Sugared & Spiced http://www.sugarednspiced.com pâtissière in paris, now shanghai Tue, 15 Aug 2017 15:59:32 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.10 [Chengdu 成都] The Temple House 博舍 http://www.sugarednspiced.com/chengdu-the-temple-house/ http://www.sugarednspiced.com/chengdu-the-temple-house/#respond Mon, 07 Aug 2017 13:08:33 +0000 http://www.sugarednspiced.com/?p=35859 The Temple House

Add: No. 81 Bitieshi Street, Jinjiang District, Chengdu
Tel: 28 6636 9999
Website: www.thetemplehousehotel.com
Price: from 1999 RMB/night
Visited: Jul 2017

Please note that this was a complimentary stay arranged by the hotel.

Before embarking on my spontaneous Chengdu trip last week, there were a number of things I was looking forward to – Sichuan hotpot, chuanchuan-er, and The Temple House. Not sure if you’ve already read my post on The Upper House in Hong Kong, but I was absolutely swooned by that hotel (details here). Needless to say, I had high expectations for The Temple House, part of The House Collective along with The Upper House and The Opposite House (Beijing).

請注意本次是酒店安排的試住。

上個月來了一場說走就走的成都行,讓我期待不已的除了火鍋和串串兒之外,還有衆多朋友一致推薦的 “博舍 The Temple House” 。不知你是否有看我去年入住 香港奕居 The Upper House 後寫的文章,總之當時體驗幾乎完美,讓我到現在都還念念不忘。不用說,這次旅行,對出自同一系列*的博舍期待萬分。

*繼北京的瑜舍 The Opposite House 和香港的奕居 The Upper House 之後,博舍是 The House Collective 的第三家酒店。

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After a 40-minute car ride from the airport, I arrived at the rather low-key entrance of the hotel. It blends in so well with its surrounding that if it weren’t for the hotel staff stationed right in front, I probably would’ve missed it. Entering the courtyard is like stepping back in time: built more than a hundred years ago during the Qing dynasty, the Bitieshi courtyard features traditional brickwork, wood carvings, timber ceilings and floors, step stones, flying eaves that have been preserved and enhanced. Beautiful in every aspect.

從機場坐車到位于太古里的博舍大約 40 分鍾。酒店入口低調,要不是有工作人員等候幫忙開車門拿行李,我甚至都沒注意到這裏就是大門。踏入擁有逾百年曆史、始建於清朝的筆帖式庭院裏,傳統青磚木刻、木造天花板和地板、石級、懸挑屋頂及飛檐都得到保留和翻修,四面的房屋將庭院合圍在中間,雖然位于繁華的商業區,卻鬧中取靜,怡然自得。瞬間,好感。

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To the right of the courtyard is an art gallery, and to the left is a library filled with art books collected from all over the world. There are also art works displayed throughout the hotel, such as this duo of feather and leaf, hovering majestically near the entrance, their modern design contrasting sharply with the traditional courtyard.

庭院的右側是個畫廊,左側則是個圖書館,收藏了不少和藝術文化相關的書籍,中文外語的都有,可以隨意翻看。酒店的公共空間裏有不少藝術品的擺設,比如庭院裏的兩個銀色雕塑 “羽毛“ 和 ”落葉“,摩登的風格在傳統庭院裏形成有趣的對比。

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Check-in was quick and fuss-free – a simple signature on the iPad – done at the sleekly-designed reception. I especially liked the bamboo backdrop, an example of how the hotel seamlessly incorporates Chinese elements into modern design.

前台的設計現代感十足,而且在不經意之處融入了中國的元素,比如竹子材質的背板。入住手續非常簡單,無須填寫任何表格,直接在iPad上簽名即可,輕松愉快。

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Now, to the rooms. The rooms and suites at The Temple House are located in two L-shaped buildings facing each other, wrapping a courtyard in between. The undulating landscaping evokes Sichuan’s rice terraces, another example of the charming fusion between modern design and local sensitivities.

入住手續之後,服務人員帶著我前往房間。博舍的房間分布在兩棟對立的 “L” 型建築,中間環繞著的寬敞庭院,有幾個波浪起伏的地形景觀,後來才聽說這靈感來自四川的梯田。完全是摩登設計和當地特色的結合。

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The space design is very open – guests flow from one area to another, and while it might be confusing to navigate at first , there are plenty of staff stationed around to guide you to the right direction.

博舍的格局流動開放,客人們可以由一個區域走向另一個區域,一開始可能會稍稍搞不清楚方向,不過有工作人員指路,不用擔心會迷路。酒店也有提供腳踏車,天氣涼爽的時候也許是探索附近的好選擇。

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Upon entering the elevator, I noticed that just like at The Upper House, there is no button to close the door – a design to remind guests to slow down and unwind completely.

進入電梯發現這裏和香港的奕居一樣沒有關門鍵,爲了讓客人放慢腳步,徹底放松。Relaaax…在這裏,沒什麽值得著急的事情。

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There are 100 guest rooms and 42 service apartments at The Temple House, which is by no means a huge property, but each room is spacious and comfortably furnished. I stayed at Studio 70 (72 sqm), elegantly dressed in tones of black and white, softened by warm lighting.

博舍有 100 間客房及 42 間服務式住宅,以房間數量來說不多,不過每個房間都相當寬敞。我住的是 72 平方米的 Studio 70,房間內部以黑白色調爲主,加上一些柔和的暖色系燈光,氣氛恬靜閑適。

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You might not be able to tell from the photo, but this bed is huge and ultra comfortable – there’s absolutely no trouble falling asleep in it every night.

照片裏可能看不出來,不過這張床非~常的大,而且軟硬適中極舒服,每晚躺下去都是秒睡。

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There are, however, a few things that could be improved in the bathroom. While the rain shower worked well, when using the regular shower it was quite impossible not to splash water all over the place. Some of the toiletry packagings were difficult to open, and the products provided seemed slightly meager compared to The Upper House, which provided even eye cream and lip balm. Having said that, the toiletry bag itself is nicely-designed and I happily took it with me for daily use even after the trip.

不過浴室有些不足的地方。雖然有一般淋雨和花撒淋浴兩種選擇,不過用一般淋浴時水很容易衝到外面。盥洗用品算齊全,不過某些包裝有點難拆(精致度可以再提升),而且跟連護唇膏和眼霜都提供的 The Upper House 相比還是差了一點(那裏真的把人寵壞了)。不過麻制盥洗包本身的質感非常好,裏面的隔層做得也非常實用,值得整個帶走。

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And, a rose petal bath had been drawn prior to my arrival. There’s also a TV hidden inside the mirror, should you want to watch TV while having a nice relaxing soak.

還有,工作人員很貼心地事先放好了玫瑰浴。雙洗手台的鏡面中有隱藏電視機,想要邊泡澡邊看電視也完全 ok。

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Mini bar includes free soft drinks, beer, juices, coffee, tea, and water; wine and champagne for extra charge.

Mini bar 的部分有免費的軟飲、啤酒、果汁、咖啡、茶、和水;葡萄酒、香槟等則需要另外付錢。

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A sandglass for keeping time while brewing tea, cute.

還有泡茶時用來計時的沙漏,真可愛。

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Wine glasses and utensils, all there.

頗爲齊全的酒杯和餐具。

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A local favorite milk candy and peanut m&m’s, whimsically placed inside jars that say “One last one…No one’s watching” ;)

非常接地氣的大白兔奶糖,以及 “One last one…No one’s watching”(笑)。

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A yoga mat inside the closet, too! No doubt a pleasant surprise for those (like me) who would like to keep up with yoga while traveling.

在衣櫃裏還發現瑜伽墊!這個對于像我這種在旅行時也想持續做瑜伽的人來說,非常棒。

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There are also some lovely details sprinkled around the room, like this ultra soft throw (took some will power to not steal this) and outlets conveniently located right near the bed.

房間裏還有一些貼心的小細節,比如這個極舒服的毯子(好想偷偷地把它帶走),以及床頭櫃上附設的插座們。

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Cute little celebratory amenity we received for the The Temple House winning #1 in “Asia’s Best City Hotels” by Travel + Leisure.

很巧的是,我入住博舍的幾天前,酒店剛得到 “Travel + Leisure” 雜志頒發的 2017 世界旅行獎 “亞洲十佳城市酒店” 第一名(恭喜恭喜),房客們也都收到一份精致可愛的禮物。Lucky~

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View out the window.

窗外望出去是太古里的景觀,往下看則是酒店的庭院。

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Beneath those rice terrace-like mounds are the hotel gym and pool. Both look nicely equipped, though unfortunately I didn’t have time to use them…(too busy out eating, you know).

那些圓形梯田般的草堆下方,就是酒店的健身房和泳池。設備看起來都相當不錯,可惜這次忙著在外吃喝,沒時間去健身…(借口,一切都是借口)。

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But I did have some time to try the spa at Mixun, and really fell in love with their little courtyard – so tranquil that one forgets completely that this is situated at the city center of Chengdu. Sipping tea and zoning out here was one of my favorite moments on this trip.

不過倒是抽了時間去謐尋 Spa 做了按摩。喜歡這裏無比寧靜的庭院,寧靜到讓人完全忘記自己在成都市中心…在這裏喝個茶、吃個小點,放個空,是我這次小旅行中最喜歡的 moments 之一。

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Even if you are not into spas, you can come to Mixun tea room for a vegetarian meal, or try their afternoon tea (currently in collaboration with Japanese fashion designer Issey Miyake).

不做 spa,也可以來謐尋的茶室坐坐。聽說這裏還有以隔壁大慈寺的素齋爲靈感的素食餐點,以及最近限定的 Issey Miyake 三宅一生合作款下午茶。

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To celebrate the its 2-year anniversary, the hotel had arranged cultural events throughout the property, such as Nushu calligraphy at the tea house.

在茶室還碰到酒店爲了慶祝兩周年生日,特別安排的文化體驗課程 - 女書。邊啜著沁心的金桔蜂蜜青檸冰茶,邊跟著老師畫了幾筆…沒想到來成都可以體驗這罕見的文化遺存,很是驚喜。

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The Temple House also has two restaurants and a bar. Breakfast is served at The Temple Cafe, which offers both Chinese and Western options, but of course one must go for a bowl of spicy dandan noodles while in Chengdu…

除了茶室之外,博舍還有兩個餐廳和一個酒吧。早餐在 The Temple Cafe,有西式也有中式的選擇,既然在成都,那麽當然要來一碗擔擔面啦(雖然沒有一大早就吃面的習慣,但還真的挺好吃的)。

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Outdoor seats with herb garden.

