Single 20 wanton set meal is good, every kind can taste! The restaurant is not very easy to find... I called to find the elevator... The long restaurant, the lights are dim, I can&#39;t see it... The seats are very close, the speech is not private enough... Fortunately, there are not many people on weekend nights... Appetizers, cold dishes are delicious, the taste is moderate! Squash eggs, peony shrimp, mustard doll dishes are very appetizing. M3 Niutoufang, Xiaolongbao, these two are too spicy, and I was spicy all at once... The shrimp ball is delicious, not very spicy, very tasty! The pork neck meat is good, with cake skins, cucumber strips, it tastes like roast duck! After eating spicy, come to a mouthful of winter melon, relieve spicy, good! Pretzel fish skin, a small piece of pepper spread, very fragrant and crispy, delicious! Ginger bean curd, this is suitable for winter, I love the taste of ginger juice, but unfortunately I can&#39;t eat it...

The Peacock Room

What&#39;s wrong with this Shanghai sky? ! It should be cold in the autumn, but it feels like this summer wants to leave and stay, located in a glass room full of sunshine, warm and not like the winter is in front of you. The new chef of the flower arm from Milan, the other side of the earth, thinks that he loves the weather in Shanghai, otherwise the dessert in autumn is soaked with the ice and sweet pineapple frost of citrus jinba pear, and it is covered with bamboo charcoal black and knocked open but the lemon mousse cake with basil fragrance. Come to cool this summer with warm sunshine. Appetizers seem to be traditional Italian style, but mixed with salted egg yolks broken crab meat strands, the top of the crisp and clear iceberg lettuce, even if the thick yogurt, but still fresh taste; Full of white truffle aromas drizzled with mayonnaise beef thin slices, still at the freezing tipping point, describing the lightness and delicateness of beef slices; big love is filled with cherry tomato Italian buffalo cheese, the gorgeous color is not sticky or greasy, too suitable for this autumn without cold autumn. The healthy fish roll in the main dish, the clear and shallow pistachio is broken, wrapped in the fish roll, like the green green eyes or green onion outside the floor-to-ceiling window, in the baking of the white cauliflower mud, more and more like water hibiscus, the waiter is now drizzled with dill sauce, that fragrant, Like the wind and leaves moving, only looking at the eye is pleasing. Finally, I have to mention 180G and cattle M7 beef stew, in this season, mushrooms are stacked, just garlic and thyme fried, drizzled with charming balsamic vinegar, meat fragrance has been in oily, fungus, vinegar fragrance, and incense, full of fat, tender tongue. A good summer in autumn, a good autumn in Shanghai in the eyes of a handsome Lanmi chef, a good time for Italian style. #Stars to find the beach

Trip Gourmet Awards

In addition to the lobby, there is a small room that can be used separately, if the number is appropriate and wants to be separated from other guests. The overall service is still in place, but it is slightly worse than the environment and meals. Add a little caviar, the whole afternoon tea is very satisfactory, the price is still a bit expensive, but the British afternoon tea in other places is obviously not as good as here. Outside the side door is a Swiss chocolate shop Laderach, after the meal, you can go to the tea room to give a few chocolate balls to taste, the bathroom also pass Laderach, the space is sufficient, the layout is fresh, and from the side door can also see the two Beiyang soldiers at the front door. The invoices are electronic and paper, but the waiter explained that it was unclear. After scanning the electronic invoice code on the spot, I thought it was over. I didn&rsquo;t expect to receive the invoice for two or three days. After the phone went, I was told that the electronic invoice quota was used up and waiting for the purchase of a new invoice. That should be issued on the spot with a paper invoice. It is necessary for the guests to run again to significantly reduce the evaluation of the service level here.

The main course selected &quot;low temperature cuisine deer loin&quot; and &quot;dry cooked into an excellent American cold steak&quot; venison through low temperature cuisine to retain water, meat soft. Wrapped with a layer of nuts, the taste will not be single ～ taste is light, with black garlic sauce or with eggplant on the side, it is just right 👌 steak is not very like, too old 🙅

Last week, I came to eat Rongji yellow fish noodles. I saw this Hong Kong-style tea restaurant, which is still owned by Xinrongji. I will try it this week. I arrived at the store before 11 o&#39;clock. There are no people. The environment is very good. It is my favorite style. The pineapple oil feels ordinary. The cane-flavored shrimp is good. The marinade is sour and sweet. It has a Southeast Asian taste. Almond seafood soup feels very Hong Kong-style, there is a queue behind, and people don&#39;t eat much.

