Sens & Bund is located on Shanghai’s legendary Bund, in the collection of grand old colonial buildings facing the Huangpu River. The restaurant’s perfect location and  high concept have made it increasingly popular with Shanghai trendy set. 

Rose petals and calla give the air inside an elegant and delicate fragrance. The black, red and silver decorative theme integrates traditional French elements into a distinctly modern style. Designed by French architect Imaad Rahmouni, the light, the plush and the crystal glass create a unique place to enjoy the art de vivre a la francaise. Intimate yet spacious.                                                               

Three-Michelin-star-winning chefs Jacques and Laurent Pourcel take care to keep their innovative cuisine open to influences from all over the world. Each dish presents a practically infinite palette of flavors and colors, and is continually refined and perfected. Many dishes are both cold and hot, soft and hard, sour and sweet – the conflicting flavors and textures combine and delight. The special custom-made tableware helps the entire dinner process perfect and the integrity.  Recommended by the chef is the green-fried Australian beef (RMB 418). The beef is cooked in a steamer until tender and then fried – but it’s not too greasy. It comes served with beef bone marrow (known for its highly nutritional properties), served with a white truffle potato and vegetables cooked in beef consommé. The pan-fried foie gras with apricot (RMB248), or goose-liver pate, is Sens’s take on one of the three most popular dishes in the world. The foie gras here is also steamed before it is fried to a very tender with taste. The garnishes include a fresh apricot cooked with honey and Chardonnay vinegar, as well as a salty almond sable and fresh cherries cooked in reduced Port wine. The high-quality offerings never cease to surprise.