The summer restaurant week opens, Ph&eacute;nix is quite popular, the price for lunch is better than dinner, and the service fee is plus. The cranberry Chia seed bread before the meal is good, comparable to foreign restaurants. The pre-vegetable king fish 🐠, with some coconut milk, it&#39;s okay, the taste is relatively light, and the plate is a bit of a ⭐ tone. Beef and salmon, there is not much to comment on, the quality of the ingredients is good, the seasoning is not amazing, and the plate is inferior. Desserts, slightly simple, especially the lemon tower, itself is sweet and greasy, if you can match the refreshing Xueba will be better, a single tower, no decoration directly on the table, it seems simple. Service and environment meet Michelin standards. Domestic Western food is still a little lacking, even if it is JR.

Trip Gourmet Awards 2023

PHÉNIX

From September 20 to 24, 2023, Shangri-La, Jing&#39;an, Shanghai, invited the 2023 Bangkok Michelin star and the Baan Tepa restaurant manager and chef on the &quot;Asia&#39;s 50 Best Restaurants&quot; list Tam Chudaree Debhakam Guest Hotel 1515 Steak House&middot;Bar on the fourth floor of the hotel, and presented #Seeking Shangri-La from the heart# Modern Thai Sensory Banquet! 7-course dinner 1088 yuan + 15% service fee. It is worth saving the plane ticket to eat, every dish is empty, and even want to have another plate! Blue lobster: The concentrated Dongyin Gong soup is clear but very rich, sour and hot to enhance the fresh taste, the dumplings are full of lobster meat is too satisfying! Thai pasta: handmade, tough and chewy. Chicken heart and cashew nuts are wonderful. Southern Thai curry: Angus is a great combination with beef and beef, fresh and juicy, yellow curry with milky flavor and meat fat. The sweet and juicy roasted pineapple is another flavor. Finally, a Shanghai green is very refreshing. Sweet potato &quot;Snow Mountain&quot;: purple potato&#39;s clothes are filled with vanilla, passion fruit and sesame sugar. Although sweet, it is not greasy at all!

Trip Gourmet Awards

The nightclub-style restaurant that has been very popular in the past two years is said to have been opened from Taipei, and there is a pure nightclub to Shanghai to join the catering. It is also a place where stars often haunt. Its home must be booked in advance, otherwise there is basically no place, especially on weekends. This time I went to experience dinner. I wanted to order 380 single packages and add a few dishes. But the regulations are very strange. A few people who come with the discount package must order a few copies. One can&#39;t... Does it make everyone at the same table eat exactly the same dishes? ! Then ask for all the dishes in the package at the a la carte price, and add a few more dishes. The price has nearly doubled! This preferential package is just drainage, no eggs! Signboard|Taiwan beef tongue cake^ is very creative, eating sterile eggs, there is a sour sweet taste, not as delicious as recommended by netizens. |Baked abalone ^ the first time I saw this practice, the entrance is rich in milk fragrance, not bad | grilled octopus skewers ^ meat quality is not bad, not too old, but there is no special memory point | Daily selection of desserts ^ this tastes good, fruit fragrance, flowers wonderfully blend together, but the portion is very small. Greenland halibut, stew with sauce, a bit like a weakened version of sauerkraut fish, the taste is very strange, the fish is fresh and tender, the taste is good. Australian m7 steak, 288 yuan 100 grams price, the product is not good, the meat is old, chewing hard! Its home environment has nothing to say, the whole space design is very comfortable, the music played by dj can also be, eating in this atmosphere, even if the dishes are average, people will have a sense of pleasure. The waiters are very good, will introduce the way to eat every dish, and ask if they are satisfied after the meal. It&#39;s just that the waiter who ordered the meal is not skilled, so I can&#39;t say a cocktail! These dishes plus service fees are nearly 1300 yuan, and the atmosphere can be eaten, and the taste needs to be strengthened.

Drunk East is still so hot, online booking location is not two weeks in advance, basically can not be booked. So just come to Kerry Center, just arrive early, open the door in the afternoon market. The decoration style of his home is still relatively fashionable, black tones, pretty good-looking, that is, the location interval is a bit small. We didn&#39;t order any big dishes, we ordered a few side dishes, and the taste was quite delicious. The first mouth of the signature fat intestine is very amazing, crispy and tough, very fragrant, no matter the taste and seasoning level are quite rich. It&#39;s just a bit tired to eat at the end. Sand garlic bean noodles are good as his home signboard, mainly the sauce is fresh and fragrant, personally feel that his bean noodles are a bit rotten. Several others, the fried hand tofu of the chopsticks are home-cooked dishes, not enough. I ordered a Taizhou seafood noodles, and I came up with a big bowl. The snow vegetable dumplings and various seafood are made in soup. It is so fresh and fresh. The noodles are the kind of rice noodles with Taizhou characteristics, which are very fine and delicious. The fried eggs are full of soup. It&#39;s delicious. The service is not bad. I take the initiative to add water. It just feels a bit busy and sometimes I can&#39;t take care of it. If you don&#39;t queue up, you will still come to the store.

