Obscura Review

Shanghai｜Best Female Chef in Asia👩‍🍳Obscura Tangxiang🌟|||Obscura Tangxiang, chef DeAille won the Best Female Chef in Asia in 2021, and the restaurant won one star in the 2022 Shanghai Michelin list🌟 [Star R] Appetizer Tea The dense foam made of sesame is wrapped with old white tea from Fuding and six-year-old bergamot from Guangxi, but the sesame aroma is light and the sweetness is very high [Laughing and crying R] [Star R] Appetizer Snacks Oyster sauce lettuce, soy sauce pickled raw and sweet and sour morels are made with three common seasonings in Chinese people's homes: oyster sauce, soy sauce, and vinegar. [Star R] Braised Pork The plump belly of bluefin tuna is used as the pork belly in traditional braised pork. The tuna is slightly pickled with rice wine, paired with pickled winter dates, mustard seeds, and perilla flowers, but the pickled winter dates are still a bit sweet, which is a bit abrupt... [Star R] Rice noodle rolls Fujian Xiaoqinglong rice noodle rolls, the rice wrappers are made into two flavors: traditional original and watermelon, and then nine-year-old sturgeon caviar is added, but I have to say that this rice wrapper is really too sweet... [Star R] Garlic-flavored red snails Sliced ​​conchs are added with Cantonese sausages and black garlic, and then stir-fried with rose wine. The conch shells are made with sour plum sauce, smashed and mixed with the conch inside to eat together, with a mouth full of the aroma of white wine. [Star R] Chicken in a jar The aroma of pine needles captured me as soon as it was served. Matsutake slices, chicken rolls made from Qiandao Lake black-bone chickens and pink and glutinous water chestnuts are placed underneath, and the dipping sauce on the side comes from Taiwan's medicinal chicken soup. [Star R] Dai Sour Soup Fish Xishuangbanna Sour Soup Fish, the soup base is made by adding sour papaya, lemongrass and other local favorite herbs. The fish meat is the king of fat blackfish. The soup is very authentic, and the sour, sweet and slightly spicy taste stimulates the deliciousness of the blackfish. It's amazing! [Star R] Gift of the Earth Ningbo rice cake is mixed with porcini sauce and salted egg yolk foam, and then shaved with a lot of black truffles. But the quality of black truffles is ordinary and the aroma is not prominent enough. [Star R] Mapo "Tofu" Traditional tofu is replaced with beef bone marrow, and beef tendon and beef tongue are added. The beef tendon and beef tongue are stewed to impeccable, and the texture of the bone marrow seems to be really eating tofu, and I like it more and more! [Star R] Homesickness Using tomato clear soup as the base, eggs are made into pudding. The freshness of tomatoes is long-lasting, but it is somewhat incompatible with egg pudding in terms of taste. [Star R] Shacha Beef The beef is seasoned with shacha, and the spray gun quickly produces a Maillard reaction on its surface, and then the clear soup cooked with shrimp is poured in. The beef melts in the mouth, and the sweetness of the shacha completely penetrates the texture, which is very beautiful! [Star R] Fresh fish and lamb Use the Wuzhumuqin sheep from Inner Mongolia + 20-year-old white sturgeon roe to present the fresh flavor. The mutton is fat and lean, and dipped in the aged fermented Laba bean sauce and caviar, the whole salty and fresh taste is pulled up several levels [Star R] Dessert: A good medicine for relieving summer heat [Star R] Main dessert: Yue Opera cake [Star R] Petit Fours Three and a half hours of dining experience, listening to DeAille talk about the creative inspiration of each dish, even though she is not fluent in Chinese and is still learning about domestic ingredients, but looking at this standing at the door

The price per person is more than 2,000 yuan, which is still very Michelin-style. From the decoration to the dishes, they are all quite creative. The style of the store is low-key and luxurious, the private room is very spacious, and the dining environment is quite good. The creative dishes are beautifully presented, and the taste has been improved on the basis of the original dishes. The Longjing shrimp has a stronger tea flavor than before, and the foie gras egg tart, caramel crispy shell, and plum sauce are unexpectedly delicious.