還有室外座位,以及自家香草花園。

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While I had no room for Italian food on this trip (was of course saving stomach space for the local eats), my local friends had told me wonderful things about Tivano, the sleek Italian restaurant at The Temple House. If you happen to crave western food while in Chengdu, this might just be what you are looking for.

然後,雖然這次被火鍋和串串兒塞飽後實在沒有空間給意大利菜了,不過還是去參觀了一下博舍的 Tivano 意大利餐廳。空間美,後方那座高大的烤 pizza 爐特別令人印象深刻,戶外庭院也舒適。聽當地的朋友說這裏的料理很不錯,如果住在成都想吃西餐的話,是非常好的選擇。

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Lastly, I ended up at Jing bar. There are a couple of cocktails spiced with Sichuan pepper, which might sound a bit daunting, but  the slightly numbing sensation actually turns out to be quite pleasant. A charming place to grab a drink even if you are not staying at the hotel.

沒胃吃意大利菜,喝酒的空間還是有的(還用說嗎!)。在氣氛時髦的井酒吧嘗了一杯微帶麻辣的花椒 negroni,不錯嘞。就算不住在博舍,也可以來喝一杯喲。

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Some people had asked me whether I prefer The Upper House in Hong Kong or The Temple House in Chengdu. Well…though they are both a part of The House Collective, the design and ambience are almost too different to be compared. If forced to choose, I’d say The Upper House still wins my heart (click here for details), but I also very much enjoyed The Temple House for its convenient location, modern Chinese design, and that completely relaxed mode I can revert to each time I get back to my room. Next time in Chengdu, it’s still going to be The Temple House.

有人問我:香港的奕居和成都的博舍都住過了,你比較喜歡哪一個?唔,兩家酒店雖然都出自 The House Collective 系列,不過風格完全不同,難以比較…一定要評論的話,以精致度和驚豔感來說還是奕居略勝一籌(點擊這裏閱讀奕居文章),但我也非常喜歡博舍方便的地點、中西融合的設計、以及入住時每次回到舒適房間裏的安心感。下次來成都,二話不說地還是會住這裏。

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On a related note, The Middle House is about to open in Shanghai this year…are you as excited as I am about this?!

話說,上海的 The Middle House 镛舍今年要開幕了…你也跟我一樣期待嗎?;)

 

The Temple House 博舍

地址:成都市錦江區筆帖式街81號
電話:28 6636 9999
網站:www.thetemplehousehotel.com
價位:每晚1999元起
造訪:2017年7月

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[Shanghai 上海] Le Comptoir de Pierre Gagnaire http://www.sugarednspiced.com/shanghai-le-comptoir-de-pierre-gagnaire/ http://www.sugarednspiced.com/shanghai-le-comptoir-de-pierre-gagnaire/#respond Fri, 28 Jul 2017 01:09:23 +0000 http://www.sugarednspiced.com/?p=35822 Le Comptoir de Pierre Gagnaire

Add: 2F Capella Hotel, 480 West Jian Guo Road
Tel: 5466 9928
Hours: Weekdays 6-10pm, Weekends 6-10:30pm
Price: dinner 400 RMB+/person
Visited: Jul 2017

Amongst the myriad of new restaurants and hotels popping up in Shanghai lately, the most sought after is most definitely Le Comptoir de Pierre Gagnaire, situated inside the Capella Hotel. The famed French chef has opened over a dozen restaurants around the world, the most iconic being his eponymous three-Michelin-star restaurant in Paris, which has been in operation since 1996. (On a related note, Pierre Gagnaire has garnered 17 stars in total). His 16th restaurant – Le Comptoir de Pierre Gagnaire – just softly opened its door in Shanghai.

最近上海新餐廳和酒店如雨後春筍般不斷冒出,而其中最受人矚目,無疑是法國名廚 Pierre Gagnaire 在 Capella 嘉佩樂酒店開的 Le Comptoir de Pierre Gagnaire。這位大廚的餐廳遍布全球,其中最爲出名的是 1996 年開幕于巴黎的 Pierre Gagnaire 同名餐廳,已多年穩坐米其林三星的地位(順帶一提,大廚所有餐廳加起來有 17 顆星星)。就在這個月,他在上海開了旗下第 16 家餐廳 - Le Comptoir de Pierre Gagnaire。二話不說,吃。

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The location of the restaurant – Capella Hotel, Shanghai – is a luxury hotel renovated from historical Shikumen structures. It hasn’t been completed yet, and we will have to wait till September to see it in its full form, but expectations are already high. When finished, Pierre Gagnaire will have not just the restaurant and bar, but also a boulangerie / patisserie, as well as a space called “The Lab” designated for culinary private events.

餐廳所在地 - 上海建業裏嘉佩樂酒店 - 是由石庫門建築群修複而成的奢華酒店,目前還未完工,正式開業要等到九月(已迫不及待想要去瞧瞧了)。由 Pierre Gagnaire 所經營的除了有餐廳和酒吧,將來還會有街邊的面包甜點房 - La Boulangerie et Patisserie,以及一個提供 “私人預定的美食空間” - The Lab(其實我也沒搞懂這是什麽。)

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The restaurant and bar just opened this month, and is only available for dinner at the moment. When in full operation, it will offer breakfast, lunch, dinner, as well as afternoon tea (and I’m guessing brunch on the weekends as well).

餐廳這個月中才剛開業,目前只提供晚餐,不過之後會有早、午、晚餐以及下午茶(想必周末也會有特別的 brunch 菜單吧)。

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Pierre Gagnaire himself will not be in Shanghai much except when new menus are being developed – after all he does have to travel all over the world – but he has installed his protege Romain Chapel to be the executive chef here. On another note, Chef Chapel’s late father Alain Chapel was also a well-known name in the French culinary world.

Pierre Gagnaire 本人不會常駐上海 - 畢竟他老人得全世界跑 - 不過他安排了跟隨自己多年的得意門生 Romain Chapel 來擔任行政總廚。話說 Chef Chapel 出身于烹饪世家,他的先父 Alain Chapel 當年也是法國非常出名的廚師喲。

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One thing to note – Le Comptoir de Pierre Gagnaire is not a fine dining restaurant, as the name “Le Comptoir” clearly suggests. But of course with the Pierre Gagnaire name and the location inside Capella Hotel, you can expect something more refined than your average French bistro. Take the Tartare “Terre & Mer” (228 RMB) for example, instead of a typical beef tartar,is a combination of  beef/foie gras/Beaufort cheese/smoked herring, complimented with cucumber jelly, sour cream, salmon roe, and toasted bread.

Pierre Gagnaire 巴黎的三星餐廳以天馬行空的極致料理出名,不過 Le Comptoir de Pierre Gagnaire 走的並不是米其林路線。光聽名字 “Le Comptoir” 感覺會是一家輕松的 bistro,不過畢竟是大廚出品,又位于奢華酒店 Capella 裏,可想而知這也不會是一般的法國小館子。比如這一道 “Tartare Terre & Mer”(228元),將一般法式小館子常見的生牛肉鞜撻做成了 “海陸鞜撻“, 結合了牛肉、鵝肝、Beaufort 芝士、煙熏鲱魚,再搭配黃瓜凍、酸奶油、三文魚籽,以及烤面包。

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I was also a fan of the foie gras terrine (178 RMB), served with brioche, Sauternes cube, and burned onion jus. The soft creamy texture and perfect seasoning were equally memorable, each small bite a long lasting sensation.

另外一道我非常喜歡的是 “Foie Gras Terrine”(178 元): 鴨肝、無花果、brioche 黃油面包、洋蔥汁、搭配一小片甜蜜的 Sauternes 酒凍。柔滑厚實的口感和完美的調味都令人印象深刻,一小口都能回味無窮。

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Rilette from the sea (78 RMB).

“Rilette from the sea”(78元)海鮮罐頭。

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Pressed crab (138 RMB), dill flavored pineapple carpaccio, carrot foam.

“Pressed Crab”(138 元):蟹肉色拉、莳蘿、菠蘿薄片、胡蘿蔔泡沫。

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Snails “a la Bordelaise”(128 RMB), eggplant caviar, tuile of spelt.

Snails “a la Bordelaise”(128 元):蝸牛、波爾多雷斯紅酒醬、茄子魚子醬(eggplant caviar,不是真的魚子醬哦)、spelt 小麥脆片。

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Lilysing salad (80 RMB), Thai pink grapefruit, orange, avocado, celeriac, yellow mango, rocket salad, fermented tofu paste.

“Lilysing Salad”(80 元):泰國粉紅西柚、橙、牛油果、芹菜根、芒果、芝麻菜、腐乳。

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If you are currently in Shanghai, you know we’ve been experiencing 40C days for a few weeks now…this naturally calls for a glass of nicely chilled Sancerre. Otherwise, I also heard pretty good things about the cocktails here, if that’s your thing.

話說,最近上海天氣真的太熱太熱太熱了,必須要來一杯冰涼的 Sancerre 解解暑。聽說這裏的調酒也不錯,留到下次吧。

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My favorite main course from the evening was ginger-flavored lobster fricassee (408 RMB), complimented with cinnamon and curry-spiced wheat semolina, punctuated with diced apples that provided just the right amount of sweetness.

當晚嚐的幾道主菜裏面,我最喜歡 “Lobster Fricassee”(408 元):薑味龍蝦搭配 cous cous 中東小米。龍蝦烹調的恰到好處,口感Q彈完美。中東小米用了肉桂和咖喱調味,再拌了一些畫龍點睛的蘋果丁。

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I was also a fan of the heady, alluring aroma from fresh herbs lamb crepinette (268 RMB), served with grilled cabbage and Manchego tchatchouka.

另外也喜歡 “Lamb Crepinette”(268 元)濃郁的醬汁和肉香:香草羊肉卷、扒卷心菜、manchego 芝士、tchatchouka 中東燴菜。

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Poultry breast Arbre Sec (208 RMB), served with macaroni and celery stick. Smooth and tender, a result of sous vide cooking.

