The meat brought in by Hyatt on the Bund is of this quality, and has been grain fed for 300 days. This gives a richer texture and the intense marbling that makes the beef so special.

At a recent dinner party there hosted by one of the city's most charming scribes, the skilled culinary team at Vue pulled out all the stops to ensure guests were well-fed and felt right at home.

Waited upon by a team of impeccably trained staff, the meal was prepared within the beautifully and tastefully decorated room. This was luxury dining in modern, palatial surroundings.

The meal started aptly with a simple pea soup, sexed up with croutons and bacon bits throughout. Pea soup can be a tad boring at times, but the modern twist made things more interesting.

Next up was beef stroganoff -- a charming adaptation of the classic dish. Russian in origin, stroganoff was in fact conceived by a French chef trying to impress the Tsar. It is alleged that the dish even made its way to America via China, where it was widely served by in local restaurants before the onset of the World War II.

The Wagyu beef made Vue's version much richer, while the chef added just the right dollop of sour cream for ample smoothness.

With meat of this quality, the best way is simply to marinate and grill it. Marbling is most intense in the certain parts of the cow, so the tenderloin at 670 yuan (US$98) is much more expensive than the sirloin (385 yuan) or rib-eye (385 yuan). Whatever the cut, diners can look forward to a sensation piece of beef that tastes simply out of this world.

Hyatt on the Bund's desserts are also classics given a modern touch, and the chocolate mousse with sea salt was exceptional in its blending of two flavors and textures. Not everyone was a fan of the Grand Marnier souffl??, but that too was enjoyable in its stark simplicity.

Address: 31/F, 199 Huangpu Rd

Tel: 6393-1234 ext 6328

(Shanghai Daily September 17, 2008)