Shanghai｜Obscura's new chef, when Michelin meets new Chinese style At Shanghai's Michelin one-star restaurant Obscura, 28-year-old chef Zhang Jian overturned my perception of new Chinese style with a menu. It is not a show-off creative stacking, but a re-deconstruction of the spicy Yunnan, Guizhou and Sichuan, the fresh Fujian, and the Cantonese soup techniques with Michelin's presentation logic. 🍵 Opening: Camellia Oolong Start with Camellia Oolong and set the tone of taste with oriental tea fragrance. 🥢 Appetizers and soups ▫ Purple sweet potato lily The purple sweet potato sauce cooked in duck soup is dense and mellow, the lily soaked in rose water is crisp and sweet like fresh bamboo shoots, and the tart shell made of Guangdong bean curd is as thin as a cicada's wing but crispy to the point of crackling. ▫ Spicy preserved egg and river shrimp with herbs The upper layer is amber egg white jelly, and the lower layer is fine egg yolk paste, which is concentrated with chicken soup and spicy pepper juice to enhance the freshness; the river shrimp with herbs on the right is recommended to be mixed with preserved eggs, and the salty and fragrant grains jump on the tip of the tongue. ▫ Diving fish Fujian yellowtail fish is served with palm heart and coriander, and the bottom is laid with a crispy base of pickled lettuce and jellyfish. The chef's homemade Sichuan-style diving pickle juice is poured with lemon juice oil. The sour and spicy impact is as refreshing as diving, instantly activating the taste buds. ▫ Squid duck soup and squid noodles The old Mushroom duck soup base is boiled for 6 hours, and Chaoshan dried squid is added to enhance the freshness level. The saltiness of the squid naturally enhances the flavor, and finally the morel is used to add the finishing touch. Squid noodles are made purely from fresh squid, without flour added. The chewiness is more marine than Hubei fish noodles, and it is so fresh after absorbing the duck soup. 🍵 Tea pairing: Cold-brewed Longjing tea before the Ming Dynasty Paired with the first three seafood appetizers, the tea soup is as clear as a stream, just neutralizing the richness of the seafood. 🔥 Hot dishes ▫ Eight-second fresh clams The chef uses 8 seconds of quick stir-frying to lock in the crispness of the geoduck, while the scallion oil and Yunnan white fungus on the left keep crisp at the same time, and the green beans and peas steamed in the bottom are dense and warm. Dig a spoonful to the bottom and eat it while it is hot. The heat of the pot and the smoothness of the steamed in the steamed bowl form a wonderful contrast. ▫ Sand ginger sea cucumber Inspired by Guangzhou sand ginger pork knuckle, the sea cucumber is stuffed with black tiger gallbladder fungus and fat eel belly meat, and the more chewy eel back meat is placed underneath. The triple taste is blended in the sauce of sand ginger juice and old chicken soup, paired with crispy sand ginger and scallop shreds, and the umami taste is layered like a surge. ▫ Ham and fish maw We use African seven-head freshwater perch and yellow peppercorns. They are soaked in water to retain the complete gelatinous texture. After being soaked in oil and diced, they are soaked in oil until bubbles appear on the surface to fully absorb the soup. On the right, Italian risotto is poured with Buddha Jumps Over the Wall sauce (chicken soup, duck soup + dried goods + Shaoxing rice wine), and shredded Jinhua ham is shaved on it. On the left, Han Jinlian is like green wasabi to relieve greasiness. One mouthful of fish maw and one mouthful of "Obscura soaked rice" are so fresh that they make people squint. ▫ Straw smoked pigeon Using the marinating method of Sichuan camphor tea duck, it is marinated in spice water for three days to remove the fishy smell. It is smoked with pine needles + straw and then grilled on carbon. The fragrance of pine needles penetrates the texture of pigeon meat. Paired with charcoal-cooked wild rice stems, it is in line with the chef's concept of "letting traditional flavors breathe". 🍵 Pairing tea: Yunnan Ancient Tree Dianhong The peach-scented black tea has a very weak astringency, and the tea soup is as smooth as honey, which just neutralizes the thickness of the sauce. The aftertaste is like the sweetness of spring nectar. 🦞 Main course ▫ Sour and spicy bluefish The grilled bluefish is as fat as snowflakes, topped with Guizhou white sour soup made from pure fish soup, and the base is made of sauerkraut, ginger and garlic. The bottom is covered with sauerkraut fish, sprinkled with red oil powder, and the smokey flavor of boiled fish is exquisite, paired with the seasonal sweetness of stir-fried amaranth, combining hardness and softness. ▫ Blue lobster with Sichuan pepper The French blue lobster is wrapped in millet and fried, and the bottom is covered with seasonal Sichuan pepper sauce, and the numbness is as soft as mist; the white asparagus is crispy and tender like bamboo shoots, sprinkled with seasonal shrimp powder to enhance the freshness, the crispy shell is wrapped with chewy shrimp meat, and the numbness of Sichuan pepper lingers on the tip of the tongue. #MichelinRestaurant #NewChineseRestaurant #MichelinOneStar

