Da Dong HaiCan Dian (Shanghai Park Place )

The roast duck here is still so delicious. There are not many people in the afternoon market on weekdays. I reserved a seat by the window to bask in the sun, taste tea first, and wait for the roast duck to slowly come out. There are also snacks nut honey with tea. Still chose the classic cherry foie gras, delicate, with the small mountain oyster appetizer is not greasy. Palace shrimp ball, sweet and sour, slightly spicy, shrimp ball fresh pop teeth. I ordered the fish and steamed just right. The fish is fresh and tender [naughty] roast duck needless to say, the skin is sugary, pure foreskin, like sweetness can also add some hawthorn to eat together, a careless has wrapped a few belly [naughty] birthday to also specially added birthday noodles, the same level of a bowl of noodles. The last walnut dew is not sweet, very good [strong]

The summer restaurant week opens, Ph&eacute;nix is quite popular, the price for lunch is better than dinner, and the service fee is plus. The cranberry Chia seed bread before the meal is good, comparable to foreign restaurants. The pre-vegetable king fish 🐠, with some coconut milk, it&#39;s okay, the taste is relatively light, and the plate is a bit of a ⭐ tone. Beef and salmon, there is not much to comment on, the quality of the ingredients is good, the seasoning is not amazing, and the plate is inferior. Desserts, slightly simple, especially the lemon tower, itself is sweet and greasy, if you can match the refreshing Xueba will be better, a single tower, no decoration directly on the table, it seems simple. Service and environment meet Michelin standards. Domestic Western food is still a little lacking, even if it is JR.

Trip Gourmet Awards

#10 of Fine Dining  in Shanghai

From September 20 to 24, 2023, Shangri-La, Jing&#39;an, Shanghai, invited the 2023 Bangkok Michelin star and the Baan Tepa restaurant manager and chef on the &quot;Asia&#39;s 50 Best Restaurants&quot; list Tam Chudaree Debhakam Guest Hotel 1515 Steak House&middot;Bar on the fourth floor of the hotel, and presented #Seeking Shangri-La from the heart# Modern Thai Sensory Banquet! 7-course dinner 1088 yuan + 15% service fee. It is worth saving the plane ticket to eat, every dish is empty, and even want to have another plate! Blue lobster: The concentrated Dongyin Gong soup is clear but very rich, sour and hot to enhance the fresh taste, the dumplings are full of lobster meat is too satisfying! Thai pasta: handmade, tough and chewy. Chicken heart and cashew nuts are wonderful. Southern Thai curry: Angus is a great combination with beef and beef, fresh and juicy, yellow curry with milky flavor and meat fat. The sweet and juicy roasted pineapple is another flavor. Finally, a Shanghai green is very refreshing. Sweet potato &quot;Snow Mountain&quot;: purple potato&#39;s clothes are filled with vanilla, passion fruit and sesame sugar. Although sweet, it is not greasy at all!

I punched in the Latina I have always wanted to go. There are really many kinds of meat varieties and various salads, desserts, and some small stir-fried dishes. The wine money needs to be charged separately, and there are two stalls to choose from. The meat is delicious, but the price is small and expensive, and the meat is easier to have a full stomach. If it is a small appetite, the price is not too high.

Drunk East is still so hot, online booking location is not two weeks in advance, basically can not be booked. So just come to Kerry Center, just arrive early, open the door in the afternoon market. The decoration style of his home is still relatively fashionable, black tones, pretty good-looking, that is, the location interval is a bit small. We didn&#39;t order any big dishes, we ordered a few side dishes, and the taste was quite delicious. The first mouth of the signature fat intestine is very amazing, crispy and tough, very fragrant, no matter the taste and seasoning level are quite rich. It&#39;s just a bit tired to eat at the end. Sand garlic bean noodles are good as his home signboard, mainly the sauce is fresh and fragrant, personally feel that his bean noodles are a bit rotten. Several others, the fried hand tofu of the chopsticks are home-cooked dishes, not enough. I ordered a Taizhou seafood noodles, and I came up with a big bowl. The snow vegetable dumplings and various seafood are made in soup. It is so fresh and fresh. The noodles are the kind of rice noodles with Taizhou characteristics, which are very fine and delicious. The fried eggs are full of soup. It&#39;s delicious. The service is not bad. I take the initiative to add water. It just feels a bit busy and sometimes I can&#39;t take care of it. If you don&#39;t queue up, you will still come to the store.

