JUMBO Seafood (IFC)

I went to the IFC to hang out. I chose Singaporean food over Cantonese food, so I came to Jumbo. 🏠Store name: Jumbo Seafood (ifc store) 📍Address: Shop L3-10, IFC, No. 8 Century Avenue 50m walk from Exit 6 of Lujiazui Station, Metro Line 2 The signature dish "Black Pepper Crab" uses blue crabs. The crab meat is fresh, firm and full, with a unique taste. The crab claws are really hard. Although the crab claws have been knocked, it is really hard to eat without tools. This sauce is especially delicious, but the sauce is a bit salty. It is perfect with fried buns. "Honey Pepper Lamb Chops" The lamb chops are tender and have no new smell. The side dishes are pineapple and tomatoes, which can neutralize the greasy feeling of the meat. "Crab Meat Braised Jade Tofu" This dish is surprisingly delicious. The scrambled egg is spread on the tofu, and the dry and wet ingredients are well matched. The tofu is also very fresh. This method is relatively rare and very delicious.

In terms of taste, it is basically the same as the treasure in Singapore. Someone invited guests and both the host and the guests enjoyed themselves. There is nothing wrong with it except that it is expensive. The taste is really good, the ingredients are fresh, and the materials are exquisite. It is a restaurant that occasionally splurges.

Because it's free, we went to try it out. Otherwise, more than 100 yuan for two sets is too little. I won't spend money. The afternoon tea for two people in a restaurant outside for 80 yuan is enough to make you unable to walk. The taste is also good.

After eating in Singapore, I wanted to try the restaurant in Shanghai again, and it didn't disappoint me. This time I ordered the butter crab, which was very creamy but not greasy. After eating the crab, I was reluctant to ask the waiter to remove the sauce, so that I could dip it in shrimp. The 38g bamboo clams were very big and had a good garlic flavor. The pear scallops were also a classic flavor. The service was excellent, and because I arrived early and sat by the window, I could see the Oriental Pearl Tower.

Actually, I have eaten it before, but I can’t accept the heavy taste of Singaporean food. So I didn’t have any expectations for the new menu which started on the first day, September 27th (yesterday). But, as it turned out, these new dishes exceeded my expectations both in terms of price and taste, and I would definitely go back to eat them again. This is not a soft article, I sincerely want to recommend it from the bottom of my heart. We hereby declare that this new menu and set menu is only available at IFC! Cheesecake with Enoki Mushroom and Cordyceps Flower The appetizer in Chinese cuisine is like the appetizer in Western cuisine, and it is the guest’s first impression of the entire dining experience. Chef Liang’s requirements for the design of appetizers are to be imaginative and not limited to the framework of certain cuisine elements and ingredients. The range can even range from Indian curry to French caviar, as long as the purpose of being interesting and delicious is met. A net is made of cheese and topped with enoki mushrooms and cordyceps flowers. It has a refreshing taste and is very appetizing. Braised Four Treasures Soup in Coconut Pot 118 Yuan/person We use coconut milk produced in Thailand, which is particularly fragrant. With thick chicken soup as the base, four precious seafoods are added - sea cucumber, fish maw, fresh crab meat and scallops. A little pumpkin puree is added to enhance the color and make the soup base thicker, smoother and sweeter. The whole plating is full of Nanyang style. Thai style steamed salmon NT$88 per person Salmon is rarely used as an ingredient in traditional Chinese cuisine. A big reason for this is that it takes a lot of effort to process salmon. At the same time, the traditional Chinese cooking method can easily over-process the salmon, causing the meat to lose moisture, become dry and old. Fortunately, Chef Liang’s modern Chinese cuisine concept uses the Western low-temperature slow cooking method, slow-cooking the salmon in 55-degree Celsius water to retain its moisture, making it taste tender and smooth like tofu. The sauce is inspired by Thai Tom Yum Goong soup, but it is not the traditional thick, oily and spicy Tom Yum Goong. Instead, it chooses a clear soup base with sour plum lemon juice, chili juice and fish sauce. It looks light, but you can still taste the spicy and sour flavor of Tom Yum Goong when you eat it with the salmon. Boneless chicken with garlic and oyster sauce, barley porridge NT$48 per person After tasting a series of sour, sweet, salty and spicy flavors, a light and healthy staple food is just right. The barley porridge garnished with a little Chinese cabbage is served with boneless chicken. Instead of the usual chili sauce, ginger sauce and sweet soy sauce, a combination of oyster sauce and minced garlic is chosen to pair with the boneless chicken. A little porridge and side dishes, with a little seasoning, can have its own little interest. Avocado syrup with black sesame dumplings NT$38 per person Just like the appetizers, Chef Liang still takes the route of unlimited imagination in the design of desserts. The refreshing avocado juice is accompanied by a warm black sesame soup ball. These ordinary ingredients have an unexpected effect because of the contrast between cold and hot when they enter the mouth. Before the end of the year, a 5-course lunch set menu (188 yuan per person) and dinner set menu (458 yuan per person) are available.

5 people had lunch together at noon. We reserved seats in advance and were taken to a private room when we arrived. The private room has a view of the Oriental Pearl Tower and the soundproofing is OK. The dishes tasted really good and never let me down. I won't introduce the signature crab in detail. It is moderately sweet and spicy but tasty. The crab meat is firm and chewy. It is a must-order. The oatmeal shrimp is not very dry and is worth recommending with the sweetness of the oatmeal. The scallops of Lixiang are average, with too much flour. The amount of fried cod is really less and less each time, but it tastes delicious. The golden steamed buns are especially recommended. It is super delicious to eat with crab paste. The teppanyaki beef is average. I ordered it to take care of those who don't like seafood so much. Including drinks and service charges, the total cost for 5 people is less than 1,600, which is really not expensive.

Those who love crabs can come and try it... The spicy crab is very delicious... The raw material is blue crab... The meat is very tender... Very thick... The slightly spicy taste is very appetizing... I really like the oatmeal shrimp... The shrimp is big... Very tender... The oatmeal on the outside is sweet... Super delicious... The teppanyaki seafood tofu is very tasty... I am a tofu lover... I am very satisfied with the meal... The drinks are very good-looking... I will come again next time...