It's a rare trip back to Shanghai, so my bestie dragged me to eat at Miyi Piaoliang Rice 🍠It shows that the restaurant is temporarily closed, but the boss personally wrote a sign saying "Not closed" xswl, interesting souls are indeed one in a million👀 🌓A meal, a journey through the universe of taste｜Obscura "Hidden dishes" without a menu, "Green juice rice cake" that turns sausage and rice into a poetic dessert, "Diving fish sashimi" and "Plum fragrance persimmon"... Here, Sichuan flavor is no longer just spicy, but like a transition of subtle emotions - sharp, sweet, and nostalgic. 🍽Chef Zhang Jian is the kind of person who you can tell has been to many places as soon as you eat. From a Michelin star chef to a farmer in the mountains, he integrates and reconstructs the concept of "more Chinese food". He said: "It is not to reproduce the past, nor to define the future, but to tell a Chinese food story that belongs to the present." This meal is like pressing the pause button in "Chef's Table" But a new chapter is opened with each dish The fried eggplant skin hides the layered spicy taste of homemade pepper sauce and preserved eggs The perilla and lily open lightly, like a bowl of clear dreams on a summer night Ham and fish maw are like the heavy whispers after the night rain in Jiangnan Green juice rice cake, one bite can return to the hometown memory in the fragrance of rice flowers 🌿The design is also full of tension- Wood, metal, lacquer art, incense sticks, white lights and closed cooking tables are like sinking into a huge black ink drop. Obscura means "watching in the shadows" in Chinese. You will really feel the richest taste in the place with the least light. If you are also looking for a restaurant that is not just about eating, but also wants to taste the structure, mood and time Obscura is worth a special trip. Rather than saying it is Fine Dining, it is better to say that it is a sensory theater of contemporary Chinese food. 🕰Suitable for wanting to have an immersive date highly aesthetic dinner collecting a beautiful meal #romantic date restaurant #local delicacies #big restaurant #just came back from Shanghai and listen to me

The first time I came to Obscura was because of the desserts. The perfect fusion combination was eye-catching. This special menu for the third anniversary explores the old and new of domestic customs and brings together different cuisines. Chef Tan Qiwen and Wang Siming's Hongyi Yuchang presents new Chinese cuisine and heart-warming dishes. There are many amazing dishes, and the tip of the tongue seems to experience a food adventure of three lives and all things. The "pre-meal snacks" that opened with "sour, fragrant and rotten" were very cute, like shrimp chips with snail noodles, red fermented rice crispy intestines, lollipops with fermented bean curd and lettuce flavors, and crispy rolls made with custard shrimp paste. Every dish was full of unknown surprises. 🦢The fragrance of spring mold It is said that the chef was inspired by Shaoxing's home-cooked dish of bamboo shoots and braised pork. The pickled mustard greens were made into sauce and seasoning powder, presented with palm cores from Xishuangbanna, and French duck liver mousse was used instead of the original pork belly, which was rich in fat. Quince, a specialty fruit of Xinjiang, is very special. The sweet and sour cubes are used as a seasoning. Finally, a layer of fried black buckwheat is placed on the bottom to make the dish more lively. 🐚 In addition, the concept of Chaoshan rice porridge is borrowed. The rice is stewed in scallop broth and paired with persimmon sorbet from 4 different origins. Full of airiness, the salty and fresh flavor of caviar, and the hollow carved scallion oil slices are decorated with rich layers and very ornamental. 🦑 Not "squid" at all The seasoning is partly inspired by the pepper preserved egg in Hunan. The pepper preserved egg is made into a sauce and paired with squid noodles. Although it is called "noodles", it does not contain any starch. It is made of pure squid meat and made into a very elastic noodle in a way similar to fish balls. When eating, it is recommended to loosen the noodles and mix them with the sauce sprinkled with preserved egg crumbs. 🌰The Gift of the Earth In traditional Italian cuisine, truffles are usually paired with creamy risotto or egg pasta. The chef made a thick chicken soup, mixed it with matsutake mud and cooked it, then covered it with a layer of foam made from salted duck eggs and added a little chestnut shreds. Paired with Ningbo's hand-made rice cakes, it is soft, glutinous and rich. Finally, shaved white truffles are added, which are fragrant and are a healing staple food that warms the stomach and heart. 🦞Hainan flavor A curry lobster inspired by Hainan curry crab. The Scottish blue lobster meat is soaked in the chef's homemade lotus leaf oil at low temperature to maintain a crispy and elastic texture. The white sphere is made of coconut milk and coconut water to make an airy "marshmallow", on which a layer of special cocoa butter (mixed with curry leaves and other spices) is shaved to replace the coconut milk in traditional curry crab, giving this dish a coconut flavor while adding a different texture (Texture), highlighting the sweetness of the blue lobster. There are also creative and slow-cooking "steamed flavor", "endless broccoli flavor", and "mango soufflé" specially made for me because of peanut allergy, which can taste both cold and warm in one bite. It is wonderful and limited to this season. It is suitable for Christmas and New Year to come here for a date with your significant other! #Romantic dating restaurant #Food Festival #Local food #Enjoy a seafood dinner