A shop that has been in the collection for a long time! Although it has not been able to get a card, it has studied his dishes several times. This time I took the Qixi Festival, and I checked in as I wish 😍🏠 Name: Suitang 📍 Address: No. 366 Shimen 1st Road 🅿️ Parking: Stop at B11 in Zone 1, there is a direct elevator 💁🏻&zwj;♂️ Service: The service in Suitang is definitely worth having a five-star praise! The details are very well done, and no service fee is charged. (Once suspected of charging an extra service fee 😜ོ) 👨🏻&zwj;🍳 Dishes: &quot;Foie liver sauce with scallion pancake&quot; I didn&#39;t expect the scallion pancake to be so amazing! After the cake is finished, the foie gras sauce is still reluctant to take away 😘 &quot;5j Ham Xiaolongbao&quot; must order dishes, it is very delicate! Fresh and beautiful to eat 😋 &quot;Vegetable eggplant low temperature scallops&quot; is also very delicious. Sour mouth, refreshing and appetizing! &quot;Cherry vinegar roast meat&quot; is a dish made according to the changes made by the sugar and sour row. The meat is of good quality and tender and delicious! The shrimp dumpling clip with foie gras sauce is very rich, the wrapping of the face is very good, the whole mouth is down, the fragrance is overflowing. &quot;Wild mountain fungus pumpkin crystal bag&quot; his snacks are really exquisite. The noodles are very thin, they are also bounced, and the filling is quite rich. It&#39;s really good-looking and delicious! The quail eggs in the &quot;black vinegar beads and egg roast wheat&quot; are sugar heart. The creativity is good. The only regret is that the &quot;Baota Dongpo Meat&quot; is not provided at noon, only for dinner! ‼️ In general, Suitang is still a high-level restaurant. This time almost his home steaming point tried again, all exquisite good food, completely blind spot!

I really like the delicious roasted pork in his house. It is worthy of the feeling that roasted goose bites the juice in the restaurant as a sign. It is really an endless aftertaste and not only the roasted pork is delicious, it can be said that the whole process is perfect. There will be no thunder at all.

单人二十肆味套餐不错，每种都可以品尝！餐厅不太好找呀&hellip;打了电话才找到电梯&hellip;长条的餐厅，灯光暗的来，看都看不见&hellip;座位连的很近，讲话私密性不够&hellip;幸好不是周末晚上人还不多&hellip;开胃菜，凉菜好吃的呀，味道适中！鹌鹑蛋，牡丹虾，芥末娃娃菜都很对胃口。M3牛头方，小笼包，这两个太辣了，一下子把我辣住了&hellip;虾球好吃的，没有很辣，很入味！猪颈肉不错，用饼皮，黄瓜条，吃起来像烤鸭！吃了辣后，来一口冬瓜盅，解辣，不错！椒盐鱼皮，铺满的花椒上一小块，很香很脆，好吃！姜汁豆花，这个适合冬天，最爱姜汁味了，可惜吃不下了&hellip;

知道这家餐厅是在18年时在隔壁看展透过窗户忘进来觉得特别神秘又美丽就收藏了，因为身边吃辣的人不多这家总是被提上日程又放下，借着餐厅周的机会终于拔草了好开心😍😍😍钵钵鸡片，正常发挥，鸡肉嫩的。烧椒牛杂，不怎么喜欢吃熏肉腊肉的但是牛杂待点烟熏味就很迷人，这道菜是当日最令我惊喜的菜菜。毛血旺，食材干净的，最喜欢里面魔芋丝的厚版，口感Q弹，两人感觉吃了很多可吃饱了还剩一大盆，打包回家加了其他食材煮煮仍然香喷喷美滋滋～鱼香肉丝，家常菜，以前没有特别喜欢，这家的酸味给力，意犹未尽，除了略油之外我觉得调味很棒。翡翠鸡豆花，颜值超高的，盛在一颗可爱的翻盖小盅里，没什么调味，这就对了，这才能更好搭配重口的菜式。桂花冰粉，冰粉不是手搓的，口感速食，略遗憾，不过加了酒酿拉回了点与众不同的分。1⃣1⃣8⃣套餐还包含了八宝茶，正好暖暖空调太足的环境，良心的。我在上海靠从窗户里望进去被环境所吸引的餐厅一共就2⃣家，另一家是红楼宴，都是誉八仙旗下的，誉八仙装修真的是太合我心意啦，这家是我吃过的誉八仙餐厅里最好吃的。