“Poultry Breast Arbre Sec”(208 元): Arbre Sec 雞胸肉、彎管面、芹菜。這道菜上來的時候大家都看不出是什麽東西,一塊塊光滑的雞肉包裹在醬汁之中,還被以爲是某種根莖類蔬菜。肉質非常軟嫩均勻,應該是用低溫慢煮而成的。

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Sea salt-grilled sea bream (188 RMB), red quinoa, onion petals, Beurre Nantais.

“Sea Salt-Grilled Sea Bream”(188元):海鹽炙烤海鲷魚、紅藜麥、洋蔥瓣、beurre Nantais 南特奶油。

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Next up, desserts. Pastry chef Clement Ayache, like Romain Chapel, has followed Pierre Gagnaire for a number of years, and was most recently at his Vietnam outpost before coming to Shanghai. There were 9 items on the dessert menu and we ordered one of each (except the seasonal fruits) because of course that’s the reasonable thing to do, right? My favorite was Chocolat Comptoir #0001 (80 RMB): Caraibes chocolate ganache, smoked Weiss chocolate ice cream, passion fruit custard cream. A lovely balance between the acidity from the passion fruit and the bittersweet from the chocolate.

接下來,就是甜點了。這裏的甜點主廚 Clement Ayache 同樣也跟隨了 Pierre Gagnaire 多年,來上海之前在 Gagnaire 越南的餐廳任職。菜單上總共 9 個甜點選項,我和朋友們除了水果沙拉之外全點了(必須的)。嘗了一圈下來,特別喜歡的是 “Chocolat Comptoir #0001″(80 元):Caraibe 巧克力甘納許、煙熏 Weiss 巧克力冰淇淋、百香果卡仕達醬。百香果的酸甜和巧克力的苦甜搭配的非常平衡,完全不膩,再加上脆片的口感,整體更爲豐富。

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I also quite enjoyed Profiteroles (70 RMB) for its strong, straight-forward hazelnut flavor: praline profiterole and caramelized hazelnuts, Dulcey chocolate ganache, Calvados flavored fudge.

也很喜歡榛果味純正濃郁的 “Profiteroles”(70 元):焦糖榛果泡芙、Dulcey 巧克力甘納許、蘋果白蘭地風味焦糖。

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Another dish much applauded by the table was Crepe Georges (80 RMB), a souffleed crepe flavored with grand marnier, caramelized orange syrup perfumed with star anise, Mulberry coulis, vanilla ice cream.

很受朋友們歡迎的還有 “Crepe Georges”(80 元):Grand Marnier 橙味甜酒舒芙蕾可麗餅、焦糖橙味八角糖漿、搭配香菜冰淇淋和桑椹醬汁。

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For something on the lighter end, try Tchouki (70 RMB): soya milk like a flan, two ice cream flavors of the day, lemon mousse, frosted banana and lime.

想要清爽一點的話,可以嘗試 “Tchouki”(70 元):豆奶奶凍、每日雙味冰淇淋、檸檬慕斯、冰凍香蕉和青檸。

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Arlette (70 RMB): crispy puff pastry, pineapple/aloe-vera/Limoncello flavored lemon cream.

“Arlette”(70 元):脆千層酥皮、檸檬/蘆荟/Limoncello酒味檸檬醬。

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Palet Guimet (70 RMB): biscuit Joconde / biscuit Success / kirsch flavored paressuese cream, fresh raspberry marmalade.

“Palet Guimet”(70 元):杏仁海綿蛋糕、杏仁餅、櫻桃酒風味奶油、新鮮樹莓果醬。

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“Montelimar” (80 RMB): frozen nougat Montelimar, apricot and rosemary syrup.

“Montelimar”(80 元):蒙特利馬冰凍牛紮糖、杏桃迷叠香糖漿。

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“Olacuba” (80 RMB): aged rum flavored frozen croquant, marmalade of citrus fruits spiced with pepper from Jamaica.

“Olacuba”(80 元):陳年朗姆酒風味冰凍脆片、牙買加胡椒風味柑橘果醬。

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Chef Ayache 的甜點用了許多傳統法式的元素,比如 arlette、biscuit succes、nougat Montelimar,不過呈現出來的造型和口味都頗爲新穎。這非常吻合和 Pierre Gagnaire 的料理理念 - “Tourné vers demain mais soucieux d’hier”(面向明日,但尊敬昨日)。這一頓晚飯 20 幾道菜嘗下來,自然有喜歡的也有無感的,不過總的來說絕對是一家令我想要再訪的餐廳。價格方面,我們一桌不含酒水人均約 400 元,以這樣的料理和環境(加上 Pierre Gagnaire 的光環)來說是非常合理的價格。

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诶,還等啥呢?
Le Comptoir de Pierre Gagnaire

地址:建國西路480號嘉佩樂酒店2樓
電話:5466 9928
營業時間:平日6-10pm 六日 6-10:30pm(目前僅提供晚餐)
價位:晚餐 400元+/人
造訪:2017年7月

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[Shanghai 上海] Weiliu 味留 http://www.sugarednspiced.com/shanghai-weiliu/ Wed, 21 Jun 2017 03:14:51 +0000 http://www.sugarednspiced.com/?p=35784 Weiliu 味留

Add: B1/F,158 Julu Lu, near Ruijin Yi Lu
Tel: 6333 5117
Hours: 5~11pm (closed on Sun)
Price: from 1280 RMB
Visited: Apr 2017

Found 158 might be widely known as the “new Yongkang Lu” with its collection of expat-centric bars and restaurants, but the subterranean hub also houses an upscale Japanese restaurant called Weiliu. Tucked away in a quiet corner, Weiliu – opened just a few weeks before my visit – is composed of a very zen pebble garden, one main sushi bar, and a couple of spacious private rooms, all donned with silent sliding doors and minimalist decors.

永康路被整頓後,全上海的外國人似乎都跑到大同坊來了,每逢週末都擠得水洩不通。不過你知道,這裡除了有去不完的酒吧之外,其實還隱藏了一家相當高級日本料理店嗎? 我到訪時才開幕幾週的味留座落在大同坊一個安靜的角落,有個很禪的庭院,一個開放式吧台,還有幾個寬敞的包房。風格簡約,低調的外表讓人很想進去一探究進…

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The restaurant group, with three locations in Taipei already, also imported their chefs from Taiwan.  Omakase sets are priced at 1,280, 1,680, and 1,980 RMB – steep, but not uncommon among the high-end Japanese restaurant scene in Shanghai.

味留來自台灣,在台北已有三家店(咦,可是之前從來沒聽過),上海新店大部分的師父似乎也都是台灣人。Omakase 的價位是 1,280, 1,680, 和 1,980 人民幣 - 貴,但這就是上海高級日本料理的行情。

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As it was my first visit, the chef suggested that I start with the 1,280 RMB option and see how it goes. It started with Japanese oyster dressed in a light vinaigrette, accompanied by pickles and shiso flower.

由於是第一次來,料理師父建議我從 1,280 這個價位開始嘗試。首先來的是日本生蠔,搭配醃漬黃瓜和紫蘇花。

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Wild Australian abalone, braised.

野生澳洲鮑魚。

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Squid from Shimane, Japan.

島根縣花枝。

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Sturgeon.

鮫蝶魚。

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Golden eye snapper.

金目鯛。

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A selection of pretty sake cups to choose from.

可以自己選擇清酒杯。

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Bluefin tuna, Japanese amberjack.

黑鮪魚腰肉,日本鰤魚。

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Roasted golden eye snapper.

烤金目鯛。

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Matsuba crab steamed with Shaoxing wine.

松葉蟹老酒蒸。

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King crab and shiso tempura.

帝王蟹紫蘇天婦羅。

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Seared wagyu, served with house pickles (the guava was bomb).

煎和牛,佐漬菜(醃漬芭樂好吃)。

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Japanese horse mackerel.

竹莢魚。

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Mackerel.

青花魚。

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Botan shrimp, Russian caviar.

牡丹蝦,俄羅斯魚子醬。

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Hokkaido uni.

北海道赤海膽。

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Striped jack mackerel.

白甘魚。

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The nigiri sushi abruptly ended at this point, leaving me surprised and unsatisfied. Sensing that, the chef proceeded to make two more nigiri sushi for me, the first being torched flounder engawa with grated radish in sudachi ponzu sauce.

到了這裡,握壽司有點突兀地結束了,接下來似乎就是湯和水果。看到我似乎沒有滿足的表情,料理師有幫我做了兩個握壽司,首先是炙烤鮫蝶魚邊佐辣蘿蔔泥。

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Toyama white shrimp.

富山灣白蝦。

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Miso soup with crab.

蟹肉味增湯。

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A small treat from the chef: roasted Taiwanese bottarga.

招待的烤台灣烏魚子。

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Fruits to finish.

水果。

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Overall impression of Weiliu: top notch ingredients, but the handling did not seem to match – for example my uni nigiri sushi was literally falling apart on the plate before I even touched it. While I was full after the meal, the experience didn’t quite justify the price tag (especially if the last two extra nigiri sushis weren’t served). Service was polite, but the place seemed understaffed and it often took a while for requests to be fulfilled. Perhaps give Weiliu another while to smooth things out, but for now this would not be among my top choices for high-end Japanese dining in Shanghai.

對味留的總體印象是:食材很好,不過處理的手法似乎未到那個點(比如海膽壽司上來的時候幾乎已經散掉了)。雖然有吃飽,但(特別是若沒有加最後兩貫握壽司的話)沒有滿足感,有點對不起這個價格。服務態度很好,但人手似乎不夠,經常找不到人加熱茶。可能因為剛開幕還有很多需要調整的地方吧,不過目前看來味留不是一個我在上海吃日本料理的首選。

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味留

地址:巨鹿路158號B1樓, 近瑞金一路
電話:6333 5117
營業時間:5~11pm (closed on Sun)
價位:from 1280 RMB
造訪日期:Apr 2017

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[Shanghai 上海] Bo Shanghai (2) http://www.sugarednspiced.com/shanghai-bo-shanghai-2/ Tue, 13 Jun 2017 14:37:54 +0000 http://www.sugarednspiced.com/?p=35758 Bo Shanghai

Add: 6F, Bund 5, 20 Guangdong Lu
Tel: 5383 3656
Hours: 6-11pm
Price: dinner set 1680 RMB + 10%,wine pairing + 650~850 RMB
Visited: Apr 2017

Please note that this was an invited tasting arranged by the restaurant.

