[Ad] Spring Has Sprung as KABB Bistro Bar Launches Spring Menu

After a long cold winter the first signs of spring are here as KABB Bistro Bar presents a fresh new spring Menu.

Opting for a range of bold flavors with hints of traditional seasonal fare to create this year’s new springtime menu, Executive Chef Ling has gone to great lengths to source only the freshest and highest quality seasonal ingredients to put a spring in your step at three KABB Bistro Bars in Shanghai, Xintiandi, IAPM and Jing An Kerry Centre.

While salads have certainly undergone something of a revival within top restaurants, none can compare to KABB Meatball Salad. With a focus on flavor, KABB Meatball Salad certainly won’t leave you feeling unsatisfied, as mixed lettuce leaves, pickled red radish and the finest sun-dried tomatoes are tossed with balsamic dressing to give you a taste of the Mediterranean. Topped with juicy meatballs and our homemade coriander mayo, it’s an indulgent twist to a salad perfect for food lovers.

Nothing embodies a beautifully bright spring day quite like fresh seafood and you can say farewell to winter with the fragrant and delicate flavors of Pan-Seared Sea Scallop Linguini. Perfectly cooked linguini pasta is tossed with sweet cherry tomatoes, shallots, garlic, crunchy asparagus and topped with sweet and tender pan-seared sea scallops to deliver a sophisticated, but nourishing dish. 

Lamb isn’t just a winter dish in China, as Chef Ling’s innovative take on Roast Lamb Tenderloin makes it a new springtime favorite. Slow-roasted lamb tenderloin is served with mashed sweet potatoes, cranberry cheddar cheese and a sweet and tart cranberry red wine sauce to create a rich and savory dish big on flavor. 

Other highlight dishes include the English inspired Roasted Beef & Arugula Salad with English Apricot Cheddar Cheese and for those after a little heat the Spicy Yunnan Mushroom & Beef Linguini or the Spicy Lamb Stew. 

It wouldn’t be spring without something sweet and the Purple Potato Cake with Red Dates uses some of the season’s most loved ingredients to create an inspiring new dessert. Red dates and purple sweet potatoes are traditional ingredients found in kitchens across China throughout springtime. KABB’s Executive Chef Ling has taken these classic ingredients, mixing sweet red dates and savory purple potatoes with a generous helping of sweet whipped cream and crushed walnuts. Satisfying and sweet it’s definitely our new favorite KABB dessert. 

Thirst quencher or palate cleanser? KABB’s distinguished new spring cocktails have been carefully crafted to evoke the sweet springtime air. The CucumberMint Gimlet is a cool concoction of Gordon's gin, cucumber, pineapple and fresh mint leaves, designed to revitalize. Delicately blending Vodka, dry vermouth, lychee liqueur, raspberry, lime, cranberry and lychee juice, the Lorie Kiss is a deliciously sweet nectar. This spring KABB also brings to the table two special wines from the rolling hills of Tuscany in Italy. The Banfi Centine Bianco is a fruity and crisp dry white and the Banfi Centine Rosso is an intense and spicy red, but both have a wonderful softness that makes them oh so easy to drink and very moreish.

Come on over to enjoy our fresh new additions and savorthe taste of spring.

The KABB team looks forward to seeing you soon.