Pick a few impressed saying that &quot;XO sauce radish cake&quot; radish cake is always loved, but it seems that the products in each teahouse are very inconsistent. The big one here is crispy on the surface and retains a little moistness of the radish inside. XO sauce is high! ! &quot;Beehive Taro&quot; before stepping on Dalei [Yun Pai] in another Cantonese restaurant, so tentatively tasted this super surprise! I feel that doing this snack is still a test of kung fu. After all, the hive-like crispy and crispy will be fried with a bitter taste. The inside is salty taro mixed meat, so that the &quot;pai washi rice&quot; was originally for four people to get started, but I communicated with the foreman in vernacular and finally let us get what we wanted. Although the operation of the cured meat and rice is really fascinating, the quality of the cured meat is good! The larrun intestines are the finishing touch. &quot;Nostalgic duck feet&quot; is really rare to see this snack. The duck palm needs to be stuffed with taro pieces and then steamed with rotten skin. It was too hard to make. There are only some old tea houses in Hong Kong and Macao in the impression. The soft cake of &quot;Phoenix Thousand Layers Cake&quot; is mixed with salted egg yolks and a little horseshoe grains. It has a fine sandy taste and is sweet.

Young master likes 💕 Japanese food [smile] I still can&#39;t accept carbon roast beef tongue [cover face] roast rice cake ～ curry udon noodles like 😘 The most funny thing is that I ordered lamb chops ～ did not reach the taste of young master [cover face] I paid a 10% discount [smile]

这里的烤鸭还是这么的好吃😋平日午市人不多，预留了靠窗边的座位，晒晒太阳，先品品茶，等着烤鸭慢慢出炉。随茶一起上的还有小食坚果蜜饯。还是选了经典的樱桃鹅肝，细腻，搭配小山楂开胃不腻。宫爆虾球，酸甜口，微微辣，虾球新鲜弹牙。点了鱼蒸得恰到好，鱼肉鲜嫩[调皮]烤鸭不用多说，皮沾糖，纯包皮，喜欢甜口的还能加点山楂一起吃，一不留神已经包了几个下肚了[调皮]生日去还特地增了生日面，同样有水准的一碗面。最后的核桃露也不甜腻，非常不错[强]

2022开启米其林之旅032021老饭店用餐收官2022米其林之旅开启疫情让米其林之旅停滞了整整四个月，2022.07终于能够比较放心地来到餐厅堂食了。来到静安寺附近的大董越洋广场店，开设在商务楼里的餐厅，有专用电梯可直达；宽敞的大厅、精致的装修、美味的食物&hellip;&hellip;酥不腻烤鸭：比疫情前上涨了100元，皮脆肉嫩；皮沾着糖吃、脆而不腻，鸭肉+皮蘸上蘸料包上饼、好吃，鸭架可以椒盐、可以烧汤、也可以打包带回家；黄芥末拌手剥鸭掌：去骨的鹅掌，脆而嫩滑；栗子白菜：汤头浓稠，但是栗子不够酥、烧的时间不够；北京小吃四样：豌豆黄、艾窝窝、驴打滚、芸豆卷，甜甜、凉凉的；最后还送上水果和红豆沙小米粥。

2022 starts Michelin trip 032021 The old restaurant dining ends the 2022 Michelin trip. The epidemic has stalled the Michelin trip for four months. 2022.07 finally can come to the restaurant with confidence. Come to the Dadong Yueyang Plaza store near Jing&#39;an Temple, open a restaurant in the business building, there is a special elevator to go directly; spacious hall, exquisite decoration, delicious food... not greasy roast duck: 100 yuan higher than before the epidemic, crispy meat tender; The skin is stained with sugar, crisp and not greasy, duck meat + skin bran on the marinade bag cake, delicious, duck rack can be pretzel, can be boiled soup, can also be packed home; yellow mustard mixed with hands peeled duck palm: goose palms, crisp and tender; chestnut cabbage: soup head thick, but chestnuts are not enough to cook, the time is not enough; Beijing snacks four kinds: pea yellow, Aiwowo, donkey roll, pea roll, sweet, cool; finally sent fruit and red bean paste millet porridge.

