MEET THE BUND SKYLINE

The ingredients are very fresh. I like Fujian cuisine, which has rich flavors but is not too heavy. The dishes I ordered this time are all very good.

Enjoy the finest Fujian cuisine in Shanghai's sky-high skyline! ️ Enjoy the fresh flavors of Fujian in the clouds at 𝟓𝟔 Building 🐟 ❤️ The ceiling for Shanghainese entertaining has been set again! ❤️ Tucked away in the North Bund's 𝟓𝟔 Building, Yu Waitan 𝑺𝑲𝒀𝑳𝑰𝑵𝑬 offers stunning river views. Even the tableware is Hermès-quality. ❤️ Specializing in Fujian official cuisine, the average price per person is around 𝟕𝟎𝟎. Be sure to reserve a window table in advance! 🏠Yu Bund𝑺𝑲𝒀𝑳𝑰𝑵𝑬 📍𝟔F, West Tower, Raffles City, North Bund, Gongping Road 🕒𝟏𝟏:𝟑𝟎-𝟏𝟒:𝟎𝟎 𝟏𝟕:𝟑𝟎-𝟐𝟏:𝟑𝟎 [Signature 3-Piece Set] • Drunken Shrimp with Huadiao Sauce | Each one is bigger than your palm! The shrimp paste is so abundant it overflows the screen, and the rich aroma of aged Huadiao wine permeates the shrimp meat. The cool, chewy texture is unbelievable. • Baked Lipu Taro with Original Scallion Oil and Gravy | The ultimate taro dish! The soft and glutinous taro soaks up the gravy, and the crispy fried shallot oil on top is the heart of the dish. • Xiamen Red Crab Steamed Rice Cake | The ultimate Fujian banquet dish! The crab roe is so abundant it could easily be mixed with three bowls of rice. The glutinous rice underneath, fragrant with lotus leaves, blends perfectly with the crab fat. [Hidden 𝗧𝗶𝗽𝘀] 𝟭️⃣ Window seats: Book at least two weeks in advance! The Bund light show unfolds before your eyes at nightfall. 𝟮️⃣ For business banquets, private rooms are highly recommended, featuring floor-to-ceiling windows𝘃𝗶𝗲𝘄 and dedicated sommelier service. 𝟯️⃣ The set lunch menu offers excellent value, with the same signature dish available for 𝟯𝟴𝟴 per person. After your meal, be sure to check out the terrace. The Oriental Pearl Tower feels like a tactile ornament. ✨ A mini dress will definitely take your photos! #ShanghaiHigh-RoomRestaurant #BundFood #FujianCookingCeiling #DatingRestaurantRecommendations #ModuHigh-EndFood

More than 10 years ago, when I first took my mother to Xiamen for a meal, I felt it was amazing and creative. Yesterday, we had a table with friends who had known each other for more than ten years. I watched the red crab rice cake, earth dragon soup, Buddha jump over the wall... Chef Chen also blushed and was shy when he spoke, but now he is very comfortable introducing dishes. The continuous innovation of dishes every year has also won unanimous praise from everyone. After winning the Asia's 50 Best Restaurants·NO.14/China's Best Restaurant, it has entered the World's 50 Best Restaurants·NO.94. Inheriting innovation, integrating the East and the West, and cooking Fujian cuisine with an international worldview, it is now even more difficult to find a seat. I think this is the best feedback for those nagging keyboard warriors! Yesterday's several new dishes were quite interesting 🐑 Mint Zhao'an Black Lamb The Zhao'an Black Goat in Zhangzhou, Fujian is first braised and then smoked, paired with mint leaves and shacha peanut sauce, which is fresh and soft and has more layers. 🌟Oil residue betel nut taro crisps Take Fujian betel nut taro and steam it for a long time, add lard residue, black truffles, and match with seasonal green bamboo shoots. It is glutinous on the outside and crispy on the inside. The fried taro crisps are crispy on the outside and soft on the inside, with a fragrant oil aroma. 🐙Yellow mustard local octopus Mustard octopus, one of Xiamen's specialty snacks, is seasoned with mustard sauce. It has the characteristics of salty, fresh and crisp, and can remove fishy and greasy. Then add a bite of sour radish, which is refreshing and appetizing. 🌟Old wine drunk Ningde old clams Ningde old clams are large, thin in shell, crispy and sweet in taste. The meat is thick enough and pickled in Fujian old wine. The wine is mellow and full. 🌟Hong Kong yellow fin fish stewed in Zhanggang clams The fresh soup stewed with Xiamen's yellow fin fish, oil clams and tendon meat is used as the base flavor. The clam meat is tender, sweet and crispy. The hot soup makes the corners curl slightly, and the "clear, light, fresh and crisp" are revealed one by one. The soup is sweet and moist, clear but not light, fresh but not strong, and it is a representative of the elegance of Fujian cuisine. 🦐Xiamen Shacha Red Devil Shrimp The red devil shrimp on the straw is presented after the lid is opened, with a strong aroma of charcoal fire. The shrimp brain and the sauce made by Xiamen Shacha wrap the shrimp meat, which is sweet, tender, rich and diverse. 🐟Baked Balang Fish with Green Peppercorns Balang Fish, The fish body is shiny, the meat is white, and it is wrapped with salty three-layer meat to seal the original juice of the fish meat, and then covered with fresh peppercorns to add fresh pepper flavor. The pepper fragrance overflows when the lid is opened, and the fish meat absorbs enough fresh meat fat, making it more tender. 🥣Boiled tiger eel with shrimp in clear soup Boiled tiger eel weighing 5-6 catties in Hong Kong in clear soup, served with hand-beaten black tiger shrimp slices, with sour and spicy to remove the fishy smell and retain the freshness, showing the glutinous fish skin and the delicate white fish meat. There are also Yongchun vinegar pork trotters braised fish maw, Chunming crispy seafood box, "Shede version" garlic moss core, and basil clam fried rice, all of which are seasonal gifts. The dessert at the end is also amazing, made with Shangri-La matsutake and potatoes, with three layers of taste, the top is full of mushroom fragrance, the potato is dense, the oily and crispy macadamia is the base, and the fusion of rich taste is wonderful #Romantic dating restaurant #Food ten-day taste meeting #Eat a seafood feast #Scenic restaurant #Monthly special plan