I punched in the Latina I have always wanted to go. There are really many kinds of meat varieties and various salads, desserts, and some small stir-fried dishes. The wine money needs to be charged separately, and there are two stalls to choose from. The meat is delicious, but the price is small and expensive, and the meat is easier to have a full stomach. If it is a small appetite, the price is not too high.

Pick a few impressed saying that &quot;XO sauce radish cake&quot; radish cake is always loved, but it seems that the products in each teahouse are very inconsistent. The big one here is crispy on the surface and retains a little moistness of the radish inside. XO sauce is high! ! &quot;Beehive Taro&quot; before stepping on Dalei [Yun Pai] in another Cantonese restaurant, so tentatively tasted this super surprise! I feel that doing this snack is still a test of kung fu. After all, the hive-like crispy and crispy will be fried with a bitter taste. The inside is salty taro mixed meat, so that the &quot;pai washi rice&quot; was originally for four people to get started, but I communicated with the foreman in vernacular and finally let us get what we wanted. Although the operation of the cured meat and rice is really fascinating, the quality of the cured meat is good! The larrun intestines are the finishing touch. &quot;Nostalgic duck feet&quot; is really rare to see this snack. The duck palm needs to be stuffed with taro pieces and then steamed with rotten skin. It was too hard to make. There are only some old tea houses in Hong Kong and Macao in the impression. The soft cake of &quot;Phoenix Thousand Layers Cake&quot; is mixed with salted egg yolks and a little horseshoe grains. It has a fine sandy taste and is sweet.

Eat crabs is still very seasonal, and friends to the upper altitude grass crab Zunyuan, the weight is very large two people eat very support, the rice vinegar is very sweet to go fishy, ginger tea is also very hot and warm stomach, staple food can choose rice or noodles are very good, really super satisfied, in fact, I still want to eat drunk crab, But the season is not here until October, there are many other worthy points in the crab garden, it is highly recommended to love crabs and do not love to do friends.

夏季餐厅周开启，Ph&eacute;nix还挺热门，午餐的性价比相对晚餐好一些，服务费另加。餐前蔓越莓奇亚籽的面包不错，可以和国外餐厅的媲美。前菜腌帝王鱼🐠，配了点椰奶，还行，口味比较清淡，摆盘有点一⭐的腔调。牛肉和三文鱼，没有太多可点评的，食材品质都不错，调味没有惊艳之处，摆盘逊色些。甜品，略微简单，尤其是柠檬塔，本身比较甜又腻，如果能配合口感清爽的雪芭会更好，单一个塔，没有任何修饰就直接上桌，好像朴素了点。服务和环境符合米其林水准。国内的西餐多多少少还是缺了点，哪怕是JR这样的。

餐厅周打卡NO.7这家比较人气，我是候补才约到的！中午满席！我的边上是一对非常时髦的老太太聚会！挺欣赏这种热爱生活的人，等我年纪大了，也要做一位优雅的老太太！餐前面包没有描述的那么惊艳，黄油也不算很香！前菜选了帝王鱼，口味挺有层次感，这道非常不错[强]主菜是三文鱼🍣，鱼很嫩，酱汁是奶油味的，无功无过吧！甜品是花生冻糕，花生很脆，整体偏甜！到目前为止，最喜欢欧社的甜品[馋][馋]服务真是太好了，恰到好处的好，好到可以让人忽略菜品没那么惊艳！据服务员介绍，这家已经连续5年米1⃣️[强]非常适合闺蜜聚会的地方🌹

Restaurant week punch card NO.7 This is more popular, I am waiting to make an appointment! Full at noon! On my side is a pair of very fashionable old ladies party! I appreciate this kind of life-loving person, when I am older, I will also be an elegant old lady! The bread before the meal is not as amazing as described, and the butter is not very fragrant! The front dish was selected with imperial fish, the taste was quite layered, this is very good [strong] the main dish is salmon 🍣, the fish is very tender, the sauce is creamy, and there is no work! The dessert is peanut frozen cake, the peanut is very crisp, and the whole is sweet! So far, the most favorite desserts of the European Society [][] The service is really good, just right, so good that people can ignore the dishes and not be so amazing! According to the waiter, this place has been 1 ⃣️ [strong] for 5 consecutive years is very suitable for girlfriends gathering place 🌹

