Review

Just on the basement floor of the Bund soho, it is actually quite difficult to find. You park at the door and you need to walk inside, and then walk to the second floor. This basement floor is mainly for shops and restaurants. There are two elevators that can be accessed to the office building and the middle atrium. The scale inside is still quite large, but now it seems that the popularity is not strong. On weekend nights, there are almost no people here. The owner of this store has a Cantonese cuisine. The taste is still very authentic. The decoration is quite high-end, but the scale is not very large. The crispy skin roast meat here, There are also burdocks that taste very good, and this snail soup should be considered authentic. Some of the seats here are in the store, and some are in the outdoor shopping mall corridor. If you want to go early, you should be able to choose your own seat. If you come late, it will not be your turn to choose.

I came to Shanghai to live near the Bund. I looked close. I bought a group meal coupon with a high price on Trip.com. Service: The overall service feels very good to me, the service is more thoughtful. Environment: Hygienic and clean, but the space between the tables is relatively narrow, but the Bund is indeed inch of land and gold, which is understandable. Taste: Ordered roast chicken, sour soup fat cow, Cantonese fried rice, flower glue chicken, truffle shrimp, Yangzhi mannan. As a native of Guangzhou, I think the taste of Cantonese cuisine is more authentic. The Cantonese fried rice and flower glue chicken are quite good. Although it is a group purchase, the flower glue chicken is still real. The portion of the dishes is also moderate.

The Bund soho is such a high-end place. It is definitely a good place for friends to feast. It is a good place! Dinner has an appointment positioning. After eating, you can leave. The waiter is not embarrassed. I feel that the food level is OK. No wonder the business is so good at night. It is so expensive and full.

Tianbi Gao will pursue the essence of Cantonese cuisine to show that it is unobstructed, and a dish is made with care. Even if it is located on the basement floor of Soho Square, there is still a constant flow of passengers. The family loves to come here to eat food without adding any other seasonings, and the food is perfect. 🦐|Xiaoqinglong Egg ^ The color is yellow and Runjing, the aroma is flavoured, and I tasted it. The lobster is very fresh and the flesh is tight. The quail eggs seem to be given life under the lobster set off, the entrance is fresh and smooth, the rich seafood fragrance is mixed with the fragrance of the egg, amazing taste buds, fresh, tender, slippery characteristics of the embodiment of the full. This refreshing feeling, like the foot on the soft cotton wool, people involuntarily happy. |Black truffles - yam fresh abalone^, abalone is very big, meaty bullet teeth fresh and tender, the unique chewing feeling is people can not stop. Yamamide in the black truffle sauce under the infiltration of fully absorb its delicious, the entrance powder soft, black truffle aroma mellow fragrance. The overall level is clear and full, each mouth has quality, each mouth has different delicious, delicious | abalone juice chicken feet ^ chicken feet fully absorb the delicious abalone juice, the soft and tender entrance, the more fragrant. The gelatin visible to the naked eye is thick and delicious, and the lips have a sticky feeling, which is delicious and nutritious.

The taste of the dish is very good, the ingredients are very good, it is recommended

His family is slightly more expensive, and a few more people can come down. The small row of bonfire cattle is more than two hundred and a small row of five cattle. It is really delicious and the meat is full of flavor! Black Golden Durian A mouthful of durian fragrance is fried, rich durian pulp, not the kind of dessert with frozen durian fruit mud can be compared. The signature fresh milk Portuguese his egg tart is more amazing, no sweet greasy, only delicate milk fragrance with thousands of layers of light pastry. And the baking is very appropriate, there are not many snack shops that stick the pastry together. The fried shrimp asparagus with black truffle is better than the shrimp. The tender part of the asparagus is selected. The level of the dish with black pepper yak tongue is really high, and the soft and tender beef tongue is better than beef. The onion-scented pig feet are soft to the amazing pig feet and black truffles. The per capita 200+ can eat such quality Cantonese food is really impressive, and the business does not lose the countertop. The only downside is that there is no large round table for 10+ people in the store.