黛外滩(外滩店)

Thanks to my best friend for introducing me to the world!! This birthday party was held at the Dai Bund, and I was speechless with amazement at its beauty 😭 📍Located in the North Bund, it boasts a 270° panoramic view of both the river and the skyline. Floor-to-ceiling windows offer stunning nighttime views and the tranquil flow of the river. Arriving in the evening allows you to witness a breathtaking sunset 🌇. The restaurant thoughtfully arranged a birthday table, making the occasion truly special! 🌟Must-try signature dish: Dai-style Fruitwood Roasted Duck. The chef carves the duck right in front of you, with the Oriental Pearl Tower in the background. The skin is crispy yet not greasy, and the meat is tender and juicy. Served with dipping sauce and duck pancakes, it's divine! ✨ Other Recommendations: - Okra and Golden Fungus in a Dessert Sauce: Refreshing and appetizing with a unique texture - Braised Lion's Head Meatballs with Crab Roe and Taihu Lake Water Chestnut: Delicious soup and tender meat, warming and comforting - Lemon, Pineapple, and Snow Fungus Soup: Sweet and smooth, a favorite among girls - Stir-fried Mantis Shrimp with Bamboo Shoots: Fresh, fragrant, and crisp, bursting with flavor We also witnessed a romantic marriage proposal at the next table! 💍 River view + delicious food + a sense of ceremony – this place is simply a "happiness-making machine"! Whether it's a birthday, an anniversary, or a girls' get-together, Daiwaitan can give you an unforgettable "beautiful meal" experience~ #FoodFestival

The floral window latticework at the entrance of Daiwaitan (Bund branch) is truly stunning! The entrance area is incredibly artistic. The dishes themselves are beautifully presented, with a touch of design flair. However, the taste wasn't particularly amazing. The yellow croaker soup had an excessive amount of pepper, completely masking the original flavor; I didn't really like it. #FoodShunwei #RomanticDateRestaurant #SeafoodFeast #ScenicRestaurant #RomanticTravelDestinationInChina

Unlock a visual and culinary feast on Shanghai's Bund! 🍽️🔥 Today, I'm showcasing a long-standing, high-end Chinese restaurant, [Dai Bund], located in a century-old Bund building. For just over 300 yuan per person, you can enjoy a sumptuous roast duck feast! After dinner, head downstairs to the popular Zhapu Bridge for stunning river views. This route is a perfect match. Restaurant Information: 🏠 Dai Bund (Bund Branch) 📍 Room 302, 3rd Floor, South Building, Sino-US Trust Financial Building, 88 North Suzhou Road 🕒 Opening Hours: 11:00 AM - 2:00 PM, 5:00 PM - 9:30 PM Must-Try Signature Dishes: ✔️ Classic Wagyu Sesame Bun - Crispy crust encasing juicy Wagyu beef filling ✔️ Black Pine Bamboo Shoots - A delightful combination of seasonal bamboo shoots and black truffles ✔️ Dai Yan Piao Xiang Young Pigeon - Crispy skin, tender meat, and juicy texture ✔️ Crispy Sweet and Sour Pork - A creative, sweet and sour imperial dish ✔️ Black Truffle Grilled 5A+ Wagyu - Premium Wagyu melts in your mouth The ambiance is truly amazing! The high European-style dome is accented with modern decor, and window seats offer views of the Bund and the Huangpu River. The waiters are very professional and explain the characteristics and serving methods of each dish in detail. The roast duck we ordered was even sliced ​​on the spot, which was a wonderful ritual. I highly recommend their set menu, which includes signature dishes like the roast duck and Wagyu beef sesame buns. At over 300 yuan per person, you'll be full! Afterward, be sure to take photos at the popular Zhapu Bridge downstairs; the night view of the Huangpu River is definitely worth it! #ShanghaiBundFood #MoscowHigh-EndRestaurants #BundMust-Eat #ShanghaiRoastDuck #DateRecommended

Sisters, today I was led by a gourmet to check in at this treasure restaurant, Dai Waitan (Waitan Store)! Here, every bite is a pampering for the taste buds~ 🦆Let’s talk about their sturgeon caviar wood roast duck! The 90-day Beijing duck embryo is carefully roasted in a wood oven with Hebei century-old jujube wood. The baked duck is beautiful and plump, with a rosy color. Just looking at it makes me drool🤤 One duck three ways is even more delicious! Sturgeon caviar with duck skin, the salty and fresh caviar and the crispy duck skin blend in the mouth, and it is delicious. The duck skin is paired with sweet noodle sauce, plus shredded Beijing onion and cucumber, and rolled with soft and glutinous lotus leaf cakes. The classic taste will never get tired of it And the crispy duck legs, a bite of the meat is full of fragrance, full of happiness! 🐚The big conch surfing on Nan'ao Island is also not to be missed! The chef arranged the conch slices into the shape of a "flower" and added the soup to the table like surfing, instantly locking in the tenderness and crispness of the conch meat. Every bite can taste the deliciousness of the sea~ 🍜Lobster soup cheese rice noodles made me even more addicted. The rich milky lobster soup, coupled with the chewy rice noodles, warms the stomach and heart What made me drunk tonight was this 🧆traditional pineapple sweet and sour pork, which I have never eaten anywhere else. It is a little oily at the beginning, but the more you eat, the sweeter it tastes Tip to tell you: make an appointment in advance and you can unlock the chef's hidden menu 🐟Steamed "Qingyi" with black bean sauce! 🍮The freshly baked small egg tarts are hot and fragrant, and the liquid tart liquid spreads in the mouth. The sweet taste instantly captured my heart~ #Internet celebrity shop that has been popular on WeChat Moments #Food Junweihui #Romantic dating restaurant #Eat a seafood feast #Scenic restaurant