Knowing that this restaurant was in the next door to watch the exhibition in 18 years, I forgot to come in through the window and felt particularly mysterious and beautiful. Because there are not many people eating spicy food around, this one is always put on the agenda and put down. I finally pulled the grass through the restaurant week. I am very happy. 😍😍😍 stewed chicken slices, play normally, Chicken tender. Peppered beef miscellaneous, not very like to eat bacon bacon, but the beef miscellaneous to smoke is very charming, this dish is the most surprising dish of the day. Mao Xuewang, the ingredients are clean, I like the thick version of konjac silk inside, the taste is Q bullet, the two feel that they have eaten a lot, but they have a big pot left. They pack it home and add other ingredients to cook and still fragrant.～ fish-flavored shredded pork, home-cooked dishes, I didn&rsquo;t particularly like it before, this sour taste is great, The meaning is still not enough, except for a little oil, I think the seasoning is great. Emerald chicken bean flower, the value is super high, in a cute flip-over small dumpling, there is no seasoning, this is right, this can better match the heavy dishes. Osmanthus ice powder, ice powder is not handcuffed, taste fast food, a little regrettable, but added wine to pull back a little different points. 1⃣1⃣8⃣ The package also includes eight treasure tea, just to warm the air conditioning too much environment, conscience. I look in from the window in Shanghai and I am attracted by the environment. There are a total of 2 ⃣ restaurants. The other is the Red Building Banquet, which is owned by Yubaxian. The decoration of Yubaxian is really to my heart. This is the best restaurant I have ever eaten in Yubaxian.

THE PEACOCK COOM孔雀厅，魔都人气爆棚的欧美风格川菜馆，视觉味觉共盛宴的好去处。餐前必修课-大有来头的The Peacock Room。19世纪70年代，英国船运大亨弗雷德里克&bull;利兰重金聘请美国著名印象派画家詹姆斯&bull;惠斯勒，为其伦敦的寓所设计修建客厅；因新建客厅的醒目位置挂有詹姆斯&bull;惠斯勒创作、喻含建造艰辛、两只白孔雀争吵斗架的画作，被誉为The Peacock Room(孔雀屋、或孔雀厅)。金碧辉煌、美轮美奂的厅室，名噪一时，流芳百世，成为建筑装饰艺术史上的杰作。之后，The Peacock Room辗转来到美国底特律，最终被位于首都华盛顿的美国国立亚洲艺术博物馆收藏，并成为博物馆的第12展厅-孔雀厅。兴业太古汇的THE PEACOCK COOM孔雀厅，汲取了詹姆斯&bull;惠斯勒的设计精髓，借鉴了The Peacock Room的建筑精华，以内敛而独创的全新制作向经典致敬(顺带荣获了德国国家设计奖和iF国际设计奖)。步入孔雀厅悠长的门廊，赏心悦目的视觉盛宴开启：晶莹剔透的蜂窝状亚克力酒窖+圆型全古铜吧台，餐前餐后、把酒言欢，别有一番韵味；栩栩如生的白孔雀、绿孔雀、蜀绣孔雀先后跃入眼帘，喜庆吉祥典雅，必须打卡；刚劲大气的方格天花+层叠式挂灯，暖黄灯光亮起，金碧辉煌的主色调凸现无遗；超长无双的30余米长、60座组合式长餐桌在主餐室一溜排开，号称魔都之冠；餐桌两侧的古铜置物架，一尊尊专供白色瓷瓶，端庄古朴雅致，艺术气息浓浓的；纵横交错的方格钢窗棂+店招和LOGO，拖着光影、映着倒影，假装到了国外；还有还有，卫生间暗藏的&ldquo;小机关&rdquo;，就不剧透啦～改良融合型川菜，无功无过，众口难调。惧辣者-太辣啦，嗜辣客-太不辣，本人好这一口，点了正在促销的套餐。推荐：宫保虾球。大虾Q弹紧实，辣酸甜刚刚好，果仁酥脆配香。四川冰粉。鲜鲜的果、滑滑的粉、淡淡的甜、暗暗的香、爽爽的味，极佳的餐后甜品。小贴士：THE PEACOCK COOM孔雀厅，位于兴业太古汇南大楼(南花园西南侧的独立建筑，石门一路180号)3层，地铁13号线、2号线、12号线南京西路地铁站8号出口，步行3分钟即可到达。

