ENCLAVE EIGHT

📍Detailed address: 8th floor, Conrad Hotel, Shanghai, 789 Nanjing East Road 🕙Business hours: 11:30-14:00 17:30-21:00 [Mint] Environment: New Chinese style decoration, the feeling of a normal hotel restaurant 🍽Food experience: Appetizer cold dish: OK, good presentation Cordyceps flower and morel stewed fish maw: clear soup, delicious Shrimp balls with mango flavor: I don’t like the taste and texture of shrimp Hot-fried Australian snowflake beef: good meat quality, just the right amount Stir-fried tender cauliflower: proper heat, crispy and salty Avocado foie gras fried rice: This is the first time I have eaten this combination, the foie gras is a bit greasy, the fried rice is a bit oily, the taste is average, and it is dry I came here during the week of the restaurant. The price of 118 is not low, and the dish combination is reasonable. Except for the stir-fried tender cauliflower, the taste exceeded expectations, there is nothing else to remember.

I booked a private room for my daughter's birthday a month in advance. The dishes were rich and tasted great. The lobster 🦞 was especially fresh, and the waiters were warm and thoughtful. I will come again next time 👍!

Apart from the service, everything else is really average, especially the tableware. When I sat down and saw the tableware on the table, I really suspected that I was in a restaurant in a scenic spot outside the city. The bowls and pelvis were greasy. Then I wiped them with disinfectant wet wipes, and the white wipes changed color. The dishes were also generally similar to home-cooked meals. I don't know if it was because of the group purchase and it had nothing to do with Amy.

The autumn wind was blowing a bit fiercely, so I made an appointment with friends to go and taste crabs again. I have been to Royal Amy Xuan more than once. My cousin and other family members’ birthdays have been booked several times before. The location is excellent, in the center of the city center, go directly to the 8th floor or go to the L floor and there is an elevator down. The big fish tank that supports the store is still there, and the goldfish are fresh and festive. The appetizer is a sharing plate, organic millet duck with Shanghai noodles, the fried noodles are crispy and delicious, and the duck meat is not smelly and tender; hairy crab crab roe is paired with pumpkin and organic vegetable rolls, the sweet and dense pumpkin just complements the green and refreshing vegetable rolls; there is also a piece of charcoal-grilled pork neck, very elastic meat, the legendary golden six taels, with shallots and Zhenjiang vinegar, it is just right, very appetizing and greasy. Crab roe tofu, the tofu is cut into small cubes, but not sticky together, there is a lot of crab roe, seeing the sincerity, I personally like to add a small spoonful of vinegar, the taste is immediately refreshing. Crab roe and crab head is a bit of the essence of Yangzhou cuisine. It comes with a bowl of hot soup, with a horizontal crab head dotted with orange crab roe. The soup is very clear and low-key. The crab head is also made of real ingredients and is big enough. I felt full after eating half of it. Fried crab roe with lotus root is fried with egg white and crab roe. The key is the chef's skill. It tastes very delicious, sweet and sour, like a plus version of crab, with real crab roe in it. Crab roe, broccoli and various flowers stuffed with mushrooms, the broccoli is whole, topped with crab roe, and there are shrimps on the side. The crab roe thickening is not only a garnish but also an upgrade in taste. I personally like this dish very much. The combination of meat and vegetables is great; crab roe soup dumplings, one is equivalent to about 3-4 steamed dumplings, be careful when eating, gently lift it up, bite it, and there is soup inside, suck the full taste, it really is the crab roe series to the end. Steamed Yangcheng Lake hairy crabs are the main dish, paired with specially prepared crab vinegar, and they are naturally delicious. I chose a male and a female, and they look very good in shape, with full crab roe and crab paste, and golden crab hair, which is majestic. There is a complete set of crab eating tools, but unfortunately it is more refreshing for me to eat with bare hands. After finishing, they also provide hand washing liquid, so you must not drink it as a drink, otherwise it will be embarrassing. There is also hot brown sugar ginger tea to drive away the cold, thumbs up; My friend wants to eat fish, so he chose a pan-fried delicious fish, which is paired with sweet and sour sauce, fish sauce, salad sauce and plum sauce. I prefer sweet and sour, so the sweet and sour sauce is delicious, because the fish skin is very crispy and juicy, and the size is also large. Wowotou is a staple food. Corn-flavored Wowotou is a coarse grain, paired with fried pork belly. Looking at the menu, it is black hairy pork, no wonder it is so fragrant. I also bought a stir-fried Wenchang chicken with a head of soy sauce, and there are radish sprouts for decoration, which is not greasy at all, so good. The dessert is also very Chinese, with apricots and pears. The pears are cut into pieces, which is very refreshing. I usually use Morphy to squeeze pear juice at home to drink, which moisturizes the lungs. With the combination of apricots, it is very healthy. The skills of the chef of Amy's Chinese restaurant are still there. It is a delicacy that cannot be missed during the crab season~

