in France. Since his arrival in Shanghai in 2005, he’s opened a series of highly successful restaurants (first Jade on 36, then Mr. and Mrs. Bund). Ultraviolet, his latest venture, was declared a “culinary destination” mere months after it opened in 2012.

Back in February, I posted a detailed review of the 5-hour-long multisensory dining experience. In that post, though, I left out a description of Chef Paul Pairet’s (crazy) take on noodles!

As I mentioned previously, dining at Ultraviolet is an immersive experience. The restaurant’s online brochure describes it this way:

Specifically equipped with multi sensorial high-end technology, the dining room is dressed up by lights, sounds, music, scents . . . a cool air blow, an immersive projection, images and imagination . . . and food.

Videos are projected on all of the walls—and on the table itself! At one point during my meal, this tray was placed in front of me (note the images on the table beneath it):














At the same time, the following image appeared on the wall:














Even my two and a half year old twin nieces could understand the above diagram:132

1. The bowl contains water.

2. Use the scissors to open the packet of Royco Deluxe soup.

3. Use the spoon to stir the soup into the water.

But what’s the deal with the syringe?





Who would’ve guessed it? The syringe contained NOODLES!


I know – kinda crazy, yes?!?!? The syringe was filled with a form of liquified pasta that I had to squirt into the hot broth, making sure the noodles didn’t touch the sides or bottom of the bowl (or else they’d glob up). The goal was to produce the ribbon noodles shown here:



Not only were these noodles fun to make, but they were delicious to eat! This was a truly unique experience and an interesting addition to the noodle scene in Shanghai!