Sugared & Spiced

pâtissière in paris, now shanghai

[Shanghai 上海] Cafe Dan 丹咖啡

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Cafe Dan

Add: No. 41, Alley 248 Taikang Lu (inside Tianzifang)
Tel: 6466 1042
Hours: 10am~11pm
Price: 100~150rmb/person
Visited: Dec 2016

In a city like Shanghai, where the F&B scene changes constantly with daily openings and closings, the restaurants and cafes that stick around become all the more rare and precious. Like Cafe Dan. This small cafe in Tianzifang has been there since 2007, and is perpetually filled with the alluring aroma of freshly brewed coffee and delicious Japanese comfort food that I don’t mind going out of my way for.

上海的新餐廳如春筍般不停的冒出,可是我卻越來越喜歡那些長年來靜靜存在著的地方,比如丹咖啡。這家日式咖啡屋2007年開幕至今已快10年,小店藏身于田子坊內,不是一個我平會常去的區域,不過偶而想念他們健康美味的餐點時,就會爲之專門跑一趟。

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There are three stories to Cafe Dan. The 1st floor is used mostly as storage, and to get to the seats one must climb up dangerously steep steps to the 2nd and 3rd floors. It’s not an especially spacious cafe, and fills up quickly on weekends.

丹咖啡共有三層樓。一樓沒有可坐的空間,只是用來擺放制作咖啡的器具和雜貨。爬上陡峭地有些危險的樓梯,二、三樓和中間的夾層都有一些小木桌。空間不大,周末時一座難求。

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My favorite area of Cafe Dan is the sunroom on the 2nd floor. It’s filled with sunshine and green shades on sunny days, and the sound of raindrops falling on glass on rainy days. Lovely either way.

喜歡二樓這個陽光屋,天晴時有充足的自然光和綠蔭,雨天時可以聆聽雨水打在玻璃上的滴答聲響。

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Miscellaneous knickknacks render the cafe a bit messy, but real at the same time. The staff are all soft-spoken and friendly, blending in perfectly with the vibe.

店裏雜貨很多,略顯雜亂,卻也真實。店員們都友善柔和,有種和這家店融爲一體的感覺。

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Books and vintage decors.

店裏不乏各種懷舊的書和裝飾。

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Through the mezzanine window, the pedestrians below.

透過夾層的窗,可以看到地面上的路人。

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The menu here is long, and though I’m far from having tried everything, I heard most things are worth trying as the Japanese owner puts his heart and soul into running this cafe. For lunch the other day I had salmon toro roast (128 rmb). From the sweet sour salmon to the healthy embryo rice to the piping hot miso soup to the complimentary coffee at the end, everything was lovely.

丹咖啡隨時瓢著誘人的咖啡香,而從小小廚房裡端出的日式家庭料理更能由內至外地讓人倍感溫暖。菜單非常長,雖然我沒有都嘗過,但聽說因爲日本老板做事用心,這裏幾乎沒有地雷。上次中午在這裏吃了火烤三文魚腹套餐(128元)、從香嫩酸甜的三文魚到健康的胚芽米到熱騰騰的味增湯還有最後附送的手衝咖啡,一切完美。

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My friend’s special hamburger curry and rice (78 rmb) was delicious as well – soft and juicy hamburger patty with Japanese style curry on embryo rice, ultra satisfying.

朋友點的手工特制漢堡咖喱飯(78元)也極美味,肉排軟嫩多汁,咖喱風味濃郁,大滿足。

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If you are looking for something lighter, perhaps try the Japanese style chicken hamburger steak (98 rmb) with garlic soy sauce, which can be ordered on the side if you prefer to dip it yourself.

若想要健康清淡些,可以試試日式漢堡雞餅(98元),大蒜醬油淋醬調的十分好(怕鹹的話可以像這樣請服務員放在旁邊)。

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Special oyakodon (118 rmb) is one of Cafe Dan’s signatures, and composes of steam-grilled chicken and smooth velvety eggs over rice – one of my all time favorite Japanese comfort dishes, done well.

丹咖啡的招牌之一,終極親子飯(118元)。用熱水蒸汽烤過的雞肉軟嫩多汁,搭配香滑的雞蛋…又是一碗令人大滿足的料理。

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Waffle with matcha ice cream (50 rmb). The waffle is made with Japanese rice cake, giving it an interestingly chewy texture, though the combination was a bit dry for me. I heard that Cafe Dan does an excellent tiramisu, which I have to try soon.

抹茶冰淇淋華夫餅(50元),用日本年糕做的華夫餅,口感有嚼勁,抹茶冰淇淋也好味,不過個人覺得這個組合偏幹。另外定說丹的提拉米酥很不錯,下次還得去試試。

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Cafe Dan Parfait (65 rmb).

丹特制芭菲(65元)。

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A cute coffee cup and an even cuter hippo sugar jar lid.

咖啡杯還有河馬糖罐子蓋好可愛喲。

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It is especially comforting to be able to dine here again and have to same delicious dishes that I remembered from years ago before I left for Paris – not just for the food, but also knowing that there are some things that last in Shanghai after all. Come give it a try and perhaps you will fall in love with it too, though do be patient if it’s your first visit – the cafe is hidden in the labyrinth of Tianzifang, and might be slightly difficult to find…

坐在丹咖啡綠蔭滿布的陽光屋裏,吃著令人身心滿足的樸實美味,不論天晴還是下雨都令人心情明亮。離開上海多年後能在回到一個這些年來都沒變的地方吃飯,令人感到溫暖又踏實。來試試看吧,說不定你會對它一見鐘情。不過丹咖啡位于田子坊內像迷宮一樣的小弄堂裏,第一次來的人肯定要找上一陣子才能發現,請有點耐心。(反正我是每次去都要迷路一下…)

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Cafe Dan 丹咖啡

地址:泰康路248弄41號後門(田子坊內)
電話:6466 1042
營業時間:10am~11pm
價位:100~150元/人
造訪:2016年12月

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Written by sugarednspiced

January 13th, 2017 at 1:54 am