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High-end Sichuan Taste opens in Xintiandi
By Nie Xin |
January 20, 2011, Thursday
|
Print Edition
Print Edition
A new high-end Sichuan restaurant, Pin Shu (Sichuan Taste), is trying to win over the Xintiandi crowd with fancy, authentic food, as well as seafood and business lunch.
"The restaurant competition in Shanghai is so fierce," says owner Wu Qiang. "In order to succeed in this competition, we position Pin Shu as high-end, fashionable, creative, classic and cozy."
Pin Shu opened last month.
Wu has many years' experience in managing restaurants as well as other entertainment venues in Shanghai, such as the karaoke club Fame, also in Xintiandi.
The decor is striking, and even the tableware is creatively designed.
Pin Shu features pungent and spicy dishes made with liberal use of chili, garlic, peanuts, sesame paste, ginger and Sichuan peppercorns.
But the taste is adjusted and the chili levels reduced to suit the palates of Shanghainese and foreigners. The chef uses less oil than usual.
Head chef Gong Haimin, a Sichuan native, was hired especially for his talent in creating new and fashionable Sichuan dishes.
Signature dishes include Special Spicy Snake, Steamed Catfish with Black Bean Sauce (98 yuan), Braised Hump Fish in Stone Pot (78 yuan), as well as Braised Sea Crab with Organic Pumpkin (198 yuan), Sautéed Shrimp with Water Chestnuts, Soy and Spicy Sauce and Sautéed Frog's Legs with Cauliflower.
The chef recommends Braised Pork with Bean Sprouts Wrapped in Leaf and Crystal Cake with Fruits.
Sichuan cuisine is not known for its seafood, but the menu features abalone, shrimp and other seafood imported from Japan, Canada and Norway.
"We cook them in Sichuan style but follow the principle of less oil, dry and spicy," says Gong.
The restaurant targets at senior professionals in the Xintiandi area.
"Besides gatherings of friends, most customers come for the business meal," says Wu. He estimates that only around 5 percent of guests are expats.
There's not only high-end dining. The restaurant also offers a reasonably priced business set lunch and Chengdu-style afternoon tea.
The 88-yuan set lunch contains four dishes and one soup that can be shared by two people. The 198-yuan set lunch, enough for seven people, offers seven dishes and a large bowl of soup from the lunch menu.
Lunches include free rice, vegetable side dishes and fruit. It is only served on weekdays.
For tea time, the chef prepares Chengdu-style snacks, such as spicy wonton, soup noodles, spring rolls, steamed vegetable buns and pumpkin soup with lily root.
Address: 3F, Bldg 6, Lane 123 Xingye Rd
Opening hours: 11am-10:30pm
Reservations/Tel: 6384-6667
"The restaurant competition in Shanghai is so fierce," says owner Wu Qiang. "In order to succeed in this competition, we position Pin Shu as high-end, fashionable, creative, classic and cozy."
Pin Shu opened last month.
Wu has many years' experience in managing restaurants as well as other entertainment venues in Shanghai, such as the karaoke club Fame, also in Xintiandi.
The decor is striking, and even the tableware is creatively designed.
Pin Shu features pungent and spicy dishes made with liberal use of chili, garlic, peanuts, sesame paste, ginger and Sichuan peppercorns.
But the taste is adjusted and the chili levels reduced to suit the palates of Shanghainese and foreigners. The chef uses less oil than usual.
Head chef Gong Haimin, a Sichuan native, was hired especially for his talent in creating new and fashionable Sichuan dishes.
Signature dishes include Special Spicy Snake, Steamed Catfish with Black Bean Sauce (98 yuan), Braised Hump Fish in Stone Pot (78 yuan), as well as Braised Sea Crab with Organic Pumpkin (198 yuan), Sautéed Shrimp with Water Chestnuts, Soy and Spicy Sauce and Sautéed Frog's Legs with Cauliflower.
The chef recommends Braised Pork with Bean Sprouts Wrapped in Leaf and Crystal Cake with Fruits.
Sichuan cuisine is not known for its seafood, but the menu features abalone, shrimp and other seafood imported from Japan, Canada and Norway.
"We cook them in Sichuan style but follow the principle of less oil, dry and spicy," says Gong.
The restaurant targets at senior professionals in the Xintiandi area.
"Besides gatherings of friends, most customers come for the business meal," says Wu. He estimates that only around 5 percent of guests are expats.
There's not only high-end dining. The restaurant also offers a reasonably priced business set lunch and Chengdu-style afternoon tea.
The 88-yuan set lunch contains four dishes and one soup that can be shared by two people. The 198-yuan set lunch, enough for seven people, offers seven dishes and a large bowl of soup from the lunch menu.
Lunches include free rice, vegetable side dishes and fruit. It is only served on weekdays.
For tea time, the chef prepares Chengdu-style snacks, such as spicy wonton, soup noodles, spring rolls, steamed vegetable buns and pumpkin soup with lily root.
Address: 3F, Bldg 6, Lane 123 Xingye Rd
Opening hours: 11am-10:30pm
Reservations/Tel: 6384-6667
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