来吃午饭，真喜欢这家的大桌子，吃饭毫不局促。餐前的热面包绝对是全餐的highlight，没有之一！配上焦糖黄油简直绝了，香而不腻！感觉吃吃面包就饱了。牛排的口感也很好，七分熟，不柴，配的洋葱不是很喜欢，味道怪怪的，但是土豆泥很赞，全都吃完了。最后的甜品有点欣赏不来，除了樱桃冰淇淋很好吃，樱桃挞太甜，杏仁酥饼太硬。

Come for lunch, I really like this big table, eating is not cramped. The hot bread before the meal is definitely the highlight of the whole meal, no one! The caramel butter is simply amazing, fragrant and not greasy! It feels full to eat bread. The steak tastes very good, seven-point ripe, not wood, the onion is not very like, the taste is strange, but the mashed potatoes are very good, all finished. The last dessert is a bit unappreciated, except that the cherry ice cream is delicious, the cherry is too sweet, and the almond cake is too hard.

算是今年收入囊中的的第四家米其林餐厅，也是个人在上海的第五家米其林餐厅～餐厅位于上海最核心区的静安寺璞丽酒店二楼，Phenix eatery&amp;bar，新晋的米其林一星创意法餐，开业没多久就凭借扎实的法餐功底和优质的食材获得轮胎的认可实在不易！他家整体风格带点Bar的跳跃感，但又不失优雅高贵，这点和璞丽的理念不谋而合。璞丽的设计感和文化气息都超级强，下次得去大名鼎鼎的凯悦系最高级别柏悦来做个对比。这里直面静安公园，环境一级棒，可以说是闹中取静的一片净土。貌似知道这里的人不多，所以相比那些大热的米其林餐厅，根本不需要预定。选择了工作日午市超值套餐，三道式218人民币，外加服务费和税费，也才划到250多，简直是米其林法餐界的良心。上菜速度奇快，可能是快接近休息时间了。餐前送的自制黄油面包真的如网友推荐般好吃！柔软之余又不乏韧性。麦香果香融合一体，真真是比南京颐和百年的更高一个层次。前菜选择了苹果泥盐渍三文鱼，特别新鲜，浓浓北欧风味，三文鱼入口的瞬间超级感动，比我吃过的任何日料刺身都要入口舒服！主菜是一道清新的菜肴。柠檬酱搭配蚕豆与香煎比目鱼，无论是视觉还是味觉上都满满的春天味道。甜品要了一份好评如潮的招牌花生冻糕。本来以为会很中式，结果还是很重的欧式摆盘，欢喜！层次感丰富，花生味浓郁但丝毫对甜品的塑造无影响反而增添了几分甜美和香气～太独特了，大爱！踏上米其林之路已有两年多，17家餐厅，20多颗星，这是唯一的法餐，值得纪念～

It is the fourth Michelin restaurant in this year&#39;s income bag, and the fifth Michelin restaurant in Shanghai ～ Restaurant is located on the second floor of Jing&#39;an Temple Puli Hotel in the most core area of Shanghai. Phenix eatery&amp;bar, the new Michelin one-star creative French meal, It is not easy to get the recognition of tires with solid French food and high-quality ingredients soon after opening! His overall style has a sense of Bar jumping, but it is elegant and noble, which is in line with the beautiful concept. The beautiful design and cultural atmosphere are super strong, and next time you have to go to the most famous Hyatt Department Park Hyatt to make a comparison. It faces Jing&#39;an Park directly, and the environment is first-rate. It can be said that it is a pure land in the middle of noisy. It seems that there are not many people here, so compared to those hot Michelin restaurants, there is no need to book. I chose the weekday lunch market value package, three-way 218 RMB, plus service fees and taxes, and it was only more than 250. It was simply the conscience of the Michelin French food industry. The serving speed is very fast, it may be close to the rest time. The homemade butter bread delivered before the meal is really delicious as recommended by netizens! Soft and tough. The wheat and fruit fragrance are integrated, which is really a higher level than Nanjing Yi and a hundred years ago. The fore dish chose apple mud salted salmon, especially fresh, strong Nordic flavor, the moment of the salmon entrance is super touching, more comfortable than any Japanese sashimi I have ever eaten! The main course is a fresh dish. Lemon sauce with broad beans and fried flounder, both visually and tastefully full of spring flavor. The dessert asked for a well-received signature peanut frozen cake. I thought it would be very Chinese, but the result was still a heavy European-style plate, happy! The layering is rich, the peanut flavor is strong, but the slightest impact on the shaping of the dessert has not added a little sweetness and aroma. It is too unique, love! It has been more than two years since I embarked on the Michelin road. There are 17 restaurants and more than 20 stars. This is the only French meal. It is worth remembering ～.

