Jean Georges Review

For fine dining, the most important thing is to make people comfortable, relaxing and happy. Of course, it is even better to have surprises and resonances. [Environment] I generally don't catch a cold in the restaurant on the Bund, it's too exaggerated. The strength style of the restaurant is often covered by the style of the Bund. It seems that a meal, as long as you have a needle two balls plus three bottle openers and four or five cruise ships, you can eat a meal, no matter what you eat, you can eat out of Shiliyangchang, eat out of paper drunk gold fans, eat out pearl tires, eat out of life winners, give me who tastes. It seems that the strength singers go to the karaoke hall to sing, surrounded by accompaniments and stereos, and the singing and skills are covered up. The words are far away, and the words are back to the right. Let's talk about the lunches in the restaurant week. Although it is still the Bund and there are pompous, the overall meal is still a pleasant one. I describe this restaurant in four words: soft and elegant. I like her background music, bright and lively, adding a touch of spirit to the white and solemn restaurant, and resonating the original dull atmosphere. [Service] The waiter's footsteps are light and poise, and they float around in the bright restaurant like India Sally. I dine alone, even watching them walk in and out with a tray, it is a pleasure. The waiters here are courteous and courteous in Japanese service, elegant in French service, and ritual in English service. At the same time, they are not rigid and rigid, and they have such a touch of Hawaiian holiday relaxation. So, the biggest highlight is the service! Great 🎶 The environment is good, the service is good, the people are comfortable, and it doesn't matter what to eat. The amount of the package is not large, but it is completely enough for me. [Taste] Emperor fish salad with lettuce is more refreshing. The fish fillets are slightly fattened, but the slightly sour salad juice and refreshing vegetable leaves are neutralized by the rich and fat flesh. Plus the salad has finely chopped ice grass, tender and crisp, not catching the wind and very harmonious. Iceland flounder with crab mushrooms, the fish is very delicate and smooth. The mild taste, not seasoned with particularly exciting spices, is the taste of the good food itself. The final dessert is not very prominent. Lava chocolate and vanilla ice cream are just up to the standard of a regular western restaurant in my opinion. I would recommend this restaurant and I hope I will come back again if I have a chance.