China Top Chinese Restaurant-Huangpu Club
No.3 on the Bund is the only top-class Chinese restaurant in Shanghai style named after the mother river of Huangpu River. Its decoration is simple and elegant, echoing the buildings of surrounding countries. Sitting by the window, the Bund has a perfect arc. The local dishes are authentic and creative, and the serving order and plate setting are quite westernized. Smoked fish is really good. The silver cod roasted with onion is fresh and tender, and the shrimp balls fried with mustard sauce are very big and satisfying.
Huangpu Club can entertain more than 200 guests at the same time. Among them, 5 private rooms are enough to accommodate 70 people after merger. In addition, there are three excellent tea rooms, which bring together top-class teas carefully selected from all over the country. Whether dining or simply tasting tea, the waiter will choose tea for the guests in time to show the charm of the tea ceremony. Tea and vegetables are coordinated in the same restaurant, which is also the first in China. White porcelain tea sets, purple sand teapots, crystal utensils and jade tableware all show elegant taste, so that guests in the restaurant can enjoy a tactile feast.
It has the most dazzling night view of Pujiang, which resonates with the star price, but the environment is full of the flavor of retro old Shanghai, which makes people dream and is a natural place to do business banquets and socialize.
Cuisine flavor: Shanghai cuisine
Suitable types: family gathering, lovers dating, business negotiation, friends gathering.
Recommended dishes: baked cod with onion, fried shrimp balls with mustard sauce, smoked fish, old Shanghai smoked fish, goose liver with glutinous rice and red dates, drunken chicken, horseradish shrimp balls, chilled yellow wine chicken, abalone, goose liver, mustard shrimp balls, shark's fin and steak.
Address: 5th Floor, No.3 Bund, No.3 Zhongshan Dongyi Road, Huangpu District (near Guangdong Road)
2) Shanghai Restaurant: the luxury of Fu 1088.
Eating here is like a party in Zhang Ailing's novels. After parking outside a Spanish-style house in the 1920s (which used to be the former site of Shanghai Bank for International Settlements), the waiter will take you through the corridor decorated with wooden sketchpad and tile floor (there is no public dining area here) to the private room decorated in the early 20th century. You may sit in a luxurious private room with an old-fashioned wall clock beside the mantel, or in the bedroom under the eaves-the smallest private room can only seat two people, and the largest can seat as many as 40 people. Within the specified time, sitting in the private room, you can still hear the melodious piano sound coming from the grand piano downstairs.
The food here completely fits the atmosphere and is fascinating. The kitchen team, led by local chef Tony Lu, carefully selects the traditional dishes from Shanghai and its surrounding areas, with exquisite craftsmanship and beautiful appearance, among which there are many ways to combine Chinese and western styles (such as grilled ribs with Kege sauce). We recently went to "Fu 1088" for a meal. The main course we ordered was Shanghai's local dishes, followed by beloved tea duck eggs, Ningbo-style mushrooms fried vegetables, crispy fish in sauce, "plain goose" (stuffed with mushrooms and white leaf rolls) and sweet but not greasy lotus root stuffed meat.
3) Fu 1039, Fu 1088.
The Fang family, the operator, has a prominent family background and naturally has a unique way of catering. Now it has been passed down from the Fang family to the third generation, with a gorgeous turn. It has become a restaurant that does not hang the club brand but has all the advantages of private clubs such as privacy, high standard and personalized service. All the furniture, decorations and lamps in the restaurant are carefully collected by the boss and old Shanghai collector Ms. Fang Yafen. Many objects are dated from grandma's grandmother's house, but they tell you the last romance of modern times, Shanghai, and let you feel the life taste of luxury people at that time with the tip of your tongue. Because the staff here are very stable, the waiters are familiar with every regular customer here, their tastes and favorite private rooms, and the meticulous service is like the old people in the old house, which makes you feel luxurious as soon as you enter the door.
No.375 Zhenning Road, Jing 'an District (Yuyuan Road)
Yuyuan Road, Changning District 1039 (near Jiangsu Road)
4) No.27 Shaoxing Road, Laoyangfang Garden Hotel (between Ruijin Second Road, South Shaanxi Road) was once the private residence of Shanghai Regal Du. This background alone is very imaginative. Fireplaces, gorgeous chandeliers, French windows and phonographs can vaguely find traces of life in Shanghai in those days. The interior layout is elegant, comfortable and bright, and the small garden outside is small but the light is good.
5) Jia Xi Garden, a European-style independent villa, was built in 19 13, and was originally the private residence of Xi Deyi, governor of the Kuomintang Central Bank. After liberation, it was nationalized and became the principal's office building of the middle school attached to Shanghai Conservatory of Music. 1998 was converted into a restaurant. Dongping Road 1 Xuhui District (near Yueyang Road)
6) Crossing the end of Lane Fenyang Road 156, this old villa with red roof and white walls was completed in 192 1. This used to be the private residence of Dai Li, director of the Kuomintang Military Bureau. It is said that the French were invited to design and part of the construction was completed by the French, which basically absorbed the architectural style of France in the early 20 th century. From the perspective of modern people, the most striking feature of this building is the shape of the roof.
