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CHAR Brings Contemporary Australian Cuisine To Shanghai's Bund

Perched atop the Hotel Indigo on the Bund, CHAR is the newest in the ever-growing Shanghai restaurant scene. Jing Daily talks to Executive Chef, Julie Donohoe and Food and Beverage Director, Ethan Tian about its unique menu, mixed clientele, and the importance of Sina Weibo.

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  1. CHAR Bar And Grill Only Restaurant In Shanghai Serving Blackmore's Wagyu Australian Beef
  2. Jing Daily (JD): This question's directed to you, Julie. Many of the ingredients featured in your dishes are less common in Chinese cuisine. How much education or adaptation do you foresee for the Chinese market? At least for the Chinese palate.
  3. Chef Julie Donohoe:
  4. JD: I mean, you use a lot of sweet flavors, a lot of salty-sweet, fruits...
  5. Julie:
  6. JD: Yeah, I really enjoyed that. So what’s the idea behind the paintbrush thing? To get people involved?
  7. Julie:
  8. JD: What are some differences in dining culture between Westerners and Chinese? There’s obviously an emphasis on service and atmosphere here, but did you do anything special to cater to Chinese guests?
  9. Julie:
  10. JD: Alright, Ethan, wine culture is becoming bigger and bigger in China, so of course, you have an extensive wine list. Is it curated for a Chinese palette? Is there a difference between Chinese and Western tastes in wine?
  11. Ethan Tian, Food and Beverage Director:
  12. Julie:
  13. Ethan:
  14. JD: What do you think of Chinese wines? Are there any you like?
  15. Ethan:
  16. JD: This may be a better question for the bar upstairs, but mixologists and specialty cocktails have been a growing trend in the West. Do you see that kind of culture picking up in China? What's CHAR's signature drink?
  17. Ethan:
  18. JD: Apothecary and the Alchemist. They do have pretty nice cocktails.
  19. Ethan:
  20. Julie:
  21. JD: How about the clientele here, what do you expect your clientele break-up to be like, expats to locals?
  22. Julie:
  23. JD: Is that something you're aiming for, to bring in more local Chinese? Or are you focusing on the foreign market?
  24. Julie:
  25. Ethan:
  26. Julie:
  27. JD: So what is CHAR doing by way of marketing right now, inviting media?
  28. Julie:
  29. JD: Are you guys using any new media, social media?
  30. Julie:
  31. Ethan:
  32. Julie:
  33. Ethan:
  34. Julie:
  35. CHAR at Hotel Indigo on the Bund
  36. Special thanks to Julie Donohoe and Ethan Tian from CHAR and Re Lim from Red Bridge Communications .
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Published April 28, 2011

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