Chef Michael Janczewski pushes the boundaries of conventional Chinese language flavors and cooking strategies. In Bastard, his modern Chinese language restaurant, he places a brand new spin on previous classics and creates dishes that captivate and delight.
“Having your individual restaurant is the one approach to really expertise inventive freedom,” the Polish chef mentioned.
Shot by Yu Wenhao, Solar Minjie.
Solar Minjie
Chef Michael Janczewski began his culinary profession in Warsaw, Poland, 13 years in the past.
Janczewski began his culinary profession in Warsaw, Poland, 13 years in the past and has labored in many various kitchens: trendy Polish, Japanese, and French. It was throughout his time at Ho Lee Fook in Hong Kong, working with chef Jowett Yu, that he found his ardour for Chinese language delicacies.
“The primary time I cooked utilizing a Chinese language wok vary, I knew that was it – and the remaining is historical past,” he mentioned.
After shifting to Shanghai six years in the past, he labored at Canton Disco (the Shanghai Version), co-founded “neo-bistro” Juke, and at last dropped at life Bastard, an idea he’d been envisioning for a while along with his accomplice Jiro Hsu.
“The second felt proper and we went for it,” Janczewski mentioned.
Solar Minjie
The situation, tucked away in an alley off Jiaozhou Highway, is the place the story started.
The situation, tucked away in an alley off Jiaozhou Highway, is the place the story started.
“What captivated me was the historical past of the area. It was once a hostel, a spot the place vacationers from around the globe stayed when visiting Shanghai, making a melting pot of cultures and fostering exchanges. It supplied a novel spirit, which we needed to revive – however this time, as a restaurant.”
Why identify the restaurant Bastard?
“We identical to the phrase – it is daring, provocative, rebellious, which I suppose displays who we’re,” Janczewski mentioned.
Courtesy of Bastard
The inside captures a uncooked, eclectic spirit with vibrant colours and an industrial aesthetic.
Courtesy of Bastard
A classic clock from the Eighties is identical mannequin that appeared within the film “Chungking Specific.”
He additionally needed to make clear that Bastard is not about trendy Chinese language meals, however slightly a contemporary Chinese language restaurant.
“While you consider conventional Chinese language eating venues, they usually have giant banquet rooms with white tablecloths, vibrant lighting and in depth menus – normally with no music. We needed to construct a small, snug area the place we wish to dine, with loud enjoyable music and a cool strategy to Chinese language delicacies,” Janczewski mentioned.
Bastard’s environment is a part of what makes it a preferred spot for a enjoyable evening out. Drawing inspiration from Hong Kong’s vibrant tradition, the duo needed to evoke the essence of the Kowloon Walled Metropolis. The inside captured its uncooked, eclectic spirit with vibrant colours and an industrial aesthetic – making a cyberpunk kind of vibe that resonates with diners. Take note of the classic clock from the Eighties – the identical mannequin appeared within the film “Chungking Specific” by Wong Kar-wai. The again of the clock has been signed by the film’s director Wong and cinematographer Christopher Doyle.
Courtesy of Bastard
A lot of the dishes are rooted in Cantonese delicacies, reflecting the chef’s prior coaching, however he additionally infuses flavors from varied areas of China so as to add a inventive twist.
The menu right here is compact, round 15 dishes in whole.
“Clearly there are parts in our dishes that draw from my previous experiences with Western delicacies. A number of are extra of a ‘fusion’ type however extra like a vogue inside Chinese language cuisines – for instance Cantonese blended up with Sichuan parts. However some dishes, I attempt to preserve as conventional as potential as a result of they merely do not must be altered.”
A lot of the dishes are rooted in Cantonese delicacies, reflecting the chef’s prior coaching, however he additionally infuses flavors from varied areas of China so as to add a inventive twist. This ends in plates which are each acquainted and modern.
Yang Di
Drunken pigeon, offered elegantly on the plate, is Janczewski’s tackle the basic Shanghai drunken rooster.
Yang Di
Prawn toast two methods is one other inventive model based mostly on the Hong Kong basic.
Drunken pigeon, offered elegantly on the plate, is Janczewski’s tackle the basic Shanghai drunken rooster however a extra refined model. Prawn toast two methods is one other inventive model based mostly on the Hong Kong basic – uncooked prawn tartare on high of golden, crispy prawn toast.
A number of the dishes stay staples on the menu such because the grilled maitake mushroom with tree flower and tree bark, or the blended noodles.
“The concept behind many of the dishes is easy – ‘style by no means lies’,” Janczewski mentioned.
Since Bastard’s opening, critiques have been blended, however for those who fancy having fun with Chinese language dishes with loud music and a cool vibe over white tablecloths and huge spherical tables, give it a strive.
In case you go:
Opening hours:
Lunch: Mon-Fri 12 noon-2:30pm;Dinner: Mon-Solar 6pm-late
Tel: 131-6207-6826
Handle: Unit 102, No. 30 Lane 319 Jiaozhou Rd
Common worth per particular person: 230 yuan (dinner)