One room is located in a remote townhouse area in Hongqiao, in a secluded setting. This small bungalow is very private and not well known to the general public. Since there are many high-end consumption places in the villa area, there are always some diners who are familiar with the way.
The one-room one room is very interesting, it is an experimental kitchen, mainly for chef training, dish development, open to the public in free time, and can receive about two tables of customers a day. Guests do not need to order, and the kitchen can serve the dishes according to the position, ranging from 500 to 1,288 yuan per person. As the name suggests, the chef collects local dishes from many places in the country to the banquet, with a wide range of dishes and fusion of tastes, and there are up to 12 cold dishes on the appetizer platter alone. The style of the production is not the wild way of the Bai family's restaurant, the kitchen is sophisticated, the taste is restrained and soft, even if it is spicy dishes, it is not publicized, and the taste is suitable for the public; What's more, each dish is elegantly presented, without losing the level of high-end Chinese food, which is very in line with the style of this Chinese bungalow. Because of this, it is more suitable for older people, and it is a good choice for business banquets and formal family banquets.
Due to the influence of the season and the particularity of the back kitchen, the dishes in one room are very unfixed. The side dishes in the kitchen will try to present several mature dishes of the family, so that guests can taste delicious dishes while feeling the charm of local cuisine. For example, the salty, fragrant and spicy Sichuan sausage, the rich flavor of Shandong old tofu, the salty and sweet old Shanghai smoked fish, the cool and sour Hong Kong poplar branch nectar, etc., are dazzling. Of course, it can also be competent for high-end dishes, such as the simmered veal of the state banquet according to the position, the secret braised pork of the palace, and the more creative mango shrimp sauce, baked New Zealand lamb chops in black pepper sauce, and stir-fried double fruit with asparagus and Australian belt. Although the whole is not too distinctive, there will be no fancy elements to make people shine, but each dish will not be bad, plus the chef pays attention to the matching, and the meal is more comfortable to eat.
There is also a tea room in the large private room, so if you need to use tea, you can pay an additional fee and have it made by a professional tea maker. Of course, if you are holding a party, you can make the restaurant more lively and lively, and there is a complete set of KTV equipment for guests to relax. However, the area around the restaurant is very quiet, so it is recommended to choose noon for a party to avoid disturbing the surrounding residents.
The service in one room is average, and the waiter is a little casual, not as high-grade as the dishes, which is a pity.
There are a lot of parking spaces around the small bungalow, which is very convenient to drive over.