As the saying goes, "Autumn winds blow, and crabs itch for food." It's the golden September and October of the year again, the perfect time for crab feasting. For a gathering of eight, we wanted an exquisite, private, and sophisticated dining experience, so we naturally opted for the Chinese restaurants of high-end hotels. Coincidentally, a friend had recently stayed at the Le Méridien Shanghai, and having heard they were offering a crab feast, it naturally became our top choice. Located in the heart of the city, Le Méridien enjoys a prime location and a constant flow of tourists. Their several restaurants are constantly innovating, attracting many locals to enjoy the cuisine. We booked a private room at the Le Méridien Chinese restaurant. For the safety of guests, the restaurant is accessed via a separate elevator off to the side. The staff were friendly and easy to find. The first thing that caught our eye was the large fish tank at the entrance, adding a touch of charm. The private room was to the left, and the lobby to the right. The expansive room offered a superb view, offering a panoramic view of Shanghai's bustling nightscape. With a bottle of fine wine, dinner began. The crab feast, naturally centered around crab, was complete with all the necessary utensils for crab-eating, creating a sophisticated and elegant dining experience. Appetizers included organic millet duck with Shanghai noodles, hairy crab roe with pumpkin, organic vegetable rolls, and charcoal-grilled pork neck, offering a blend of Chinese and Western cuisine, each served in a small, exquisite portion. The pan-fried fish, in addition to its fish sauce, also came with sweet and sour sauce, salad dressing, and plum sauce. Crispy on the outside and tender on the inside, each dish exuding its own unique flavor with each dipping sauce. After the thyme jade abalone and enoki mushroom rolls, a dish of braised black pork belly with soy sauce and stir-fried Wenchang chicken with soy sauce was served, accompanied by organic radish sprouts and corn steamed buns. The black pork was incredibly fragrant, demonstrating the importance of healthy eating. The highlight arrived: the plump, red hairy crabs, one male and one female, served with Ai Meixuan's homemade crab vinegar. The crab hairs were golden yellow, and upon opening the lid, the crab meat was incredibly plump. Using a crab prod to pluck out the crab meat and dip it into the vinegar, each bite was incredibly satisfying. After the crab tasting, a glass of handwashing water and a cup of ginger tea were provided to ward off the cold. This was a thoughtful touch, saving you the awkward queues for handwashing. Next came the crab roe series. The crab roe-studded lion's head, served in a bowl, was incredibly tender and refreshing. The stir-fried crab roe with lotus leaves was a refreshing touch, revealing the crab meat. The crab roe braised tofu and the crab roe, broccoli, and shiitake mushrooms were equally delicious. The crab roe soup dumplings were especially impressive. They were incredibly large and packed with crab roe, allowing you to scoop out a generous amount with a spoon. It was such a pleasant surprise! After sipping on the broth and then scooping out all the crab roe, the deliciousness was almost unbearable. The meal ended with the stewed pear with apricot kernels, which moistened the lungs and relieved dryness, making it a perfect autumnal treat. The dinner lasted nearly three hours, accompanied by delicious food and wine, and chatting with like-minded friends. It was truly wonderful.