Brunch11点半开始可以持续到下午2点半，从468+起（包含新鲜果汁、软饮和矿泉水），718+包含酩悦Brut香槟，818+包含酩悦Rose香槟，数字都很吉利。Brunch是半自助的，一些开胃前菜、海鲜、水果、汤品、面包等都可以从餐台上自取，主菜算算有10种，多约几个小伙伴就可以轮一遍菜单的节奏了，然后还有甜品4种可选。Fine&nbsp;de&nbsp;Claire生蚝、竹蛏、贻贝、基围虾，从色泽上看很新鲜！生切火腿是厨师不定时切配的，配上香槟一起，口感度上升。还有烟熏三文鱼、salami等，精选的品质都不错！洋葱汤和蔬菜汤放在厚重的珐琅锅内，要的就是这个质感，喜欢洋葱汤，很creamy，一碗下肚舒坦了。各种芝士放置在餐厅靠近吧台的一隅，精选各国的芝士搭配蔓越莓干、杏脯等！现切的粗粮面包里面放了蔓越莓干带有点酸甜的味道不错吃，还有玛德琳蛋糕，巧克力泡芙、核桃挞等，精致的小而美。新鲜的时令水果，西瓜、菠萝、蓝莓、哈密瓜等，边上的酸奶很原味醇厚，自己加点蜂蜜和蓝莓就很好吃！感觉自助的部分吃了2-3盘就已经5-6成饱，接着还有自选的主菜。我比较喜欢碱水面包，里面铺满了血肠，覆盖了烟熏番茄和欧芹，鲜香有嚼劲，很特别；搭配云南黑松露和榛子的煎蛋卷软软的，还混合了焦香的黄油味，鸡蛋的能量不可小觑，一直到晚上都不饿。甜味的就来一份buttermilk pancake，淋上枫叶糖浆，挺自然的甜度，还有焦糖的香蕉，鲜甜搭配吃得才叫舒服。更硬一点的有香煎比目鱼，中段部分无刺，肉质细腻，加了海藻黄油还有木瓜柳等，香度特别。传统牛肉塔塔更似一道开胃菜，有鸡蛋拌匀肉质很鲜弹，虽然是生的但吃着完全没有生腥味，还是挺独到的。喜欢吃鸡绝对要点慢煮鸡肉，slow cooked的鸡肉保持鸡肉组织的鲜嫩还有香脆的鸡皮却让其更加入味，搭配了孢子甘蓝、意式的焖肉和特调酵母汁，口感上的层次感很突出。喜欢猪肉的可以点上经过两次烹饪的小乳猪，豆子在下面，白腰豆很入味，油浸肉的处理方式确实不一般，很香，我特别喜欢吃下面的豆子。吃素的小伙伴也有得选，普罗旺斯杂烩由茄子、西葫芦、番茄的切片等铺满了表面，挖到底下有惊喜啊，妈妈味的南法料理。Brunch吃出了Fine Dining的节奏。这个时间延伸就直接把早午餐过度到了下午茶。4款很经典的甜品，有半熟巧克力配酸奶油冰糕、蛋奶挞配肉豆蔻和香蕉冰糕、酸樱桃挞配樱桃冰淇淋、柠檬挞配奶油！

Brunch starts at 11:30 and lasts until 2:30 pm, starting at 468+ (with fresh juices, soft drinks and mineral water), 718+ with yue Brut champagne, 818+ with yue Rose champagne, all in good numbers. Brunch is semi-self-service, some appetizers, seafood, fruit, soup, bread, etc. can be picked from the dining table, the main dish is calculated to have 10 kinds, about a few friends can turn the rhythm of the menu again, and then there are 4 kinds of desserts to choose from. Fine de Claire Raw oysters, bamboo shoots, mussels, and base shrimp, very fresh from the color! Raw ham is cut by the chef from time to time, with champagne, the taste increases. There are also smoked salmon, salami, etc., the quality of the selection is good! Onion soup and vegetable soup are placed in a heavy saucepan. What you want is this texture. I like onion soup. It is very creamy. A bowl of cheese is placed in the restaurant near the bar. A selection of cheeses from various countries with dried cranberry, apricot, etc.! The freshly cut coarse grain bread has a little sour and sweet taste, and there are Madeleine cakes, chocolate puffs, walnut dumplings, etc., exquisite and small and beautiful. Fresh seasonal fruits, watermelon, pineapple, blueberries, cantaloupe, etc., the yogurt on the side is very mellow, and it is delicious to add some honey and blueberries! I feel that the self-service part has been full of 2-3 plates, and then there is a self-selected main dish. I prefer alkaline bread, which is covered with blood intestines, covered with smoked tomatoes and parsley. It is delicious and chewy, which is very special; with Yunnan black truffles and dumplings, the omelette is soft, and it is also mixed with the butter smell of caramel. The energy of the egg cannot be small, and it is not hungry until the evening. The sweet taste is a buttermilk pancake, drizzled with maple leaf syrup, very natural sweetness, and caramel bananas, fresh sweet and comfortable to eat. The harder ones are fried flounder, the middle part is free of thorns, the meat is fine, and the seaweed butter and papaya willow are added. The aroma is special. Traditional beef Tata is more like an appetizer, with eggs mixed with meat and very fresh, although it is raw but eating completely without raw smell, it is quite unique. Like to eat chicken absolutely want slow-cooked chicken, slow-cooked chicken to keep the chicken tissue fresh and crispy chicken skin but let it add more flavor, with spore kale, Italian stew and special yeast juice, the taste of the layer is very prominent. If you like pork, you can order the small suckling pig that has been cooked twice. The beans are below. The white waist beans are very tasty. The treatment of oil-soaked meat is really unusual and very fragrant. I especially like to eat the beans below. Vegetarian friends also have to choose, Provence miscellaneous eggplant, zucchini, tomato slices are spread on the surface, there are surprises under the digging, mother-flavored South French cuisine. Brunch eats the rhythm of Fine Dining. This time extension directly overtakes brunch to afternoon tea. Four classic desserts, half-cooked chocolate with sour cream, custard with nutmeg and banana ice cream, sour cherry with cherry ice cream, lemon with cream!