7) Speaking of the old villa, Building 3 of Ruijin Hotel (near Fuxing Middle Road) hidden in Ruijin Second Road must not be missed. Although the facade looks unremarkable, I walked in and found that there was a hole in the sky. There are nearly 50,000 square meters of forests and grasslands, as well as small western-style buildings with different styles. No wonder many people who don't like publicity like to hold weddings here. It was here that Chiang Kai-shek and Song Meiling got engaged.
Most foreign-style restaurants are nostalgic, regardless of whether the real and fake antiques are put together. Because the height of the floor and the house itself can bear it, this stacking is not necessarily crowded. When bringing foreign friends (including foreigners), you can directly combine catering and cultural introduction into one, eliminating the link of sightseeing. Dining in an old villa sometimes sets a situation at once, so that your rude friends dare not be presumptuous. Such an ambiguous relationship is self-evident.
8) Hu Ting
Huting is both a Chinese restaurant and a French restaurant.
In Shanghai New World, the only "water eye" that opens a "new world" is Taiping Lake, and the only restaurant that can enjoy the lake view while eating is Huting. This exquisite villa transformed from Shikumen has three floors. There are only 7 tables in the whole restaurant, and there are only 80 seats in the restaurant of more than 700 square meters, with an average of 9 square meters per seat. Such a spacious dining space is also quite rare in Shanghai.
Xintiandi, where the restaurant is located, belonged to the French Concession in Shanghai in the last century, and the building itself has the shadow of French culture. Even though the interior is decorated with blue and white porcelain bottles and mahogany case, the French colored inlaid glass on the windowsill still implies its French origin. So "Lake Heart Hall" even has a French name, "Villa du Lac", which means "Lakeside Villa".
According to Jan Buttgen, deputy general manager of Xintiandi Protocol Department, it reminds him of France. This German, who loves reading Sartre and Nietzsche, deeply realized the pleasure of enjoying food by the lake, and the sublimation of the beauty of food lies in "sharing". In Europe, there is no greater pleasure than sharing the art of life with friends by dense forests and exquisite lakes.
In terms of dishes, Huaiyang cuisine is the main dish in Huting. Wang Guangsen, a restaurant consultant, said that "design should also be paid attention to when cooking". The traditional Huaiyang cuisine is "dried silk". Generally, restaurants use boiled water to remove fishy smell, while lakes use chicken soup to cook. Generally, the dried bean curd cut by the chef is 18, and the chef in the lake museum can cut 32 pieces. The finer the silk, the better. In addition, all the meat in the lake hall is boneless, which is different from most Chinese restaurants and avoids the loss of elegance of beautiful diners.
Some details of the service are impressive. First, when waiting for a meal in the living room, the waiter kneels and smiles to bring tea and coffee, which is neither too humble nor too polite. Second, when dining in a private room, the waiter walks backwards after serving, instead of turning his head to leave his ass for the guests like the waiters in other restaurants.
9) Xuan Ming
Hidden in the "Famous Pavilion" of Anting Villa, it is really a pleasant thing to put aside the hustle and bustle of the city, invite three or five friends, choose a seat by the French window and have a crab feast with autumn scenery.
"Xuan Ming" is hidden in the quiet Anting Villa. This Spanish villa built in 1936 was originally the residence of the Kuomintang dignitaries. The narrow old stairs can only allow one person to walk. At first glance, it was a typical exclusive residence at that time. The crabs of "Xuan Ming" are also worthy of the name, and they are all picked out from the crab farm of Zhiqiang, the boss of Xuan Ming.
Slow work makes fine work, and you should have enough patience to taste crabs.
The porcelain plate containing crab powder and shark's fin, together with the silver bracket, was carefully served on the table, and everyone had such a small cup in front of them. Just wondering, the waiter has lit the stove under the bracket, and the shark's fin and crab powder are "simmering" in front of him. The right heat makes the shark fin with crab powder warm but not warm. After eating, the soft and slippery taste is accompanied by the unique sweetness of crab powder, which gently blows the taste buds and soothes the nerves of the whole body.
The best embodiment of "crab flavor" is steamed hairy crabs and how to distinguish good from bad. The hardness of crab shell is in sharp contrast with the softness of meat, which aroused the desire of diners as soon as it was served. In fact, eating crabs is really a waste of time. Rinse your mouth first to remove the odor, leaving enough room for aftertaste, and then slowly "picky eaters", supplemented by strong balsamic vinegar, in order to let the crab's rich original flavor ferment away. Finally, a small bowl with petals is served on the table, and after washing hands, the meal is really finished.
Signature dishes of crab feast: shark's fin with crab powder, asparagus with crab fillet, fried crab paste, crab yellow fish lips and steamed crab claws.