CRI听力:Secret Restaurant in Shanghai Refines High-end Dining

Kaleidoscope-like images are projected on the walls, and a long dining table lights up in a futuristic fashion.

This is Ultraviolet, an exclusive eatery in Shanghai that resembles a scene from a science fiction film.

The dining floor features a 10-seat dining table and chairs. The restaurant can only accommodate 10 guests at a time, and everyone must sit at the same table. The addition of projections, smells and audio help to enhance a diner's experience.

Ultraviolet was established in May 2012 by Paul Pairet, who also serves as head chef at Ultraviolet. He says Shanghai offers the perfect backdrop for his unconventional creation.

"Everything that is happening here is a little bit ahead of what's happening somewhere else. And we can definitely see on the last 10 years, much more interest, much more knowledge (about food). It's obvious that people are travelling, the young generation is something that is from the start are here, are extremely curious."

The restaurant's website says it is located "somewhere in Shanghai." Reservations can be made online, and guests gather at a meeting point before traveling to the restaurant.

There are only two menus, and they rotate on a weekly basis.
 
Pairet describes the 20-course meal as "avant-garde figurative," which includes tuna sashimi steak frites, DIY coconut noodle soup, and takes on simple classics. With wine pairings, customers can expect to pay 6,000 renminbi per person, which is around 900 US dollars. Since the restaurant's opening, prices have only gone up. But Pairet said that seemed to have attracted more Chinese mainland customers.

Bookings for his restaurant have been full since day one, and now the waiting list is about three months long.

Nothing is simple here.

Liquid nitrogen and test-tubes sit alongside pots and pans in the kitchen. In the dining room, sounds, images and subtle scents help to control the atmosphere as specific dishes are served.

"This room, which is all equipped with technology and will help us to trigger the atmosphere. We trigger the atmosphere because we control the time and we control the offer meaning that we can control partially at least, the ambience that will be surrounding a dish and will be tailored on a specific dish."

Alexandra Bru is a French national living in Shanghai. She gave Ultraviolet quite a review.

"You have a combination of the food with an atmosphere and special experience. So you are part of something very special, you are like in a trip to go somewhere – you don't know where you are going and it's very, very amazing. And it's something you have in your mind, you will keep it in your mind for the whole life."

Ultraviolet has also received industry recognition. Last year, the Diners Club World's 50 Best Restaurants Academy ranked it 24th on a global list of best restaurants.
 
For CRI, I'm Victor Ning.