春天，万物复苏的季节，也是味蕾重新觉醒的时刻。璞丽酒店斐霓丝法餐厅的主厨Ugo，以他对食材的深刻理解和对美食的无限热爱，为我们带来了一系列春季新菜品。每一道菜都是对食材最精致的诠释，让人不禁赞叹于大自然的馈赠和厨师的巧手。🦪玫瑰粉钻生蚝，微煮，鸭肝，酢浆草来自南法Etang de Thau的生蚝，在温和阳光的孕育下，自带着如粉钻般精致的色泽和浓郁的坚果奶油风味。酢浆草的搭配，带出清新的酸度，与强劲的生蚝酱汁和生蚝果冻相得益彰。点缀上薄薄的刨片鸭肝，与生蚝组成了海陆式大胆而经典的法式搭配。清新的酢浆草和玫瑰粉钻生蚝，正是对春季系列的完美诠释。🥟蔬菜清汤，卷心菜饺子，荞麦，杜松子香油这道菜品主厨强调膳食均衡，采用蔬菜清汤搭配卷心菜饺子以及荞麦，更是描绘出一副在海洋上探索航行的画卷。烹饪时用多达八种蔬菜不加水熬煮后，压榨并澄清出浓郁且纯粹的蔬菜清汤。卷心菜鲜味的加入，让人感受到春日的气息。最后点缀上杜松子香油，带来美妙绝伦的风味。🦞布列塔尼蓝龙虾，串烤，紫苏叶来自法国布列塔尼的蓝龙虾，先在黄油中慢煮，搭配上不同的时蔬，白芦笋，佛手瓜尖和甘蓝菜分开烹制，然后再将之以串作呈现。配以茴香和芦笋打成的蔬菜泥及手作紫苏叶，最后淋上用虾头熬煮龙虾汁。🥩干式熟成纯血 M9 和牛，荔枝木炭炙烤，&ldquo;Katsu&rdquo;酱*来自澳洲的 M9 级纯血 Mayura 和牛，先经过几天的干式熟成让其肉质更加软嫩多汁，然后放在荔枝果木上进行轻微的炙烤。搭配的&ldquo;Kastu&rdquo;酱汁灵感则来源于经典日式和牛三明治&ldquo;Katsu Sando&rdquo;，酱汁由 18 种秘制配料制成，有些则点缀其间，口味浓烈复杂，正是对春日美馔的华丽总结。🍃Ugo主厨的这一系列春季新菜，不仅是对食材的极致追求，更是对味蕾的一次又一次挑战。在这个春天，不妨走进璞丽酒店斐霓丝法餐厅，让Ugo主厨的新菜系列，带你感受春天的味道。 #春季用餐好去处 #美食旬味会 #浪漫约会餐厅 #吃一顿海鲜大餐 #景观餐厅

