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 ...

The menu at Taianmen is updated every 50 days. This is the 15th menu for us. Most restaurants change their menus seasonally, and some even use the same menu for several years. It is really admirable that Stefan Stiller can introduce new dishes at such a high frequency while operating. 1 / Hokkaido scallops | finger lemon | red trout roe Scallops are comfortable and delicate when you put them in your mouth. The cold and soft taste spreads all over the tip of your tongue. Soft, but when the aftertaste is not over, she will not give up and stimulate your taste buds with the aroma of spices. 2 / Grilled eggplant | Japanese kelp soup | green lemon Let alone the taste, the most fascinating thing about this meal is its appearance. If I hadn't asked the chef later, I wouldn't believe that this dish was made of eggplant even if I ate the whole plate. This dish is made of Japanese jelly soup, eggplant puree, and air-dried eggplant, and it is sprinkled with small flowers for decoration, which of course also enhances the taste. The layers are very complex, but after eating it, the overall taste is just two simple words: delicious. 3 / Spanish scarlet shrimp | dragon beans | wild rice & Japanese edamame salad Like the previous roasted eggplant, this dish is still stacked with various ingredients: the bottom is the distinctive Japanese edamame salad, and the top is the half-cooked lobster meat. According to the chef, the shrimp meat is also squeezed with the rich juice from the shrimp head; further up, it is the foam made with lobster juice. If you introduce it in more detail, you have to talk about the squid ink brushed on the bottom of the plate and the dragon beans dotted on it. After introducing it like this, I always feel that this is a dish full of lively atmosphere: so many ingredients are playing in one plate! 4 / Smoked Tomato Cold Soup | Marinated Mackerel Crab roe is added to the mackerel meat, and a layer of incredibly soft cucumber jelly is spread on top. When eating, pour the lobster cold soup on it, and the deliciousness of the shrimp will shuttle back and forth in various gaps, which is very pleasing. 5 / Watermelon Ice Cream Watermelon Ice Cream is added to this meal with a light taste. Together with the quick-frozen mustard leaves, it can better highlight the unique fragrance of the green leaf basil on the bottom, complementing each other. During the more than ten minutes of waiting for the next main course, the aroma of basil has been lingering in the mouth, refreshing and comfortable. 6 / Sea Urchin | German Sour Bread | Green Apple Slices The sour bread at the bottom was still warm when it was served, just in time to set off the slightly cool sea urchin on top. Although the two have very different tastes, they coexist harmoniously on the same plate: the sea urchin is dense and rich, the sourdough bread is crispy with holes after being fried in butter, and the refreshing apple chips on top just appear in time to relieve the greasiness. 7 / Fig | Country Cheese | Walnut Milk Ice Cream The last dessert is the most unbearable, it is so beautiful! When I saw her, I felt that I could forgive her even if the taste was disappointing in the end - maybe this was her revenge for destroying her beauty!