Cucumber Lollipop from Shanghai’s Sensorial Supper Slideshow

Shanghai’s Sensorial Supper Slideshow

Scott Wright / Limelight Studio

Cucumber Lollipop

The cucumber lollipop is served with a dramatic Bali backdrop.

Scott Wright / Limelight Studio

Foie Gras Can't Quit

The red fruit and cabbage ash is served with a glass of light sherry to music by Ennio Morricone.

Scott Wright / Limelight Studio

Ultraviolet's Entrance

From the moment diners enter Ultraviolet, the stage is set for a memorable feast.

Scott Wright / Limelight Studio

Lobster Essential

The lobster essential is served with Josmeyer Alsace riesling grand cru "Hengst" 2008 to a tune by Charles Trenet.

Scott Wright / Limelight Studio

Mandarine — Mandarine

The mandarine mandarine is served with mint tea.

Scott Wright / Limelight Studio

Ultraviolet's Interior

Ultraviolet's interior is constantly in flux.

Scott Wright / Limelight Studio

Micro Fish No Chips

Capers and anchovy dish is served with U.K. décor and The Beatles' "Obladi Oblada."

Scott Wright / Limelight Studio

Truffle Burnt Soup Bread

The truffle burnt soup bread is served with a 2009 chardonnay from Francis Coppola in Monterey County, Calif.

Scott Wright / Limelight Studio

Ultraviolet's Bathroom

Ultraviolet's stunning theatrics extend from the dining room to the bathroom.

Scott Wright / Limelight Studio

Tomato Pomodamore

Tomato Pomodamore is served with strawberry gazpacho.

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Shanghai’s Sensorial Supper Slideshow

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