The summer restaurant week opens, Ph&eacute;nix is quite popular, the price for lunch is better than dinner, and the service fee is plus. The cranberry Chia seed bread before the meal is good, comparable to foreign restaurants. The pre-vegetable king fish 🐠, with some coconut milk, it&#39;s okay, the taste is relatively light, and the plate is a bit of a ⭐ tone. Beef and salmon, there is not much to comment on, the quality of the ingredients is good, the seasoning is not amazing, and the plate is inferior. Desserts, slightly simple, especially the lemon tower, itself is sweet and greasy, if you can match the refreshing Xueba will be better, a single tower, no decoration directly on the table, it seems simple. Service and environment meet Michelin standards. Domestic Western food is still a little lacking, even if it is JR.

PHÉNIX

From September 20 to 24, 2023, Shangri-La, Jing&#39;an, Shanghai, invited the 2023 Bangkok Michelin star and the Baan Tepa restaurant manager and chef on the &quot;Asia&#39;s 50 Best Restaurants&quot; list Tam Chudaree Debhakam Guest Hotel 1515 Steak House&middot;Bar on the fourth floor of the hotel, and presented #Seeking Shangri-La from the heart# Modern Thai Sensory Banquet! 7-course dinner 1088 yuan + 15% service fee. It is worth saving the plane ticket to eat, every dish is empty, and even want to have another plate! Blue lobster: The concentrated Dongyin Gong soup is clear but very rich, sour and hot to enhance the fresh taste, the dumplings are full of lobster meat is too satisfying! Thai pasta: handmade, tough and chewy. Chicken heart and cashew nuts are wonderful. Southern Thai curry: Angus is a great combination with beef and beef, fresh and juicy, yellow curry with milky flavor and meat fat. The sweet and juicy roasted pineapple is another flavor. Finally, a Shanghai green is very refreshing. Sweet potato &quot;Snow Mountain&quot;: purple potato&#39;s clothes are filled with vanilla, passion fruit and sesame sugar. Although sweet, it is not greasy at all!

One of the Top Fine Dining  in Shanghai

I punched in the Latina I have always wanted to go. There are really many kinds of meat varieties and various salads, desserts, and some small stir-fried dishes. The wine money needs to be charged separately, and there are two stalls to choose from. The meat is delicious, but the price is small and expensive, and the meat is easier to have a full stomach. If it is a small appetite, the price is not too high.

Great! Good environment! Good dishes! good service! The family is very satisfied! Cost-effective (although the original price looks not much worse, but the service fee is more than 400, close to 30% off, it is still very cost-effective)

The restaurant environment is very good, the window location is arranged, the restaurant week package is more cost-effective, American Express card can be 25% off sake and soft drinks (partial). Come back next time!

A restaurant with a very good experience. The first floor of the restaurant is for dining, steak, pizza, salad, traditional Western dining. Although there is no rich variety of Chinese food, it is a good choice to be simple and clean. After dinner, you can go to the bar on the second floor to drink. The style of the bar on the second floor is open. When you go, it will be very cold at night in March. You can ask the waiter to get a blanket, but because it is semi-open, smoking is not a problem. Overall, I still like this restaurant. The overall decoration style is very big, the service is good, and it is recommended.

Eat crabs is still very seasonal, and friends to the upper altitude grass crab Zunyuan, the weight is very large two people eat very support, the rice vinegar is very sweet to go fishy, ginger tea is also very hot and warm stomach, staple food can choose rice or noodles are very good, really super satisfied, in fact, I still want to eat drunk crab, But the season is not here until October, there are many other worthy points in the crab garden, it is highly recommended to love crabs and do not love to do friends.

