102 HOUSE Review

There is a restaurant called 102 on the Bund that captures the atmosphere of life and human touch. The restaurant has a casual name, simple decoration, and one dish after another, which makes Foshan's traditional Cantonese cuisine taste like Omakase. Many of the dishes are quite ingenious, such as stewed radish with mushrooms sprinkled with mullet roe, clear honeydew melon stewed with abalone, and the amazing bird's nest partridge porridge. The rice porridge made of mashed potatoes is salty and light, and the addition of sugar ham removes the saltiness and sweetens it. In short, all kinds of delicacies walk between your taste buds and travel through your internal organs. After a table of bird's nest, abalone and fish maw, a bottle of high-spirited cognac is just what you need. Friends like to bring their own wine every time they have a meal, and this time is no exception. Martell XXO is hard to come by, and only luxurious cognac can match this table of ingenious Cantonese cuisine🥃 The sweetness of honey and rich fruity aroma of Martell XXO are perfect for pairing with hidden dishes🥓Tea-flavored plum blossom meat🥓. The rich smoky aroma sets off the aroma of the wine to the fullest, and the taste is just right, just like the highest realm of Sichuan cuisine, not numbing the throat and not spicy enough to hurt the stomach. If the tea-shaped plum meat is a delight at first sight, then the 🍤prawn and fish maw stew🍤 can definitely be said to be something you will never tire of. The large and plump prawns are chewy, and the fish maw is stewed until it is glutinous but not mushy. It is different from the usual fish maw chicken soup. The glutinous taste is like chewing rice cakes. The huge satisfaction between the lips and teeth makes you want to have another piece after eating one. My friend suddenly had an idea and dropped a few drops of wine into the soup, which instantly stimulated the deliciousness of the shrimp juice, and the overall level rose to a level. It turns out that there are masters among the people👏 It is said that each bottle of Martell XXO concentrates more than 450 kinds of water of life from the four major production areas. A sip will make you feel a thousand turns. The legendary drop of soul is nothing more than this. In fact, the so-called hidden menu is all due to the love of food. Maybe a bottle of wine around you will give you inspiration. People who really love food will never feel bland no matter what they taste...

Fine Cantonese restaurant in the Bund area, the food is excellent. Worth the price.

102 Bistro | Affordable lunch of top Cantonese cuisine in Shanghai 102 Bistro, airlifted from Foshan to Shanghai, won two Michelin stars in 2024 and ranked 40th in Asia's BEST50. The only vegetarian restaurants before it in the mainland are Fuhehui and LINGLONG in other tracks. When it launched a 498 lunch nine-course meal, it was undoubtedly a fine dining meal with the lowest trial and error cost in 2024, and its cost performance was higher than that of the restaurant Zhou Duoduosheng. [Crispy barbecued pork] Different from the previous roasting, this one is drizzled with oil over and over again. I think the level of this dish is the most surprising in this lunch set, providing a completely different experience from the past. [Squid and water chestnut fried meat patties] Generally, the meat patties don't feel very elastic. [Daily old-fashioned soup] The soup is very good, but I don't like the part of the ribs, there is no oil aroma, and the ribs themselves are of course, as expected, tasteless. [Golden Garlic Osmanthus Fish] Since there are too few reference recommendations for the lunch market, the Golden Garlic Osmanthus Fish in Blind Spot is very good. The fried golden garlic is sprinkled on the fish that is cooked properly. The fish is fried very complete and beautiful. The sauce is sweet and sour, and the taste is great with deep-fried food. [Golden Liver] According to some reviews that can be found, it is the meat dish with the highest praise rate in the lunch market. It is very tender pork liver, but I think the seasoning is just okay. [Taro Braised Pork] A dish that is added, comparable to the pork liver. The taro is very glutinous, and the braised pork is just right in fat and lean. Because of this, the seasoning does not need to be too strong to cover the taste of pork. [Luoding Black Bean Chicken] I don’t know why the cooking time of this dish is great, but the seasoning is a disaster. The salty and fragrant flavor is overemphasized, which is very unbalanced. By the way, I feel that I should return the dish, because the manager asked me how I felt at the end. After I gave feedback, she asked me to send me a dish next time. XS, if it is the evening market or Foshan, maybe I will accept this solution. [Braised pork, shrimp, dried mussels and mustard greens] It is understandable that everyone likes to order this dish. The soup base made of broth is very good and delicious. Xiaotang likes to eat dried food, and I really feel that I am dead from the salt. [Three shrimp fried rice] I ordered this fried rice with suspicion. It is indeed very well fried, with distinct grains and no extra oil, but it really has no taste and no special freshness. Where are the shrimps from? They are not as good as the ones my mother bought (because they are positioned as home-cooked dishes). Of course, it is difficult to say that the other two staple foods are better. First of all, we must confirm that the process and ingredients of the lunch market are based on "home-cooked" as the background. Don't assume that you have to compare with the standard of 498 people per capita. Maybe you will be more satisfied with the food in Guangdong. On the other hand, the lunch market can indeed experience a certain degree of 102: how to handle ingredients, how to conceive the presentation of Cantonese cuisine, restore the techniques of Cantonese cuisine and control costs. If you like to eat at the rich man's restaurant, I think 102 is worth a try, but the dishes need to have a stable taste. The rich man will be angry about the chicken. But if you want to experience the ultimate of 102, I think the lunch market will not satisfy you #美食旬味会 #浪漫约会餐厅 #真香零食大集 #地方可以吃的美食 #吃一味地家老店

