Imitated but never duplicated Alan Wong of Hatsune Beijing and Vincent Liu of Haiku by Hatsune are the partners who brought California style sushi to Shanghai- forever changing the gastronomic landscape of the city. Pulau Ketam is their new project, a “modern crab house” with a guest experience comparable to what most people would expect from a premier steakhouse. However, here our star is crab im
ported from the pacific northwest of the United States and Sri Lanka, then served sautéed in coarse black pepper sauce or Singapore chili style. LOCATION
Xintiandi is located at the heart of downtown Shanghai. Restored from classic 20th century Shikumen buildings, the new Xintiandi highlights a charming contrast of Shanghai´s past and present. Since its restoration in 2001 the neighborhood is now home to Shanghai´s top restaurants, bars, clubhouses, boutiques, and hotels of international standard. Pulau Ketam is well on its way to becoming a staple of the Xintiandi neighborhood, adding to the growing diversity of its high-end dining scene. DESIGN AND DECÓR
As a boutique restaurant drawing influences from Southeast Asian design, the ambience is modern yet cozy. Wood screens against steel accents add a contemporary touch to a classic Malaysian design, while soft lighting and installations of a glass waterfall and crab aquarium create a subtle warm space.
