今日上海
沪上夏日美食新品 - 2018年07月13日
A taste of summer, a bite of chocolate and a journey to finest Japanese sushi
Summer delights at Canton Table
Canton Table, Three on the Bund’s Cantonese newly renovated Cantonese concept, has launched a new summer menu crafted by chef Eason Man, featuring the season’s best produces and bright flavors.
The poached luffa with black fungus and squash in scallop (198 yuan/US$29.9) is a dish that puts summer on a plate. This seasonal vegetable not only highlights a unique umami flavor, but also has heat clearing properties, pairing it with the silky scallop is definitely a win-win.
For entres, the pan-fried ginger chicken (138 yuan), sautéed M5 beef with mushroom and water chestnut (198 yuan) both celebrate the flavors of home cooking with high quality ingredients and tried and tested cooking techniques.
Canton Table's dim sum menu is also worth checking out. A special dish is the fried shrimp dumpling that's quite different from the traditional steamed dish.
Man has more than 30 years of knowledge and experience of traditional Cantonese cuisine, bringing diners in Shanghai both home-style cooking and sophisticated delicacies.
The restaurant’s Chinese wine inspired cocktails are worth to try, like “Drifting Dream” which combines Chinese yellow wine with ginger, red date, lychee and tangerine to create a warm and spicy sensation.
Canton Table also offers tea pairings with its dishes.
Address: 3 The Bund, 3 Zhongshan Rd E1
Tel: 6323-3355
A chocolaty afternoon tea
Following guest chef Laurent Moreno's recent chocolate dinner collaboration with W Shanghai — The Bund’s culinary director Matthew Woolford and executive pastry chef Sam Zhu, a chocolate themed afternoon tea will take you on a degustation journey to rediscover chocolate at W Hotel.
Partnering with CabosseChocolate, the tea set refresh combines both sweet and savory creations with chocolate.
The fish n' chips features marinated sardines, horseradish and beetroot, using white chocolate to balance the flavors, while the pulled pork soft taco has shaves of bitter chocolate.
On the sweet side, the boiled egg is a white chocolate dessert with coconut and mango, and the choc shot adds a hint of Sichuan pepper to the milk chocolate and truffle.
The do-it-yourself Pocky adds more fun to the experience.
Address: 66 Lushun Rd
Tel: 2286-9999
Sushi pop-up by Masaaki Miyakawa
Sushi master Masaaki Miyakawa and his elite Sushi-Shin team from Hokkaido is coming to Shanghai to bring a quintessential edomae sushi experience from July 17 to 29 at the Mandarin Oriental Pudong, Shanghai.
Following his tenure as executive chef of Hong Kong’s three-Michelin-starred Sushi Shikon, Miyakawa returned to Hokkaido to establish his eponymous restaurant Sushi Miyakawa in 2014, which has also earned three Michelin stars. His first chain restaurant Sushi-Shin opened in Niseko in 2016, serving world-class edomae sushi crafted with the finest seasonal ingredients.
“Standing at the sushi counter to witness and contribute to the customer experience is a big part of what I love about being a sushi chef. I’m constantly seeking ever higher quality and contemplating how to shape the dining experience, so that it goes beyond delicious to being highly satisfying in every sense of the word, including an emotional sense,” explained Miyakawa.
The pop-up will serve both lunch and dinner. Miyakawa will prepare the sushi on July 17 and 18, and Sushi-Shin’s elite chefs will prepare the sushi from July 19 to 29.
Address: 111 Pudong Rd S.
Tel: 2082-9884