#五一旅行任意门 Familiar venue, familiar dishes. I came to 102 Bistro again. It has been a year since its opening. Compared with the time when it first opened, it is now much more popular. It has won Michelin and Black Pearl, but the familiar feeling remains unchanged. There are many good restaurants in the Roosevelt building. The bistro is like this. The environment is needless to say. The authentic Cantonese style of the carefully cooked food is the main reason to come back here. There are no big dishes, but you can taste the exquisite Cantonese cuisine. It is very good. #Michelin restaurant #Food Festival #Romantic date restaurant #Scenic restaurant

Today, the 2023 Michelin list of Shanghai was released. 102 Restaurant won two stars as soon as it was listed, and it was very popular for a while. The last meal I had before the Spring Festival this year was at 102 Restaurant, and it was played by two Cantonese cuisine masters, Chef Tan of Wing Lei Palace and Chef Xu of 102 Restaurant. It can be said to be the ceiling of Cantonese cuisine, which left a very deep impression on me. 👨‍🍳 Chef Tan, I don’t need to introduce him anymore. Every time I go to Macau, I must check in with him. He is the famous chef of Macau and the executive chef of Wing Lei Palace. Chef Xu is the chef of 102 Restaurant and studied under the master of Cantonese cuisine, Chen Daben. This collaboration is the best time to try the "ceiling of Cantonese cuisine"🌟 As soon as the appetizer came, it was a famous Shunde dish "Osmanthus Fried Eel Tripe" that tested the "frying skills". Bean sprouts, eel tripe, Alaskan crab meat, and egg liquid were fried until golden and bright, tender and juicy. Put it in a lettuce wrap, and you will be enchanted at one bite. Lingnan specialty moldy salted fish is added with tofu and blue cheese🧀, which is stinky and fragrant, and tastes wonderful. The seasonal "Chinese toon" is combined with the traditional famous dish Huangpu egg🥚. The Huangpu egg is ethereal, and the aroma of Chinese toon is striking. Add the olive kernel to taste it, and it will be full of joy for a while. Steamed fish with olive sauce and Shun Pork Belly, inherits the method of Guangdong famous dish steamed fish belly with black bean sauce, replacing the fish with white fish🐟 from the Jiangnan area, steaming it, and garnishing it with olive sauce, natural and original flavor. Next, the first soup🍎 is served with raw fish, which seems ordinary, but it is actually a Kung Fu dish. The lobster roll is derived from the waist roll. It is made of blue lobster, bamboo shoots and mushrooms. The outer part is fried. When you take a bite, you will find that the blue lobster, which grows one pound in five or six years, has a fresh texture and is paired with fresh bamboo shoots and mushrooms. As soon as the famous Foshan dish Taodu Yuanyang fish came out of the oven, it immediately won countless applause. The grouper is selected, and the homemade vinegar is half sweet and sour, and the other half is steamed. One fish has two ways to eat. The ancient Cantonese cooking skills are amazing. After the chicken tea, the main dish salt-baked pepper crab is served, and the aroma of pepper is full. The flower crab has sweet and plump meat, paired with crab roe sauce, elegant temperament, refreshing and pleasant. The dessert was tapioca baked pudding, which was sweet and soft and appetizing. I ate three small bowls by myself, which shows what I often said before, "Cantonese desserts are unique in the world!" [Grin] #粤菜 #美食探秘 #Michelin星摘指南 #上海美食探店 #Michelin餐厅