La Scala

La Scala in Shanghai can be said to be an authentic but creative Italian restaurant in this price range in Shanghai. As part of Sukhothai, the hardware is definitely good, and the dining environment is very beautiful. When I went there, it was during the Ctrip Food Forest Restaurant Week. I was basically satisfied with the dishes. The veal (veal) of Qiancai was extremely tender, and the tenderness was incomparable to ordinary beef tenderloin. The pea soup extracted the sweetness of peas and the slightly sandy mellowness of pea starch to an incredible degree. The pasta was chewy enough, and you could taste the salty and fermented aroma of Italian cured pig's face. The risotto was fresh enough, but I felt it was overcooked and the rice grains were not chewy (but according to the chef who made Italian food in China, cooking more is to cater to the improvement of Chinese people's habit of eating rice, otherwise people always say that the rice is raw). The dessert must be beautiful and delicious. The only downside was the fried winter melon, the batter was not crispy enough and the dough was too heavy (adding soda water, raising the oil temperature, and re-frying can solve this problem), but the aroma of cheese and mint that burst in your mouth is still irresistible. The service was generally fine, but the serving rhythm was wrong. The second course was served before the first one was finished (but except for our table, the serving rhythm of the dishes next to us was correct). It should be a small probability event

My father had a meal here on his birthday. There were few people and it was quiet after booking in advance. The advantage of Western food is that the environment is good and the quantity is not large, which is suitable for the elderly. There is also brunch on weekends, I can try it next time.

Many friends around me said that Le Scala is pretty good. It happened to be Spring Restaurant Week. I went there with my friends. I can’t afford to be a procrastinator. I only wrote about Spring when the Fall Restaurant Week started. . . Appetizer "Octopus salad" The octopus was too old. I couldn’t bite it. "Grilled prawns" The grilled prawns were a little fishy. I didn’t like it. Appetizer "Shell noodles" The shell noodles were paired with pork sausage and tomato sauce. It was edible. "Italian risotto" The mushroom cheese risotto was pretty good. The risotto with Parmesan cheese was fragrant. Main course "Roasted spring chicken with mixed spices" This roasted spring chicken was too old. . . "Sirloin beef" The beef was obvious by the color of the face, but at the lunch price, you can’t expect more. Dessert "Lychee Jelly Panna Cotta" The best of the bunch, this dessert alone left the deepest impression, the lychee flavor was more natural, the panna cotta was delicate and soft. "Tiramisu" The cream wasn't used well? It was a bit too sweet. I gave the service an extra half star, after asking for the dining experience, they apologized and gave me a cup of coffee. I don't know if the food was worse during the restaurant week, or if it was the same level on normal days.

Pasta with meat sauce, although the pasta is a little soft, the tomato meat sauce deserves a thumbs up! The tomato seasoning is balanced in sweet and sourness, and the natural fruity flavor of the tomato itself can be tasted, and the beef is also beefy. Because turbot is out of stock, I changed to cod. The fish skin is slightly crispy, the fish meat is tender and juicy, and the degree of doneness is very satisfactory! Buffalo cheese and tomato risotto, the risotto with the most satisfactory rice hardness I have eaten this year. The rice is fully wrapped in the thick sauce, and the harder the texture, the more fragrant it is (it can be regenerated a little bit), and the fresh seasoning of tomato basil becomes softer after blending with the milky aroma. The stewed beef cheek meat, no need to use a knife at all, it can be easily torn apart with a fork!

The third episode of Restaurant Week, I can't wait to post it, mainly because the service attitude of the experienced sister is so good and sincere. After eating this meal, I can see the chef's thoughts. If you work hard, the restaurant will get better and better. [Taste] 🥖"Bread" This appetizer bread is too ordinary, so I won't say much [囧] 🌱Starter "Octopus Salad" can see the chef's thoughts, but the seasoning is inevitably bland. Served with roasted potatoes, asparagus strips, and a kind of sour plum. The seasoning is a bit light. There is a sour fruit taste, which is quite good. Later I asked and found out that capers were added, and the sauce is the concentrated sauce of octopus. ☘️Appetizer "Lobster Boston Lobster Mancini Pasta" Add 50 yuan to get 🦞🍝. The best of the show [strong] Served with cherry tomatoes and pistachios. Garnished with paprika on the top. The addition of pistachios is a golden touch! The lobster is cut into small pieces and put in. But it tastes very good! Hot and sour. 🍀The main dish "Sea Bass Basil Puree" is very tender, not as old as the comments say. Served with basil mashed potatoes, topped with crushed hazelnuts to add texture, and a little whitebait sauce on the side. Mashed potatoes add a lot of layers! But after spreading the basil mashed potatoes, the remaining fish seemed too much and tasteless. [Laughing and crying] 🌿Dessert "Lychee Nectarine Milk Jelly" has lychee milk jelly at the bottom. A good summer dessert [naughty] [Service] Basic services are covered. In particular, the manager has a very good attitude. He asked about the softness of the pasta, recommended desserts, and introduced the restaurant in great detail. At the end, he handed over a business card, which instantly added a lot of points to this restaurant. However, at the beginning, a young man may not have been trained well, and did not explain the dishes to me hhh

A very OK Italian restaurant, run by a Michelin chef, with Michelin-level tastes, located on the first floor of the Sukhothai Hotel, with a great environment, first-class service, professional wine sommelier, and a cost-effective wine list