Huang Gongzi is not a chic man, but a classical beauty, and the Huang Gongzi she runs is a first-class high-end private restaurant in Shanghai. In order to cooperate with the inspection of private residential operations in Shanghai, Huang Gongzi recently moved from his private residence to Hengshanfang, and regular customers were relieved. The hostess has great powers and brings the best ingredients from all over the world to the table, which is jaw-dropping, if you are looking for a gorgeous feast, why not visit Huang Gongzi.
From the signboard at the door, you can get a glimpse of Huang Gongzi's elegant style of combining East and West, and the dishes are also creative fusion dishes, with top-quality ingredients as its strong attraction. Black caviar, known as the "gold of the deep sea", Iberian J5 black pig ham from Spain, Australian M7 snowflake beef, South American sea cucumber, geoduck and tuna, which are popular in Japanese cuisine, as well as swallow abalone wings, fish maw, Yunnan mushrooms, etc., which are essential for high-end restaurants, are all available. After booking, guests can enjoy the beautiful collision of fresh ingredients flown in from all over the world and carved in the kitchen. When it comes to seafood, the freshness is excellent, and just one sashimi will allow you to appreciate the charm of the ingredients. In the spring of 2018, Huang Gongzi got the Giraldo oysters, which took at least four years and dozens of breeding and refining processes before they could be marketed, and even the three-Michelin-starred restaurants in Paris would be proud to be able to serve the Giraldo oysters, and the kitchen paired the oysters with sweet shrimp and black caviar, so delicious that they will take you back to the sea.
In terms of wine, there are many hostesses who specialize in some top wines, such as Opus One 2010 Opus One, which is almost extinct in the market. There are also Almaviva Living Soul in 2014 and Lascombes Lux Gold in 2009, which are hard to find in the market for non-veteran connoisseurs. Since they are all precious wines, the bottles after the guests drink are stored on the second floor, and the wine labels are intact, which is a very ornamental decoration for the guests who love wine.
Due to the high-end ingredients, Huang Gongzi charges very expensive, with a minimum consumption of 9,000 yuan per table, and 4,500 yuan per person if two people dine; If there are many people, it will start at least 3,000 yuan per person. In addition, due to venue limitations, reservations are generally only made for two tables per day, and no more than four tables are made, so it is recommended to make reservations 3 days in advance.
The chef is particularly adept at Western methods and has a good grasp of world cuisine, both traditional and creative. Each dish contains a variety of ingredients, and the name of the dish alone is dizzying. The ingredients are skillfully blended, the flavors are rich, and the presentation is as beautiful as an oil painting, and each dish is unbearable. For example, the royal stewed egg king crab meat with caviar seafood foam, black truffle foie gras with Iberian ham, pan-fried foie gras with pomegranate vinaigrette, abalone sauce buckle cod filling, etc., are all dishes with high reputation.
The stews in the restaurant are also top notch. The most attentive is a pot of dried dendrobium seahorse stewed chicken soup, after ten hours of boiling, the fish maw becomes soft and glutinous, the soup is extremely rich, even the small seahorse can eat. In contrast, the kitchen does not handle bird's nest and shark fin very well, and the broth used in these two dishes is slightly inferior, and the taste is naturally not so impressive. The taste of drunken crab is not as amazing as you think, so it is recommended that you save your budget for other wonderful Western dishes, and you can properly inform the side dish requirements before ordering.
Huang Gongzi changes the menu regularly, but the overall ingredients are not too limited by the season, as long as the budget is sufficient, no matter what time of year you come, your taste buds can enjoy a luxurious journey. Compared with the bottle banquet, Huang Gongzi's kitchen is more flexible, and he tries to achieve private customization. There have been guests who have asked for sashimi feasts, hot pot feasts, and ice flower fish feasts, all of which have been fulfilled. The venue layout is also very user-friendly, if there is a specific theme, you can arrange additional table flowers and party atmosphere
The interior decoration is foreign, the lighting is very attentive, two spherical chandeliers are installed above the stairs, the lighting is elegant and quiet, and the European-style simple ornaments in the corner are just right, the light and shadow are mottled and scattered. The metal vase and the candlesticks on the two dining tables are from the Skultuna 1607 brass collection, which fits the design style here. The hostess loves utensils, and the plates of each dish are as beautiful as works of art. With flickering candlelight and staggered cups, the romantic atmosphere is perfect for bringing your lover and friends to this secret meeting. Since the table is a long European table, it is best to sit opposite each other, if the number of diners is an odd number, the atmosphere may be a little awkward, not suitable for banquets.
Compared with this level of meal standard, Huang Gongzi's service is slightly weaker, although the attitude is natural and friendly, but the waiters do not have a deep understanding of the dishes, they may not introduce the dishes when serving, nor remind individual dishes of how to eat, which slightly affects the experience.