The word "dai" (dai) in Chinese has multiple meanings. Find a place with emerald green eyebrows, and meet friends in a tannin-filled black ink. Beside the Baidu Bridge outside the Suzhou Creek, amidst the enchanting scenery of two waters and four banks, enjoy a beautiful roast duck with the aroma of fruit wood. Sit by the window and gaze out at the World Architecture Expo, a fusion of neoclassical and Art Deco styles. The Lujiazui skyline and century-old buildings form a painting in the reflection. Glass lamps paint the low clouds, and the flowing water shreds the guests' clothes. The lights of the foreign concessions act as pens, and the wind carries the whispers of the tide through the corridors to the west. Roast duck, pineapple, and sweet and sour pork, and the fragrant clay pot of Qingyi fish mouth. Moss grows on century-old windows at night, and the fragrance of life fills the two waters and four banks. In this elegant environment, connect with friends through literature and serve the people through food. You can also "exchange literature and martial arts," discuss life's philosophies, and enjoy a family feast over delicious food and wine. The entrance is also full of playfulness and imagination, featuring a vibrant display of flowers, creating a novel aesthetic that appeals to a female audience and exudes a refined aesthetic. "Dai" (Dai) can encompass the majestic mountains and forests, "dark blue towering to the heavens," or the alluring charm of a beautiful lady. The interior, designed by renowned designer Zeng Jianlong, draws on the cultural heritage of Jiangnan to create a private dining experience on the Bund. Natural textures, Chinese-style screens, and contemporary art create a poetic aesthetic, creating an understated and elegant ambiance. An urban paradise, a new secret on the Bund. The restaurant features six elegant waterfront private rooms, each named after the ancient Jiangnan landscape of China: "Rippling Twilight," "Autumn Waters and Evening Mists," "Fragrant Grass and Wood," "Mountain Clouds and Bamboo," "Moon Sleeping in the Pavilion," and "Green Shadows." The landscaped private rooms, capturing the breathtaking views of Suzhou Creek, add a touch of modernity to the space. The Dai Collection brand is led by Mr. Tian Zusheng, a native of Guangdong and Guangxi, who serves as the culinary director and chef for the restaurant. With 20 years of experience in high-end Cantonese cuisine, including experience as Executive Chef of Chinese cuisine at numerous five-star hotels both domestically and internationally, he leads the Dai Bund team of elite Cantonese chefs in blending contemporary Cantonese cuisine with the essence of Jiangnan cuisine, creating a seamless fusion of modern and classic culinary experiences for a multi-sensory, world-class dining experience. The Dai Collection brand adheres to the culinary philosophy of "Creating the Ultimate Cuisine with the Ultimate Heart." With unique craftsmanship, the brand meticulously selects authentic cuisine, blending traditional and modern culinary techniques, and constantly strives to balance aesthetics and taste. Whether using simple or precious ingredients, the Dai Collection strives for true beauty through genuine cooking, genuine ingredients, genuine flavors, and sincerity. Dai Bund's dishes also blend the freshness of Cantonese cuisine with the Shanghainese flair of Jiangnan. Using Cantonese culinary techniques to create "local ingredients" from Jiangnan, they seamlessly integrate roast duck with the refined elegance of Cantonese cuisine. Executive Chef Tian Zusheng meticulously crafts these dishes for a visual and culinary feast. Dai Bund's Sturgeon Caviar Wood-Roasted Duck uses 90-day-old Peking duck embryos roasted for 90 minutes in a wood-roasted oven using century-old Hebei jujube wood. The resulting duck is not only plump and rosy, but also boasts a variety of ways to enjoy it, making it a truly delicious treat! Even the final "duck rack" captures the characteristic Cantonese flavor of "un-greasy," with a pleasant, dry aroma. First, the sturgeon caviar and duck skin combine. The crispy and oily skin melts in your mouth, blending beautifully with the salty, fresh flavor of the sturgeon caviar, leaving a lasting impression. Next, sliced ​​duck is served with sweet bean sauce, crispy scallions, and cucumber slices, served alongside soft, glutinous lotus leaf pancakes. The dish is perfectly sweet and salty, overflowing with freshness and aroma. The delicate presentation, presented individually on a single plate, further enhances its elegance. Finally, the crispy duck leg boasts a crispy exterior and juicy, fragrant meat, bringing a sense of bliss with every bite. The giant conch from Nan'ao Island is incredibly tender. The chef innovatively slices the conch into thick slices, shaping it into springtime "flowers," and presents it in a Cantonese "surfing" style, preserving its succulent texture. Book in advance and enjoy the chef's hidden menu: the Cantonese fish creation, steamed "Qing Yi" in black bean sauce, and the tender, juicy, granular "Garlic Meat," which is light and refreshing yet leaves a lasting aftertaste. The chef's freshly baked mini egg tarts are also uniquely flavorful, piping hot and fragrant, with a runny texture that creates a delightful, sizzling, and unique flavor. Lobster soup with E-Mian is even better! The sizzling noodles in a rich, juicy broth are a comforting treat that warms your stomach and heart. Dai Bund Restaurant Bund Branch: 3rd Floor, South Building, Sino-US Trust Financial Building, 88 North Suzhou Road Gubei Branch: 1st Floor, Building 1, West Wing, 1116 Hongsong East Road #CantoneseCooking #BestBundPhotographyPositions #NationalDayTravelDiary #ScenicRestaurants #MonthlySpecialPlan