FONG SENSE

Songzhu Restaurant possesses a magical power, chasing the globe in search of innovation! The hotel's restaurant shares its name with its chef, a truly unique sight. Stepping into the lobby, the view is as resilient and elegant as pine and bamboo, yet also a maze of light and shadow brimming with gustatory magic. The kitchen, visible through the window, is a transparent vessel for this wondrous magic, gathering the rich and graceful inspiration of Chef Songzhu. In recent years, we've witnessed numerous innovative interpretations of Chinese cuisine that employ Western culinary principles to deconstruct and reimagine it, from Cantonese, Sichuan, and Taizhou cuisine to the Huaiyang cuisine we experience today. This is more than a simple clash of cold-edged knives and forks with delicate bamboo chopsticks; it's a bold display of "chasing the globe in search of innovation"! Songzhu Restaurant employs the sophisticated logic of French cuisine with a global perspective to deliver a stunning reimagining of the graceful and subtle Huaiyang cuisine. This is more than simply applying Western techniques to Chinese cuisine; rather, it uses a global culinary vocabulary to lovingly retell the soul of Jiangnan. Behind these culinary innovations lies the cultural metaphor of the chef's identity. As a cultural scholar once quipped, "On the banks of the Seine, chefs are revered as artists, their creations protected by the Ministry of Culture; whereas, in our country, culinary masters are still regulated by the Ministry of Labor." This is where Shochiku breaks through. Within the framework of a profession shrouded in smoke and fire, he embraces the inspiration of a French artist, treating the stove as a canvas. In the sizzling oil of a wok, he stirs with the precision of a brushstroke and seasons with the brilliance of a palette. Beneath the label of a profession, he quietly forges an aesthetic statement unique to the working class—a lyric poem written with a spatula. We learned during the meal that, the night before the banquet, Chef Shochiku had just returned from a European tour with his mentor, Mr. Alan Yu. This journey undoubtedly underscores the success of the dishes, which rely heavily on the chef's deep understanding of two culinary systems, his precise control of ingredients, and his meticulous attention to detail. Shochiku's magic isn't about smoothing out differences, but rather about allowing disparities to compose a symphony on the plate, allowing taste buds to savor the depth of surprise between the familiar and the unfamiliar. Each dish is the prelude to the harmonious dance of knife and fork logic and chopstick philosophy on the plate, the beginning of the global expression of "Nostalgia Reflected in the Dishes." Songzhu Restaurant possesses a magical power, chasing the globe in search of creativity. Knife, fork, and chopsticks can be paired together, and nostalgia is reflected in the dishes. (Part 1)

This is a pretty good restaurant. The last time I ate there, there were some performances in front of the board. This time I chose a private room for more privacy.

For our anniversary this year, I wanted something special. So, I went to Feng Songzhu on the first floor of the Jingfeng Marriott Hotel! It was quiet, and the atmosphere was lovely 🥂 and very stylish. The tableware and plating were meticulously detailed and incredibly high-quality. From the appetizer to the dessert, it was full of surprises... The Mozambique lobsters were deep-fried and coated in shredded puff pastry. 🦐They were crispy on the outside and tender on the inside. Dipped in a mustard cream sauce, they were savory and refreshing. The wax gourd dumplings that came with them were also very special~ I tried both the Australian beef, the tongue and the sirloin. The tongue had a creamy aroma, and the sirloin was tender and chewy 🥩. 🥩The red wine sauce was a unique flavor~ The yellow croaker was also amazing! It was like a French mousse 😋 The boneless yellow croaker was filled with a mousse made from yellow croaker and scallops. The broth, with caviar, was tender, savory, and layered. For a special day or a date with someone special 🥂 I highly recommend trying this fine dining restaurant. You'll find it a true pleasure to eat 😌 and be praised for your taste! #LocalFood #RomanticDateRestaurant

