6 facts you should know before going to Ultraviolet by Paul Pairet

19th May 2017 / Shanghai

To many people, Ultraviolet feels like a overpriced gimmicky dinner that is about some pretentious morsels of food, paired with sights, sounds and smells, and that one will leave after paying thousands of yuan feeling hungry. Indeed, that too, was my perception before I tried it.

Having experienced the Ultraviolet UVC menu, let me lay down 6 facts to debunk some myths.

This article is an excerpt from my upcoming Ultraviolet review.

1. It is indeed a dinner that incorporates morsel-sized portions of food, paired with sights, sounds and smells.

Yes, it’s a peanut.

There are however, 20 courses (and maybe more).

2. Every course has an alcoholic drink paired,  ranging from wines to whiskies and cognac.

There’s a + version menu with even better wine pairing.

Request for a non-alcoholic pairing during your reservation if you are not a drinker.
I only drank 60% of my drinks, otherwise I would have been totally drunk.

3. You will leave Ultraviolet feeling neither hungry nor thirsty.

It’s a tin of bacon.

You will not only leave feeling full from the food but also full of awe. The dinner itself is a lot of food.

4. Trying to get your stomach stuffed IS NOT THE POINT at Ultraviolet.

An ultraviolet dessert.

If you want to stuff yourself until you reach a food coma, go to a diner or some buffet restaurant.
Dining at Ultraviolet is to witness the spectacle that is Paul Pairet’s masterpiece.

It is to fall helplessly into an emotional rollercoaster that Paul Pairet had devised for everyone.
As a matter of fact, that is exactly what an evening at Ultraviolet is like — a 3 hour gastronomical rollercoaster ride. It is like going to that TRON ride at Disneyland, only that this one lasts over 3 hours.

5. You are allowed to take any and as many photos as you want.

Here, let me give you a light.

Use of flash is not allowed as it would disrupt the experience, and also you need to shoot quickly before the current course ends or your plate would be taken, and/or the dinner experience will be disrupted.

Lighting is dim for most of the dinner, however there is always some sort of light shone over the dish, though more often than not, it is a coloured or patterned light.

Videography is not allowed in the dining room though, mainly to prevent disrupting the experience. So I guess I won’t be vlogging about Ultraviolet… or will I?

6. Chef Paul Pairet is NOT at the kitchen every evening.

Me and Paul, BFFs… in my dream.

Not that his absence would have any effect on the food, since head chef Greg Robinson is well in-charge of the kitchen’s execution, with or without Paul around.

Just pray hard that Paul will be there for after-dinner photos.

So that’s it, stay tuned for the full review which will follow shortly after this post.

Author: Fred Lin

Fred "The Shanghai Kid" Lin was born in Singapore, and grew up in a family of foodies and home-cooks. He moved to Shanghai in 2007 and fell in love with the city, eventually carving a self-made career out of digital media design and development. He founded The Shanghai Kid food blog in 2013, and opened an award-winning Singaporean restaurant in 2014, which won CityWeekend's Outstanding Southeast Asian restaurant of the year in 2016. In 2017, he decided to reboot, and shut down all his businesses in Shanghai before moving back to Singapore with his wife. Fred plans to immigrate to Melbourne in the near future.

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