Fulton Place
Add: 1/F, 570 Yongjia Lu, near Yueyang Lu 永嘉路570号, 近岳阳路
Tel: 3461 1775
Hours: 6-10:30pm (closed on Monday and Sunday)
Website: www.fultonplace.cn
Price: 350~450 RMB/person
Visited: Oct 2011
Yesterday afternoon, I received the following message from Fulton Place:
“After fifteen great months, Fulton Place will be open for the last time this Saturday 29 October. We are working on an exciting new venture in a soon-to-be disclosed location, and have realized that keeping Fulton Place open and maintaining our high standards while working on this isn’t feasible. We would like to thank all of our customers, old and new, for their support over the past year or so: we’ve made some great friends and had a lot of fun. We hope you will come down to see us tonight or tomorrow night and help us go out with a bang!”
What?! I’m very sad to hear that Fulton Place will be no more. Here are some highlights from a recent meal I had there – an evening filled with memorable dishes, a gracious host (thanks Nat), and great conversations. For details on the restaurant itself, click here to see my previous post on Fulton Place.
The amuse bouche shot of the night was a chilled carrot soup with porcini mushroom foam. Wonderfully aromatic.
Good bread, awesome butter.
Our appetizer, lightly smoked kampachi (105 RMB) in a soft orange pink puddle of Bloody mary sauce, was a happy marriage between cooked and uncooked flavors. The kampachi was only very lightly smoked and spiced, so its subtle flavor was highlighted rather than subdued. Delightful start.
The first main course, lamb loin & belly (220 RMB), has got to be one of the best lamb dishes I’ve ever had. The presentation – a beautiful, dramatic green canvas made of spinach puree – made an instant impression. The lamb itself was prepared sous-vide, resulting in an ultra tender texture.
Our other main course, chicken breast & roulade (160 RMB), was also prepared sous-vide. I especially liked the medley of pancetta, sweet corn, and soy beans – very comforting in its rich flavor and texture.
A side of roasted baby potatoes (35 RMB), simple but perfectly done.
On to the sweets, chocolate cream (60 RMB) topped with a thin almond crust and a bed of cream. Decadently rich, perfect for chocoholics.
Lastly, a raspberry trifle (60 RMB) with vanilla cream, lemon sponge cake, and almond flakes. Perfect ending.
So, ladies and gentlemen, Fulton Place will be serving their last meal tonight (Saturday October 29th). If you don’t already have dinner plans, go try some of their classic as well as one-night only dishes that the chef will conjure up just for this special evening. After tonight, we’ll just have to patiently wait and see what new venture Nat and his team will launch, hopefully, in the not so distant future. Best of luck.
Strange, why would they close when they were doing quite well. Rent increase? I was just outside of Fulton Place for the first time patronizing the nearby bars, never before realizing it’s location until Saturday night…their last night open.