夏季餐厅周开启，Ph&eacute;nix还挺热门，午餐的性价比相对晚餐好一些，服务费另加。餐前蔓越莓奇亚籽的面包不错，可以和国外餐厅的媲美。前菜腌帝王鱼🐠，配了点椰奶，还行，口味比较清淡，摆盘有点一⭐的腔调。牛肉和三文鱼，没有太多可点评的，食材品质都不错，调味没有惊艳之处，摆盘逊色些。甜品，略微简单，尤其是柠檬塔，本身比较甜又腻，如果能配合口感清爽的雪芭会更好，单一个塔，没有任何修饰就直接上桌，好像朴素了点。服务和环境符合米其林水准。国内的西餐多多少少还是缺了点，哪怕是JR这样的。

餐厅周打卡NO.7这家比较人气，我是候补才约到的！中午满席！我的边上是一对非常时髦的老太太聚会！挺欣赏这种热爱生活的人，等我年纪大了，也要做一位优雅的老太太！餐前面包没有描述的那么惊艳，黄油也不算很香！前菜选了帝王鱼，口味挺有层次感，这道非常不错[强]主菜是三文鱼🍣，鱼很嫩，酱汁是奶油味的，无功无过吧！甜品是花生冻糕，花生很脆，整体偏甜！到目前为止，最喜欢欧社的甜品[馋][馋]服务真是太好了，恰到好处的好，好到可以让人忽略菜品没那么惊艳！据服务员介绍，这家已经连续5年米1⃣️[强]非常适合闺蜜聚会的地方🌹

Restaurant week punch card NO.7 This is more popular, I am waiting to make an appointment! Full at noon! On my side is a pair of very fashionable old ladies party! I appreciate this kind of life-loving person, when I am older, I will also be an elegant old lady! The bread before the meal is not as amazing as described, and the butter is not very fragrant! The front dish was selected with imperial fish, the taste was quite layered, this is very good [strong] the main dish is salmon 🍣, the fish is very tender, the sauce is creamy, and there is no work! The dessert is peanut frozen cake, the peanut is very crisp, and the whole is sweet! So far, the most favorite desserts of the European Society [][] The service is really good, just right, so good that people can ignore the dishes and not be so amazing! According to the waiter, this place has been 1 ⃣️ [strong] for 5 consecutive years is very suitable for girlfriends gathering place 🌹

来吃午饭，真喜欢这家的大桌子，吃饭毫不局促。餐前的热面包绝对是全餐的highlight，没有之一！配上焦糖黄油简直绝了，香而不腻！感觉吃吃面包就饱了。牛排的口感也很好，七分熟，不柴，配的洋葱不是很喜欢，味道怪怪的，但是土豆泥很赞，全都吃完了。最后的甜品有点欣赏不来，除了樱桃冰淇淋很好吃，樱桃挞太甜，杏仁酥饼太硬。

Come for lunch, I really like this big table, eating is not cramped. The hot bread before the meal is definitely the highlight of the whole meal, no one! The caramel butter is simply amazing, fragrant and not greasy! It feels full to eat bread. The steak tastes very good, seven-point ripe, not wood, the onion is not very like, the taste is strange, but the mashed potatoes are very good, all finished. The last dessert is a bit unappreciated, except that the cherry ice cream is delicious, the cherry is too sweet, and the almond cake is too hard.

整体设计风格古典又先锋，质感拉满。也是，业主搞收藏的，自家物业总不能砸了招牌。这家早前可以住满24小时，理论上来说，前一天晚上10点入住，是可以住到第二天晚9点的，但近年取消了这个待遇。推荐这家的豪华套，住起来很舒服，疏离感的背后是淡淡的居家氛围，恰到好处。客房送餐的出品一如既往一般般。也可以去堂食，餐食种类会多些，但都市度假感的氛围会肯定没有在房间里穿着浴衣，喝着隔夜酒来得巴适。这次没在富春居用餐，多年米1，惊艳感不算强。瑰丽和这家近年房价越来越棘手，但体验起来确实有贵的道理。 想去住栖昙，但是真的太贵了😐#这些酒店景观超赞 #睡过才会懂的高端酒店 #酒店住上瘾 #特色酒店 #一站式度假酒店