千万不要走错哦，在越洋广场写字楼里乘电梯到5楼。这家店有个大长桌，可以分隔成几个两人小桌，愿意拼桌的话，可以不用等立马就坐。只是这桌子有点复古。。。拍照有点丑。点了一只烤鸭（现在都是一只起点）398元，烤鸭调料12元/位，芥末拌手剥鸭掌88元，宫保虾158元，红花汁栗子白菜158元，餐后送小米粥或黑芝麻糊，另外还会送一份水果。烤鸭自然是不用多说，工艺到位，表皮相当酥脆，鸭肉也是酥且不干不腻，加上配菜，沾上酱料，包上饼皮，真的美味。他家的饼皮我很爱，口感非常好。其他几个菜几乎是每次必点，自然是口味深得我心。酥软的，Q弹的，香浓的，都很到位。他家不用担心踩雷，任何菜的食材和味道都不会差。服务非常好，从头至尾，周到有礼貌，鸭架我们选择打包，包装得也是非常精致。好评。

Don&#39;t go wrong, take the elevator to the 5th floor in the Yueyang Square office building. This store has a large long table, which can be separated into a few small tables for two people. If you are willing to fight the table, you can sit right away without waiting. It&#39;s just that this table is a bit retro. . . Taking pictures is a bit ugly. I ordered a roast duck (now a starting point) 398 yuan, roast duck seasoning 12 yuan / person, mustard mixed hands peeled duck palm 88 yuan, Gongbao shrimp 158 yuan, safflower juice chestnut cabbage 158 yuan, after the meal send millet porridge or black sesame paste, and also send a fruit. Roast duck naturally needless to say, the craft is in place, the skin is quite crisp, the duck meat is also simmering and not greasy, plus side dishes, dipped in sauces, wrapped in cake skin, really delicious. I love his cake skin very much and the taste is very good. Several other dishes are almost always ordered, and naturally the taste is deep in my heart. The soft, Q-pop, fragrant, are all in place. His family does not have to worry about stepping on thunder, the ingredients and taste of any dish will not be bad. The service is very good, from beginning to end, thoughtful and polite, we choose to pack the duck rack, and the packaging is very exquisite. Praise.

&ldquo;风味人间，大董味道&rdquo;，昨日夏梦开启。众好友在新开张的大董欢聚。​夏天的莫奈花园里透着海味的清新。​手指大小的茄子里海胆的甜，茄子碳烤的香，软糯软糯的。​董氏海参的特点就是软、糯、香滑，入味，招牌就是毫不含糊。​董家大排翅有各种做法，今天藏红花入馔，取其香取其味。拌饭快乐。​这场聚会是朋友提出的碳水局，茴香的馅饼，藤椒味的锅贴煎饺、快乐的无与伦比。​5.0版本的酥不腻烤鸭，在XXO的加持下更香了。普宁豆酱加XO酱焗黄鱼是临时换了食材。大家一起提前吃个粽子，溧阳的乌米被裹进了香囊里，玲珑娇巧。大董越洋店装修升级后，大厅的用餐环境更聚气，色调轻快透亮，墙上的艺术家抽象画，台上的古董银器，透露着低调奢华。现在的大董更精致了。​

&quot;Flavor in the world, taste of Dadong&quot;, yesterday summer dream opened. Friends gathered in the newly opened Dadong. ​ summer Monet garden is fresh with seafood. ​ finger-sized eggplant is sweet with sea urchins, eggplant carbon roasted incense, soft and soft. ​ Dong&#39;s sea cucumber is characterized by soft, saffron, fragrant and slippery, and the signboard is unambiguous. ​ Dong&#39;s big row wings have various practices. Today, saffron is in the saffron and takes its fragrance for its taste. Bibimbap is happy. ​ This party was proposed by a friend for carbon water bureau, fennel pie, rattan pepper-flavored pot sticker fried dumplings, happy unparalleled. ​5.0 version of the dumplings is not greasy roast duck, and it is more fragrant under the blessing of XXO. Puning bean sauce and XO sauce croaker are temporarily changed ingredients. Everyone ate a dumpling in advance, and the ummi in Fuyang was wrapped in a sachet, exquisite and delicate. After the renovation and upgrading of Dadong Yueyang Store, the dining environment in the lobby is more concentrated, the color is light and transparent, the artist abstract paintings on the wall, and the antique silverware on the stage, revealing low-key luxury. Now Da Dong is more refined. ​

