Zan

Most of their meat is beef, and there is also chicken thigh meat. The chicken thigh meat is quite tender. If the waiter is not busy, he will help you grill it. The waiter can control the degree of doneness, so it is quite tender.

North Bund Michelin recommendation 🌟Awesome French Teppanyaki To be honest, the romantic date restaurants on the North Bund are really no less popular than those on the Bund. Come to the Bund Hotel and you can get everything you need with one click💁🏻‍♀️ Western food, Taiwanese food, Japanese food, French Teppanyaki, whatever cuisine system you want to try It’s up to you to choose, even booking a table is very convenient~ There are 3 reasons to choose ZAN·French Teppanyaki: ❶The Taiwanese chef’s on-site cooking ritual adds a lot of points ❷The clerk collects the food in a timely manner and the service is attentive and considerate. ❸Fresh ingredients and special sauces are a match made in heaven The amazing 🦐Taiwanese Penghu prawns🦐The best in the show💯 made this ceremonial meal a winner at the starting line. The huge and plump prawns were tender and springy, and the honey mustard sauce was the icing on the cake. 🐚Live Abalone🐚Selected 4 heads of abalone without any hesitation in ingredients, uniquely served with fennel cream sauce, Chinese and Western dishes are eye-catching. 🎃Pumpkin Truffle Snow Steamed Egg🎃The overflowing milky fragrance is endless aftertaste. The half-cooked hot spring egg is blended with dense and delicate cream. Every bite brings a graceful enjoyment between the lips and teeth. First, take a bite of the seasonal salad to clear your mouth, and then taste the 🥩Angus Sirloin Steak🥩. Wait for it to thaw and warm up slowly. The slightly blood-tinged medium rare meat is just right and tender. You can taste it raw when dipped in coarse salt. Juicy, firm and fresh. The accompanying three-color mashed potatoes are made from beetroot, carrot and spinach respectively. In terms of appearance and presentation, it is simply impeccable. It is pleasing to the eye and a feast for the mouth. The dessert sea salt cream cake has also received unanimous praise. It is as fluffy and soft as a soufflé. The store also has a large private room that can accommodate more than ten people for gatherings. The Michelin-level French Teppanyaki that dominates the North Bund is really great. It will be a birthday party next year. I’ll lock you in

This French teppanyaki restaurant is located in a five-star hotel on the Bund. Needless to say, the environment is absolutely high-end. There is a chef cooking the food while we are enjoying the delicious food.

Soup & multi-grain bread, multi-grain bread comes with butter, soup is one of four choices, I ordered oxtail soup, which is quite rich. French appetizer, the bottom layer is cake, mainly mousse, the surface layer has fish roe and caviar, salty and sweet. Iron plate lobster with pumpkin sauce, the chef introduced that the lobsters are peeled alive, the surface layer has cheese, and the pumpkin sauce should be dipped more, the aftertaste is very fragrant. French foie gras with port red wine sauce, I personally have a preference for foie gras, their foie gras has a solid taste, and it will be decorated with three slices of matsutake, which will relieve the greasiness with red wine sauce. Konbu abalone with truffle chicken sauce, the abalone is cooked under the kelp wrapping, with the fragrance of kelp, the sesame leaves at the bottom are mixed with truffle oil, but I don’t like it. Australia's top-quality wagyu beef was fried to medium rare. The chef cut it into pieces and placed it on a plate for us. It was very tender and had a high fat content. It was a bit greasy without the garlic slices.

The set menu ordered during restaurant week: [Appetizers, Spanish ham] The quality is good, and the combination with honeydew melon and grapes can better highlight the aroma of fat in the ham [Oxtail soup] The tomato soup base is very tasty, and the meat melts in your mouth [Abalone] The sauce tastes good, which improves the tastelessness of the abalone itself [Fillet steak] The medium rare is just right, and the myoglobin that flows out slightly after cutting it is paired with the red wine sauce, which keeps the beef juicy and rich after it enters the mouth. In addition, the most important thing about teppanyaki restaurants is to watch the cooking process, which is also very enjoyable. After slow-frying the steak, the beef is slightly cooked by "steaming", which is completely different from the operation of directly cutting Japanese steaks into small pieces [Truffle pasta] I feel that truffles and pasta are not the best combination, and children don’t like this taste very much [Dessert] Mango pudding and honeydew melon are the end of the whole set, and the mood is relaxed

The restaurant is located on the 5th floor of Puhua Hotel. The interior style is dark and elegant. There is an open kitchen in the center of the hall. There are several independent private rooms on both sides of the hall. The Michelin-designated set meal was chosen. The handmade bread before the meal was soft and warm. The Penghu oysters were large and fresh. The oysters at the back were very special. The steamed egg with sea urchin and caviar was tender and delicious. The M9 wagyu beef tasted good. It is recommended to be 30 minutes cooked. 5 minutes will feel a bit old. Add some rose salt and it tasted ok. The main dish of truffle pasta tasted very good and was satisfactory.

Every dish tasted delicious and the portion size was more than enough for a normal eater.