Best Food In China

Location

Find Sean Jorgensen’s contemporary creative fusion cuisine located in the creative space of Hong Kou district, known as the Factory.

People in the real estate and creative circle are already familiar with the launch of a lifestyle and design center 1933, a 74 year old former slaughterhouse that is located on 10 Shajing Road in Hongkou. Following the creative wave, the recent opening of the Factory, annex to 1933, reflects on the emerging trend of creative space-cum-restaurant.

Like its name-sake, the Factory is a spacious concrete building with large exterior glass windows offering creative shelter to aspiring designers and artists. Built into the ground floor space with contrasting wooden floor boards and leather sofas against the tall concrete columns, the restaurant is the brainchild of Executive Chef Sean Jorgensen. Following its creative theme, Sean’s repertoire offers an unique menu that is off-the-cuff, spontaneous and entertaining. The menu is printed on simple paper using hand-scripted italics that allows for regular change once a fortnight.

Gliding down the menu, it was already exciting to taste such descriptions, Roasted Shitake Risotto Stuffed Calamari with Charred Tomato or Ginger Apple Stuffed Duck Breast Over Chili Roasted Sweet Potato Risotto. With our visual senses tickled, we were eager to receive the recommended signature dishes from Sean’s hot plate.

Starting with chili caramel pork belly with mint and mango(RMB 55) and Roasted Shitake Risotto Stuffed Calamari with Charred Tomato (RMB 35). It was a stylized way of dressing pork belly which improves its fatty texture with the accompanying sweet-sour of the mango and mint. The latter dish was an interesting delivery of calamari with the rich creamy texture of risotto.

While waiting for the arrival of the main courses, we could observe the active bustle of Sean’s chefs in the open kitchen. Facing the kitchen, it was like watching a performance when each chef at their stations is either side by side or facing each other. With end to end display of ovens and stoves, there was some serious cooking happening before our eyes!

Service was swift and our main courses arrived quickly on hot plates. Chef prepared his own signature plats spontaneously for us to explore - Giant Seared Scallops with Peppercorn Sauce, a meaty and tasty choice and New Orleans Style Barbeque Shrimp, a sweet but spicy version that went very well with a glass of chilled chardonnay. Not stopping at these entrees, we were treated to a sumptuous Smoked Roasted Short Rib on a bed of pasta twirls. Oozing natural fatty juices, this delectable meat was sweet and tender, nicely paired with a full-bodied red. Meanwhile, our table was joined by another plate of Deep Dish Lamb Meat Balls, which had a good fill of spices in the minced lamb. Spicy to the taste with a hint of the Mediterranean. For a refreshing salad, we were greeted by an aesthetically pleasing Watermelon Tower with Avocado and Cucumber Salad, fresh fruity and creamy ingredients carefully poised in a neat column.

Having arrived at maximum capacity, we were faced with the dessert finale. After I decided that it would be impolite to refuse, I was immediately rewarded for making the effort by the sight of an impressive peanut butter cookie and ice cream, with a banana cream roll. The fine hint of savory peanut butter with rich sweetness of banana cream made a fine fulfilling dessert. On the side, a chocolate cupcake with chocolate icing was thrown in for good measure to satisfy the insatiable diner.

For diners seeking contemporary fusion tastes, the Factory is a secret gem that is ready to welcome and surprise its guests. If fans of Sean Jorgensen cuisine have missed him after his tenure at Finetre and Mansion Hotel, you will be delighted to find an old friend creating more magic at this niche restaurant-cum-creative space called the Factory.

- by Brian Sun

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