[Shanghai 上海] Tai’an Table 2.0 泰安門 2.0

Categories shanghai
[Shanghai 上海] Tai’an Table 2.0 泰安門 2.0

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Tai’an Table

Add: /
Tel: /
Website: www.taian-table.com
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。

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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。

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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。

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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。

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[Shanghai 上海] Chop Chop Club

Categories paris
[Shanghai 上海] Chop Chop Club

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Chop Chop Club

Add: 2F, Three on the Bund, 1 Zhongshandongyi Lu
Tel: 5308 5399
Hours: seats at 6:30-7pm and 8-8:30pm
Price: 400~500 rmb/person
Visited: Feb 2017

Please note that this was an arranged tasting.

If you’ve been eating and drinking in Shanghai, you should know the name Paul Pairet (PP). This French chef has created many climaxes in the F&B scene here since his arrival in 2005 – Jade on 36 at Shangri-la Pudong, Mr & Mrs Bund at Bund 18, and Ultraviolet, the all-immersive dining experience that ranked #24 on World’s 50 Best Restaurants (in addition to two Michelin stars) in 2016. His most recent project, titled “Chop Chop Club” in collaboration with Unico, just opened a week ago and immediately became (unsurprisingly) the hotspot on the bund.

常在上海吃喝的人，對 Paul Pairet (PP) 這個名字一定不陌生。這位法國大廚自 2005 年以來在上海創造了各種餐飲界的高潮，比如浦東香格裏拉的 Jade on 36、比如外灘 18 號的 Mr & Mrs Bund，比如名列 World’s 50 Best Restaurants、去年得到米其林二星的全方位感官餐廳 Ultraviolet。最近他和外灘三號的 Unico 合開了一家名爲 Chop Chop Club 的餐廳，開幕才一周，已（不意外地）成爲外灘上最受矚目的新寵兒。

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Decor at Unico has remained largely unchanged, the only conspicuous difference being the addition of two large electronic screens detailing the carvery menu, constantly updated with time, price, and pieces left. Like this:

“18:30｜cote de boeuf｜650/portion, 1300/whole”
“19:45｜grilled seabass｜140/portion, 700/whole”
“20:15｜char-roasted chicken｜180/portion, 320/whole”

You will notice, upon closer inspection, that the first few items had already been sold out. Why yes, the dishes here go fast, so chop chop and order whatever you fancy before they are snatched by other tables, otherwise there’s no choice but to come back another evening.

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走進餐廳一看，Unico 的布置沒有太大的改動，不過架起了兩座電子屏幕。屏幕上寫著每晚更新的 carvery 菜單以及每種料理出爐的具體時間、價格、以及所剩份數，比如：

“18:30｜烤肉眼｜單份650元，整份1300元”
“19:45｜香烤鲈魚｜單份140元、整份700元”
“20:15｜炭火烤雞｜單份180元、整份320元”

仔細一看，前面幾款都已 sold out？！沒錯，這裏的美食不等人， 店名中的 “chop chop” 在英文裏的意思就是 “快一點”，所以在屏幕上看到自己想點的菜別忘了趕緊和服務員下單，一旦賣光就要下次再來吃啦。

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