The overall design style is classical and pioneering, and the texture is full. Also, the owner has a collection, and his property can never smash the signboard. This house can live for 24 hours earlier. In theory, it can stay at 10 pm the previous day and stay until 9 pm the next day, but this treatment has been cancelled in recent years. Recommend this luxury suite, it is very comfortable to live, behind the alienation is a faint home atmosphere, just right. The production of room delivery is as usual. You can also go to dine-in, there will be more types of meals, but the atmosphere of the city holiday will definitely not wear a bathrobe in the room, drinking overnight wine to Ba Shi. This time I didn&#39;t dine in Fuchunju. It was 1 meter for many years. The feeling of surprise was not strong. Rosewood and this house have become more and more difficult in recent years, but the experience is really expensive. I want to live in Qixuan, but it is really too expensive. #These hotel landscapes are awesome #I will understand the high-end hotel #Hotel stay addictive #Featured hotel #One-stop resort hotel

輪璞丽酒店不愧为静安闹市区中一块宁静的天地，当车子一开进两排竹子的入口，低调又高级的味道就出来了，感觉自己选对了地方大堂最出彩的就是有一侧大玻璃透出外面自然的绿色，禅意十足，坐这里办check in，空气中弥漫着佛手柑的香气，耳边传来慵懒的香颂，绝对chill &amp; chic酒店也有一片自己的小花园，坐在这里点上一杯热茶，背靠绿竹，躺在躺椅上，仰望摩天大楼和天空，舒服餐酒店房间挺大的，现代中式，窗外是延安高架上的车水马龙。到泳池和健身房看了一眼，设施很好，没人使用早餐在二楼的斐霓丝PHENIX，是个黑珍珠法餐，用餐人不多。早餐是半自助，有菜单可以单点，也可在舒适的环境中自助，摆出来的东西不多但质量不错，最最最最好吃的是他家自制的酸奶，一罐罐的小玻璃瓶放在冰上，拿了一罐淋上蜂蜜，太赞了啊!浓郁的奶香，醇厚丝滑的口感，和在希腊吃到的蜂蜜酸奶几乎一样上海璞丽酒店#睡过才会懂的高端酒店 #这些酒店景观超赞 #蜜月酒店我来推 #打卡老上海风情 #特色酒店

Wheel Lili Hotel is worthy of a quiet world in the downtown area of Jing&#39;an. When the car drove into the entrance of two rows of bamboo, the low-key and high-end taste came out. I felt that I chose the right place. The most colorful in the lobby is that there is a large glass on the side that reveals the natural green outside. Zen is full. Sitting here for check-in, the air is filled with the aroma of bergamot, and the lazy chanting is heard in my ears. Absolutely chill &amp; chic The hotel also has a small garden of its own. Sitting here, ordering a cup of hot tea, backing green bamboo, lying on a lounge chair, looking up at the skyscrapers and the sky, the comfortable hotel room is quite big, Modern Chinese style, outside the window is the busy traffic on the Yan&#39;an elevated. I took a look at the pool and gym. The facilities are very good. No one uses breakfast on the second floor of Philosophy PHENIX. It is a black pearl French meal. There are not many people. Breakfast is semi-buffet, there is a menu to order, or self-service in a comfortable environment, there are not many things but the quality is good, the most best is his homemade yogurt, a small can of glass bottle on the ice, take a can of honey, great! Rich milk fragrance, mellow silky taste, almost the same as the honey yogurt eaten in Greece, Shanghai Puli Hotel #sleep to understand the high-end hotel #These hotel views are awesome #Honeymoon hotel I will push #Check in old Shanghai style #Featured hotel