THE PEACOCK COOM Peacock Hall, the popular European and American style Sichuan restaurant in the magic capital, a good place for a feast of visual taste. Required classes before meals - there are many The Peacock Room. In the 1870s, British shipping magnate Frederick Leland hired famous American impressionist painter James Whistler to design and build a living room for his London apartment; Because the striking location of the new living room is hung with James &bull; Whistler creation, Yu Han construction hardships, two white peacocks quarreling and fighting, known as The Peacock Room( Peacock House, or Peacock Hall). The magnificent and beautiful hall room is famous for a while and has a hundred lives. Become a masterpiece in the history of architectural and decorative art. After that, The Peacock Room moved to Detroit, United States, and was eventually collected by the National Asian Art Museum in Washington, DC, and became the museum&#39;s 12th exhibition hall - Peacock Hall. The Peacock Hall of Xingye Taikoo Hui, Drawing on the essence of James &bull; Whistler&#39;s design, drawing on the architectural essence of The Peacock Room, the new production of the introverted and original salutes the classic (by the way, won the German National Design Award and the iF International Design Award). Step into the long porch of the peacock hall, the pleasing visual feast opens: crystal clear honeycomb acrylic wine cellar + round full bronze bar, before and after dinner, drink and enjoy, do not have a charm; The lifelike white peacock, green peacock, embroidered peacocks have jumped into the eye, festive auspicious and elegant, must punch in; the rigid atmosphere of square ceiling + cascading hanging lights, warm yellow lights, the golden main color is highlighted; Super long and unparalleled 30 meters long, 60 combination long table in the main dining room, known as the crown of the magic capital; the ancient bronze shelf on both sides of the table, a special white porcelain bottle, dignified, simple and elegant, artistic atmosphere; The crisscrossed square steel window + store sign and LOGO, dragging the light and shadow, reflecting the reflection, pretending to go abroad; there is also, the hidden &quot;small organ&quot; in the bathroom, it will not be spoiled ～ Improved integrated Sichuan cuisine, no work, no difficulty in adjusting the mouth. Fear of spicy people - too spicy, spicy customers - too not spicy, I am good at this mouth, I ordered the package that is being promoted. Recommended: Gongbao shrimp ball. The prawn Q is tight, the hot and sweet is just right, and the fruit is crispy with fragrance. Sichuan ice powder. Fresh fruit, smooth powder, light sweetness, dark aroma, refreshing flavor, excellent after-dinner dessert. Tip: THE PEACOCK COOM Peacock Hall, located on the 3rd floor of Xingye Taikoo Huinan Building (independent building on the southwest side of Nanhuayuan, No. 180 Shimen 1st Road), Metro Line 13, Line 2 and Line 12 Nanjing West Road Metro Station Exit 8, 3 minutes walk.

在一家川菜馆子里喝鸡尾酒，随着动感的音乐和重资打造的醉人的灯光律动摇摆。孔雀厅藏身在慰来旗舰店楼上，第一次去的时候在楼下一顿绕圈圈。电梯上来一进门便是便是一个环形吧台，bartender很会聊天，当晚特地为我们调了两款隐藏鸡尾酒（差点忘了自己是来吃川菜的哈哈哈）以前只卖套餐，最近他们家在套餐的基础上，推出了全新零点菜单。在保留川菜口味的同时略迎合了上海口味，所以不会特别辣。同行的小伙伴们一直觉得好吃！虽然在川菜餐厅里他家人均小贵，但零点菜单还是值得拔草的。p.s厕所有很多好玩的小机关哦

Drink cocktails in a Sichuan restaurant, sway with dynamic music and the intoxicating light rhythm of heavy capital. The Peacock Hall hides upstairs in the Weilai flagship store, and makes a circle downstairs when I first go. The elevator came up and entered the door is a ring bar. The bartender is very good at chatting. That night, we specially adjusted two hidden cocktails for us (almost forgot that I came to eat Sichuan cuisine hahaha) before only selling packages. Recently, their family launched a new zero-point menu on the basis of the package. While retaining Sichuan cuisine, it slightly caters to Shanghai taste, so it will not be particularly spicy. The friends in the same group have always felt delicious! Although his family is small and expensive in the Sichuan restaurant, the a la carte menu is still worth pulling grass. p.s toilets have many fun small organs.

