Archive for the ‘泰安門’ tag
Hours: Tue-Sat 6pm-12am
Price: 1088/10 courses, 1388RMB/14 courses
Visited: Feb 2017
Please note that this was an arranged tasting.
I’ve written about Stefan Stiller’s Tai’an Table last April when this hidden restaurant first opened (click here to read), and it wasn’t long before it was awarded a Michelin star. To everyone’s surprise, however, Tai’an Table got shut down the very next day due to license issues, officially making it the shortest-lived Michelin restaurant in history. Talk about being dramatic.
去年四月泰安門剛開時，我曾寫過這家地址和電話都不公開的隱藏餐廳（沒看過這篇的人可以點擊這裏閱讀）。由德國名廚 Stefan Stiller 親自把關的創意料理在開業不久後獲得了米其林一星，整個團隊開心地喝香槟慶祝，卻沒想到得獎第二天就因爲證照不全而被迫停業，成爲史上壽命最短的米其林餐廳。
But the incident turned out to be positive after all, as Tai’an Table got unprecedented media attention from both in and outside of China, including majors ones like the BBC. They quickly got reorganized and opened Tai’an Table 2.0 last December, at a new location near the intersection of Zhenning Lu and Xinzha Lu. Let’s take a look.
不過塞翁失馬焉知非福，泰安門因此上了不少國內外的大小媒體（包括英國 BBC），反倒打響了餐廳的名氣。去年 12 月他們整裝重啓，將泰安門 2.0 開在了鎮寧路新閘路口附近的巷弄裏。
Keeping the design from version 1, Tai’an Table 2.0 is an open kitchen surrounded by 22 bar seats, with two tables of four on the side.
沿襲一店的設計，這裏有環繞著開放式廚房的 22 個座位以及兩個 4 人卡座，坐滿也只有30個位子，走的是精致路線。
On the second floor, there is a bar in collaboration with Leroy Champagne – a nice place to have an aperitif while taking a sneak peek at the kitchen below through the slender windows.
二樓還有個和 Leroy 香槟合作的酒吧，可以餐前來這裏喝一杯，也可以透過窗戶看到樓下廚房的動靜。
Hours: [Tue-Sat] 6pm-12am (closed on Mon & Sun)
Visited on: Apr 2016
Rumor has it that Stefan Stiller’s dream has always been to have a small restaurant with an open kitchen cooking seasonal cuisine, and it seems like the recently-opened Tai’an Table is exactly that – a completely open kitchen, 20 bar seats, and one seasonal menu that changes monthly. No address, no phone number, just a reservation website. You go?
Stefan Stiller在德國曾擁有自己的米其林一星餐廳，也在上海開過精致的 fine dining 和閃亮亮的廚藝教室。不過，聽說大廚一直以來的夢想，其實是經營一家有開放式廚房的季節料理小餐廳。兩周前悄悄開幕的 “泰安門 Tai’an Table” 似乎是這樣的一個地方 － 完全開放式的廚房、20個吧台座位、一個每月更換的套餐；沒有地址，沒有電話，只有一個訂位網站。你，去嗎？
Stiller is cooking in the kitchen himself, but has also hired Jeno Racz from Hungary to be his chef de cuisine. Racz used to work at Noma in Copenhagen, Robuchon in Singapore, Dinner by Heston Blumenthal in London, and more recently at a molecular gastronomy catering company called Bubble Food.
Stefan Stiller 除了親自掌管廚房之外，也請了來自匈牙利的 Jeno Racz 擔任 chef de cuisine。Racz 曾任職于哥本哈根Noma、新加坡 Robuchon、倫敦 Dinner by Heston Blumenthal、以及分子料理外燴公司 Bubble Food，履曆相當漂亮的他，一個多月前來到了上海。