如果要用一个字来形容如今的上海餐厅，非一个&ldquo;卷&rdquo;字莫属。从卷菜系，到卷菜单，就连西餐都开始出时令季节菜了。你看稳稳摘了八年星星的phenix，经典菜一抓一大把，主厨UGO追满了果粉，也没躺平在闪亮的星星上，又是春季菜，又是法国顶奢品牌昆庭的联名套餐，不断地在推陈出新，blingbling闪瞎了众亲的眼。法国南部的玫瑰粉钻生蚝慢煮，考究地裹上一抹青绿的酢浆草，点缀上生蚝与昆布做成的晶莹剔透的啫喱冻，再刨上成片成片雪花般的鸭肝，鸭肝的粉糯细腻，合着啫喱的清凉浅酸，粉蚝变得越发粉嘟滑嫩，清甜回甘，法式才有的精致，一眼可见。迷你得如同微雕的蔬菜饺，装进印象派气息的漂亮盘子里，倒入八种蔬菜熬就的清冽的汤，还缀上了春天里不知名的小花花，仿佛是春天的花结出的小果果，我哪里还舍得吃。法国布列塔尼的蓝龙虾，配上不同灿烂的时蔬，竟然以时下咱蕞流行的烤串呈现，还淋上了茴香和芦笋打成的蔬菜泥，一叶手作的紫苏飘落其间，原来串串也可以美得如此意境，雅得如此不食人间烟火。主菜不愧是干式熟成纯血的澳洲M9和牛，冰裂着漂亮纹理的脂花，就在不到五分熟的绯红艳色里曼妙着身姿，特别的荔枝木炭炙烤出的焦香四溢里，表层带着薄壳一般的焦脆感，在足足18种酱汁调配的日式KATSU酱汁里，散发着迷人而优雅的奶香，牙口带着一丝纤维的回弹阻力，却将干式熟成才有的肉香肆意绽放在了柔嫩鲜香里。最后的甜品必须安利，主厨Ugo一定有颗可爱的中国心，果冻般的软糖里竟然弥漫着咱五浪液的浓香馥郁，不同浓度的法芙娜巧克力，看似不经意，却被错落有致的卷出了建筑艺术的壮烈美感，还隐隐透着黑胡椒的火辣辛香；一口迷你泡芙在百香果的明媚里，让齿颊酸爽清新得如沐春风。#繁星寻味上海滩 #刷爆朋友圈的网红店 #美食旬味会 #美食林餐厅打卡

If you want to describe the Shanghai restaurant today, it is not a word &quot;roll&quot;. From the roll cuisine to the roll menu, even Western food has begun to be seasonal. You see the phenix that has picked the stars for eight years, the classic dishes are a lot, the chef UGO is full of fruit powder, and it is not lying flat on the shining stars. It is spring food and the joint package of the French top luxury brand Kunting, constantly pushing new, blingbling blinded the eyes of the relatives. The rose powder diamond oysters in southern France are slowly cooked, elegantly wrapped in a green oyster grass, dotted with crystal clear oysters made of oysters and kunbu, and then oysters are flakes of snowflake-like duck liver, duck liver powder oysters are delicate, and the cool and shallow acid of the oysters is combined. The powder becomes more and more powdery, sweet and sweet, French style is exquisite, visible at a glance. You have to be like a micro-carved vegetable stew, loaded into the impressionist atmosphere of the beautiful plate, poured into the eight vegetables boiled clear soup, but also covered with the spring unknown flowers, as if the spring flowers of the small fruit, I am willing to eat. Blue lobsters from Brittany, France, with different brilliant seasonal vegetables, actually presented with the current popular skewers, but also drizzled with fennel and asparagus made of vegetable mud, a leaf of handmade purple sour fall in between, the original string can also be beautiful so artistic, Yadh so do not eat human fireworks. The main dish is worthy of being a dry-cooked Australian M9 and a cow. The ice cracks with beautiful textures. It is less than five minutes of ripe red and colorful Liman. The special lychee charcoal roasted in the charcoal is overflowing. The surface is crispy with a thin shell. In the Japanese KATSU sauce, which is served in 18 sauces, it has a charming and elegant milky aroma, and the teeth have a trace of fiber rebound resistance, but the dried meat is cooked in a tender and fresh fragrance. The last dessert must be Amway, the chef Ugo must have a lovely Chinese heart, the jelly-like soft candy is filled with the strong fragrance of our five waves of liquid, different concentrations of Fafna chocolate, seemingly inadvertent, but was scattered and rolled out the magnificent beauty of architectural art, It is also faintly spicy and fragrant with black pepper; a mini puff is in the brightness of passion fruit, so that the teeth and cheeks are sour and fresh like spring breeze. #Stars Searching for the beach #Brushing the net red store in the circle of friends #Food Xunweihui #Food Forest Restaurant punch in