6 months after its grand opening last year, Bo Shanghai finally released its menu 2.0. What’s new?

請注意本次為餐廳安排試吃。

繼去年10月在上海外灘五號風風火火地開幕後,Bo Shanghai 终于推出了他们的第二套菜单。这个醞釀了 6 個月之久的新菜單,到底有什麼內容呢?

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But first, a quick intro for those who didn’t already know about this restaurant. Bo Shanghai is the brainchild of Alvin Leung of the Bo Innovation (Hong Kong) fame, the cuisine is French inspired by China’s 8 regional cuisines. The kitchen here, helmed by head chefs DeAille and Simon, creates dishes that are completely different from what’s on offer in Hong Kong. Click here to read more about Bo Shanghai’s grand opening last year.

先給還不知道這家餐廳的人一個簡短的介紹:Bo Shanghai 是香港米其林三星的 Bo Innovation 的 “廚魔” Alvin Leung 在上海開的分店,用法國料理極致繁複的手法诠釋了來自中國八大菜系的靈感,由主廚 DeAille 和 Simon 呈現出和香港店完全不同的創意。想要了解更多,可以點擊這裡閱讀去年開幕時我寫的文章。

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The new menu is 12 courses long (1680 RMB + 10%), which is two dishes more than its predecessor (and unsurprisingly more expensive), with wine pairing at another 650 RMB (3 glasses) or 850 RMB (5 glasses). At this price point, Bo Shanghai certainly isn’t a restaurant to walk into casually…but the new menu does showcase the tremendous amount of thoughts the chefs have poured into its creation.

新菜單是一份 12 道式套餐(1680 元 + 10%),比之前的多了兩道(自然價格也上去了),配酒另加 650 元(3杯)或 850 元(5杯)。價格如此昂貴的 Bo Shanghai 顯然不是一家可以隨便走進去的餐廳…不過新菜單的確比之前更細致更華麗,用餐過程中主廚們詳細的解釋也讓人感受到他們在設計每一道料理時的用心。

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The amuse bouche, a duo of “molecular xiaolongbao” and Shanghainese kaofu, hasn’t changed. The “molecular xiaolongbao” is a classic creation from Alvin, its skin made from seaweed extractions, wrapping a soup that tastes exactly like xiaolongbao, adorned with a piece of vinegared ginger. As it bursts in the mouth, the soup is released…a sensation.

開胃小點倒是沒有變,和上份菜單一樣是 “分子小籠包” 以及 “烤麸”。其中分子小籠包是 Alvin 的經典創作之一,海藻制成的薄皮裹著高湯,上面點綴著一片用醋泡過的薑,放入嘴裏後輕壓便破裂,釋放出鮮味十足的小籠包風味。

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Next came to the new menu. 1st course: Hunan, braised fish head with preserved and fermented chilli – torched Japanese kinmedai, dehydrated spicy sauce, watercress puree, paojiao (pickling liquid) vinaigrette.

接下來,才是新菜單。第一道靈感:湖南,剁椒魚頭。創意呈現:微微炙烤過的日本金目鲷、豆瓣醬粉末、水甕菜泥、泡椒風味醬汁。

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2nd course: Fujian, oyster pancake – butter-poached Normandy oysters, fish sauce, philo pastry, micro salad of chevril, tarragon, and Belgian endive, light vinaigrette, fish sauce hollandaise, Yunnan caviar.

第二道靈感:福建,蚵仔煎。創意呈現:黃油慢煮諾曼底生蚝、魚露、薄片酥皮、茴芹、龍嵩、比利時菊苣迷你沙拉、雲南魚子醬、魚露荷蘭醬。

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3rd course: Guangdong, baozaifan – raw Hokkaido scallop, lemon oil, fresh pea puree, homemade XO sauce, puffed rice with XO powder, fresh green peas, cognac tomato jelly.

第三道靈感:廣東,煲仔飯。創意呈現:北海道干貝、檸檬油、青豆泥、自制 XO 醬、脆米、新鮮青豆、Cognac 番茄凍。

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4th dish: Jiangsu, duck – kumquat filled with braised duck leg and mandarin peel, orange sauce with coriander and fresh oregano, mandarin peel oil, fried oregano chips, pickled mustard seeds. (The chefs played on the concept of duck a l’orange and made an orange a la duck instead…)

第四道靈感:江蘇,鴨。創意呈現:糖漬金桔、鴨腿肉、橙皮、橙子+香菜+牛至醬汁、蘋果醋腌漬芥末籽。(主廚們將法國料理 duck a l’orange 做成了 orange a la duck,把原本鴨子裏填橘子改成了橘子裏填鴨子,有點幽默。)

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5th course: Anhui, crayfish – Brittany blue lobster, dried matsutake-based cream (infused with buttermilk, capsella, and piment d’Esplette), 24-month Anhui ham, mushrooms, lobster oil.

第五道靈感:安徽,小龍蝦。創意呈現:布列塔尼藍龍蝦、松茸醬汁(用酪奶和一點點法國辣椒調味)、蘑菇、24月份熟成安徽火腿、龍蝦油。

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Breads: “Congyoubing” filling of green onions, lard, and sesame, beetroot dinner roll, Chinese olive brioche.

面包:“蔥油餅” 青蔥面包、甜菜根面包,以及橄榄面包。

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6th course: Sichuan, Sichuan peppercorn – pan-seared Rougie duck liver, Herbe de Provence green sauce with fresh peppercorn, pickled tripe, lavender gel, confit duck kidney (cooked in duck fat for 3 hours till it’s tender, then submerged in a chilli sesame oil), Chinese artichoke.

第六道靈感:四川,花椒。創意呈現:Rougie 鴨肝、花椒 Herbe de Provence 青醬、牛肚,薰衣草膠、油封鴨腎,草石蠶。料理的每一個組成部分都花了不少功夫,比如那一小小塊鴨腎,必須先用鴨油煮3個小時直至酥軟,再泡入紅油裏入味。

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7th course: Zhejiang, Shezitou (lion head) – meatball made from Iberico jowl (leaner than the traditional Shizitou), crab stock, wawacai, Japanese sea urchin, vin jaune crab roe sauce.

第七道靈感:浙江,獅子頭。創意呈現:肥瘦相間黑毛豬豬頸肉獅子頭、蟹肉高湯、娃娃菜裏、模仿蟹黃的口感的海膽,搭配法國 vin jaune 黃酒蟹膏醬汁。

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8th course: horseradish mustard in a biscuit form, yogurt lime sorbet, salted green plum, horseradish tuile.

第八道:山葵芥末餅乾、酸奶青檸雪酪、鹹青梅、山葵汁脆片。

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9th course: Anhui, stinky tofu – shiitake cake with French blue cheese, M9+ Wagyu sirloin from Australia, braised spring bamboo in ham stock.

第九道靈感:安徽,臭豆腐。創意呈現:香菇、法國藍紋芝士、澳洲 M9+ 和牛、春筍。春筍選的是非常嫩的部分,用火腿蔬菜高湯慢煮後更是鮮美。

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10th course: Shandong, rice – Italian risotto rice, chicken oil, condensed chicken stock, seaweed puree, butter-brased Japanese abalone, sauteed morel mushrooms.

第十道靈感:山東,大米。意大利炖飯、雞油、濃縮雞湯、法國羊肚菌、黃油慢煮北海道鮑魚。

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11th course: Hunan, orange – orange blossom panna cotta, orange ice-cream, blood orange gel, almond ice.

第十一道靈感:湖南,橙子。創意呈現:橙花奶酪、橙子冰淇淋、血橙果泥、北杏南杏杏仁冰。

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12th course: Spring blossom – rose jam, hibiscus gelee, chrysanthemum ice-cream, wolfberry cake, strawberry mousse, dehydrated strawberry, osmanthus gel, stencil butterly.

第十二道:百花齊放。創意呈現:玫瑰醬、扶桑花果凍、菊花冰淇淋、枸杞蛋糕、草莓慕斯、干燥草莓、桂花膠、糖藝蝴蝶。

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Petits fours: Piña Colada marshmallow (coconut marshmallow with pineapple jam), osmanthus honey madeleine, apricot matcha pop rock candy.

最後的 petit fours 小甜點:Piña Colada 棉花糖(椰子口味棉花糖搭配鳳梨果醬)、桂花蜂蜜瑪德蓮、杏子綠茶跳跳糖。

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The new menu does reveal how much mental effort (in coming up with the concepts) and physical work (in testing and refining the dishes) the chefs have put in. In fact, they have even designed another set menu at 1080 RMB + 10%, comprised of 10 dishes that are completely different from the ones in the 12-course menu. Tough stuff. Having said that, I wonder how many people in Shanghai would be willing to shell out this much money for the sake of trying their new creations. Would you?

從新菜單的精緻度和複雜度可以看出主廚們從構思到測試至最終的完善所花費的心力。其實,他們還另外設計了一個價位 1080 元 + 10% 的 7 道式菜單,和 12 道式的菜單完全沒有重複的菜色,實在非常用心。不過我很好奇上海有多少人願意花如此昂貴的價錢去嚐嚐他們的創意,畢竟無論是12道式還是7道式的菜單價格都不是一個小數字。你,願意嗎?

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Bo Shanghai

地址:上海市廣東路20號外灘五號6樓
電話:5383 3656
營業時間:6-11pm
價位:套餐1680 RMB + 10%,配酒另加 650~850 RMB
造訪:2017年4月

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[Shanghai 上海] Highline http://www.sugarednspiced.com/shanghai-highline/ Tue, 13 Jun 2017 04:01:04 +0000 http://www.sugarednspiced.com/?p=35723 Highline

Add: 6F, Ascott, Hong Kong Plaza, 282 Middle Huaihai Road
Tel: 6333 0176
Hours: 11am~1am
Price: brunch 200+ RMB/person, dinner 350+ RMB/person
Visited: Apr 2017

Highline, located on the 6th floor of the Ascott in Hong Kong Plaza, is the hot place to be at this moment. To be honest, I wasn’t so impressed when I visited last year during its soft-opening stage – yes, the terrace is sexy and sleek, but the food and service were lacklustre at best. Highline has since then undergone a makeover of chefs and menus, and seems to be receiving especially good reviews for its brunch…time to go back for a second look.

