37 Steakhouse's mouth-watering perfection
The 37 Steakhouse & Bar is a stylish, sleek restaurant inside the luxurious Plaza 66. And because the ample rooftop terrace area on top of the dining space affords views of the city center like no other — including a close-up of the iconic Shanghai Exhibition Center — it promises to be the next most sought-after place for a chilled drink in the neighborhood.
It changes the perception of an old-school steakhouse look but keeps things modern and fresh without being too loud. Ever since it opened in Roppongi, Tokyo in 2010, it has won rave reviews. The chain now has three outlets in Japan, and the latest one in Shanghai is the first to open outside of Japan, while a new 37 Steakhouse & Bar is scheduled in Hong Kong at the beginning of July.
The menu centers on the finest Australian wagyu, dry-aged Australian Angus, American prime beef, Qingdao and Argentinian beef. All of its meat is char-grilled to mouth-watering perfection on a highly rated Josper Grill. The Australian Angus is aged in-hours for 21 to 35 days.
Starters are heavy on the seafood with crab cake, fresh oyster, tuna tartare and scallop carpaccio dominating the proceedings. I started my meal with a fresh Gillardeau oyster that was a refreshing, flavorful, palate pleasing appetizer. It was served with a light drizzle of chilled cucumber jus and sea grape on top.
The terrine that followed was an inventive one, combining pig ear, ham, beef, pistaccio, black garlic and pickled cucumber. And the mushroom cappuccino hit the spot as well.
The star of the menu is, without question, the steak. And you can choose the Wagyu Sirloin at 100g, a Qingdao beef fillet at 200g or an Australian rib-eye at a generous 350g. The size is perfect for one or two people to share and still have enough room for a wide selection of side dishes.
Sides include old-school favorites like creamy mashed potato or fries. However there are also several vegetables to choose from such as charcoal-oven pumpkin, green beans and grilled asparagus. My pick was the chef’s recommendation — Wagyu rib-eye boneless M7 (388yuan/100g) — robust, hearty in flavor and cooked to perfection.
The modern dining space with sophisticated, muted tones sets a comfortable setting for a good business lunch or a more intimate dinner. And the al fresco SkyBar will soon be the inspiriting place to be, for private events and before and after dinner drinks.
Opening hours: 11am-10pm
Address: 5/F & 6/F, Plaza 66, 1266 Nanjing Rd W.
Average price: 500 yuan (US$72.71)