Spring is the season of recovery and the moment for taste buds to reawaken. Ugo, the chef at the Hotel Fierce French Restaurant, brings us a series of new spring dishes with his deep understanding of ingredients and unlimited love of food. Each dish is the most exquisite interpretation of the ingredients, people can not help but praise the gift of nature and the skill of the chef. 🦪 Rose Powder Diamond Raw, Micro-Cooked, Duck Liver, and Raw Pulp from Nanfa Etang de Thau Raw Diamond, in the mild sunlight, with its delicate color and rich nut butter flavor. The squash is matched with fresh acidity and strong oyster sauce and oyster jelly. The thin oyster liver is embellished with oysters to form a bold and classic French combination. Fresh oysters and rose powder diamond oysters are the perfect interpretation of the spring collection. 🥟 Vegetable clear soup, cabbage dumplings, buckwheat, gin and balsam oil, the chef emphasizes balanced meals, using vegetable clear soup with cabbage dumplings and buckwheat, and depicts a picture of exploring and sailing on the ocean. When cooking with up to eight vegetables without water, squeeze and clarify a strong and pure vegetable soup. The addition of cabbage is a springy flavor. Finally, the gin oil is embellished with a wonderful flavor. 🦞 Brittany Blue Lobster, skewers, and purple lobsters from Brittany, France, are cooked slowly in butter first, with different seasonal vegetables, white asparagus, bergamot and kale, and then presented with strings. Vegetable mud made with fennel and asparagus and handmade sourdough leaves, and finally drizzle with shrimp head and boil lobster juice. 🥩 dried cooked into pure blood M9 and cattle, lychee charcoal roasted, &quot;Katsu&quot; sauce * from Australia M9 grade pure blood Mayura and cattle, first after a few days of dry cooked to make their meat softer and juicy, then put on the lychee fruit wood for a slight roast. The &quot;Kastu&quot; sauce is inspired by the classic Japanese and beef sandwich &quot;Katsu Sando&quot;, the sauce is made from 18 secret ingredients, some dotted with a strong and complex taste, which is the gorgeous summary of the spring beauty. 🍃 Chef Ugo&#39;s new series of spring dishes is not only the ultimate pursuit of ingredients, but also the challenge of taste buds. In this spring, you may wish to enter the beautiful hotel Fierce French restaurant, let the new series of dishes of Ugo chef, take you to feel the taste of spring. #Good place for spring dining #Food and Fresh Meals #Romantic Dating Restaurant #Eat a Seafood Meal #View Restaurant

