Shanghai Tavern (The Shanghai EDITION)

The bread for the meal was good, especially the cranberry walnut version, which was very fragrant. The trout was the best among the appetizers, and it went perfectly with the crispy seaweed, enriching the taste and reducing the greasy feeling of fat. Everyone had their own preferences for the main course, and there were serious differences. The risotto was Italian rice and was very hard, but I liked it very much. The seasoning of the pork belly was very unique, and the combination of apple sauce, nuts and curry was eye-catching. The desserts were all very good, the cheese was delicate, the chiffon was also made super soft, and the sweetness was just right. The service was very good, and there was a close-up magic show.

There are a lot of young people in the hotel. The food in the set menu is of good quality and the combination is relatively reasonable. The staff has a good service attitude and will actively ask the guests whether the taste of the food is suitable. You can go and try it.

Through the glass windows of the western restaurant, you can see the busy Nanjing Road. The set meal tastes pretty good, the rib-eye steak a la carte is just right, and the dessert tiramisu is not too sweet. The service staff is enthusiastic and lively, worth recommending!

The semi-self-service restaurant is in a good location, quiet in a busy area. The dishes are OK, and there are many desserts and fruits. The salmon is delicious and the desserts are unique. The staff is good. The quality of all the service staff in this hotel is relatively high. After dinner, I went to the Hiya Restaurant on the 27th floor to visit. The waiter was polite. I also went to the rooftop terrace bar, which was also good.

RW 3rd in the fall of 19. It was a great experience. It seems that the Edition has exploded this year. However, Miss Ding had a great experience drinking wine at L5.28.29 before, and she had a very good impression of this building. The environment is the atmosphere of a five-star standard Western restaurant on the first floor. The service is very comfortable. For example, can you pour us a cup of hot water first? The little brother will confirm with you whether it is hot or warm, see? After the appetizer, the knife and fork were changed, which is really a very basic thing. Many Western restaurants in this area can't do it now. Feedback is timely after each dish. Clean the table before serving dessert. Full service, from entering the door to paying the bill, no complaints, which is actually very rare. Based on the set of 138 per person, the food here is also full of five stars. The appetizer, the raw beef has a smooth taste, with red wine sauce and celery sauce, without a trace of disobedience. The main dish, sea bass, was fried just right, with crispy skin and tender meat. The clams, tomatoes, and white beans on the side dishes were all of high quality, adding to the taste of the whole dish while refreshing and relieving greasiness, and tempering the richness of the sauce. The dessert cart looked good, but there was a bug. My friend and I chose the first two of the blueberry cheese, wheel puffs, tiramisu mille-feuille, raspberry chiffon, and red plum chocolate tart. Blueberry cheese, as a basic cake, is generally not easy to make mistakes as long as the ingredients are ok. His blueberry particles are full, the cheese filling is balanced between sweet and sour, and the tart crust is excellent, crispy and fragrant. I couldn't help but dig it out, and I silently said it was over. However, the wheel puffs were so sweet and greasy inside that they tasted sweet and greasy. I tried to match them with raspberry jam and light cream, but they didn't work. There was really only a hint of hazelnut flavor. If it wasn't introduced in advance, many insensitive people probably wouldn't be able to experience it. Although the puff pastry is very good, it would be perfect if it could be paired with a filling that is rich in hazelnut flavor and light in texture. In addition, the cocktails here really lower the impression. They are completely not on the same level as the ones above. I don’t know if it’s because of the discount, but if you really want to hold an event, please don’t lower the quality of the food. Once again, the full 5 stars are based on the experience of 138/set.

The environment is bright, clear and spacious, and the service is in place. There is a dedicated person in charge of each procedure. Every dish will be introduced when it comes up. They will ask about adding water and butter. It can be said to be meticulous. Let's talk about the cuisine. The presentation, taste, and quality of each dish reflect the care. The appetizer, pickled pear salad has a unique taste. The pear is delicious, and the apple sauce mixed in the salad tastes good; another raw beef tartare, the beef is tender and delicious; the main course is tenderloin and pan-fried sea bass. I saw some comments saying that the tenderloin was bland and I was a little hesitant, but after tasting it, I felt that it was not the case. The tenderloin is indeed not flavored, but the meat is good, not only tender, but also very fresh. It is high-quality meat, so even though there is seasoning, I still The original flavor is more delicious; the pan-fried sea bass is top-notch, crispy on the outside and tender on the inside, with delicate meat, and the corn paste underneath is sweet and delicious: the last dessert is the highlight again, it's amazing, the tiramisu is "thousand layers", it feels great in the mouth, with rich milk flavor and smooth taste, but you can't eat too much, it will be a bit "greasy", I suggest sharing. I chose another raspberry cake, which has a strong sweet and sour taste. Of course, the sweetness is high, but the sourness offsets the sweetness. Both are super desserts. In short, there are constant surprises and a good feeling.