The V Modern Bistro

This is an old shop with a good environment. As for the ingredients, it is a good taste experience. The top ingredients of snails, oysters, and cod plus the mature production process are very satisfactory. The lobster is very big and very chewy, which is very good.

As a person who likes to eat steak, I finally found an opportunity today and was taken by my friend to eat an authentic Western steak! [Mint] Environment: The restaurant is located in the Expo Center, and the transportation nearby is very convenient. Whether you take the subway or drive, you can get there directly! The restaurant is also decorated in a very stylish way, with a Western European style! [Service Bell] Service: The quality of the service staff in the store is quite high, and it is quite comfortable to dine in such an environment. For steak, I prefer Wellington steak. Although I don’t know the difference between other steaks, it just looks comfortable and tastes good, hahaha

A very romantic restaurant with a balcony and private rooms. The dishes look high-end and classy, ​​but the prices are not cheap either, mainly French dishes. Their lobster is especially recommended!

ŤĤ&Eacute. &nbsp. V&nbsp. ⦁The chef who worked in a Michelin restaurant in Shanghai chose to open a restaurant in Beicangmen, which is more artistic. The operation of the open kitchen is clear at a glance. The set meal is generally 389/person. You can also order it a la carte. What impressed me most was the truffle hot spring egg, which was more amazing than the M5 steak. In addition to truffles, the chicken sauce also had Spanish ham, which was extremely refreshing. The foie gras and sea bream were average. The foie gras was not tender and fragrant, and the fish was still a little fishy. The dessert milk jelly had a delicate taste. The business was pretty good. It was best to make a reservation two days in advance before eating. Choose a good seat.

It is the first western restaurant in Wuxi that uses the concept of "low-temperature slow cooking" as its main cooking method. The restaurant integrates the canal culture, Loft culture, culinary culture, cultural and creative life and other elements to create a high-end consumption place for cultural, artistic and gourmet food with an artistic style in Liangxi District, the Old Town and the canal. Dining here is definitely a feast for the eyes and taste, and it is definitely worth recommending to you to experience.

It's a rare restaurant that I feel is worth writing about in a quiet way - Zehuai &middot. Low temperature slow cooking. The restaurant is located in the Beicangmen Creative Park. I have always thought it is a very artistic place. As soon as I walked in, I felt very refreshed. I could see that the owner carefully selected the seats. When I went there, there were not many people dining in the restaurant. My friend and I chose a window seat so that we could enjoy the delicious food here quietly. The open kitchen gives people a particularly warm feeling. The menu has three options: 5 dishes for 258 yuan, 7 dishes for 389 yuan, and 7 dishes for 469 yuan. Of course, you can also order a la carte. My friend and I chose the 389 yuan set meal. The first thing that came up was illy's espresso. This was the first one that surprised me, but the coffee tasted good and was mellow, which was my favorite taste. The first dish was fried abalone and scallops. Needless to say, the ingredients were fresh. The abalone was chewy and the scallops were tender but I felt it was slightly fishy, ​​which was acceptable. The restaurant staff explained to me how to make the sauce in the middle. I forgot what the ratio was, but I remember that mustard was added. The abalone tasted better with this sauce. The second dish was cappuccino mushroom soup. The restaurant staff explained that this soup was made entirely of mushrooms and light cream, which took many hours and was perfectly presented in a very distinctive cappuccino form. After tasting the first bite, the ratio of mushrooms and cream was just right, fragrant and delicious without being greasy, and I felt extremely happy. The third dish was truffle red-heart egg, the most distinctive dish. Can I say it was so beautiful that I couldn't bear to eat it? The restaurant staff explained that the eggs used were Japanese red-heart eggs, the yolk was semi-solidified, and the size was large. The side dishes were Spanish ham and imported mushrooms. I forgot where they were from. I should have recorded it with my phone. The restaurant staff suggested that the red-heart eggs and side dishes be mixed well before eating, so that the taste would be richer and more layered. I tried it and it was really good. I was excited. I really felt the good intentions of the chef. The fourth dish was pan-fried flounder. The sweetness of the flounder was matched with a lemony sauce, and the taste was refreshing and just right. The fifth dish was pan-fried French foie gras with red wine pears. I came for the foie gras. It was my favorite, no one else. It was paired with red wine pears and grapes without any greasy feeling. I ate it all. The sixth dish was the main course, low-temperature slow-roasted Australian m5 and eye meat with mashed potatoes. The beef was juicy but not tender. There were many things that I couldn't chew. I don't know what happened, which affected the taste. The vegetables were really good, delicate and delicious. The seventh course, dessert, no comment, just average, no explanation, no surprise. Focus on every detail, make every dish with craftsmanship, you did it, I believe every guest felt it as I did, thanks to the gentleman who explained it to me, see you next time.

It is said that the chef of Shanghai Michelin star came to open this restaurant. I have been wanting to try it for a long time, but I finally came to try it. #Location#. It is in the alley behind Poly Plaza, Beicangmen. It is not easy to find. Drivers should be careful because it is not easy to park. The parking lot inside Beicangmen is open to the public at 6 o'clock. #Decoration#. It is a simple loft style, without too much cumbersome and luxurious decoration. The kitchen is open, and you can see the boss lady's serious stir-fry. #Dishes#. It seems that there are only two types, 398 and 498, and the difference is whether there is black truffle. The reason why the taste is more delicate is that it is slow-cooked at low temperature. The presentation is very beautiful. Let's talk about a more wonderful dish, #Red wine goose liver#. The goose liver is tender inside, and the side is pears cooked with red wine. This combination is really good. A good restaurant, it is best to make an appointment in advance on weekends.

On our tenth wedding anniversary, I chose to come here to celebrate with my husband. The location is still easy to find, with an open kitchen, simple and elegant. It just happened to be the new menu, the 489 truffle set meal, each dish has fresh truffles, and the aroma is overwhelming as soon as it is served. For the pre-meal bread, I prefer the soft European one. For the truffle hazelnut mushroom soup, I smelled the freshness and fragrance before I ate it. Compared with the chef's soup with duck breast, the duck breast still made me taste the duck flavor, which covered the freshness of the soup. Therefore, I prefer the truffle mushroom soup. The taste of the hot spring egg is completely different from the soft-boiled eggs we cook ourselves or sell outside. The egg yolk is like pudding but has a glutinous texture. The softness of the whole egg yolk is the same. With the ham slices and truffles, the taste is rich in layers, and it even makes me feel that it is better than M5 Wagyu. Let's talk about the low The salmon was cooked slowly. I don't like sashimi very much, but this one has a taste between raw and cooked. The salmon melts in your mouth, but you won't feel greasy. This dish shows the chef's skill. The previous dishes surprised me. Maybe I had too high expectations, but the wagyu beef was not so amazing. The meat quality is impeccable. The low-temperature slow-roasting method makes the beef basically cooked evenly inside. The sauce doesn't need to be poured on the beef. Put it aside and you can choose to dip it in the sauce or not. You can taste the aroma of the beef itself. I like the mashed potatoes as a side dish. It's quite delicate and I ate it all. Finally, the store changed the dessert to the 10th anniversary cake, tiramisu, which is not too sweet. I like it. I am still very satisfied with this meal. I will try it next time when there are new dishes.