[Shanghai 上海] Tai’an Table 泰安門

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

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Tai’an Table

Add: N/A
Tel: N/A
Website: www.taian-table.com
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？

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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。

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[Shanghai] Yi Long Court 逸龍閣

Categories restaurant
[Shanghai] Yi Long Court 逸龍閣

Yi Long Court 逸龍閣

Add: 2/F, The Peninsula, 32 Zhongshan Dong Yi Lu / 中山東一路32號半島酒店2樓
Tel: 2327 6742
Hours: [lunch] 11:30am~2:30pm [dinner] 6~10:30pm [dim sum brunch] 11:30am~2:30pm (Sat & Sun)
Website: http://www.peninsula.com/Shanghai/
Price: [lunch] 250 RMB [dinner] 400 RMB
Visited: Oct 2010

Restaurant Week stop #6: Yi Long Court at The Peninsula. After a wonderful Restaurant Week lunch at Sir Elly’s, I was under the impression that quality at The Peninsula is not compromised by the 118 RMB price tag and decided to give Yi Long Court a try. The restaurant serves traditional Cantonese cuisine by China’s Michelin Star winner Tang Chi Keung, who was until recently with The Peninsula Tokyo and also served as Chinese Executive of The Peninsula Hong Kong in earlier times.

Lunch here started with dim sum combination (逸龍閣點心拼盤), which includes a shumai, a shrimp dumpling, and a vegetable dumpling. The shumai was excellent in both taste and texture, it’s apparent that the ground pork was of good quality. The shrimp dumpling, on the other hand, had a soft and mushy skin, and the vegetable dumpling on the bland side.

Soup dumpling with shark fin (古法魚翅灌湯餃). Again, lackluster in flavor.

Braised eggplants with minced pork and conpoy (瑤柱肉嵌茄子), a dish worth acclaiming. The eggplants were perfectly braised – not too soft, not too firm, with mouthwatering flavors from minced pork and conpoy.

Braised seasonal vegetables in chicken broth (上湯時令蔬), well executed and presented as nicely as braised vegetables can be presented. The light but flavorful chicken broth was slightly thickened with cornstarch so it adheres to the perfectly cooked leaves.

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