春天，万物复苏的季节，也是味蕾重新觉醒的时刻。璞丽酒店斐霓丝法餐厅的主厨Ugo，以他对食材的深刻理解和对美食的无限热爱，为我们带来了一系列春季新菜品。每一道菜都是对食材最精致的诠释，让人不禁赞叹于大自然的馈赠和厨师的巧手。🦪玫瑰粉钻生蚝，微煮，鸭肝，酢浆草来自南法Etang de Thau的生蚝，在温和阳光的孕育下，自带着如粉钻般精致的色泽和浓郁的坚果奶油风味。酢浆草的搭配，带出清新的酸度，与强劲的生蚝酱汁和生蚝果冻相得益彰。点缀上薄薄的刨片鸭肝，与生蚝组成了海陆式大胆而经典的法式搭配。清新的酢浆草和玫瑰粉钻生蚝，正是对春季系列的完美诠释。🥟蔬菜清汤，卷心菜饺子，荞麦，杜松子香油这道菜品主厨强调膳食均衡，采用蔬菜清汤搭配卷心菜饺子以及荞麦，更是描绘出一副在海洋上探索航行的画卷。烹饪时用多达八种蔬菜不加水熬煮后，压榨并澄清出浓郁且纯粹的蔬菜清汤。卷心菜鲜味的加入，让人感受到春日的气息。最后点缀上杜松子香油，带来美妙绝伦的风味。🦞布列塔尼蓝龙虾，串烤，紫苏叶来自法国布列塔尼的蓝龙虾，先在黄油中慢煮，搭配上不同的时蔬，白芦笋，佛手瓜尖和甘蓝菜分开烹制，然后再将之以串作呈现。配以茴香和芦笋打成的蔬菜泥及手作紫苏叶，最后淋上用虾头熬煮龙虾汁。🥩干式熟成纯血 M9 和牛，荔枝木炭炙烤，&ldquo;Katsu&rdquo;酱*来自澳洲的 M9 级纯血 Mayura 和牛，先经过几天的干式熟成让其肉质更加软嫩多汁，然后放在荔枝果木上进行轻微的炙烤。搭配的&ldquo;Kastu&rdquo;酱汁灵感则来源于经典日式和牛三明治&ldquo;Katsu Sando&rdquo;，酱汁由 18 种秘制配料制成，有些则点缀其间，口味浓烈复杂，正是对春日美馔的华丽总结。🍃Ugo主厨的这一系列春季新菜，不仅是对食材的极致追求，更是对味蕾的一次又一次挑战。在这个春天，不妨走进璞丽酒店斐霓丝法餐厅，让Ugo主厨的新菜系列，带你感受春天的味道。 #春季用餐好去处 #美食旬味会 #浪漫约会餐厅 #吃一顿海鲜大餐 #景观餐厅