開在香港廣場北座雅詩閣酒店 6 樓的 Highline,最近似乎非常熱門。由于是朋友投資的餐廳,去年還未正式開幕時我先去蹓跶過了幾次,但是(雖然這樣說可能對廚房的工作人員有些失禮)當時最讓我驚豔的是它漂亮的露台,而非食物本身。前一陣子聽說換了主廚改了菜單,趁上海天氣正好,我和朋友們挑了個陽光明媚的日子去試了試周末早午餐。

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Though I’m quite in love with the terrace, we opted for the indoor sunroom as it was too windy on the day of our visit. First things first upon being seated – a glass of mimosa (68 RMB) to start the day.

雖然是衝著露台來的,不過當天風大而且朋友帶了小baby一起來,所以最後選了室內的陽光屋。落地窗完全打開,整個空間非常通透,舒服地坐下來後先來杯 Mimosa(68元)。

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My friend had asked the bar to make a passionfruit cocktail, though unfortunately it came without any passionfruit flavor…

朋友請吧台特制了杯百香果口味的調酒,不過據說沒有百香果的味道,殘念。

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We tried quite a few dishes amongst the 7 of us, let’s start with a couple that I quite liked, such as the acai bowl with banana, chia, toasted almonds, house made granola, and berries (98 RMB).

我們一組人點了不少菜,先說說其中幾道我比較喜歡的,比如 巴西莓果碗:香蕉、野鼠尾草籽 、烤杏仁、自制堅果、新鮮莓果(98元)。

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Spicy tuna & avocado toast: fried shallots, 6 min. egg, wakame, grilled spring onion (128 RMB).

辣味金槍魚牛油果吐司:炸干蔥、6分鍾煮蛋、裙帶菜、小蔥(128元)。

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French toast sticks: cornflake, coffee creme anglaise (58 RMB).

法式蛋撻條:玉米脆片、咖啡奶油(58元)。

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The next two were not bad but could use some small improvements. The crab cake benedict with poached egg, asparagus, fennel, citrus and sauce choron (128 RMB) was quite a crowd-pleasure, except the poached egg was overcooked to the point of being hard-boiled.

接下來兩道還可以,不過各有些可以改進的地方。比如蟹肉餅班尼迪克:蘆筍、茴香、柑橘、番茄荷蘭汁 (sauce choron)(128元),水煮蛋過熟了,切開後沒有令人期待的流心蛋黃…

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Chicken & waffle: cajun spice, maple bacon butter (148 RMB). The chicken was tender and juicy, but the coating had a powdery texture that was rather bizarre and unpleasant.

炸雞華夫餅:卡駿香料、楓糖培根黃油(148元)。炸雞外皮粉粉的口感,有點怪異。

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Next came a couple of dishes that didn’t leave any impressions: Highline burger with house ground patty, house bacon, gruyere cheese, potato bun (118 RMB).

最後幾道是朋友點的,沒有讓我留下深刻印象的菜。招牌漢堡:當日絞澳洲牛肉、自制培根、格魯耶爾芝士、自制土豆面包(118元)。

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Crispy soft shell crab cobb salad: 6 min. egg, cherry tomato, bacon, avocado, blue cheese (98 RMB).

香脆軟殼蟹科布色拉:六分鍾煮蛋、小番茄、培根、牛油果、藍紋芝士(98元)。

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Run the mill: housemade maple pork sausage, roasted potatoes, 2 eggs, sourdough (98 RMB).

大盤早午餐:自制楓糖豬肉香腸、烤土豆、2個雞蛋、酸面包(98元)。

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Red velvet cheesecake sundae: milk crumb, meringue, strawberry coulis (78 RMB).

紅絲絨芝士蛋糕聖代:鮮奶脆粉、蛋白糖霜、草莓醬(78元)。

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The same week, a different group of friends organized dinner here, so I got to try a completely different menu and ambience. While I love the sun-filled space and light-hearted vibe during the day, the evening menu seems to

同一周又有其他朋友約在這裏晚餐,菜單和氣氛都完全不一樣。我雖然比較喜歡白天的感覺,但菜似乎是晚上的要更好一些。

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Waldorf salad: endive, ricotta salata, candied walnuts, aple, grapes, poppy seed buttermilk vinaigrette (78 RMB).

華爾道夫色拉:莴苣、焦糖核桃、紅富士蘋果、罂粟籽奶油醋汁(78元)。

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Okonomiyaki fries: braised short rib, cabbages, okonomi sauce, shaved bonito (98 RMB).

日式燒餅薯條:慢炖牛小排、卷心菜、燒餅汁、鲣魚絲(98元)。

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Char-grilled citrus spice rubbed chicken, grilled asparagus & fennel, charmoula (228 RMB).

炭烤橘汁辣味雞肉、扒蘆筍、茴香、摩洛哥醬汁(228元)。

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Blackened shrimp etoufee: blue lump crab, smoked tomato & pepper risotto (158 RMB).

辣味碳香燴飯、藍色蟹肉、煙熏番茄辣味意大利燴飯(158元)。

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Creamed corn orrechiete: grilled corn, zucchini, bacon, arugula, queso-fresco (128 RMB).

奶油玉米貓耳朵面:扒玉米、節瓜、培根、芝麻菜、墨西哥芝士(128元)。

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500g wild silver dollar clams: white wine, garlic, shallots, herbs (168 RMB).

500克野生藍鏡蛤蜊,經典風味 -白葡萄酒、大蒜、幹蔥、香草(168元)。

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Other than the fishy-tasting wild silver dollar clams, I quite enjoyed all the other dishes, especially the char-grilled citrus spice rubbed chicken, which was memorably fragrant, tender, and juicy. Desserts – cheesecake and panna cotta – were ok.

以上除了最後一個野生蛤蜊腥味太重了之外,其他菜我都滿喜歡的,特別是炭烤橘汁辣味雞肉非常香嫩,令人回味。甜點 - 美式芝士蛋糕和意式奶酪,無功無過。

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All things aside, a glass of rose on this terrace during a balmy evening is always a pleasant idea…

不管怎麽說,天氣暖了,在這裏喝杯冰涼的粉紅酒還是很不錯的…

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Though the most attractive feature of Highline for me remains the sleek design (I recommend tables by the window or on the terrace), but the food has indeed improved since its earlier days, and I look forward to more delicious things pouring forth from the kitchen. A place to come back to.

雖然 Highline 現在最吸引我的仍然是它漂亮的設計(推薦靠近窗戶的位子或者露台),不過食物跟開幕時比起來都進步了,期待可以再繼續變好。天氣好時找三兩好友來坐坐,惬意,是個我會再回來的地方。

 

Highline

地址:淮海中路282號香港廣場北座Ascott雅詩閣酒店6層
電話:6333 0176
營業時間:11am~1am
價位:早午餐200元+/人,晚餐350元+/人
造訪:2017年4月

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[Shanghai 上海] Ginger by the Park http://www.sugarednspiced.com/shanghai-ginger-by-the-park/ Tue, 16 May 2017 10:19:59 +0000 http://www.sugarednspiced.com/?p=35684 Ginger by the Park

Add: 91 Xingguo Lu
Tel: 3406 0599
Hours: 10:30am-11pm
Price: 200~250 RMB/person
Visited: Apr 2017

Years ago when I first visited Ginger, it was still tucked away in a small alleyway on Fuxing West Road. With the loveliest courtyard, this was where I would spend afternoons sipping on tea and having lazy conversations with friends. Upon returning from Paris, I discovered that the cafe/bistro has moved to a new location on Xingguo Road…less discrete, but no less charming.

好幾年前第一次去 Ginger,它還開在複興西路的小弄堂裏,很喜歡那穿過細長通道後豁然開朗的感覺,下午坐在院子裏非常舒服。從巴黎回到上海後發現 Ginger 搬家了,新的地點在興國路上一個很安靜的地段,旁邊是公園,窗外一片綠。翻開菜單,看到的第一句話就吸引到我了:

“我們巡遊了世界,迫不及待地想和你分享那些最觸動我們味蕾和心靈的各地美食。Ginger 邀請你跟我們一起踏上舌尖上的奇妙旅行,感受口腹滿足的小幸福。”

…完全戳中我心啊。

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Ginger’s owner Betty is Singaporean by origin, but has been traveling around pretty much all her life. After going through Beijing, Hong Kong, and Tokyo, she settled in Shanghai in 2003, and Ginger was born. A foodie at heart, Betty tastes insatiably as she travels, and brings back all that is delicious to her restaurant, sharing her passion with fellow food lovers.

Ginger 的老板 Betty 是新加坡人,1987年搬到了北京(好早),後來去了香港、東京、2003年來到上海,不知不覺中已經十幾年了。她是個完全的吃貨,在東京居住的十年期間于藍帶學習了法式料理和甜點,更在旅途中更嚐遍了各地的美味並將它們帶回了自己的餐廳,分享給同樣熱愛美食的客人們…正如她菜單第一頁所描述的。

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The new Ginger, located in a 3-storey house, is blessed with shades of green from the neighboring park. The space is decorated with paintings from Israeli artist Basmat Levin, leather couches, cute little chandeliers – a unique and charming vibe of its own.

現在的 Ginger 是座三層樓的小洋房,裝飾著以色列藝術家 Basmat Levin 的大幅人物畫像、皮質沙發、水晶燈飾,風格帶點異域的神秘,很有自己的特色。

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My favorite spot is the terrace on the 2nd floor, the perfect place to be in this sunny weather.

我最喜歡二樓的露台,是把握現在好天氣好的絕佳地點。出太陽的時候一座難求呀…

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The third floor, available for private events.

三樓有很可愛的燈,雖然還沒有晚上來過,但氣氛應該很棒。

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On a balmy day like this, start your lunch on the terrace with a glass of freshly pressed juice.

坐在露台上點一杯鮮榨蔬果汁,開始一頓美好的午餐。

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Avocado chips (58 RMB), there’s no stopping after the first bite.