October 29, 2017: A Prosperous Amy Crab Feast I say autumn is wonderful. Autumn brings delicious, golden roe hairy crabs. You say autumn is wonderful. In autumn, Fei Lulu is always happy. She doesn't complain about the weather or clamor for weight loss. Holding a hairy crab, she beams. After a satisfying meal, she leans on Mr. Wu's shoulder, as happy as a sleeping cat. Fei Lulu's grandparents were boatmen in Ningbo. Even when the house was buzzing, there were always crabs. My grandmother favored me, always weighing the heaviest crabs and placing them in front of me, saying in Ningbo dialect, "Huining, que na." These hairy crabs, which I've been eating since I was a child, are my favorite. Fei Lulu has fair skin, beautiful features, and a thin head of hair. The only hairy part of her body is her fingers, which are thick with hair. I think this is the hairy crab's revenge. Let's talk about the crab feast. Le Méridien's 8th floor restaurant, Le Méridien, offers exquisite Cantonese cuisine and a first-class ambiance. The first thing I noticed was the exquisite crab-eating tools, the "Eight Crab Pieces." After playing with them for a while, I realized how using them not only made eating crab easier but also more enjoyable. Using a crab hook to extract the meat from the crab legs, I felt a wave of joy as I dipped a whole, plump crab leg into my mouth, dipped in crab vinegar. The entire crab feast revolved around the crab. The cold dishes, delicately dressed with hairy crab powder, pumpkin puree, and pork neck, were a delightful start. Hot dishes continued to flow: the crab roe and lion's head, with its alternating fat and lean texture and delicious broth, was mouthwatering. The stir-fried crab roe with lotus leaves was light and delicious, a delightful addition. The crab roe and tofu stew was a delightful combination of succulent crab roe and tender tofu, a filling enough to satisfy. The crab roe and broccoli stew was a delightful combination of broccoli and crab roe, drizzled with a delicious sauce. The crab roe soup dumplings were thin and juicy. Fei Lulu bit into them, and the broth gushed out instantly. Scooping up the broth with a spoon, she found plenty left after several spoonfuls. The delicious fish was pan-fried to perfection, paired with different sauces for a multi-layered and rich taste. The jade abalone and enoki mushroom rolls were beautifully presented, the abalone chewy and flavorful. The meal ended with a bowl of sweet and soothing stewed snow pears, a truly perfect feast. Even more captivating was the view from above. The beauty of Aimee, perched high above Puxi, is truly breathtaking. I've been to many places, but my hometown remains the most beautiful. A loved one, a modest home, the freedom to eat whatever I want and buy whatever I want without worrying about it, a stable life—this has been Ben Lulu's dream since childhood. I think I'm achieving it. The nights will no longer be dark and long. ❤️

Ai Mei Chinese Restaurant has introduced a seasonal crab dish. The crab roe and lion's head crab have a perfect balance of fat and lean pork, making them rich but not greasy. The broth is fresh and mellow. The crab roe tofu is tender but not brittle, and the crab roe is evenly distributed, leaving a mouthful of crab roe flavor. This dish is a testament to the chef's fundamental skills. The crab roe soup dumplings are slurped deeply, and the crab meat, roe, and roe intertwine in your mouth, creating a delicious feast. The plump Yangcheng Lake hairy crabs, with green shells, white bellies, and golden hairs, are nine females and ten males. The females are plump with roe, and the males are rich with roe. Eating one male and one female maintains ecological balance. The crab eight-piece crab dish makes the whole crab-eating process dignified yet elegant. Paired with brown sugar ginger tea, it dispels cold and warms the stomach. Afterward, there's a hand-washing service to remove any unpleasant smells. The service is attentive and thoughtful. I love autumn, when the golden wheat fields are ready for harvest. I love autumn, when the air is filled with the fragrance of osmanthus. I love autumn, when I enjoy a crab feast.