Sugared & Spiced

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[Shanghai 上海] Ginger by the Park

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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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Written by sugarednspiced

May 16th, 2017 at 12:19 pm