A three-starred Michelin experience, Ultraviolet is an exceptionally exclusive multi-sensory experience: a single table, 10-person, 20-course meal. Chef Paul Pairet’s interactive culinary journey uses floor-to-ceiling screens projecting visuals, while other tweaks set the set the scene, from lighting levels to the temperature. There’s a whole new level of complexity at Ultraviolet and a whole new level of secrecy: the evening begins at Paul’s other Shanghai venue, Mr & Mrs Bund, from which guests are driven through Shanghai to Ultraviolet’s secret location.
On its own, Ultraviolet’s aesthetic is ascetic: no decor, no paintings and no views. Everything, then, comes via the (concealed) technology, from screens to dry-scent diffusers, stage and UV lighting, table projectors, and a multichannel speaker system. The target is to stimulate ‘psycho-taste’, which ‘delves into the notion that memories, associations, expectations, ideas, misunderstandings, joys and fears all play a role in the experience of a meal’.
There are three menus, on weekly rotation, UVA, UVB and UVC, and each, unsurprisingly, took years to conceive. Expect 20 (or so) plates served in four ‘acts’ (plus intermission) with dishes such as DIY BLT (where guests curate their own special sandwich) and Foie Gras Can’t Quit, featuring a crisp fruit skin ‘cigar stub’ filled with foie gras, served in an ashtray with black cabbage ‘ash’.