Obscura Review

Shanghai ｜ Asia's Best Female Chef 👩‍🍳 Obscura Tang Xiang 🌟||| Obscura Tang Xiang, chef DeAille won the Best Female Chef in Asia in 2021, and the restaurant won a star in the 2022 Shanghai Michelin List 🌟 [Star R] Appetizer tea wrapped in sesame foam from Fuding's old white tea and Guangxi's six-year-old Chen Baffles, but the entrance sesame aroma is light and sweet [laughs and tears R] [Star R] Appetizer small eats the three seasonings commonly used in Chinese people's homes: stew, soy sauce, vinegar made of stew lettuce, soy sauce oysters and sweet and sour lamb belly fungus. [Star R] Braised pork uses fat bluefin tuna belly to serve as pig flowers in traditional braised pork. Squid with yellow wine slightly stained, with stained winter dates, mustard seeds, purple sour flowers, but winter dates stained is still sweet, slightly highlighting... [Star R]Intestinal powder Fujian Xiaoqinglong intestinal powder, rice skin made traditional original flavor and watermelon flavor two, and put the nine-year-old caviar, But I have to say that this rice skin is really too sweet... [Star R] Garlic red snail conch slices add Cantonese sausage, black garlic, and then use rose dew wine to burst, the snail cover is made with sour plum sauce, smashed and mixed with the conch inside to eat together, full mouth liquor aroma. [Xing R] As soon as the chicken was on the table, the pine needle aroma directly captured me. The pine pine sliced, underneath was the chicken roll and powdered horn made by Qiandao Lake black bone chicken, and the marinade was from Taiwan's medicinal chicken soup. [Xing R] Yi sour soup fish Xishuangbanna sour soup fish, soup base added sour papaya, lemon grass and a series of local favorite herbs together made, the fish meat is selected oil king throat black fish, the soup head is very orthodox, sour and sweet spicy excellent stimulates the throat black delicious, so amazing! [Star R] The gift of the earth Ningbo rice cake is mixed with bovine liver fungus sauce and salted egg yolk foam, and then glazed with black truffles. But the black truffle quality is ordinary and the aroma is not prominent enough. [Star R] Mapo "tofu" traditional tofu was replaced with beef bone marrow and added beef tendons and beef tongues. The beef tendon is impeccable, and the texture of the bone marrow seems to be really eating tofu, more and more like it! [Star R] homesickness is made with tomato soup, eggs are made into puddings, the fresh taste of tomatoes is long aftertaste, but it is a bit incompatible with egg puddings on the taste. [XingR] Shacha Beef Beef is seasoned with Shacha, and the spray gun quickly makes its surface produce a Merad reaction, and pours into the clear soup cooked with shrimp. The beef entrance is instant, and the sweetness of Shacha completely penetrates into the texture, which is very beautiful! [Xing R] Fish and sheep freshly present this flavor with the Ujimum Antelope + 20 years of white eel seeds in Inner Mongolia. Mutton fat and lean, the old fermented Laba bean sauce and caviar, the whole salty taste has been pulled several levels [Star R] Dessert: The good medicine for the summer [Star R] Main dessert: Yue Opera Cake [Star R]Petit Fours Three and a half hours of dining experience, listen to DeAille tell the creative inspiration of each dish, Even if she is not fluent in Chinese and is still learning about domestic ingredients, she is standing at the door watching this

More than 2,000 per capita, the price is still very Michelin. From decoration to dishes, they are more creative. The style of the store is low-key and luxurious, the space in the private room is large, and the dining environment is good. Creative dishes, beautiful dishes, taste is also based on the original dishes, some improvements have been made, Longjing shrimp, heavier than the original, tea flavor, foie gras egg tart, caramel crisp shell, with plum sauce, I didn't expect this to taste good.

