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.

The Star-Picking Tai'an Gate explains the tenth menu Asparagus salad It contains oyster sauce and vanilla seeds. The taste is not amazing. It is a relatively refreshing appetizer. Sea urchin milk jelly This is a bit interesting. It is topped with green beans and mustard-flavored ice cream, with a little fish roe sauce. The sea urchin is at the bottom. When eaten together, the fishy smell of the sea urchin is not tasted. Toasted sourdough bread & duck liver & port wine The duck liver is a bit fat, but the port wine slightly relieves the greasiness? The sourdough bread at the bottom tastes like a baked bun, hehe. Spanish 5J ham | black garlic | Italian parsley The first highlight appears. I personally like this dish very much. Both the presentation and the taste are very distinctive. The black round bread that looks like a mushroom is very rich in content and there is a soft-boiled egg on top. Although it is a bit salty, it is very good overall. Sturgeon | horseradish | original sweet potato | miso This dish is also delicious. Especially after eating the first small surprise, I ate this dish right away and it was also good. Good review! I was satisfied at this time. Yunnan Trout The second fish main was obviously inferior to the previous one, but the mushrooms were not bad. Australian Black Truffle Pasta Before making this dish, Chef Jeno knew that I liked to eat truffles. In addition to putting truffles in it, he also sprinkled truffles on it when it was served. I felt that this dish was truffles, not pasta. The most truffles in the whole venue must have been given to me today. Can I say that the taste of pasta sprinkled with so many truffles is hard to describe? Baby Cabbage in Oil The baby cabbage wrapped in spicy meat slices is quite tasty. Perilla Ice Cream | Pickled Mustard Relieve greasiness + cleanse the mouth Slow-cooked Beef Ribs | Porcini Mushrooms Finally, we entered the last main course. At this time, we were already very full. The feeling of tasting this dish when we couldn’t eat much was not worth it. Australian lamb tenderloin | stewed vegetables | roasted eggplant sauce Although the lamb is very fresh, the smell of lamb in the whole dish is not removed, which is a bit of a failure. Rhubarb | Pistachio yogurt | Celery oil It's time to get into dessert. This appetizer as the main dessert is a bit too much and can be omitted. But just treat it as a palate cleanser. Cream cheese | Japanese matcha | Dried strawberries When I thought it would be a little regretful to end, this dessert saved the situation. Originally, I didn't want to eat it at this point, and I didn't think there would be any amazing cuisine. This dessert was a surprise to end the meal. The shell is lemon frosting Meringue (a bit like New Zealand's national dessert). When you crack the shell, the cream cheese inside is great and not greasy at all. It's really delicious and innovative (I didn't feel full at all at this time)✌️ In general, it's a relatively fresh experience. You can watch the entire Taianmen team prepare it for you on the spot while sitting around the bar, and the chef will communicate with you from time to time. After eating 14 dishes, there are not too many complaints, and there are also a few amazing ones. The newly promoted Taianmen is worthy of this Michelin. I look forward to the continuous update and improvement of the menu, so that we can continue to check in.

I have eaten three menus, and I can only give bottom up points. The reason is very simple. Every dish from beginning to end lacks some tacit understanding, and sometimes, there are some landmines. One of the good points is the appetizers (this has a general term, it is a French word that starts with M and is difficult to write, don't show off here), the pickled olives made of black grapes will make you WoW many times, even if you have eaten it before. Another good point, and the most important point is the Wine Pairing. The sommelier is very willing to chat with me, let me taste the wine, and help me recommend it, so the whole dining experience is added a lot of points. I flipped through the photos several times, and the good ones are as shown in the picture. Because it is not very expensive, I suggest that friends who are interested can find a chance to try it once. Tips, read the route suggested by the merchant carefully. btw Now the sous chef is mainly in charge of the kitchen, but he is also very NB: Hungarian, used to work at Noma, likes Rolex (ha ...

Objective or subjective evaluation of TaianTable in Taianmen, Shanghai ||| I went there more than a week ago. If the full five stars are all five, I would give it four stars. It is quite good, but there is still room for improvement. It is also possible that the same set tastes different when you go there in April and May? Maybe I have been looking at too many amazing reviews for too long and have too high expectations! For the price of 2,000 per person, people who pay attention to the solid taste of ingredients, such as my straight male friends or some friends who like Chinese food, can have more choices. Those who like to explore the taste, such as myself, think that you can still calm down and taste it. As for whether it is amazing or not, it really depends on the person. In fact, there are many favorites, such as eel, beef, cucumber sorbet, honey apple tea cake, and the chocolate at the end are also good. But there are also ordinary ones, especially the king crab without the sauce is really ordinary, I don’t like the appetizer tomato clear soup. It is relatively cold and tastes relatively plain, which is not suitable for Chinese stomachs. In fact, the duck liver is also average. It will have a strong duck taste if eaten alone, and you can dip it in the sauce to help remove the taste. In general, eight dishes plus king crab, appetizers, white wine, chocolate and coffee after dinner, etc., are quite filling. Friends who love Western food can go and try it.