Chinese Farm To Table

Madison and Madi's

The Western brunch movement is quickly picking up pace in Shanghai, a city perhaps better known for its hour-long morning queues outside famous xiaolongbao eateries. If you’re inclined to go for scrambled eggs instead of soup dumplings, you’ll not find a plate more scrumptious or popular than the French-style puff pastry and mushroom scramble at Madison, or its new, next-door sister bistro Madi’s. Both restaurants are helmed by US-born chef-owner Austin Hu, who grew up in cities across Asia and logged hours in New York kitchens as prestigious as Gramercy Tavern before setting up shop in Shanghai. Though peak hours at Madison are during Sunday brunch, the restaurant also heaves through dinner service, proving day after day the success of Hu’s formula – American sensibility meets locally produced ingredients and flavours.

Known as the public face of China’s growing locavores, Hu has repeatedly emphasised both the importance of using fresh produce and the value in supporting China’s farmers – facts made evident in his dishes, which include Chinese-style Wagyu from Dalian, tilefish from Fujian, and yoghurt from Songjiang to name but a few, plus homegrown beers from Xinjiang, Anhui, and even Mongolia. And while the long-standing Madison is Hu’s namesake fine-diner, the brand new Madi’s is an all-day bistro that serves up staple faves like burgers and duck fat disco fries. Yum!