Shanghai ｜ Obscura new chef, when Michelin met the new Chinese restaurant Obscura in Shanghai, 28-year-old chef Zhang Jian used a set of menus to subvert my understanding of the new Chinese style, not the dazzling creativity pile, but the spicy Yunguichuan, the fresh spirit of Fujian, Guangzhou-style high-soup technique, re-deconstructed with Michelin presentation logic. 🍵 Opening: Camellia oolong breaks the problem with Camellia oolong, and lays the tone of taste with Oriental tea fragrance. 🥢 Fore dishes and soups▫ The purple potato lily duck soup boiled with purple potato sauce is mellow, the rose water soaked lily is crisp and sweet, and the shell of the coiled bamboo head layer is thin as a flaperon but crisp to the creaking. ▫ The upper layer of the pepper-skinned egg and vanilla river shrimp is amber protein glaze, the lower layer is fine egg yolk mud, concentrated with chicken soup and roasted pepper juice; the right vanilla river shrimp is recommended to mix with the skin egg, and the salty interwoven grain sense jumps on the tip of the tongue. ▫ Diving fish raw Fujian yellow lion fish with palm heart, coriander, the bottom is spread with the crispy base of the curd and seagulls, the chef's homemade Sichuan-flavored diving pickle juice is drizzled into lemon juice oil, the acid and spicy impact is as refreshing as diving, and the taste buds are instantly activated. ▫ The base of the old pancake duck soup with salmon noodles is boiled for 6 hours, and the dry cod is added to the tide to improve the freshness level. The saltiness of the cod is naturally improved, and the end is finished with the sheep belly fungus. The salmon noodles are made purely with fresh salmon, no flour added, and the chewing force is more marine than the Hubei fish noodles. After the duck soup is full, it is fresh to the tongue. 🍵 With tea: Lengcui Mingqian Longjing with the first three seafood fore dishes, the tea soup is clear like a stream, just like a rich seafood. 🔥 Hot dishes ▫ Eight seconds fresh stew chef with 8 seconds to quickly fried lock the crispy and tender like plucked stew, the left scallion oil Yunnan white fungus to keep crisp, the bottom green bean pea tea bowl steamed dense and warm, a spoonful of digging to the end while the hot entrance, the warm pot and the softness of the tea bowl steamed into a wonderful contrast. ▫ Shajiang sea cucumber was inspired by the hands of Guangzhou Shajiang pig. The sea cucumber was brewed into black tiger bile fungus and fatty cod belly meat, and the back meat of the carp was cushioned with more bullet teeth. The triple taste was blended in the sauce of Shajiang juice and old chicken soup, with crispy sand ginger and scorpion silk. The fresh taste is superimposed like a surge. ▫ Ham flower glue is selected from African seven freshwater salmon yellow pepper, the water retains a complete gel texture, the oil is cut and the oil is immersed on the surface to bubble, and the soup is fully absorbed. On the right, Italian rice is poured into the Buddha jumping wall sauce (chicken soup duck soup + dry goods + Shaoxing yellow wine), glaze Jinhua ham silk, on the left, Han Jinlian is as greasy as green mountain sunflower, a mouthful of flower glue "Obscura rice", fresh to make people squint. ▫ Smoked pigeons follow the pickling technique of Sichuan tea duck, spice water for three days to fishy, with pine needle + straw superimposed smoke after carbon roast, pine needle fragrance lightly penetrated into pigeon meat texture. Combined with charcoal boiled white, the concept of the chef "let the traditional flavor have a sense of breathing". 🍵 With tea: Yunnan ancient tree red with peach fragrance black tea convergence is very weak, the tea soup is soft and smooth like honey, just to neutralize the thickness of the sauce, drinking the tail rhyme actually has the spring nectar back to the sweet. 🦞 Main course ▫ Hot and sour green and green carbon grilled green fish oil rich like snowflakes, drizzled with pure fish soup made Guizhou white sour soup, under the sauerkraut ginger garlic boiled sauerkraut fish base, sprinkled with red oil powder, boiled fish fireworks are vivid, with the seasonal sweetness of fried leeks, just soft. ▫ Fuji pepper blue dragon French blue lobster wrapped in millet fried, the bottom of the season vine pepper sauce cushioned, numb as soft as fog; white asparagus crisp and tender as a scorpion, sprinkled with shrimp powder in the season, crisp shell wrapped in bullet-tooth shrimp meat, vine pepper numb in the tip of the tongue linger. #Michelin Restaurant #New Chinese Restaurant #Michelin one star

