Taian Table

I have been wanting to go to Tai'anmen for a long time, and finally I can experience it. I booked a week in advance but couldn't get a weekend reservation, so I had to book a weekday. It took 3 hours to dine, and each dish was like a work of art, which was more of a feast for the eyes than for the taste. After all, it is a Michelin restaurant, and the service is very good.

Thanks to "Johnnie Walker Blue Label", I was invited to Shanghai to taste the customized dinner "Taste the Depth of Blue" of the newly promoted Michelin three-star restaurant "Tai'anmen". As one of the only four Michelin three-star restaurants in mainland China, German chef Stiller has created a legend in Shanghai. The steady triple jump has made this "Tai'anmen Taian table" with only two or three hundred square meters a top domestic restaurant on par with giants such as Xinrongji. Tai'anmen's branch in Guangzhou has reached Michelin two stars in just one year of opening, which is the highest degree in Guangzhou! However, the reviews of Tai'anmen in Guangzhou are mixed. I think that tracing back to the origin and carefully tasting the starting point of Tai'anmen once can understand whether this is a misunderstanding or an error. What's the matter with the medal at the door? It is said that the official Michelin three-star medal has not been delivered, so the restaurant had to write a big "+1" in black pen behind the original two-star medal. Isn't it said that "hiding merit and fame"! Because it is a joint event with Johnnie Walker Blue Label Whisky, the main color of the restaurant is rendered with a blue atmosphere. "Deeper blue" reminds me of the computer that IBM defeated Kasparov. Is this the new height of wisdom? Make a move! The moment of picky (diners) is here! Many food reviews that have tasted Taianmen said that the chef likes to use cheese and yogurt flavors. After trying it, as expected, whether it is paired with sea urchin or made into cakes, yogurt with moderate acidity and various dry cheeses are everywhere. This may be the style of German chefs, persistent and focused, but it also gave me a reverie: exotic cheese can actually appear in various taste scenes, it will produce a wonderful fusion, and perhaps the new taste experience is also the so-called "delicious". The dishes came one by one. The fat duck liver cake is very fragrant, and the restaurant frankly said that it is fat duck liver. In fact, the "foie gras" served in most restaurants in China are just high-quality duck liver. The chef's lobster custard is a surprise with an Easter egg. The chef added a little whiskey to the charred lobster meat, which brought a mixed fragrance of nuts and flowers. The finale was the "Deer Trio" made with New Zealand venison. Three deer dishes cooked in three different styles, paired with three glasses of Johnnie Walker Blue Label special drinks at different temperatures, this probability combination of temperature and cooking method can make people eat a "Humboldt style" with a strong academic atmosphere. To be honest, Tai'anmen deserves one Michelin star and one diamond from Black Pearl, and it is more than easy. Even if it gets two Michelin stars, I think it's barely possible, maybe I haven't experienced the highest level of this restaurant! But getting three stars seems to be a matter of opinion. Yes, all victories have a component of luck, but some people are just a little luckier. I even think that the judging criteria of Black Pearl may be more in line with the real feelings of our Chinese people! But in any case, Tai'anmen is definitely a good restaurant worth a try.

Tai'anmen, I finally checked in during my visit to Shanghai. The environment is very elegant. Because I have a small appetite, I chose the 18-course menu and shared it with my bestie. The presentation was exquisite and the taste was great. There was no service charge when I paid the bill. It is worth coming again.

Picking Star Taianmen detailed the tenth menu asparagus salad with oyster sauce and vanilla seeds, the taste is not amazing, it is a relatively refreshing pre-course. Sea urchin milk jelly This is a bit interesting, it is green bean and mustard ice cream, with a little fishseed sauce, sea urchin at the bottom, with a mouth, and can not eat the fishy smell of sea urchin. Baked sour bread & duck liver & stew duck liver is a bit fat, but stew is a little tired? The sour bread at the bottom has a roasted oyster feeling, hehe. Spain 5J Ham|Black Garlic|Italy ~ the first highlight has appeared, personally like this dish, whether it is a plate or a taste, it is very distinctive. Looks like a mushroom-shaped black round bun, the content is very rich, there are also heart eggs on it. Although a bit salty, overall it is very good. Salmon|Hot Root|Original sweet potato|Taste~ This dish is also delicious. Especially after eating the first small surprise, I immediately eat this one and feel good, praise! At this time, my heart is satisfied. The main of Yunnan salmon's second fish is obviously inferior to the one just now, but the mushrooms are not bad. Australian black truffle pasta chef Jeno before making this dish, learned that he liked to eat truffles, and then in addition to the truffles already put in, but also when the truffles are still served, I feel that this dish is truffles not pasta. The most truffles in the whole show today must be given to me. I can say that the pasta with so much truffle is hard to say. The oil-soaked baby dish is wrapped in spicy meat. The baby dish is quite delicious. Purple Su Ice Cream|Mustard Tears Relieving + Slow Cooking of Bull Ribs|Bovine Liver Bacteria finally entered the final main dish, by this time is very full, in the case of not eating this dish feeling is not enough. Australian lamb spine| vegetables|roasted eggplant juice Although the lamb is very fresh, the mutton flavor in the whole dish has not been removed, a little failure. Rhubarb| pistachios yogurt|Fine leaf oil has begun to enter the dessert. This fore dish as the main dessert feels a bit more, you can omit the fact. But just clear it. Cream cheese | Japanese matcha | dried strawberries When I think it will be a little regretful to end, this dessert saves the whole situation. Originally eaten at this time, I don’t want to eat it, and I don’t feel that there will be amazing cuisine. This dessert is the end, which is the finishing surprise. The shell is lemon icingue (a little New Zealand national dessert shadow in it), knocking open the shell, the cream cheese inside is very good, Not tired at all. It's really delicious and innovative (this time I don't feel like it at all) ✌️ In general, a relatively fresh experience, surrounded by the bar, you can watch the entire Tai'anmen team ‍ make it for you on-site, and the chef will communicate with you from time to time. 14 dishes, there are not many slots, there are also a few more amazing new Taianmen, worthy of this Michelin. I look forward to the continuous update and progress of the menu, so that I continue to punch in not far away.

