Taian Table

I have been wanting to go to Tai'anmen for a long time, and finally I can experience it. I booked a week in advance but couldn't get a weekend reservation, so I had to book a weekday. It took 3 hours to dine, and each dish was like a work of art, which was more of a feast for the eyes than for the taste. After all, it is a Michelin restaurant, and the service is very good.

Thanks to "Johnnie Walker Blue Label", I was invited to Shanghai to taste the customized dinner "Taste the Depth of Blue" of the newly promoted Michelin three-star restaurant "Tai'anmen". As one of the only four Michelin three-star restaurants in mainland China, German chef Stiller has created a legend in Shanghai. The steady triple jump has made this "Tai'anmen Taian table" with only two or three hundred square meters a top domestic restaurant on par with giants such as Xinrongji. Tai'anmen's branch in Guangzhou has reached Michelin two stars in just one year of opening, which is the highest degree in Guangzhou! However, the reviews of Tai'anmen in Guangzhou are mixed. I think that tracing back to the origin and carefully tasting the starting point of Tai'anmen once can understand whether this is a misunderstanding or an error. What's the matter with the medal at the door? It is said that the official Michelin three-star medal has not been delivered, so the restaurant had to write a big "+1" in black pen behind the original two-star medal. Isn't it said that "hiding merit and fame"! Because it is a joint event with Johnnie Walker Blue Label Whisky, the main color of the restaurant is rendered with a blue atmosphere. "Deeper blue" reminds me of the computer that IBM defeated Kasparov. Is this the new height of wisdom? Make a move! The moment of picky (diners) is here! Many food reviews that have tasted Taianmen said that the chef likes to use cheese and yogurt flavors. After trying it, as expected, whether it is paired with sea urchin or made into cakes, yogurt with moderate acidity and various dry cheeses are everywhere. This may be the style of German chefs, persistent and focused, but it also gave me a reverie: exotic cheese can actually appear in various taste scenes, it will produce a wonderful fusion, and perhaps the new taste experience is also the so-called "delicious". The dishes came one by one. The fat duck liver cake is very fragrant, and the restaurant frankly said that it is fat duck liver. In fact, the "foie gras" served in most restaurants in China are just high-quality duck liver. The chef's lobster custard is a surprise with an Easter egg. The chef added a little whiskey to the charred lobster meat, which brought a mixed fragrance of nuts and flowers. The finale was the "Deer Trio" made with New Zealand venison. Three deer dishes cooked in three different styles, paired with three glasses of Johnnie Walker Blue Label special drinks at different temperatures, this probability combination of temperature and cooking method can make people eat a "Humboldt style" with a strong academic atmosphere. To be honest, Tai'anmen deserves one Michelin star and one diamond from Black Pearl, and it is more than easy. Even if it gets two Michelin stars, I think it's barely possible, maybe I haven't experienced the highest level of this restaurant! But getting three stars seems to be a matter of opinion. Yes, all victories have a component of luck, but some people are just a little luckier. I even think that the judging criteria of Black Pearl may be more in line with the real feelings of our Chinese people! But in any case, Tai'anmen is definitely a good restaurant worth a try.

Tai'anmen, I finally checked in during my visit to Shanghai. The environment is very elegant. Because I have a small appetite, I chose the 18-course menu and shared it with my bestie. The presentation was exquisite and the taste was great. There was no service charge when I paid the bill. It is worth coming again.