厚重的门帘揭开魔幻美食之旅。古早味与西洋风的完美结合。长桌非常适合恳谈交流，每一道菜品不断带来新的视觉盛宴。着实没想到的是口感还特别好，每道菜咋一尝只觉鲜美，细品回味还真有川菜之精髓，余味勾起儿时的记忆。今晚的菜单：烧椒牡丹虾，五香鹌鹑蛋，芥末娃娃菜，蒜泥白肉，辣卤鲜鲍仔，什锦泡菜，烟熏麒麟鱼。爽口猪颈肉，家常M3牛头方，香梨肉酥/川味虾/牛油果，麻辣虾球，特调桂花胶糟酒，仔姜蛙小笼包，金钩杂锦冬瓜盅，蒸鳕鱼，椒盐鱼皮，姜汁豆花/陈皮莲花酥/花椒巧克力莫斯

Heavy curtains unveil magical food tour. The perfect combination of ancient flavor and western style. Long tables are perfect for conversation and communication, and each dish is constantly bringing new visual feasts. What I really didn&#39;t expect is that the taste is particularly good. Every dish tastes delicious. The aftertaste is really the essence of Sichuan cuisine. The aftertaste is a childhood memory. Tonight&#39;s menu: Peony shrimp with pepper, quince eggs, mustard dolls, garlic mud white meat, spicy braised abalone, assorted pickles, smoked salmon. Cool pork neck meat, home-cooked M3 beef head square, fragrant pear meat dumplings/chuan-flavored shrimp/avocado, spicy shrimp balls, special osmanthus gum rice wine, ginger frog Xiaolongbao, golden hook miscellaneous winter melon dumplings, steamed salmon, salt and pepper fish skin, ginger bean flower/chen-pied lotus dumplings/pepper chocolate moss

每逢过年胖三斤 过年最大的好处之一就是有足够的时间来计划去哪儿吃 吃点啥 比如今天的这家孔雀厅这家也算是精品川菜的杰出代表之一了 地处太古汇 交通也是很便利 走的是高端精品路线 米其林榜上有名 餐厅呈长条形 装修的很精致 无处不在的孔雀形象 很好的烘托了孔雀厅的名字 氛围很好 灯光调的恰到好处 属于高逼格餐厅的布局模式餐具谈不上精致 但是够大气 符合川菜大份量的偏好 倒不是说主食的量有多大 但是这么多这个椒那个椒的 盆不大也出不来气势 口味属于改良版的 没有那么重 所以对于不那么能吃辣的朋友来说 也算是可以尝试关于服务 我想或许是餐厅自己都没估计到节日里会这么火爆吧 现摘的稻子也该熟了 我的米饭却迟迟没有上来 至于其他一些菜品 也是姗姗来迟 作为一家品牌餐厅 我可以理解 但不认同TOPS1 环境是亮点 很好看 但是空间私密性较差 因为是长台设计 基本上邻桌点些什么 聊些什么 都能看到听到 避无可避2 酒水单设计的很有新意 但是并不人性 反光的厉害 基本都看不出来3 作为星级餐厅服务上有所欠缺 服务员数量上跟不上一切就无从谈起了 从点单开始就一路延时 体验感不佳 建议年后再去

One of the biggest benefits of the New Year&#39;s Eve is that there is enough time to plan where to eat and eat. For example, this peacock hall today is also one of the outstanding representatives of boutique Sichuan cuisine. It is located in Taikoo Hui. The traffic is also very convenient. It is a high-end boutique route. The famous restaurant on the forest list is long and exquisitely decorated. The ubiquitous peacock image is very good. The name of the peacock hall is very good. The atmosphere is very good. The lighting is just right. It belongs to the layout mode of the high-force restaurant. The tableware is not exquisite but it is atmospheric enough to meet the large amount of Sichuan cuisine. The preference is not to say how much the staple food is, but so many pots of this pepper and that pepper are not big and can&#39;t come out. The taste is a modified version. It is not so heavy, so for friends who can&#39;t eat spicy food, it can be considered to try about the service. I think maybe the restaurant is itself. I didn&rsquo;t expect it to be so hot during the festival. The rice picked now should be cooked. My rice is not coming up. As for some other dishes, I can understand it as a brand restaurant. But I don&rsquo;t agree with TOPS1 The environment is a highlight, very beautiful, but the space is private. Poor because it is the long table design. Basically, what to talk about at the next table can be seen and heard. There is no avoidance. 2 The wine list design is very innovative, but it is not human. The reflective light is basically impossible to see. 3 As a star restaurant service, there is a lack of waiters. There is no way to talk about everything. From the beginning of the order, it will be delayed all the way. The experience is not good. It is recommended to go later.

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