Highly recommended! 🏠 Shanghai meets the Bund skyline. As Shanghai's premier Fujian cuisine restaurant, the view is stunning. Panoramic floor-to-ceiling windows offer delicious food and the Bund's signature dishes. The night view from the 5th and 6th floors of Raffles City is truly breathtaking! 🌠 The restaurant specializes in Fujian cuisine. The rose petals scattered on the table create a ceremonial atmosphere. 🔹Buddha Jumps Over the Wall A signature dish at state banquets, Buddha Jumps Over the Wall is a true champion of Fujian cuisine. It stews a variety of marine essences. The ingredients include over a dozen ingredients, including sea cucumber, abalone, fish lips, and scallops. The flavor is rich and the broth is incredibly delicious. 🔹Drunken Shrimp with Huadiao Sauce High quality, with soft shrimp paste complementing the tender meat. The Huadiao wine has a sweet flavor and a rich aroma. 🔹Xiamen Red Crab Steamed Rice Cake This Xiamen specialty is a must-try. The crab meat and crab paste complement the rice cake beautifully.

On a day of light snow, I was fortunate to enjoy a feast by a kung fu master from both sides of the Taiwan Strait, following his reign as "Black Pearl Chef of the Year." The Bund x Tan Hui: Harmony of Fujian and Guangdong, the rising tides of the river and the sea. The journey home felt like a leisurely, drifting clouds transformed into snow, the flavors of the world brewed into tea🍃. Wu Rong described this as a casual four-hand piano duet. The meal began with a soup featuring local mother squid and mushrooms, followed by a refreshing basil-enhanced sea clams and earthworm jelly. Two flavors of Fujian abalone, flavored with Sichuan peppercorns, left my lips feeling voluptuous👄. Local mother squid and mushrooms Mother squid has a deep cultural heritage in southern Fujian. It's not only nutritious but also nourishing, making it a top choice for postpartum meals. Today, dried squid is a common addition to soups in southern Fujian to enhance the broth's flavor. Yu Wai Bund uses fresh, sun-dried squid from Xiamen Port, along with fresh mushrooms, pork ribs, chicken feet, and shank. The soup is simmered in a clay pot for five hours, resulting in a warm, rich, and sweet broth that's incredibly appetizing and makes for a perfect pre-meal warming soup. 🍃Sea Clams, Earth Basil, and Basil This innovative appetizer features three distinctive Fujian ingredients. Zhanggang clams, native to Changle, Fuzhou, were a tribute to the imperial court as early as the Ming Dynasty. The sea clams in "Chicken Soup with Sea Clams" are Zhanggang clams. Earth Basil Jelly is a Quanzhou specialty, made with unique ingredients and meticulously crafted to create a translucent, smooth, and refreshing flavor. Basil has a unique fragrance and is widely used in Fujian. This appetizer, based on the traditional earthworm jelly, has been upgraded with the addition of Zhanggang clams and basil. The clams are tender, fresh, and sweet, while the earthworms are crisp and refreshing. The combination of Longyan red-skin peanuts and Zhangzhou young ginger enhances the crispness and adds layers of freshness. 🐚 Fujian Abalone. Fresh Peppercorns Nanri abalone, a specialty seafood from Nanri Island in Putian, is plump, tender, and springy. Wu Rong combines fresh peppercorns with this dish, coating it with locust pig pork and slowly roasting it in a clay pot. The unique numbing aroma of the fresh peppercorns permeates the abalone, while the locust pig pork imparts a rich, fragrant aroma to the abalone, further enhancing its sweetness and tenderness. The peppery aroma is rich and undeniably fresh. 