艾莳酒店天山路

Several famous chefs joined forces in this venture that offers traditional and creative Cantonese and Sichuanese fare under one roof. Flavours are nuanced and varied, making for a multi-faceted experience. Signatures include roast young duck with Sichuan pepper, a crossover between Cantonese barbecue and Sichuanese spice. Yellow croaker can be prepared in myriad ways – try it poached in claypot with aged dried radish.

This household name, famous for traditional Shanghainese dishes, now occupies a bright cosy venue in a mixed-use complex. Modern silhouettes and glitzy finishes notwithstanding, the menu is still beautifully handwritten like in the old days. The phenomenal eel claypot rice is a must – sizzling, plump, oily fish with steamed pearl rice nicely scorched on the bottom. Oil-blanched shrimps impress with remarkable wok hei and precise heat control.

Brace yourself for nostalgia aplenty: velvet tufted chairs, walls covered in vintage blue bricks, art pieces from around the world…Most ingredients are shipped from Anhui, including mouldy tofu – a speciality you can’t miss. Wine-scented fermented mandarin fish is another classic slightly adapted to suit the local palate. The Anhui-style braised pork trotter in soybean paste is cooked in a 30-year-old marinade for exceptional depth and layered flavours. On top of the à la carte menu, you can also have one tailored in advanced.

寿司

寿司

日本料理

中餐