脆皮牛油果(58元),一片接一片停不下來。

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Homemade nigari tofu, sesame, ginger, chives (65 RMB), best eaten with a dash of salt instead of soy sauce, sprinkle with a bit of freshly-ground sesame if desired.

新鮮自制豆腐、醬油、芝麻、醬、小蔥(65元)。吃的時候撒上需要自己研磨的芝麻以及鹽稍稍提味,更能嚐到黃豆本身的香味。

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Tuna tartare, crushed mint peas, anchovy labane (108 RMB), a refreshing mix.

金槍魚塔塔、薄荷毛豆碎、酸奶銀魚柳醬(108元)。金槍魚塔塔在很多餐廳裏都有,但搭配薄荷毛豆碎和酸奶銀魚柳醬很清爽,like。

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Spicy Australian beef & puffed rice lettuce roll ups, Asian herbs & crushed almond (108 RMB). Appetizing with bold flavors from Thai basil, laksa leave, lemongrass, chilli, cilantro, and a wonderful contrast of textures from puffed rice and crushed almonds.

香炒牛肉鍋巴生菜(108 RMB),以泰式羅勒、叻沙葉、檸檬葉、香茅、辣椒、香菜等調制出來的風味完美,搭配脆米和杏仁碎的口感,包在生菜葉裏一起入口,非常開胃。

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Yue-Yang salad: red snapper sashimi, daikon, carrot, ginger, pomelo, wonton skin, almond, sweet sour plum vinaigrette (108 RMB). In Singapore, this salad is traditionally eaten with family during Chinese New Year with a customary “prosperity toss” – youtube for video if interested in seeing this absolutely convivial event.

迎財魚生沙拉:紅鲷魚、蘿蔔、杏仁碎、脆皮、甜酸梅醬(108元)。這是新加坡人在新年時一定會吃的菜,俗稱撈魚生 - 魚代表年年有余,據說誰把裏面的食材撈的最高,來年就會賺的最多,可以想象全家人一起吃的時候氣氛多熱烈呢。

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Steamed black cod with lemongrass, ginger, kalamansi, chili, yaki basil garlic onigiri (268 RMB). Sour and spicy fish soup in combination with rice ball roasted to a crispy perfection…yum.

泰式清蒸黑鳕魚:香煎羅勒葉蒜味飯團(268元)。吃的時候把魚湯澆在烤的酥脆的飯團上,旁邊還有可以搭配黑鳕魚的蘸醬,不過個人覺得黑鳕魚的味道已經非常足了,直接品嚐就好。

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Chicken tangine, slow-braised with saffron, coriander, preserved lemon, cumin, couscous (138 RMB). This is a recipe Betty learned from the locals during her travels in Morocco, which is unfortunately too salty for my palate.

摩洛哥檸檬藏紅花香菜雞、小黃米飯(138元)。之前聽 Betty 說這是她在摩洛哥旅行時和當地人學到的道地食譜,當天我只嚐了一口(其他菜吃太多了嘛),印象中慢炖雞肉的確非常嫩,不過有點太鹹了。

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Singapore laksa, spicy curried rice noodle soup, king prawns, fish cake, tofu puff, egg, coconut (108 RMB), for those craving something heavy and rich.

店裏的招牌之一是新加坡叻沙:椰味咖喱湯米粉配鮮蝦、魚餅片、油豆腐、雞蛋和黃瓜絲(108元),湯頭濃郁鮮美,喜歡重口味的可以試試看。

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Mentaiko spaghettini, codfish roe, cream, chili flakes, shiso, nori (108 RMB). Instead of the creamy sauce that tends to be associated with mentaiko pasta, this one is paired with refreshing shiso…love love love.

明太子意大利面,海苔絲(108元)。沒有厚重的奶油醬,取而代之的是紫蘇的清新搭配鮮味十足的明太子,點綴上恰到好處的辣,哦…我愛~

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Among the desserts, the most popular is perhaps “Everything Ginger!” Flourless ginger cake, homemade candied ginger, ginger ice-cream & ginger jam (65 RMB), strictly for the ginger lovers.

甜點裏面,最受歡迎的可能是 Ginger 的招牌 “薑味世界” -薑蛋糕、薑味冰淇淋、薑醬(65元)。雖然我個人不是很喜歡薑味的甜點,不過這款蛋糕本身的姜味柔和,連我也可以接受(不過旁邊的薑醬就真的只適合愛薑的人了…)

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White miso chocolate mousse, salted caramel, baked almond milk powder (55 RMB), an interesting combo of miso and white chocolate mousse, quite sweet, ideal for sharing among two.

味增白巧克力慕斯(55元)。味增的鹹和白巧克力的甜搭配令人驚喜,不過也許比較適合和朋友一起分享,一個人吃完會有些膩。

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Flourless warm chocolate cake, chilli ice-cream, yogurt mousse, honey comb, crumbs (65 RMB).

溫潤巧克力蛋糕、辣味冰淇淋、酸奶慕斯(65元) 。這款巧克力蛋糕沒有用面粉,口感濕潤濃郁,搭配微辣的冰淇淋很不錯。

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Finish with some Moroccan mint tea, served in tea pots hand-carried back from Morocco. The tea has been adjusted for sweetness and contains much less sugar than the traditional Moroccan tea.

飯後,可以嚐嚐 Ginger 的摩洛哥薄荷茶,調整過的口味不像傳統摩洛哥薄荷茶那麽甜,剛剛好。話說,這些茶壺以及餐廳裏很多餐盤都是 Betty 親自從國外手提回來的,是不是很用心呢。

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A charming place with a charming soul. I’ve only been here for weekday lunches so far, but I heard the brunch is lovely as well…shall we put this on our calendar for next weekend?

喜歡 Ginger 鮮明的個性以及它一道道用心的美味。幾次來這裏都是平日午餐,不過聽說周末早午餐也很不錯,要不,找個周末來這裏渡過個慵懶的早晨吧?

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Ginger by the Park

地址:興國路91號
電話:3406 0599
營業時間:10:30am-11pm
價位:200~250 RMB/人
造訪:2017年4月

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[Shanghai 上海] Garden Terrace at PuLi Hotel 璞麗酒店花園露台 http://www.sugarednspiced.com/shanghai-garden-terrace-at-puli-hotel/ Fri, 28 Apr 2017 01:37:47 +0000 http://www.sugarednspiced.com/?p=35662 Garden Terrace at PuLi Hotel

Add: 1 Changde Road
Tel: 2216 6996
Hours: 7am-1am (afernoon tea 2:30pm-5:30pm)
Price: tea set 300 RMB/person + 10% service charge & 6% tax
Visited: Apr 2017

Please note that this was an arranged tasting.

Spring in Shanghai is ever so pleasant yet short-lived, so when it is upon us, it’s pretty much obligatory to spend as much time outdoor as possible. A most ideal patio choice would be Garden Terrace at the PuLi Hotel, which, incidentally, has always been one of my favorite hotels in town. The property is conveniently located at the heart of Jing’an District, yet somehow manages to shield out all the hustle and bustle, imbuing a sense of zen to all that enters its grounds. I think you might like it too.

最近春暖花開,一心念著要找個露台享受一下上海(肯定非常短暫)的完美天氣。首先想到的,就是璞麗酒店的露天花園。璞麗是我在上海最喜歡的酒店之一,地點位于非常便利的靜安區中心地帶,但一切吵雜似乎都被隔離在竹簾之外,一步入大堂就能感受到令人平靜的禅意。我想,你應該也會喜歡。

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The lush and quiet Garden Terrace, just a wall apart from Jing’an Park, is blessed with cool breeze, sunshine, and comfortably furnished with sofa and daybeds…lay down, sip on a cup of tea or a glass of champagne, and let all worries melt away.

這裏的露天花園與靜安公園僅僅一牆之隔,享受得到茂盛的綠蔭,而且非常隱秘安靜。有水池、有微風、有陽光、有沙發、有躺椅…無比惬意。

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I mean, how Summery does this look? And Spring is not even over yet (not complaining).

天氣漸暖,酒店特地准備了新鮮水果的調味氣泡水,一看上去似乎都夏天了(咦?春天都還沒過呢。)

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If you are here for afternoon tea, this is what it entails, starting from the savouries: liver parfait choux with cherry mustard, crab doughnut, brioche with salmon rillette, smoked veal tongue pretzel with gribiche sauce, truffle quiche.

璞麗酒店的下午茶內容是這樣的,從下層的鹹點開始:鵝肝泡芙佐櫻桃芥末、蟹肉圈餅、 三文魚配黃油小面包、 煙熏牛舌堿水面包配格裏比什醬、松露蛋餅。

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And the sweets: lemon polenta cake, passion fruit curd meringue tart, hazelnut macaron, chocolate cupcake, opera cake, white chocolate cigar pistachio, cannelé.

甜點:檸檬玉米蛋糕、百香果蛋白塔、榛果馬卡龍、巧克力紙杯蛋糕、咖啡歌劇院蛋糕、白巧克力卷配開心果、可麗露。

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Of course, fresh scones with clotted cream and preserves.

另外,下午茶當然少不了司康配果醬和香草奶油。

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Accompanied by a bottle of Nicolas Feuillate demi-sec champagne courtesy of the chef. On the regular afternoon tea menu, you can choose from Veuve Cliquot champagne or Gustave Lorentz sparkling wine if in the mood for bubbles.

主廚特別贈送了一瓶 Nicolas Feuillate 半干型香槟做爲下午茶的點綴,常規菜單上則可以選擇 Veuve Cliquot 香槟或者 Gustave Lorentz 起泡酒。

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Seize the day and come enjoy this gorgeous weather…Looky look, even the cats are here.