I have eaten three menus, I can only give bottom up points, the reason is simple, from the beginning, each dish lacks some tacit understanding, sometimes, some mines. One of the good points is the opening of a snack (this is collectively called, it is a difficult French word to write at the beginning of M, here is not forced), black raisin olives will make you WoW many times, even if you have eaten. Another praise, and the most important point is Wine Pairing, the sommelier is very willing to chat with me, let me taste the wine, help me recommend, so the whole dining experience has added a lot of points. I turned over the photos several times, and the praise is as shown in the picture. Because it is not very expensive, I suggest interested friends can find a chance to try once. Tips, carefully read the route of the merchant tips. btw is now mainly sous chef in charge of the kitchen, but he is also very NB: Hungarian, once worked in Noma, like Rolex (hahahahahahahahahahaha)

Taianmen's menu is updated every 50 days, and it is already the fifteenth menu to us. Restaurants have changed menus in seasonal terms. Even if a menu has been used for several years, it is really admirable that Stefan Stiller can launch new dishes at such a high frequency while opening. 1/Hokkaido scallops | Finger lime | Red cod scallops are comfortable and delicate, the cold and soft taste spreads out on the tip of the tongue. Say she is soft, she is not satisfied with the aftertaste, she is reluctant to use the aroma of the spice to stimulate your taste buds. 2/ Roasted eggplant | Japanese kunbu soup | lime not to mention the taste, this meal is the most fascinating, is the value. If it weren't for the chef later, even if the whole meal was eaten, I didn't believe that this dish was made of eggplant. This dish is made of Japanese stew, eggplant mud, air-dried eggplant stacked, and the top is sprinkled with small flowers for decoration, of course, it also adds flavor, the level is very complicated, but after eating, the overall taste is only two simple words: delicious. 3/Spanish red shrimp | Long beans | Wild rice & Japanese edamame salad with a roasted eggplant, this dish is still stacked with various ingredients: the bottom is the distinctive Japanese edamame salad, and the top is a semi-cooked lobster meat, according to the chef, The shrimp meat is also squeezed into the rich juice of the shrimp head; then continue to go up, is the lobster juice made of foam. If you want to introduce more details, you will also have to brush the ink fish juice on the bottom of the plate, and the dragon beans dotted on it. This time, I always feel that this is a full of lively atmosphere of cuisine: so many ingredients to play in a plate! 4/Smoked tomato cold soup | pickled horse herring in horse herring meat also added crab seeds, and then on top of a layer of soft and unspeakable cucumber stew. When eating, drizzle with lobster cold soup, shrimp delicious in various gaps shuttle back and forth, very gratifying. 5/Watermelon frost watermelon frost with a light taste to add this meal, with the mustard leaves frozen into powder, can more lined with the sole fragrance of green leaves purple sous, complement each other. After waiting for the next main dish for ten minutes, the aroma of purple sushi stayed in the mouth, refreshing and comfortable. 6/Sea urchin | German sour bread | The sour bread under the green apple slice is still warm when served on the table, just against the coolness of the sea urchin. The taste of the two is very different but harmonious in a plate: sea urchin dense and rich, sour bread in butter after fried, become a crisp with bloat, the top of the apple crispy slices of the refreshing appeared in time, just to remove the greasy mouth. 7/Figs | Country Cheese | Walnut Milk Ice Cream Last Dessert is the most unbearable, it is so beautiful! Seeing her now, I feel that even if the taste of the final entrance is disappointing, I can forgive her - maybe it is her revenge on me to destroy her beauty!