It is rare to return to the magic capital. I was pulled by my girlfriend to eat rice and a beautiful meal. It showed that the business was suspended. The boss personally wrote down the "no closing" plaque xswl. It was really interesting to pick a meal in a hundred miles. The Vientiane Universe of taste ｜ Obscura has no menu of "hidden dishes", The "green juice rice cake", "diving fish raw" and "mei-flavored persimmon" made of sausage rice into poetic desserts... Here, Sichuan flavor is no longer just spicy, but like a turn of subtle emotions - sharp, sweet, and nostalgia. 🍽 Chef Zhang Jian, the kind of person you know he has walked many places as soon as you eat. From Michelin star chef to mountain farmer, he is fusion and reconstruction in the concept of "more Chinese food". "Not to re-enact the past or define the future, but to tell a story of Chinese food that belongs to the present," he said. The meal, like a pause button in Chef's Table, opened a new chapter with each dish - the layered spicy sourdough with homemade pepper juice and eggs hidden in the fried eggplant skin The opening is light, like a bowl of clear dream ham flower glue that rises on summer nights, like the heavy whispering green juice rice cake after the rain in the south of the Yangtze River, you can return to the hometown memory in the fragrance of rice flowers in one bite. The design is also very tension-wood, metal, paint art, line fragrance, white light and closed cooking table. Like sinking into a giant black drop. Obscura means “watching in the shadows,” and you really feel the most abundant taste in the least light. If you are also looking for a restaurant that is more than just full, but wants to taste structure, mood and time, Obscura is worth your trip. It is better to say that it is a sensory theater for contemporary Chinese food than it is. 🕰 Suitable for dating high aesthetic dinners with full immersive feeling #Romantic dating restaurant #Local food to eat #Weeding big restaurant #Just came back from Shanghai and listen to me

The first time I came to Obscura was because of the dessert bonding, and the Fusion combination was just right, which made people shine. This special menu for the third anniversary, exploring the reasons and newness of the domestic customs, gathering different cuisines, chef Yuan Wen and Wang Siming's Hongyi Yuyu, presented with new Chinese food·heart cuisine, amazing dishes, the tip of the tongue is like experiencing a food adventure of three life. The "sour and fragrant" opening "pre-dinner snack" is full of cuteness, like snail powder-flavored shrimp slices, red crisp sausage, lollipops with milky wheat vegetables, and crispy rolls made of katanda shrimp sauce, full of unknown surprises. 🦢 Spring musty fragrance is said to be inspired by Shaoxing's home-cooked pork with dried bamboo shoots. Dry plum vegetables are made into sauces and seasoning powder, and the palm core of Xishuangbanna is presented. The French duck liver mousse is replaced with the original pork pork, which is rich in oil and fat. Xinjiang specialty fruit is very special, sour and sweet cube flavor, and finally a layer of fried buckwheat on the bottom, so that the level of the dishes is more lively. 🐚 In addition, it learns from the concept of Chaoshan No Rice Congee, dried shellfish soup, boiled rice grains, and 4 persimmon sleds of different origins. Full of air, salty and fresh flavor with caviar, hollow carved scallion oil thin slices of decoration cover, rich layer and very ornamental. 🦑 🦑 Unseasoned "squid" seasoning is partly inspired by Hunan's pepper-pepper eggs. Make the pepper-peppered egg into a sauce with salmon noodles, although called "noodle", but without the slightest starch, using pure salmon meat, in the practice of fish balls to make a full elastic noodles. When eating, it is recommended to loose the noodles, mixed with the sauce sprinkled with the egg. 🌰 In traditional Italian cuisine, truffles are usually paired with creamy rice or egg pasta. The chef made the thick chicken soup, mixed with pine marinade and cooked, and the surface was made of a layer of foam made from salted duck eggs, and a little chestnut chopped. With Ningbo hand-made rice cakes, soft and rich. Finally, the white truffle is fragrant, which is a healing staple for warm stomachs. 🦞 Hainan flavor is a curry lobster made with Hainan curry crab as inspiration. Keep a crisp, crisp taste by pouring Scottish blue lobster meat over low-temperature blister in the chef's homemade coriander leaf oil. The white sphere is made of coconut milk and coconut water to make an air-sensual "mushroom candy", topped with a layer of special cocoa butter (mixed with curry leaves and other spices), replacing the coconut milk in traditional curry crab, so that this dish has a coconut flavor, A layer of different texture (Texture) highlights the sweetness of blue lobster. There is also a creative slow "steam flavor", "the taste is endless", and because of peanut allergies, I can eat a special mouthful of "mango Shuflei", wonderful, seasonal limited, Christmas New Year is suitable for the other half to come here for a tongue-tied date! #Romantic dating restaurant #Food delicacies #Local food to eat #Eat a seafood dinner