by Julie Levin
As 10 mad scientists fly around a small laboratory space in a tizzy, putting the finishing touches on their latest creations, 10 equally anxious product testers wait in the adjacent room for the goods to be delivered.
At least, that?s how the scene might appear to an outsider at Ultraviolet by Paul Pairet in Shanghai (Ultraviolet in short), the latest of a handful of restaurants around the world using science and technology to transform a meal into a piece of theater.
Words of warning: a meal at the fusion restaurant lasts for four hours and consists of more courses than the PGA tour.
The cost per head is a not-insubstantial RMB 2,000 (US$314).
Ultraviolet's version of foie gras.
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