🐚 Clams. Shacha. Five-spice. Taro For the people of Southern Fujian, everything can be served with Shacha. Chef Tan stir-fries fresh clams in the unique Minnan Shacha sauce, adding chives, water chestnuts, and preserved radish for a rich and fragrant finish. Wrapped in a batter and fried to a golden brown, the outer layer is crispy and golden, while the inner filling is tender and juicy. Dipped in kumquat oil, it adds a sweet and sour fruity flavor, adding a touch of flavor and relieving greasiness. Chef Tan's Five-Spice Taro Rolls are inspired by the Cantonese dim sum of tofu skin rolls. Fujian taro is shredded and seasoned with seasonal vegetables and stir-fried with five-spice powder. The tofu skin is then coated in a crispy batter and pan-fried until fragrant, then smoked with tea leaves for a rich and flavorful dish. 🦀Three Crabs, Preserved Muscovy Duck, Meat-Eating Bird's Nest, Wufu Lotus Seeds Braised Muscovy Duck with Crab Roe is a specialty of the Southern Fujian region, boasting a delicious broth. After discussions between Chefs Tan and Wu, they ultimately decided to combine Xiamen roe crab, Guangdong juvenile crab, and Jiangsu and Zhejiang hairy crab. At this moment, Chef Tan and Wu, along with the flavors of Fujian and Guangdong, truly collaborate in Shanghai to create a rich and fragrant dish. We also use a famous preserved white Muscovy duck from Yongchun, Quanzhou, and stew it with Fuzhou meat dumplings and Wufu lotus seeds from Nanping. The dumplings are smooth and chewy, the lotus seeds are fragrant and glutinous, and the broth is sweet and refreshing, with a long-lasting flavor. 🦐Tiny Tiger Prawns, Falling Carriage Scallions, Guben Wine The origin of falling carriage scallions is related to Wang Yangming's two unintentional falls from his sedan chair. As a result, the governor named this unforeseen local vegetable "falling carriage scallions." A Minnan-style oyster sauce, reminiscent of the chef's childhood hometown, is dry-fried with plump tiger prawns and then sprayed with Guben wine to enhance the flavor and remove the fishy smell. The dish is then baked with chives and falling carriage scallions. The falling carriage scallions are crispy, tender, and fragrant, with a spicy but not pungent taste and a sweet chew. The shrimp meat is plump, firm, and tender. 🐟Dongshan Balang Fish, Olive Corn, Tangerine Peel This dish is Chef Tan's tribute to Fujian ingredients. Balang fish is a daily dish enjoyed by Fujianese people from childhood. Farmed balang fish, despite the risk of losing up to one-third of their catch, are fat and fat, earning them a higher price than wild-caught fish. The fish is shiny and its flesh is pink and white. Olives and dried tangerine peel are commonly used flavor enhancers in Cantonese cuisine. Chef Tan uses balang fish as the main ingredient, skillfully incorporating olives, dried tangerine peel, and lard. The rich, aromatic flavor of the fish oil combined with animal fats perfectly brings out the balang fish's smooth and delicate texture. 🐮Bengsha Pork Belly, Rock Rice, Quanzhou Beef Soup Quanzhou has a unique beef culture, with beef being incorporated into almost every meal of the day. Quanzhou Bengsha Pork Belly is harvested from the belly between the legs. The thin, soft, gelatinous texture is tender and glutinous, not dry or tough, and the meat is rich and flavorful. Chef Tan steams Nepalese rock rice and pearl rice, then stir-fries scallions and chopped vegetables into a rock rice and vegetable rice dish, making it the perfect complement to Wu Rong's Quanzhou Bengsha Pork Belly. #FoodFestival #RomanticDateRestaurant #A Collection of Delicious Snacks #Enjoy a Seafood Feast #MonthlySpecialPlan