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By Newsweek Editors
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This eclectic three-story nightspot is composed of Pure, a contemporary Japanese restaurant; Sugar, a dessert parlor, and Cube, a silver-black Bond-esque bar and terrace. Puritanical about making comestibles from scratch, it's also perhaps Shanghai's first establishment to ban smoking from eating areas.
Ambience: The space is hushed and suave, yet injected with fun touches, like peanut chopstick rests, a bench swing, open kitchens, Marvel comic strips of a sushi-chef hero and a conveyer belt of candy.
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Savory: The menu includes sushi standards with some twists, like crab bundled in translucent cucumber slices and soba noodles in egg ($2 to $8). Grilled unagi and kimchi shrimp are standouts. Pickled ginger and soy sauce are made in-house.
Sweet: At Sugar, a girly-girl boudoir of white and peppermint stripes, dessert is art. Chef/sugar artisan Anthony Qin gives standard treats like cr?me brul?e or lemon tart star treatment with sugar spirals, nests, flutes, swizzles and other magical shapes. Blue-cheese-filled hot-chocolate cake ($9) is scary-sounding but brilliant.
Drinks: There's plenty of sake and wine, but don't pass up the creative cocktails with ingredients like house-made lemon curd and kaffir-lime leaves. Dessert cocktails include crepe suzette, apple strudel and 10 other varieties. You won't need the cake.
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