⛲斐霓丝PHENIX #坐标：上海 静安寺璞丽酒店 2024米其林一星、2023美食林铂金餐厅。从东京回来后就觉得上海好贵，所以今年生日消费降级，吃一个工作日午餐吧，只有周一至周五中午供应，三道式含税452一人。中午也有其他更好的套餐，或者单点，但我就是为了工作日特价才来的，没有单点。点了两份三道式，全都选不同的菜分享，可以一次多吃几道菜。虽然写作三道式，其实是包含三种前菜、两种餐前面包、三种饭后甜点，吃饱没有问题。🍤【开胃菜 三小口】★★★★☆开胃菜小小的一个，每一个都很精致。第一口，空心面包配番茄酱和伊比利亚火腿、水瓜柳。空心面包很脆，火腿香气佳，不会过咸，搭配番茄的酸香味，一口下去有丰富的味觉体验。第二口，玉米塔搭配帕玛森奶酪酱和青柠叶粉末，挞底是薄脆的口感，玉米甜香，芝士奶味非常浓厚，很喜欢这个芝士酱。第三口，山羊奶酪搭配黄油曲奇和橄榄油。服务员介绍的时候说有的客人吃不惯羊奶酪，而有些人就很喜欢。实际上味道比较柔和，奶味没有帕玛森浓郁，能吃出山羊奶酪特有的气味，但没有羊膻味，所以完全可以接受。底下的小饼黄油香气浓郁，口感类似曲奇饼。🍤【餐前面包】★★★☆两种面包一个是酸面包，外皮脆内部湿软，搭配的黑胡椒黄油比较硬，要放一会才能抹开。建议黄油可以先在室温里软化一下再拿出来，而不是指导客人怎么抹开硬的黄油。还有一种是黄油海盐酥皮面包，这个特别好吃，口感非常酥脆，黄油味浓郁，有种蝴蝶酥的感觉。🍤【&ldquo;活缔&rdquo;福建黄尾鱼，牛油果，老虎汁，柠檬叶】★★★黄尾鱼其实就是日料里的鰤鱼，调味用了秘鲁菜里的&ldquo;老虎奶&rdquo;，就是腌制生鱼片的酸汁，和老虎没有关系。调味酸酸的，放了牛油果泥，还有有一些香料的清香味。但是鰤鱼品质一般，即使是比较酸的调味，也掩盖不住鱼腥味。🍤【安格斯牛肉塔塔，搭配小料，鹌鹑蛋】★★★★☆生牛肉塔塔很好吃，调料里有tabasco、黄芥末等，还有水瓜柳打碎在牛肉里。牛肉本身香气突出，各种风味比较平衡。鹌鹑蛋搅拌开味道更香。配的面包片是干而脆的口感，有黄油香，搭配生牛肉很合适。之前在别家吃生牛肉塔塔，几次都觉得不配面包更好吃，但这边的面包够薄，一起吃也不会减弱牛肉的香味。🍤【伊比利亚猪肩颈肉，脆玉米，芥末叶，柚子猪肉汁】★★★☆猪肉本身其实还可以，口感嫩有肉香，但会有点筋。酱汁实在太咸了，不如不蘸。酱汁放了不少柚子胡椒，而柚子胡椒这种调料原本咸度就很高，放了肯定要减盐甚至不另加盐。另外英语菜单就把柚子胡椒翻译出来了，而中文只写了柚子，不太严谨。配菜脆玉米吃着很像中式玉米烙，有点油。🍤【M5和牛牛腹心肉，土豆，豌豆，酸奶油】★★★★牛肉有炭火香味，肉是腹心肉，不带肥肉也能烤得这么香嫩，挺不错的。牛肉的酱汁味道就正常很多。配菜豌豆土豆泥底下油炸的面片也有点油。不如不要油炸的碗直接把土豆泥放边上，有点画蛇添足了。🍤【栗子拿破仑，酥皮，栗子奶油，黑加仑】★★★☆两道甜品都不错，甜度入乡随俗，不会太甜腻。拿破仑的酥皮是竖着立起来的，口感酥脆，吃的时候像抹面包一样把黑加仑慕斯和栗子泥抹在上面一起吃。🍤【柑橘雪芭，柚子，蛋白酥】★★★★柑橘雪芭单吃比较酸，搭配上面的蛋白酥刚刚好，一冷一热体验冰火两重天。边上的柚子粒是液氮冷冻过的，口感和新鲜的柚子不一样，有点雪糕的感觉。🍤【餐后甜点 三小口】★★★★和开胃菜一样也是三种。第一口，树莓软糖，几乎全是树莓果肉，中间还能吃到树莓籽的颗粒感，酸甜绵软。第二口，松露巧克力，服务生介绍的时候说是用&ldquo;松露做的巧克力&rdquo;，我满头问号，松露巧克力只是长得像松露而不是放了松露啊？？这个是很低级的错误不应该啊？巧克力味道是不错的。第三口，马斯卡彭尼芝士泡芙配百香果酱，外形和前菜羊奶酪有点相似，首尾呼应。是三个里面吃起来最甜的，虽然实际甜度未必最高。但因为树莓有酸、巧克力有苦味平衡甜味，所以吃着还好。我说的最甜，只是搭配出来的口味是最甜的，百香果酱比较少没能平衡甜味。环境还不错，窗户正对着静安公园的绿地。这家有10%服务费+6%税。服务挺周到的，能做到察言观色。上菜的节奏不错，讲解比较仔细（就是&ldquo;松露做的巧克力&rdquo;有点无语&hellip;&hellip;）。饭后有邀请去猫途鹰写评价，高级餐厅也需要这样吗？结账保留小数点后面两位，这点大好评！如果做不到抹零，那不如就保留小数点，反正都是移动支付，一直不喜欢某些高级餐厅结账还要&ldquo;五入&rdquo;。💴消费/人均：904.82/452.41🧡综合评分：3.5  #浪漫约会餐厅 #城市C位出道计划 #美食林餐厅打卡