大董，真的是大懂。这个春天重绽的越洋店，大堂的一整面墙里，那幅梵高&ldquo;盛开的杏花&rdquo;，将一个情绪收敛，内心却充满了生命张力的全新大董，全都诉说在了这横亘交错的树花里，全都融化在了那高饱和蓝的素粉里。还有每一个包间里，那看似极简的借象画，那看似不经意摆放的银器，茶具，浮雕烛台，在ART Deco风格的家俱里，花影扶疏里，在柔和光影里，隐隐透露着大董一贯的意境美。那鲜活的画不仅在墙里，还在桌里，在盘里，在菜里&hellip;&hellip;连菜单里，都写满了春的诗。春，如四月的风，在绕屋滋长。片片春笋裹起了的荠菜卷，香椿揉进了老豆腐，缀满了油菜花黄的蔬菜色拉，只一句&ldquo;可惜一溪风月，莫教踏碎琼瑶&rdquo;，便将前菜巧妙无痕地融化在了诗句里，我吃的哪里是菜，分明是清风明月的春色。大师傅说，都是家人，咱就吃点家常小菜。随后就来了这道，春笋韭黄海虎翅春卷。哦不，听说北方的咬春，吃的是春饼，可以包一切，春笋，春韭，春鸡，春芽&hellip;&hellip;还有火腿末，芹菜末，香葱末&hellip;&hellip;各种，足足12小碟，排了个齐齐整整，就等着师傅下锅爆炒，整个屋子的空气里充斥着扑鼻的香，我早等不及，就眼巴巴看着服务生将一切包进春饼，然后一口咬下，还真以为是道纯粹的点心，想不到还有明晃晃剔透弹牙的海虎翅，春笋的脆嫩，韭黄的鲜香，就在唇齿间欢腾，仿佛吃下了一整个春。哈哈哈，一口的满足。这哪是小菜，明明是道谁见了谁爱的充满了镬气的勾人食欲的大菜。还没容我感叹完，就打脸了，老葱爆猪脊领，腊肉烧牛肝菌，芫爆肚丝，老雪菜烧春笋&hellip;&hellip;如鱼贯热气腾腾地上了桌，连盘子都烫得碰不上手，盘底却是干干净净，不留一滴的油分，吃在嘴里满口的鲜香，原来这才叫京菜的地道，不管下酒还是下饭，都是了得。当然大董的金字招牌，22天酥不腻小雏鸭，最后必须点上，不管是包奶油生菜还是包饼，没吃上这道幽香主食，就等于没来过大董。收官的甜品，竟然是焦糖流心柿子，甜蜜细润，窝心得我多了一份感动，原来，大董的这个春，美得很柔很软。#繁星寻味上海滩

Da Dong, really understand. This spring heavy cross-ocean shop, the lobby of a whole wall, the van Gogh &quot;blooming apricot flower&quot;, a new big Dong, which converges emotions, but is full of life tension, all told in this cross-ocean tree flower, all melted in the saturated blue vegetarian powder. And in every private room, that seems minimalist borrowed elephant painting, that seems to be inadvertently placed silverware, tea set, relief candlestick, in the ART Deco style furniture, flower shadows, in the soft light and shadow, faintly revealing the consistent artistic beauty of Da Dong. The vivid paintings were not only in the walls, but also in the tables, in the plates, in the dishes... and even in the menu, full of poems of spring, spring, like the wind of April, grew around the house. The celery roll wrapped in spring, the aroma rubbed into the old tofu, covered with rape blossom yellow vegetable salad, only one sentence &quot;Unfortunately, a stream of wind and moon, do not teach to break Qiongxuan&quot;, then the pre-vegetables cleverly and tracelessly melted in the verse, where I eat is the dish, clearly the spring color of the clear breeze and moon. The master said that they are all family members, so we will eat some home-cooked side dishes. Then came this one, spring and yellow sea tiger wings spring rolls. Oh no, I heard that the northern bite of spring, eating spring cakes, can pack everything, spring oysters, spring chicken, spring buds... and ham end, leek end, onion end... all kinds, 12 small dishes, arranged in a neat, just waiting for the master to go to the pot to fried, the air in the whole room is full of fragrant fragrance, I couldn&#39;t wait, I just watched the waiter wrap everything into spring cakes, and then bit it down. I really thought it was a pure snack. I didn&#39;t expect that there were sea tiger wings that were dazzling and bullet-proof, and the crisp and tender spring, and the fresh fragrance of yellow, just in the lips and teeth, as if I had eaten a whole spring. Hahaha, a mouthful of satisfaction. This is a side dish, obviously who has seen who loves the suffocating appetite of the big dish. Before I could sigh, I hit my face, old onion popping pig spine, bacon roasted bovine liver fungus, squashed belly silk, old snow vegetables roasted spring bamboo shoots... like fish, the table is hot on the ground, even the plate can not touch the hand, the bottom of the plate is clean, do not leave a drop of oil, eat in the mouth full of fresh fragrance, It turned out that this is called Beijing cuisine authentic, no matter whether it is wine or dinner, it is all. Of course, Dadong&#39;s gold signboard, 22 days of not tired of the little ducklings, finally must be ordered, whether it is a cream lettuce or a cake, did not eat this sweet and fragrant staple food, it is equivalent to never come to Dadong. The dessert that ended up was caramel flowing persimmon, sweet and moist, and I was moved by my heart. It turned out that this spring of Dadong was very soft and soft. #Stars looking for the beach

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