趁最近上海天氣完美,你要不要也來這裏悠閑一下呢?要知道春天的好天氣是多麽短暫,趕緊把握機會享受吧。你看,連貓咪都來了…

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注:本次為邀請試吃。

璞麗酒店 露天花園

地址:常德路1號
電話:2216 6996
營業時間:7am-1am(下午茶供應時間 2:30pm-5:30pm)
價位:下午茶 300 RMB/人 + 10% 服務費(另加收 6% 增值稅)
造訪:2017年4月

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[Shanghai 上海] Brute Cake Cafe http://www.sugarednspiced.com/shanghai-brute-cake-cafe/ Thu, 27 Apr 2017 00:22:53 +0000 http://www.sugarednspiced.com/?p=35634 Brut Cake Cafe

Add: 698 Yuyuan Road
Tel: 173 2100 8129
Hours: [Mon-Fri] 7am-9pm [Weekend] 10am-8pm
Price: 80~100 RMB/person
Visited: Apr 2017

My first time encountering Taiwanese designer Nicole Teng’s works was about 7 years ago in Plum Gallery, and right there and then I was charmed by her cute hand-drawn faces. Upon returning from Paris in 2015, I was pleased to discover that Nicole has opened a showroom called Brut Cake on Anfu Lu, though I was also slightly disappointed that there’s no actual cake in the shop…then, just earlier this year, Brut Cake Cafe opened, and yes they do sell cakes!

第一次見到台灣設計師 Nicole Teng 的手繪臉孔,應該是七年前的事情了吧。當時靜安別墅裏有個叫做 Plum Gallery 的空間,我到訪時正好展著 Nicole 的一些作品,各式各樣的手繪臉孔我一下就喜歡上了。幾年後從巴黎回來,發現她在安福路上開了家以自己品牌 Brut Cake 爲名的雜貨店,正想著爲什麽店名有 “cake” 而店裏卻沒有蛋糕的時候,真的有賣蛋糕的 Brut Cake Cafe 就在今年開幕了。

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Located on Yuyuan Road, Brut Cake Cafe is designed in the same warm and soothing style as Brut Cake, with a sunny patio and wood-centric furniture. The most prominent feature, without a doubt, is the mug display on the wall showcasing 100 different hand-drawn faces, the ones that attracted me in the first place years ago.

位于愚園路的 Brut Cake Cafe 延續了 Brut Cake 返璞歸真的設計理念,有陽光滿分的露台和木質色系爲主的家具,一切都讓人感覺溫暖舒服…不過最引人注目的,還是牆上擺設著的一百只不同手繪臉孔的馬克杯 - 永澤洋蔥頭、花輪劉海、卷毛小胡子…你看上了,哪一個?

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The chairs, the stools, and the aprons worn by the cafe staff are all Nicole’s designs as well.

店裏的椅子凳子以及店員穿的圍裙也是 Nicole 設計的古布系列作品。

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Helming the kitchen at Brut Cake Cafe is Guangzhou-born, L.A.-raised Jun, who is far from being a typical chef. He has a doctoral degree in chiropractic, and even dabbled a bit in hedge fund before deciding on a career in food. He met his wife Priscilla in Hong Kong a few years ago, and together the two of them started a cooking blog to share their passion for food. After winning Asian Food Network’s “Amazing Food Challenge”, they started hosting private dinners, and subsequently moved to Shanghai, somehow meeting Nicole and starting the cafe together.

在 Brut Cake Cafe 掌廚的是廣州出生、洛杉矶長大的 Jun。相當低調的他其實有個脊骨神經醫學的博士學位,也做過 hedge fund 經理人,後來才轉行成了廚師。幾年前他在香港認識了現在的太太 Priscilla,兩人從寫美食博客開始分享自己對食物的熱愛,後來參加 Asian Food Network 的 “Amazing Food Challenge” 贏得冠軍後,開始在香港經營私廚。在各種因緣際會下,他們夫婦兩人來到了上海,和 Nicole 一起開了 Brut Cake Cafe。

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Jun’s cuisine is like L.A. where he grew up  – a mix of different cultures. His main principle is cooking food that he himself would eat, focusing on not just the flavors but health factors as well. For example, he insists on making his own tomato sauce because there’s too much corn syrup and preservatives in commercial ketchup . Let’s see what his brunch menu looks like:

Jun 的料理像洛杉矶的多元文化,融合了西式和東方元素。 他堅持做 “自己會吃的” 料理,連番茄醬也自制,就是因爲商業用的番茄醬裏有太多的玉米糖漿和防腐劑。先來看看他的早午餐內容:

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Among the three dishes I tried that day, my favorite was definitely “Sweet & Savory” (78 RMB): six-spiced fried chicken topping a bed of crispy waffle, sprinkled with sweet walnuts, pickled radish, then drizzled with organic jujube honey. Flavors and textures both on point.

當天嚐到的三道菜色中,我最喜歡 “炸雞華夫餅” Sweet & Savory(78元)。用六種香料調味的炸雞外皮酥脆、內裏鮮嫩多汁,搭配輕盈的華夫餅以及點綴的核桃、腌漬蘿蔔、以及有機紅棗花蜜,大滿足。

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The second was “Sweet Sunrise” (55 RMB), which is waffles served with mascarpone chantilly, organic jujube honey, seasonal fruit jam, and almonds, but Priscilla let us try the soon-to-be-launched pancake version. Not bad, thoughI personally would’ve preferred a thicker, flufflier pancake, with a lot more fruits on top…

第二道是甜蜜華夫 Sweet Sunrise(55元),不過 Priscilla 讓我們嘗了還未上菜單的 pancakes 版本,搭配 mascarpone 香缇奶油、有機紅棗花蜜、和時令水果。添加了杏仁粉的松餅香味不錯,不過口感上我個人比較喜歡更有厚度、蓬松柔軟的松餅(而且希望上面多水果可以多一點…)

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There was also the “Green Tartine” (62 RMB): guacamole, organic Japanese onsen egg, radicchio, sourdough bread, baby potatoes, salad, mixed fresh fruit.  A healthy and light plate with an ever-so-alluring onsen egg, but there definitely needs to be more avocado on this toast…the thin layer just doesn’t satisfy.

也嚐了 “牛油果開邊三明治” Green Tartine(62元):天然發酵面包上、牛油果醬、日本有機溫泉蛋、小土豆、沙拉、新鮮水果。溫泉蛋很誘人,不過牛油果實在太少啦,這麽薄薄一層無法令人滿足。跟主廚提了意見,不知下次來能不能嘗到新版本呢?

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Coffee here is quite nice, and even more charming when served in Nicole’s mugs. Most coffee drinks are 50% off with the order of brunch or breakfast items, which is a nice deal.

咖啡倒是挺不錯的,而且更加分的是能用到手繪馬克杯…握在手上心都融了。話說,點早午餐以及午餐都可以享有飲料 50% off 的優惠,這點非常令人開心。

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Drawings on the bottom of the plates…they melt my heart.

盤子和碗底也都有可愛的圖案…噢~

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I came for lunch on another day visit to try Jun’s “Sour Bird” (65 RMB), the dish that won him the Amazing Food Challenge competition: Filipino chicken adobo, crispy skin, carrot, roasted garlic aioli, served on grains. The sour bird is very sour indeed, and I personally loved the intensity of it…makes me mouth water just thinking about it. Do try if you also love an acidic flavor profile.

另一天來試午飯,點了 Jun 的成名作 - “菲式醬醋雞” Sour Bird(65元)。這道酸味十足的料理以菲律賓阿多博鹵雞(chicken adobo)爲主角,配上紅蘿蔔和烤大蒜蛋黃醬,堆在健康的多谷米飯上,是道非常入味非常酸爽的料理,我喜歡。

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Jun also does a series of “manwiches”, which substitutes the typical burger bun with homemade mantou (Chinese steamed buns). My friend ordered the “Red Bull” (72 RMB), which is mantou sandwiching Australian beef patty, shredded duck thigh, tomato jam, and cheese. It was already cold by the time I got to it, so I don’t want to comment too much on it…do know that mantou has more of a chew than burger buns, so some people might find the texture a bit hard.

Brut Cake Cafe 還有一系列的 “饅堡”,使用自制饅頭取代漢堡面包。朋友點了 “手撕鴨肉牛肉饅堡” Red Bull(72元),饅頭裏夾了澳洲牛肉漢堡排、手撕鴨腿肉、自制番茄醬、芝士,可惜我嚐的時候已經涼了…只記得饅頭的口感比起一般漢堡面包來說更有嚼勁,有些人可能會覺得有些硬。

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I also sampled a honey cake (25 RMB) with beetroot hot chocolate (40 RMB). The honey cake (made with organic jujube honey) isn’t too distinct, but after a few bites it kind of grew on me. Beetroot hot chocolate is a creative and healthy alternative to the typical hot chocolate, though the beetroot flavor is indeed quite strong, so order this only if you appreciate that (or just want a photo of this beautiful color).

午飯後試了招牌蜂蜜蛋糕(25元)以及甜菜根熱巧克力(40元)。蜂蜜蛋糕的甜味完全來自有機紅棗蜜,口味上沒有非常特別,不過多吃兩口覺得平平淡淡也挺好的。熱巧克力是個健康的創意,用甜菜根的天然甜味來取代額外的砂糖,不過甜菜根的味道滿重的,不喜歡的慎點。

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The food at Brut Cake Cafe is some hits and some misses for me, but I do appreciate the chef’s efforts and look forward to more delicious things he will put forth in the future. Come try brunch next week to see how you like it, or simply sit out on the patio on a nice day to enjoy the sun…pets welcome, too!

Brut Cake Cafe,好個溫暖可愛的地方。推薦炸雞華夫餅以及菲式醬醋雞,其他料理算然不是我的最愛,不過感受得到主廚的用心,令人期待以後會推出更多的健康美味。天氣好時坐在窗邊或露台,喝杯咖啡放松心情吧!這裏還有寵物專區,歡迎帶狗狗來哦。

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Brut Cake Cafe

地址:愚園路698號
電話:17321008129
營業時間:周一至五 7am-9pm 周末 10am-8pm(全天早午餐)
價位:80 – 100元
造訪:2017年4月

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[Hangzhou 杭州] Random http://www.sugarednspiced.com/hangzhou-random/ Thu, 06 Apr 2017 11:16:54 +0000 http://www.sugarednspiced.com/?p=35600 Random

Add: D6, #7 Fenghuang Shanjiao Road, Hangzhou
Tel: 0571-8711 8620
Hours: Tue-Sun 10am-6pm (closed on Mon)
Price: ~100 RMB/person
Visited: Mar 2017

My last stop on this trip to Hangzhou was Random, a cafe / select shop located in an old neighborhood not too far from the city center. Its stylish shop front is quite a contrast from the ruggedness surrounding it, making it almost pop out from the background. Though it took a while to find, it was certainly worth the effort…

從東信和創園離開後直奔這次杭州行的最後一個目的地 - Random。穿過鳳凰城山腳下的老社區,拉著行李有點迷路有點狼狽,心裏碎碎念著幹嘛要這麽折騰,不過抵達這三層樓的漂亮小房子時立刻覺得 “呼,來了真好”。大片玻璃的摩登感在老社區裏顯得有點穿越,通透設計讓室內輕盈明亮。這裏藏地有些深,不是個會在無意中經過的地方,客人應該都是慕名而來的吧?