⛲ Fiery Si PHENIX #Coordinates: Shanghai Jing&#39;an Temple Puli Hotel 2024 Michelin one-star, 2023 gourmet Lin Platinum Restaurant. After returning from Tokyo, I felt that Shanghai was expensive, so this year&#39;s birthday consumption was downgraded, eat a working day lunch, only available from Monday to Friday at noon, three-way including tax 452 people. There are other better packages at noon, or a la carte, but I came here for a special offer on weekdays, no a la carte. I ordered two three-course meals, all of which were shared with different dishes, and I could eat a few more dishes at a time. Although the writing three-course style is actually including three pre-dinner, two pre-dinner bread, three desserts, there is no problem with eating. 🍤 [Appetizer Three Small Exit] ★★★★☆ Appetizer is a small one, each of which is very delicate. The first mouthful, hollow bread with ketchup and Iberian ham, watermelon willow. The hollow bread is very crisp, the ham is delicious, will not be too salty, with the acidic aroma of tomato, and there is a rich taste experience. The second mouthful, the corn tower with Parmesan cheese sauce and lime leaf powder, the bottom is crispy, the corn is sweet, the cheese milk is very strong, I like this cheese sauce very much. The third mouthful, goat cheese with butter cookies and olive oil. The waiter introduced that some guests were not used to sheep cheese, and some people liked it. In fact, the taste is softer, the milk taste is not as strong as Palmason, and it can eat the unique smell of goat cheese, but there is no sheep stew, so it is completely acceptable. The small cake underneath has a strong aroma and tastes similar to cookies. 🍤 [Pre-dinner bread] ★★★☆ One of the two breads is sour bread, the outer skin is crispy and the interior is soft, and the black pepper butter is hard. It takes a while to wipe it off. It is recommended that butter can be softened at room temperature before taking it out, rather than guiding guests how to wipe the hard butter. Another is butter sea salt pastry bread, which is particularly delicious, very crispy, rich in butter, and has a butterfly stew feeling. 🍤 [&quot;Living Dixie&quot; Fujian yellowtail, avocado, tiger juice, lemon leaves] ★★★ yellowtail is actually the Japanese fish in 𫚕, seasoning with Peruvian cuisine &quot;tiger milk&quot;, is the pickled sashimi sour juice, and tigers have nothing to do with. The seasoning is sour, the avocado mud is put, and there are some fragrances. But the quality of the fish is average, even if the seasoning is more sour, it can&#39;t hide the fishy smell. 🍤 [Angus Beef Tata, with small ingredients, quail eggs] ★★★★☆ Raw Beef Tata is delicious, there are tabasco, yellow mustard, etc. in the seasoning, and water melon willow is smashed in the beef. The beef itself has a prominent aroma and various flavors are more balanced. The quail eggs are stirred and taste more fragrant. The bread slices are dry and crispy, with buttery aromas, and it is suitable for raw beef. I used to eat raw beef Tata at other homes. I felt that it was better to not eat bread several times, but the bread here was thin enough, and eating together would not weaken the aroma of beef. 🍤 [Iberian pig shoulder-neck meat, crispy corn, mustard leaves, dumpling pork juice] ★★★☆ The pork itself is actually OK, the taste is tender and meaty, but it will be a bit glutinous. The sauce is too salty, it is better not to be stewed. The sauce put a lot of dumpling pepper, and dumpling pepper this seasoning was originally very salty, and it must be salted or even salted. In addition, the English menu translated dumpling pepper, and the Chinese only wrote dumplings, not too rigorous. The side dish crispy corn is very similar to Chinese corn bran, a bit oily. 🍤 [M5 and beef belly heart meat, potatoes, peas, sour cream] ★★★★ beef has a charcoal fire fragrance, the meat is belly heart meat, and it can be roasted so tender without fat meat, which is quite good. The beef sauce tastes a lot normal. The fried noodles under the side dish pea mashed are also a bit oily. It is better not to fry the bowl directly on the side of the mashed potatoes, which is a bit of a snake. 🍤 [Chestnut Napoleon, bran, chestnut cream, black gallon] ★★★☆ Both desserts are good, the sweetness is as usual in the countryside, not too sweet. Napoleon&#39;s pastry was erect and crisp, and when eaten, like bread, he smeared black gallon mousse and chestnut mud on it. 🍤 [Citrus Snow Bar, Dumplings, Protein] ★★★★ Citrus Snow Bar is more acidic to eat alone, and the protein on it is just right. It is cold and hot to experience two days of ice and fire. The dumpling grains on the side are frozen in liquid nitrogen, and the taste is different from the fresh dumplings, and it feels a bit ice cream. 🍤 [Dessert Three Small Exits After Meal] ★★★★ There are three kinds as well as appetizers. The first mouth, raspberry fudge, almost all raspberry pulp, can also eat the granular feeling of raspberry seeds in the middle, sweet and sour. Second mouth, truffle chocolate, the waiter introduced that it is &quot;truffle chocolate&quot;, I am full of questions, truffle chocolate is just like truffles instead of truffles? ? This is a very low-level mistake should not? Chocolate tastes good. The third mouth, the mascarpone cheese puff with passion jam, the shape is a bit similar to the pre-casual sheep cheese, the first and last echo. It is the sweetest of the three, although the actual sweetness is not necessarily the highest. But because the raspberries have sour, chocolate has a bitter taste and balances sweetness, so it is good to eat. I said the sweetest, but the taste is the sweetest, passion jam is less and can not balance the sweetness. The environment is not bad, the window is facing the green space of Jing&#39;an Park. This house has a 10% service fee + 6% tax. The service is very thoughtful and can be seen. The rhythm of the food is good, the explanation is more careful (that is, the &quot;Chocolate made of truffles&quot; is a bit speechless...). After the meal, there is an invitation to go to TripAdvisor to write a review. Does the high-end restaurant need this? Checkout retains the two decimal points behind the two, which is a big praise! If you can&#39;t erase zero, it&#39;s better to keep the decimal point. Anyway, it&#39;s mobile payment. I have never liked some high-end restaurants and have to &quot;five in&quot;. 💴 Consumption/per capita: 904.82/452.41🧡 Comprehensive Rating: 3.5 #Romantic Dating Restaurant #City C debut plan #Gourmet Forest Restaurant punch in

PHÉNIX

Attractions Near PHÉNIX

Restaurants Near PHÉNIX

Hotels Near PHÉNIX

Contact Us

About

Other Services