New riverside restaurant on the West Bund.

Cilan, located on the 2nd floor of Building 6, West Bund Dream Center, is next to the highly popular and photogenic viewing steps. The restaurant environment created by the SKYnoa design team is fashionable and simple, with a sense of relaxation. The designer cleverly integrates the natural landform elements of western China into the interior, and the jumping and soft colors create a comfortable and comfortable atmosphere. The embellishment of green plants adds vitality, and the large floor-to-ceiling glass windows introduce natural light and overlook the Huangpu River. The young and handsome chef Saen is in charge of Cilan. He is good at Chinese and Western cooking. In order to continuously inject new vitality into creativity, he will take time to search for ingredients and spices everywhere, and find the most rustic local flavors in the streets and alleys. , Absorb cooking inspiration, blend Western cooking skills, pay attention to the texture of food, and balance the color, fragrance, taste and heat. In front of Cilan's open kitchen, a chief table is specially designed. Diners can not only watch the on-site cooking in the kitchen at zero distance, but also chat with the chef, listen to the food culture allusions and production skills behind Cilan's creative cuisine, and taste the delicious food just witnessed in the hands of the chef. Cilan is not ordinary Western food, there is also unlimited creativity. Cilan, rooted in the rich food culture of western China, is inspired by niche spices and seasonings with regional characteristics, carefully selects seasonal ingredients from different landforms, and uses borderless cooking methods to cleverly integrate oriental artistic conception and western romance. , Present a unique creative western cuisine journey. Mountain wild pepper wormwood vinegar abalone slice vegetable salad Every May and June, the slopes and grasslands of Ili are full of pepper wormwood, which is known as the "treasure" of the grassland. The appreciation period of pepper wormwood is extremely short, and only the tender buds can be eaten. The chef of Cilan extracts the essence of wormwood by low temperature, and mixes a unique vinegar sauce, which becomes the finishing touch of abalone slice vegetable salad. The abalone slices are soft and not smoky, and the vegetables are fresh and refreshing. The pepper wormwood vinegar sauce is like mint, but it is more passionate than mint, and there is a numb feeling spreading on the tip of the tongue. Hand-torn beef with homemade buckwheat tacos The beef brisket is simmered in old brine for several hours. When the meat is stewed to the point of melting in the mouth, it is taken out and spread on the pancake. The pancake made of buckwheat flour is soft but quite chewy. With pickled chili, the moment the tip of the tongue touches the soft and juicy beef brisket, the taste buds can't help but yell delicious, rich stuffing and soft but chewy skin, I believe no one can resist this temptation. Xinjiang Morel Italian dumplings with fermented celery juice The chef of Cilan uses the northwest special sauce as inspiration, ferments the seasoning sauce with celery and noodles, and echoes the Italian dumplings with Xinjiang wild morel as the filling, which can stimulate the unique fragrance of morel and the fragrance of fermentation. Acid. Charcoal grilled horse fish with fermented tomato red sour soup The deep-sea horse fish in Fujian area is delivered fresh every day. After deboning and thorns, it is dried overnight. After being grilled at high temperature with Bichang charcoal, the skin is thin and crispy, and the umami essence is firmly locked in a piece of fish. After the Guizhou red sour soup is poured on the Mediterranean cuisine, the fragrance lingers in the nose, from the crispy fish skin to the rich and strong fish meat, the fresh and fresh layers are pushed in, lingering on the tip of the tongue. Charcoal grilled Dahongpao pepper crispy pigeon Choose Hancheng Dahongpao pepper to marinate young pigeons. The pigeons absorb the fragrance of pepper. After drying, they are fried and then roasted. The crispy skin wraps the tender and juicy pigeon meat. The lingering pepper fragrance is like "dark fragrance floating".