After returning to Nanjing, I rushed to Nanjing Marriott with my suitcase🧳 just to witness a wonderful night😏 China's fine dining industry is becoming more and more popular. Many people and things are like meteors🌠, shining and then silent. The special thing about Zhou Songzhu👨🏻‍🍳 is that he has completed a profound transformation in 20 years😎 From an apprentice who was busy carving lion heads, to a young man who amazed everyone with "Black Truffle Pig Face Buddha Jumping Over the Wall", to a player who is now making waves in the Michelin Guide😎 If it takes ten years to sharpen a sword🗡️ then it takes twenty years to open a mountain⛰️ Using the global taste language to describe✍🏻Jiangnan Beauty✨ This time, Zhou Songzhu👨🏻‍🍳 joined hands with his master Alan Yu fought for three days (4.18-4.20) to give everyone a dazzling starry night😊 Three fine wines, nine dishes, layer upon layer, wrapping the hearts of foodies❤️ The dense bubbles of Dom Perignon vintage champagne🍾 jump on the tip of the tongue🫧, the sea urchin seaweed tower appears in a beautiful posture, and the acidification of champagne turns into invisible waves🌊 to lift the sweetness of sea urchin to the top of the head🔝 The pufferfish🐡 sashimi is as thin as a cicada's wing, and the sauce (perilla leaves, yuzu pepper, yuzu sauce, mustard oil) is like the Yangtze River hitting the Seine. French snails🐌 are braised and wrapped in puff pastry and baked crispy, with classic vanilla butter, every bite is a heartbeat💗Wenwu duck soup🦆 with geoduck chrysanthemum brain, the soup is clear and rich, the most exquisite Grilled brown mushrooms🍄Alan joked that it was a cost-saving ingredient, but I think he was in Versailles😏 Steak mushrooms are indeed not expensive, but the time to test the kitchen skills has come! Italian parsley, caper puree, roasted thyme rosemary and truffle mushroom juice penetrate the mist of oil and burst with fragrance on the lips and teeth. After soaking the king crab for 12 hours using the traditional Huaiyang drunken crab method, the🦀 meat is torn into thousands of strands, blended with horseshoe apples to increase the crisp taste, and then performed a "trio" with caviar and plum drunken jelly. Charcoal grilled Mozambique lobster🦐 is like a sea rhapsody, with a long and sweet aftertaste. I have never seen eel🐟 roasted rice cakes look so delicate! Handmade rice cakes at the bottom, low-temperature slow-roasted eels in the middle, and quinoa, sesame and coriander seedlings🌱 on the top. It's so beautiful. Australian M9 sirloin 🥩 is beautifully matched with Pinot Noir red wine 🍷. This is a four-hand piano dinner with toasts and a taste experiment with infinite possibilities for interpreting Huaiyang terroir🥰 #Places that are asked about by friends #Food that can only be eaten locally #Scenic restaurant #Nanjing worth going to #Nanjing food

A combination of Huaiyang cuisine and French cuisine The dishes are very creative Located on the first floor of Jingfeng Marriott Hotel ✨Highlights The restaurant is decorated like an art space, with black walls and darker lights, creating a romantic and elegant atmosphere. The chef has participated in the variety show "The Glory of the Chef" The store's front door is super low-key and hidden, and indoor dining feels very private. Whether it is the hall, the front board or the box, the waiter will explain each dish one by one when it comes up, and there will be a set menu on the table. 🌶 Name of the dish 💕Drunken salmon with plum wine 💞Chrysanthemum tofu mushroom soup 💕Foie liver caramel brulee 💞East China Sea yellow croaker mousse roll 💕Wellington abalone 💞Eight-treasure duck roll 💕Australian M9 steak 💞Huaiyang soft-cup clay pot rice 💕Chef's dessert There are basically no thunder dishes. It looks good and tastes good. #NationalDayTravelDiary #LocalDeliciousFood #CoupleTravel #NicheDiscoverySociety #ThePlaces that are Asked Most in Moments

A restaurant with a very good feel! The combination of French and Huaiyang cuisine is quite unique The decoration is unique, and the private room is private From the appetizer to the main course to the dessert Every portion is very stylish . 🦀Hua Diao drunken crab: It is paired with lily paste! Very dense Red pomelo and finger lime also increase the taste of drunken crab Ginger tea is included, warm . 🐟Yellow croaker lion head: Fish meat + bamboo shoots and water chestnuts The meat is tender and crispy, with a rich taste! . 🦐Mozambique lobster: The shrimp meat is charcoal grilled, with rice wine shrimp sauce Q elastic and juicy #美食旬味会