Obscura

Shanghai｜Best Female Chef in Asia👩‍🍳Obscura Tangxiang🌟|||Obscura Tangxiang, chef DeAille won the Best Female Chef in Asia in 2021, and the restaurant won one star in the 2022 Shanghai Michelin list🌟 [Star R] Appetizer Tea The dense foam made of sesame is wrapped with old white tea from Fuding and six-year-old bergamot from Guangxi, but the sesame aroma is light and the sweetness is very high [Laughing and crying R] [Star R] Appetizer Snacks Oyster sauce lettuce, soy sauce pickled raw and sweet and sour morels are made with three common seasonings in Chinese people's homes: oyster sauce, soy sauce, and vinegar. [Star R] Braised Pork The plump belly of bluefin tuna is used as the pork belly in traditional braised pork. The tuna is slightly pickled with rice wine, paired with pickled winter dates, mustard seeds, and perilla flowers, but the pickled winter dates are still a bit sweet, which is a bit abrupt... [Star R] Rice noodle rolls Fujian Xiaoqinglong rice noodle rolls, the rice wrappers are made into two flavors: traditional original and watermelon, and then nine-year-old sturgeon caviar is added, but I have to say that this rice wrapper is really too sweet... [Star R] Garlic-flavored red snails Sliced ​​conchs are added with Cantonese sausages and black garlic, and then stir-fried with rose wine. The conch shells are made with sour plum sauce, smashed and mixed with the conch inside to eat together, with a mouth full of the aroma of white wine. [Star R] Chicken in a jar The aroma of pine needles captured me as soon as it was served. Matsutake slices, chicken rolls made from Qiandao Lake black-bone chickens and pink and glutinous water chestnuts are placed underneath, and the dipping sauce on the side comes from Taiwan's medicinal chicken soup. [Star R] Dai Sour Soup Fish Xishuangbanna Sour Soup Fish, the soup base is made by adding sour papaya, lemongrass and other local favorite herbs. The fish meat is the king of fat blackfish. The soup is very authentic, and the sour, sweet and slightly spicy taste stimulates the deliciousness of the blackfish. It's amazing! [Star R] Gift of the Earth Ningbo rice cake is mixed with porcini sauce and salted egg yolk foam, and then shaved with a lot of black truffles. But the quality of black truffles is ordinary and the aroma is not prominent enough. [Star R] Mapo "Tofu" Traditional tofu is replaced with beef bone marrow, and beef tendon and beef tongue are added. The beef tendon and beef tongue are stewed to impeccable, and the texture of the bone marrow seems to be really eating tofu, and I like it more and more! [Star R] Homesickness Using tomato clear soup as the base, eggs are made into pudding. The freshness of tomatoes is long-lasting, but it is somewhat incompatible with egg pudding in terms of taste. [Star R] Shacha Beef The beef is seasoned with shacha, and the spray gun quickly produces a Maillard reaction on its surface, and then the clear soup cooked with shrimp is poured in. The beef melts in the mouth, and the sweetness of the shacha completely penetrates the texture, which is very beautiful! [Star R] Fresh fish and lamb Use the Wuzhumuqin sheep from Inner Mongolia + 20-year-old white sturgeon roe to present the fresh flavor. The mutton is fat and lean, and dipped in the aged fermented Laba bean sauce and caviar, the whole salty and fresh taste is pulled up several levels [Star R] Dessert: A good medicine for relieving summer heat [Star R] Main dessert: Yue Opera cake [Star R] Petit Fours Three and a half hours of dining experience, listening to DeAille talk about the creative inspiration of each dish, even though she is not fluent in Chinese and is still learning about domestic ingredients, but looking at this standing at the door

The price per person is more than 2,000 yuan, which is still very Michelin-style. From the decoration to the dishes, they are all quite creative. The style of the store is low-key and luxurious, the private room is very spacious, and the dining environment is quite good. The creative dishes are beautifully presented, and the taste has been improved on the basis of the original dishes. The Longjing shrimp has a stronger tea flavor than before, and the foie gras egg tart, caramel crispy shell, and plum sauce are unexpectedly delicious.

A popular restaurant. I came here with my good friends to check in. It is located in a two-story building on Xikang Road. It focuses on the exploration of "new Chinese cuisine". The famous chef Zhang Jian is in charge. The chef has rich experience and has accumulated a unique cooking method. It can be seen that the restaurant is pursuing details. The environment and plating are very attentive.

This chef is quite famous and the dishes are exquisite. I recommend Four Happiness Roasted Gluten and Taihu Three Whites.

Creative dishes, creative life, showing the beauty of life.