Nestled in the secluded Regency Garden, Bottle Banquet is still one of the most stylish high-end villa areas in Shanghai. This ordinary-looking single-family villa was built by wealthy Hong Kong businessman Li Ka-shing, and after several rounds of capital waves, it has been transformed into a low-luxury private restaurant. It doesn't even have a signboard, but it has received many celebrities and dignitaries, and they are just foodies when they come here. Shen Hongfei came here to eat and praised it.

Like other high-end private restaurants, the bottle banquet charges per person and serves seasonal side dishes; It also conforms to the geographical advantages, focuses on Jiang Xian, and produces wonderful products. Two chefs were specially invited to the restaurant, one is a soup chef who has served as a state banquet in the Great Hall of the People and won the top 50 in Asia, and the other is a chef who specializes in puffer fish. Different from the current gorgeous creative dishes and fusion dishes, they have been making Chinese dishes, focusing on seasoning and heat, and integrating unique creativity into the sauce and production. Find a good master and eat the three freshness of the Yangtze River to have an endless aftertaste. The precious Yangtze River anchovy is braised by the chef and eaten with fish scales, fat, smooth and lush; Red steamed saury is the most "fresh" way to eat, the secret sauce that will be boiled for 4 hours, poured all over the fish body, put into the steamer and steamed for 15 minutes, the fish scales will automatically melt into a layer of oil slick, the fresh and fat are incomparable, the fish bones are fried and the taste is crispy, thousands of yuan a piece, it can be said that it is not wasteful to eat; Puffer fish is relatively one of the three freshest Yangtze River at the lowest price, you can taste half of the puffer fish in the lunch set of 598 yuan, cooking has the feeling of thick oil red sauce of this dish, fresh and tender, the fish skin is full of collagen, fat to the mouth, and the sauce is also super rice. These river freshness is becoming more and more rare, and the number of catches has decreased year after year, and visitors do not hesitate to spend a lot of money just to taste that mouthful of fat.

The longest eating time is the drunken crab, which is also one of the classic dishes that see the seasoning skills of the kitchen the most, with 20-year-old Huadiao wine to make a unique sauce, the female crab of Yangcheng Lake above three taels can be soaked for three days and three nights before it can be served, and the crab is cooked drunk, after cutting, it does not flow out a lot of juice and yellow like the raw drunk crab, the crab roe crab meat becomes delicate and condensed because it is steamed, the crab roe is more like the duck egg yolk taste of the sand, the taste is extraordinary, the package usually has half a per person, the portion is sufficient, and it should be half full if you eat more.

In fact, these kinds of river fresh can be eaten in the high-end private restaurants of Hanyuan and Rongfu Banquet, which are not unique dishes of the bottle banquet, but they are made by different chefs, and the taste is subtle. What's more, the bottle banquet spares no expense to get the best ingredients. In 2017, the 2,270 saury fish sold at the bottle banquet weighed three and a half halves, and the largest one was as high as six taels and a half. And the bottle banquet does not deliberately pursue high-end ingredients, the 2018 seasonal crayfish has also become its new favorite, but it is not easy to enter its eyes, each weight must reach at least 1 tael 8, the head and body ratio should be even, and only pick the shrimp paste fat female shrimp in the head shell, after the soup master's Huadiao wine service, the thick meat head is extremely delicious, and the thirteen spice taste of the public restaurant is different. Interestingly, the bottle banquet is not limited to the form, and it is not only for guests who only pack and do not eat.

Chef Tang's specialty dishes are by no means limited to river freshness, 1000 yuan per person's dinner can basically see the shadow of Beijing cuisine, Cantonese cuisine, Huaiyang cuisine and local cuisine, if the guests have requirements, the kitchen will prepare snowflake beef short ribs, foie gras, salads and other Western-style dishes, the presentation is more chic. For example, the grandmother's sauce beef made in the Western food was a favorite dish of the British Prime Minister "Aunt May" after coming to the meal. Perhaps related to the chef's background, the bottle banquet rarely appears in the hunting of ingredients and practices, focusing on the proper ingredients to the extreme, a bowl of seafood stone pot tofu, a cup of cod lion head, an old duck, and even an inconspicuous slow-ground pear juice after the meal, all of which are unforgettable. The recent yogurt evaluation is super high, its texture is delicate and moist, it tastes like fresh buttermilk, I am afraid that the yogurt control is also difficult to find faults, and the guests who deliberately try the taste often specify to replace the osmanthus balls with yogurt, which shows how favored it is.

Dinner starts at least 1,000 yuan per person, from the starter to the dessert, presented in the bottle banquet, each dish will not disappoint you, and it is worth the money after eating. For guests with a lower budget and want to try the taste, you may wish to book lunch, and the 398/person dishes can basically appreciate the skills of the back kitchen; 398/person tasted the signature drunken crab and puffer fish of the bottle banquet, which was super cost-effective. It is usually a minimum of four people, but the service is more humane, call in advance to make an appointment, and the waiter can arrange a meal for two people at his discretion.

The interior of the bottle banquet is low and elegant, much better than it looks from the outside. The young hostess had good tastes, and she had collected several frescoes that were expensive. She also buys flowers herself, and there are bouquets of flowers quietly in the empty platforms, staircase corners, wall corners, window sills and other faint corners that you can see, which is very beautiful. The most rare thing is that after the guests reported that the perfume smell in the box was too strong, she switched to Pu'er tea stems and broken leaf incense, with the natural tea fragrance, the atmosphere of the house is right. The three-storey restaurant has only six private rooms, each of which can accommodate four to sixteen people, and guests need to make a reservation in advance to choose their preferred room type.

The service experience was excellent. First of all, you can feel the professionalism of the staff in the ordering process, because they will try the dishes before taking up the job, they can introduce them easily. When dining, each private room is equipped with a waiter, and there are special staff to introduce the raw materials of the dishes, cooking methods and answer guest questions, not to mention the common high-level service attitude, the most impressive thing is that because each dish is a meal system, the waiter can very accurately grasp the time when the guest finishes a dish, and the time of each push the door to serve the dish and withdraw the dish can be called accurate, and a meal is eaten, which is very rhythmic. If you're looking for a high-end banquet, a bottle banquet is the perfect choice.