SOFT DATA
Bold views and bold flavours, CHAR is one of the few waterfront restaurants whose menu is on par with the view. They boast the provenance of ingredients and don’t skimp on well renowned luxury ingredients, including Japanese Wagyu, tallegio cheese, truffles, oysters, live French brown crab... Ingredients that Chinese patrons will be quick to post about on social media. The prices certainly reflect the impressive ingredients and the view, even at the lower end, the ‘burger’ is NZD 60 all the way to NZD 480 for a steak. One welcome surprise on the bill is that all prices are inclusive or service - one of few hotel dining venues in Shanghai. Char’s wine list focuses on Australia, New Zealand and Chile.
Priding themselves on originality, CHAR goes the extra mile to impress, with features like presenting six different hand-crafted steak knives brought in from locations around the world along with five mustard varieties and various sea salts when you order a steak. Aspects like this cater to a clientele that likes to be treated like royalty.
A unique feature is a solid selection of rare New-World wines, several of which are available by the glass.
EXECUTIVE CHEF
A week after joining a culinary school at age 16, Venezuelan Willmer Colmenares knew he wanted to be a chef. He loved the buzz and the passion involved and believes that “it is not a profession someone chooses, it choses you.” Previously of Elfante and the el Willy group, Colmenares took up position of Head Chef at CHAR in 2015 replacing Australian Julie Donohoe.