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I first heard about Random at last year’s Design Shanghai, when Random’s founders Norah and Oliver invited me to their pop-up cafe at the exhibition. Though it was just a temporary thing, the cafe made quite an impression, and I’ve been meaning to go visit their actual shop in Hangzhou ever since then.

認識 Random 的 Norah 和 Oliver 是在 2016 年的設計上海,他們當時在展場裏開了個咖啡館,雖然只是爲期四天的快閃店,不過做得相當用心,去過之後一直想著哪天要到他們杭州本店瞧瞧。

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Before Random, Norah was working in finance and Oliver was working at a state-owned enterprise, and the two of them decided to quit together to open up a shop of their dreams. In 2015, they got married, and Random was born.

後來才聽說他們兩個其實是小學同學,失聯很久後才又碰上,戀愛,結婚。當時 Norah 念的是商科,Oliver 則在國企工作,兩人決定同時辭職,一起開家自己理想中的店。于是在 2015 年,他們結婚的同一年,Random 誕生了。

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Random is a three-story building separated into three different spaces. The first floor is a cafe serving coffee, desserts, and light refreshments. The interior is quite nice, though I have no photos to show here because there were too many guests during the time of my visit. Do check out the lovely sunroom with huge cacti in the back when you go.

Random 的理念是 “隨時,隨食”,雖然名字和風格看似輕松,店裏卻處處看得出兩人對各種小細節的琢磨。房子的一樓是咖啡館,也提供甜點和輕食。我到訪的時候客人較多不方便拍照,不過對最後面那個放了高大仙人掌陽光房印象特別深刻,如果你也去的話,不妨進去坐坐(抱歉沒有圖片哈)。

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The second floor is a select shop displaying a meticulously curated range of products, including brands such as muuto from Denmark, tyklo from Finland, and apotheke fragrance from Japan. The third floor is the Random office, as well as a space that’s open for special events.

二樓是設計品買手店,白色方格鋼架上展示著 Norah 從世界各地精心挑選來的設計品,比如丹麥的 muuto(家具簡潔實用)、芬蘭的 tyklo (胡椒罐很可愛)、日本的 apotheke fragrance(伯爵茶+葡萄柚香氛蠟燭太誘人),等等。三樓則是 Random 的辦公室,也有一個偶而對外開放的活動空間。

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My personal favorite part of the shop design is perhaps this floor-to-ceiling revolving door, and the sunroom right behind it.

我個人最愛的設計,應該是這一大片旋轉玻璃門,以及它後面的陽光房。

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As the first floor was completely packed, we were seated on the second floor for our afternoon tea, which was lovely despite it being a gloomy day (we can all imagine how beautiful it must look on a sunny day).

由于一樓客滿了,我們很幸運地坐在二樓享用下午茶。可以想象天氣暖出太陽時,這裏的光線會是多麽美好。

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The hot kitchen at Random had already closed by the time we arrived, but the staff was nice enough to whip together something for us. First came this “crazy cheese” eggs benedict, with mozzarella, parmesan, blue cheese, and iberico ham, paired with a refreshing salad tossed together with organic greens from Chongming Island.

Random 的廚房其實過四點就關了,不過工作人員還是很貼心地爲還沒吃午飯的我們做了幾道料理,比如有新鮮馬蘇裏拉、帕瑪森、藍紋芝士、以及伊比利亞黑毛豬火腿的 “瘋狂芝士班尼迪克蛋”,搭配清爽美味的沙拉(用的是來自崇明島的有機蔬菜)。

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I also tried the Thai-style omelet with lemon grass-flavored chicken, a pleasant variation from the typical omelet. This usually comes in a set with organic salad, homemade jam, yogurt, dried fruits etc., but we got there a little bit too late and these were no longer available.

也嚐了泰式雞肉歐姆蛋。第一次吃到泰式雞肉的歐姆蛋,有點驚豔,很喜歡蛋包裏檸檬草的香味。順帶一提,Random 的早午餐套餐一般會搭配秋日有機沙拉、雜糧小食、自制果醬、果乾、酸奶等,不過由于我們到的比較晚,這些已經沒有了。

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Then there were the desserts, starting with a very light “Naked Cake” (42 RMB): chiffon cake sandwiching whipped cream, osmanthus-flavored pear, and blackcurrant jelly. I enjoyed this one for the light and fluffy chiffon cake made with free-range Japanese eggs (hence the extra orange color), but wished the osmanthus flavor was more pronounced.

隨後,甜點。從比較輕盈的開始,首先嚐了個由戚風蛋糕、桂花雪梨、黑加侖凍組成的 “桂花雪梨裸蛋糕”(42元)。戚風蛋糕非常柔軟,而且由于用的是日本蘭皇雞蛋,所以蛋糕的顔色偏橘黃。鮮奶油美味,黑加侖凍的酸味也很棒,不過可惜桂花的味道不是很明顯,小失望。

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“Sri Lanka Garden” (62 RMB), earl grey white chocolate mousse with almond biscuit and hazelnut ball. The earl grey flavor is alluring, though the overall mix was really quite sweet, I don’t think I’d be able to finish a whole one on my own. On a related note, the sweetness level of each dessert is indicated on the menu, a considerate touch.

第二個是造型非常可愛的 “斯裏蘭卡花園雪糕”(62元),由伯爵白巧克力慕斯、杏仁餅、榛子球。跟上一款蛋糕比起來較甜,搭配茶或咖啡剛剛好(Random 的菜單上很貼心地標注了每個甜點的甜度,方便客人選擇)。

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Lastly, “raspberry chocolate mousse with ginger cake” (50 RMB). I quite like the combination of chocolate with raspberry, but the ginger chunks in the pound cake part was too overwhelming for me. Norah explained that they used to use ginger candy from Japan, which is a lot mellower than ginger chunks, but apparently those are out of stock for the moment.

最後是 “姜味覆盆子巧克力慕斯”(50元),是巧克力慕斯、覆盆子果醬、和生姜磅蛋糕的搭配。巧克力+覆盆子是我很喜歡的組合,不過磅蛋糕裏的生薑味道對我來說太衝了,聽 Norah 說以前用的日本姜糖買不到了,才換成現在的設計(想嚐嚐之前的版本呀)。

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Random also offers an interesting selection of coffee beans from all over the world, such as Tim Wendelboe from Oslo, Norway, Maruyama from Karuizawa, Japan, Heart from Portland, U.S.A., etc. I tried Five Elephant of Berlin on the day of my visit, which the barista presented in both hot and iced forms  (52 RMB) for me.

Random 有從世界各地收集而來的咖啡豆,比如挪威奧斯陸的 Tim Wendelboe、日本輕井澤的丸山、美國波特蘭的 Heart,可在吧台咨詢挑選。我到訪的當天有柏林的 Five Elephant,咖啡師用這個豆子爲我做了精典手沖咖啡(52 元),除了熱飲之外也可以倒在冰上,品嚐風味跟著溫度的變化。

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Random’s very own coffee booklet.

自制的咖啡小冊子,陪你一起喝咖啡。

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Random, but not random. Come here for some sun, glorious coffee, delicious desserts, and stylish knickknacks to take home with. A place worth lingering.

Random, but not random。這裏有柔和的陽光,有香氣四溢的咖啡,有精致可愛的甜點,有可以融入日常生活的美好小物…如此理想的空間,下次去杭州,還要再訪。

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Random

地址:杭州市鳳凰山腳路7號鳳凰禦元D6
電話:0571-8711 8620
營業時間:周二-日10am-6pm(週一休)
價位:人均 100 元
造訪:2017年3月

 

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[Hangzhou 杭州] The 52 Space http://www.sugarednspiced.com/hangzhou-the-52-space/ Wed, 05 Apr 2017 08:38:03 +0000 http://www.sugarednspiced.com/?p=35584 The 52 Space

Add: #52 Dongxin Creative Park, Liuhe Road, Hangzhou
Tel: N/A
Hours: 10am-6pm
Visited: Mar 2017

My last stop at Dongxin Creative Park is The 52 Space, a recently-opened gallery / cafe / photography studio / fashion boutique / barbershop. It’s called 52 because it occupies the #52 building in the creative park (why yes, very straight-forward), and is a collaboration between a few photographers and designers. The main space is a gallery and cafe acorned with a SMEG fridge, a vintage coffee grinder, and a motorbike on the wall.

在東信和創園的最後一站,來到新開幕的 The 52 Space,一家集展覽館、咖啡廳、照相館、服裝店、理發店爲一體的空間。叫做 52,是因爲它位于東信和創園第 52 棟(嗯,很直接)。幾位攝影師和設計師跨界合作,將大廳變成了咖啡廳和展覽館,不定期舉辦藝術作品展覽,也提供手沖咖啡。吧台裏有可愛的 SMEG 冰箱以及古董磨豆機,牆上挂著一台機車。

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Some independent magazines, and a selection of interesting books.

獨立雜志,以及一些很小衆的書籍。

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There are not that many seats despite all that space, and it doesn’t sound like the owners plan to add more tables either.

位置不多,而且老板們似乎也沒有想要再增加,盡管地方空曠。

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The next door space is composed of a fashion select shop, a barbershop that opens only on weekends, and a vintage-style photography studio that’s open to appointments for black-and-white photo shoots.

隔壁房間裏則集合了服飾買手店和 Overcomer 工裝品牌工作室、周末才營業的理發店、還有叫 “留下” 的複古照相館,不僅收藏了很多老式膠片相機,也提供黑白老照片拍攝服務。要不要,預約體驗一下呢?

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If you happen to be in the creative park, do drop by.

來東信和創園的話,不妨來晃晃。

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The 52 Space

地址:杭州市留和路139號東信和創園52幢
電話:N/A
微信:N/A
營業時間:10am-6pm
造訪:2017年3月

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