SIYA CUISINE

Come for lunch, the experience is good. A restaurant suitable for all kinds of gatherings, family gatherings, business banquets are very suitable. [Taste] Scallion oil noodles are very beautiful and taste good. They are loved by the whole family. I highly recommend them. | Dingtang stewed mushrooms are also good. The soup is sweet and original. [Environment] The dining environment is comfortable and well-structured.

Went to this restaurant for lunch with my wife, and the experience was pretty good. [Taste] The dishes are all very delicate, the presentation is beautiful, and the taste is good. And the portion is not small, and the meal is served separately, so you can definitely eat enough. [Service] The service is pretty good, the staff is very quick and polite. [Environment] The environment is also good, but it's a little hot, probably because of the open-air glass design.

This oriental restaurant is located on the 3rd floor of the Hotel Indigo. First of all, the environment is naturally great in a five-star hotel. When you enter the 3rd floor by elevator, you will see a private atmosphere. The decoration is very exquisite and it feels great! There is also a balcony outside the private room, where you can see the Huangpu River, which is suitable for going out to get some fresh air during dinner. The quality of the dishes is top-notch, and every dish is very delicious! The service attitude is also very good, this restaurant deserves a thumbs up.

The exquisite Cantonese restaurant with the Bund River view has creative dim sum and desserts that will surprise you The exquisite Cantonese restaurant on the third floor of the Indigo Hotel. The private room is elegant and facing the Bund, with good privacy, which is very suitable for business banquets and family gatherings. His restaurant specializes in Cantonese cuisine, fusion cuisine and French desserts. The dim sum and desserts really amazed me! Exquisite and creative, the shapes are all beautiful, and I can't bear to pick up my chopsticks! Dishes: Osmanthus Crispy Wheat Pastry It looks very Q, the skin is golden and crispy, and it is soft and salty inside when you bite it! Wagyu Mangosteen Ball The purple mangosteen ball is so cute, a bit like Calabash Dolls, and it is wrapped with Wagyu beef cubes. The Wagyu beef is very tender and full of fragrance! Guanding Peach Gum Dumplings The red peach gum dim sum, with a transparent skin, tastes refreshing and soft, and is filled with assorted fillings, with a rich taste. I can't help but sigh: What kind of fairy dim sum are these! Dessert Tropical Egg The shape of the boiled egg is so realistic! Use a spoon to crack it open, and the passion fruit and coconut milk yolk inside will flow out, what a surprise! The taste is sweet and sour, very delicious Maple Chestnut The maple leaf-shaped flakes are decorated, and the foam inside is filled with thick chestnut cream, which is sweet but not greasy. What kind of fairy desserts are these!

Dongfang Siyan has opened a new store. I have eaten at the one on the Bund before. It mainly serves modern Cantonese cuisine. The dishes are exquisitely presented, the taste is unique, and the dishes are really delicious. The dining environment is even better. This new store did not disappoint. It is so comfortable to enjoy the food while enjoying the unbeatable river view. Yunnan Steamed Tiger Grouper with Chicken Mushroom It can be said to be the most delicious steamed tiger grouper I have ever eaten. The fish meat is extremely tender and there are basically no fish bones. It may be because of the chicken mushrooms in it. It tastes more delicious. The seasoning is great and the flavor is delicious. Steamed crab with Huadiao egg white This dish must be ordered. Must order. Must order. Must order. The combination of crab and Huadiao is never wrong. It smells fragrant when served and tastes smooth. The egg white at the bottom absorbs the essence of Huadiao and crab. The taste is even more delicious. Luxury dim sum platter The shape looks very exquisite and luxurious. The dim sum on it is also very rich. The black swan is a durian pastry. White Swan is a barbecued pork cake. There are many other flavors of dim sum, each one is very good.

During the restaurant week, I tasted several exquisite and delicious dishes of Oriental Banquet this season. Oriental Banquet is located on the third floor of the Bund Indigo Hotel on Zhongshan East 2nd Road. The transportation here is very convenient. Zhongshan East 2nd Road is in front of the hotel, and driving is very smooth. Next to it is the ferry terminal, and you can cross the river and enjoy the beautiful scenery on both sides of the Huangpu River in minutes. The subway station is within walking distance, and it is adjacent to popular attractions such as Chenghuang Temple and Shanghai Old Street. The unique geographical location of Oriental Banquet gives it a unique view. This is not the most core area of ​​the Bund, but it combines the temperament and charm of the International Building Complex and Shiliupu Wharf. Although it is not directly facing Lujiazui in Pudong, the bend of the Huangpu River just allows it to enjoy the scenery of Lujiazui to Nanpu Bridge. The almost 270-degree view makes the restaurant feel surrounded by the most beautiful and exquisite Shanghai Bund. The calm, restrained and retro temperament of the Indigo Hotel itself also constitutes a high degree of integration of the pursuit of beauty between the East and the West together with the restaurant itself. Oriental Banquet specializes in French and Cantonese fusion dishes. This is one of the best fusion dishes I have ever eaten. It is innovative and creative, respects the original taste, and highlights the personality. It retains the freshness of the ingredients used in Cantonese cuisine, while also having some French style. The cold dish platter is very attractive from the beginning with its creative presentation and excellent taste. The top soup stewed mushrooms are delicious, fresh and healthy. The spicy pork eye with spicy peppers and olive oil peas, not only the freshly peeled peas feel so tender that they can be blown away, but the beef inside is also tender and juicy, with a taste that melts in the mouth but does not lose its chewy texture. The desserts are exquisitely made, beautiful and interesting. It is even more pleasing to simply appreciate the various tableware inside. The restaurant service is also very thoughtful. From the elevator seat to the table setting and seeing off the guests, it is very meticulous. It is a very pleasant meal. It is also a feast for both taste and vision.

What is French-style Cantonese cuisine like? You can drink Hennessy wine while tasting Chinese dishes that are full of Western modern style but not out of the essence of Cantonese cuisine, rediscover the Chinese flavor, and there are many new surprises. Tuna, plum, pomegranate, crispy, tuna cubes are pickled in plum juice to make the taste more layered, and the fresh fragrance of the fish meat is added with a hint of sour and sweet fruit, refreshing and appetizing. I have always liked abalone, but the hardness of abalone is not something that ordinary chefs can handle well. Oriental Siyan's 45-degree water temperature molecular cuisine low-temperature Dalian abalone is really tender and tender, with just the right hardness and texture, and paired with toon seedlings, it exudes a delicate feeling of spring. Spring food is not greasy, but has a lingering aftertaste. In order to have such a taste experience, the chef always takes great pains to find good ingredients. Caviar always brings surprises. It is paired with scallops and spring bamboo shoots. The spring bamboo shoots bring the scent of mountain soil, and the caviar has the moisture of water. This combination blends the aftertaste of mountains and rivers.