Chicken in a jar served beneath a slice of smoked foie gras at Paul Pairet’s Ultraviolet in Shanghai. Photos: Juliana Loh

Dinner as theatre: behind the scenes at Ultraviolet, Shanghai ‘immersive’ restaurant

The ‘actors’ - Paul Pairet’s chefs and servers – present 20-course French menu to their ‘audience’: one table of guests amid a vast room who are fed sounds, smells, images and incident along with the dishes. Kitchen team get a voyeuristic thrill as they watch CCTV cameras convey the diners’ reactions

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Chicken in a jar served beneath a slice of smoked foie gras at Paul Pairet’s Ultraviolet in Shanghai. Photos: Juliana Loh
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