restaurants · Trips

China’s in China – Highline

When Bruce lived in Shanghai he made a group of awesome friends with an incredible taste in food and restaurants. One of them even has her own. We met on Sunday morning for a big brunch at a new restaurant, Highline on the 6th floor of the the Ascott Hotel. By this point, I was excited for a western meal. I went into it thinking “I’ll just have a salad” and left thinking “damn that was good… and at least I also had some salad.” This place rivaled any SF brunch spot I’ve been to, not to mention we didn’t have the standard 1.5 hour wait.

I started with a freshly pressed carrot, apple, ginger juice (because balance) and then dove into the following:

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Crab cake Benedict with a side of pickled fennel and mashed avocado and asparagus. The crab cake was pure light, flaky crab with a flavorful crunchy crust. The harvest salad was a welcomed bright, citrusy vinaigrette with roasted carrots, fresh apples, candied pepitas and crumbly feta cheese. Sharing was hard.

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A potato waffle topped with creme fresh and smoked salmon. Why aren’t there more potato waffles in my life? Probably the best vehicle I can think of for smoked fish. YUM.

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Because one Benedict is never enough, we got the meaty, biscuity version that was piled high with tangy collard greens. Indulgent as all get out, but not too heavy.

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For the final one-two punch, we ordered the peanut butter (glazed) and jelly (filled) doughnut. Then the kitchen brought us a piping hot sticky bun with citrus butter as a gift – having brunch with someone in the industry comes with its sticky benefits. They both induced moans around the table.

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Shanghai not only has bomb Chinese food, it just has bomb food. Period.

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