Spring is the season of recovery and the moment for taste buds to reawaken. Ugo, the chef at the Hotel Fierce French Restaurant, brings us a series of new spring dishes with his deep understanding of ingredients and unlimited love of food. Each dish is the most exquisite interpretation of the ingredients, people can not help but praise the gift of nature and the skill of the chef. 🦪 Rose Powder Diamond Raw, Micro-Cooked, Duck Liver, and Raw Pulp from Nanfa Etang de Thau Raw Diamond, in the mild sunlight, with its delicate color and rich nut butter flavor. The squash is matched with fresh acidity and strong oyster sauce and oyster jelly. The thin oyster liver is embellished with oysters to form a bold and classic French combination. Fresh oysters and rose powder diamond oysters are the perfect interpretation of the spring collection. 🥟 Vegetable clear soup, cabbage dumplings, buckwheat, gin and balsam oil, the chef emphasizes balanced meals, using vegetable clear soup with cabbage dumplings and buckwheat, and depicts a picture of exploring and sailing on the ocean. When cooking with up to eight vegetables without water, squeeze and clarify a strong and pure vegetable soup. The addition of cabbage is a springy flavor. Finally, the gin oil is embellished with a wonderful flavor. 🦞 Brittany Blue Lobster, skewers, and purple lobsters from Brittany, France, are cooked slowly in butter first, with different seasonal vegetables, white asparagus, bergamot and kale, and then presented with strings. Vegetable mud made with fennel and asparagus and handmade sourdough leaves, and finally drizzle with shrimp head and boil lobster juice. 🥩 dried cooked into pure blood M9 and cattle, lychee charcoal roasted, &quot;Katsu&quot; sauce * from Australia M9 grade pure blood Mayura and cattle, first after a few days of dry cooked to make their meat softer and juicy, then put on the lychee fruit wood for a slight roast. The &quot;Kastu&quot; sauce is inspired by the classic Japanese and beef sandwich &quot;Katsu Sando&quot;, the sauce is made from 18 secret ingredients, some dotted with a strong and complex taste, which is the gorgeous summary of the spring beauty. 🍃 Chef Ugo&#39;s new series of spring dishes is not only the ultimate pursuit of ingredients, but also the challenge of taste buds. In this spring, you may wish to enter the beautiful hotel Fierce French restaurant, let the new series of dishes of Ugo chef, take you to feel the taste of spring. #Good place for spring dining #Food and Fresh Meals #Romantic Dating Restaurant #Eat a Seafood Meal #View Restaurant

又是一家连续多年的米其林餐厅 主打法国菜 位于璞丽酒店二层法餐在西餐里面算是大菜系 也深得米其林的喜欢 讲真 环境好的餐厅不在少数 摆盘好看菜色精致的也有不少 不过大都浮于表面 想要把法餐做的又好看又好吃倒是确实是需要花些心思的作为璞丽酒店的法餐厅 装潢自然是自有风格 属于低调奢华型 大气稳重但是又很精致 灯光把氛围营造的很好 在这里用餐你会下意识的放低声音 放慢语速说回菜品 摆盘精致但不花哨 口感丰富 搭配的算是不错|蜗牛配土豆泥球^普罗旺斯杂烩焗蜗牛 打上蒜味的奶泡 配上绵软的土豆泥球 口感丰富 很有层次|法式海鲜馅饼^海鲜大杂烩 做成土司状 配上腌制蔬菜和柚子味荷兰汁 酱汁是亮点 |西冷牛排^五分熟 配红胡椒汁 相当棒 完美锁住牛肉的汁水 肉质鲜嫩 比很多专业牛扒馆都好 值得称赞|北极鲑鱼^配上鱼籽 青豆 绿酸叶和蛤蜊 丰富了色彩 增加了层次 提升了口感综评 环境带feel 菜式可品 值得专程到访

It is also a Michelin restaurant for many years. The main French cuisine is located on the second floor of the beautiful hotel. The French food is a big cuisine in the Western food. It is also a Michelin favorite. The restaurant is not a few. The dishes are beautiful and the dishes are exquisite. There are many, but most of them float on the surface. To make French food beautiful and delicious, it is indeed necessary to spend some thought as the French restaurant of the beautiful hotel. The decoration is naturally its own style. It is a low-key luxury atmosphere. It is stable but very exquisite. The lighting creates a good atmosphere. You will subconsciously lower it. The sound is slow to say the dishes are exquisite but not fancy. The taste is rich. The combination is good.|Snail with mashed potatoes ^ Provence snails are garlic-flavored milk bubbles with soft mashed potatoes. The taste is rich and very level|French seafood pie^Seafood snails are made Toast-shaped with pickled vegetables and dumplings Dutch juice sauce is the highlight | Xicold steak ^ five-minute cooked with red pepper juice is quite good The juice that perfectly locks the beef meat is fresh and tender than many professional burdock restaurants is commendable | Arctic salmon ^ with fish seeds green beans green leaves and oysters Rich color, increased level, improved taste, comprehensive evaluation, environment with feel, dishes, worth a special visit

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