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NOMFLUENCE A SHANGHAI FOOD AND DRINK BLOG
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    • Restaurants
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Browsing Tag

Huangpu

41 posts

Coquille’s French Approach to Brunch Classics

A sophisticated French approach to brunch classics at Coquille sees lux versions of eggs, dressed up tartines, and refined entrees.
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Newest Listings
  • Aburi-En
    Aburi-En is a Japanese wagyu restaurant in Pudong Kerry Center, Shanghai
  • White Foods
    White Foods is a contemporary Chinese restaurant specializing in rice sets and matcha desserts, located in the former French concession of Shanghai.
  • Wang Lu (Huangpu)
    Wang Lu is a Chinese restaurant in Shanghai that specializes in Jiangxi cuisine.
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  • Aburi-En: Wagyu Yakiniku For Pudongnites
    Aburi-En is a Japanese wagyu restaurant in Pudong Kerry Center, Shanghai
  • Cila Shanghai Doubles Down on Modern Northwestern Chinese Cuisine
    Cila is a modern Chinese restaurant in Shanghai showcasing Northwestern Chinese cuisine.
  • White Foods: Classy Rice Sets & Matcha Desserts in Shanghai
    White Foods is a contemporary Chinese restaurant specializing in rice sets and matcha desserts, located in the former French concession of Shanghai.

nomfluence

Rachel Gouk | Writing about food & drink since 2011
Wagyu overload at Aburi-En 🥩 Starting off strong Wagyu overload at Aburi-En 🥩 Starting off strong with Wagyu Ribeye sizzled over binchotan 🔥 a pretty darn solid tasting menu (for two) feat. Rangers Valley beef: thick-cut beef tongue, wagyu with poached pear and foie, wagyu sushi, harami, and marbled intercostal cuts. Capped with Wagyu claypot rice. • Aburi-En is a premier Japanese yakiniku restaurant that opened in 2021, located within Kerry Parkside Pudong. Popular for set menus like this one, but à la carte also available. ✔️Private rooms recommended. Date night for those in the neighborhood! 〰️〰️〰️〰️〰️ 🔘 Aburi-En 炙苑 📍 2/F, L225C, 1378 Huamu Road 花木路1378号浦东嘉里城2层L225C 📞 021-50822977 〰️〰️〰️〰️〰️ #yakiniku #shanghairestaurant #shanghaifood #wagyu #shanghaifoodie
🧧Happy Chinese New Year 新年快乐🧧 🪭马年大吉🪭 ♦️龙含宝珠招百福♦️ 🧧Happy Chinese New Year 新年快乐🧧 🪭马年大吉🪭 ♦️龙含宝珠招百福♦️ ♦️马踏祥云纳千财♦️ 🎇Wishing everyone a galloping year of prosperity! May the Year of the Horse bring blessings, wealth, and good health! 大家马上发财！🐎 #happychinesenewyear #新年快乐
Four hands at The Peninsula Shanghai — Taylan Yüce Four hands at The Peninsula Shanghai — Taylan Yücel of Gallada, The Peninsula Istanbul joins Eugenio Cannoni @chef_eugeniocannoni of Sir Elly’s, The Peninsula Shanghai. (Nice to see a familiar face back in Shanghai! @cheftaylanyucel ) A little Silk Road-inspired, and a bit of an ode to each chef’s home of Turkey and Italy. Most memorable were the dry-aged hamachi, served with preserved lemon jam, parmesan foam, and stewed white beans, and the lamb, richly spiced, grilled over charcoal and served like a kebab with a hummus side. The koji-marinated cauliflower proved to be creative, coupled with Turkish buffalo mozzarella to elevate the humble vegetable. You can’t fault the M9 beef tenderloin — it’s as perfect as beef gets, but I really enjoyed the bone marrow and kumquat “butter” and pickled persimmon as accompaniments. Baklava was, of course, the perfect end. Also — I didn’t know you could dine in the kitchen at Sir Elly’s. (Only for special occasions *hint hint* for exclusive dinner seekers.) #michelinstar #chefsoninstagram #finedininglovers #shanghailife #foodreels
Aventure. A remarkable modern Chinese restaurant m Aventure. A remarkable modern Chinese restaurant making waves in the southern coastal city of Xiamen. Executive Chef Esther Hou and Tea Master Rita have poured their heritage and hearts into every aspect of Aventure. The cuisine is built on a foundation of Fujian ingredients and traditions, enhanced by the Esther’s Sichuan roots and fine dining training. Rita, who hails from Xiamen’s Gulangyu Island, brings her expertise in tea to the fray, sourcing leaves from across China, and innovating with temperature, infusions, and even the starchy water from boiling rice. The result is a creative dialogue between tradition and expression, delivered through a visually striking tasting menu. Highlights: Iconic Xiamen staples like shacha noodles, oyster omelets, and blood cockles appear on the menu, but with a 180-degree twist from their original street food forms. Esther’s roots show in a pig’s brain course, transforming the usually gritty texture into something smooth, much like foie gras, before being molded back into its brain form. A daring approach for a daring dish. She also spoke fondly of the five-spice pork roll, a complete reinvention of the fried street snack, making it with tuna toro, five spice, and buffalo mozzarella gelée. Another comforting standout was the fish congee, a dish that was simple and profound — a rich broth of yellowfin tuna, clams, fish maw, and Dalian rice, topped with delicate yellow croaker. On teas, it was one of the last that really stuck with me. A Sichuan-Tibet dark tea that had been combined with boiled rice water (like the top watery layer of congee). Is it a tea or a soup, now? Either way, the roasted tea aroma + velvety texture was great. Definitely the coolest tea pairing I’ve experienced. 〰️〰️〰️〰️〰️ 🔘 Aventure. @aventure_amoy 📍 13-106 Xiahe Road 厦禾路13-106号 | Xiamen 厦门 📞 18144134025 〰️〰️〰️〰️〰️ #modernchinese #finedininglovers #chinafood #chefsofinstagram #finedining
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