If you want to have a decent old Shanghai family banquet, Fu 1015 may be a choice that many gourmets will approve.
Fu 1015 is a creative local cuisine, and has been selected as one of the top 50 restaurants in Asia for three consecutive years, and is also the highest record holder of Shanghai cuisine on the list. Executive Chef Lo Yi-ming is a leading figure in the world of Magic City's food and beverage industry, and his independent restaurant also includes the award-winning Fook 1039, Fook 1088 and Fook Wo Hui, all of which are known for their outstanding culinary refinement and innovation. On the basis of retaining the essence of this cuisine, "red, sweet, white and fresh", Lu Yiming kneaded some elements of Cantonese cuisine and Western food, as well as his own ingenuity. A meal of rice noodles is thick with red sauce, but the ideas and skills are reflected in the details, and the mouth and stomach feel a low-key and astringent mildness, which can be called the best praise for this cuisine.
The key word of Fu 1015 is "family banquet", which is exactly the opposite of the restaurant culture. The restaurant attracts diners with its large and shiny signboards, which are about the scene; The family banquet is more private and warm, in Fu 1015, even if one person eats in an independent private room, the stealth service is proper without too much disturbance, and the dining atmosphere is quiet and leisurely. The family banquet culture is also reflected in the menu, Fu 1015 does not set a la carte, is a Chef's menu set menu, can change the main dish, the price varies from 1000-2000 yuan per person according to the menu. Fortunately, Chef Lu's production is restrained and steady, and it is not easy to make mistakes with the chef at ease.
The four cold dishes will be replaced according to the season, but the common ones are quite good. Smoked fish is made hot with cold dishes, made to order, herring fish is killed alive, fried until crispy on the outside and tender on the inside, and the marinade is served on the table after absorbing enough, which is extremely suitable for wine; Foie gras is originally a thick taste, made into a kumquat shape placed on the scallion pancake, it seems to be bold and out of line, in fact, it is not greasy or fishy at all, the scallion pancake is fried until the skin is golden and foamy, layered and loose, full of chewiness, but brings out the creamy aroma of foie gras; Crispy salted chicken is made with just over one kilogram of hens, and the sea salt can be lightly marinated for a day, which keeps the original tenderness of the chicken, and because it is cooled in cold water immediately after it comes out of the pot, the chicken skin is crispy when it is eaten, and the chicken is fragrant and free of residue.
Among the hot dishes, the braised rice with black truffle and abalone is the most amazing. Braised pork is a familiar homely feeling in the mouths of Shanghai diners, how to improve the quality but still retain that intimacy, Chef Lu chose two high-end ingredients such as fresh abalone and truffle to help. When the braised pork is cooked in a sauce made of rock sugar until a certain temperature, the whole fresh abalone and morel mushrooms are added, simmered in a thick red sauce until crispy, and then buckled to the claypot rice, and served in a small casserole pot per person. After the lid was lifted, the waiter immediately walked to the front with the black truffle, and after greeting softly, he quickly shaved up the truffle with his hand, and the truffle was immediately sprinkled in large pieces, the scene was full of pride, the taste level was three-dimensional and integrated, and at the same time sweet but not sluggish, which made people feast.
Stir-fried crab roe and toast are more of a testament to the chef's ingenuity, and Lo Yiming believes that crab roe is a common use in Shanghai cuisine, but it is often only treated as a topping at ordinary banquets. For example, in this dish, French baguette is sliced and roasted until it is hard and crispy, and then the crab roe is coated on it after it is served, so that the crab roe slowly penetrates downward, one hard and one soft, one Chinese and one foreign, the two are independent and harmonious, and the taste experience is very full.
In addition, the fine and glutinous flavor, the combination of Chinese and Western yellow braised shark fin mixed with Iberian ham, the chopsticks are not broken, but the entrance is extremely tender and tender home-roasted wild yellow croaker, full of fat, thick and fragrant snowflake beef, and simple methods, but very test the cooking skills of stir-fried Shenghua and other hot dishes, are Fu 1015's specialties. But the most interesting combination is still hidden in the dim sum. Lu Yiming's soy milk into ice cream balls and the addition of coin-sized fritter slices are completely unconventional in texture and experience, and it deserves a soft applause as the end to the whole meal.
On Yuyuan Road, which is lined with mansions, Fu 1015 is not eye-catching, it has no signboard, only a narrow door number, if you don't deliberately look for it, it is very easy to miss the other cave in No. 1015. This house was built in the early 30s of the last century and was once the former residence of Du Yuming, typical of the old Shanghai Art Deco style. The exterior wall is cement brushed, the cylindrical tile slope roof, the north side facing the road, and the façade is majestic and magnificent; Facing the 800-square-meter lawn facing the south, a large curved balcony is picked out on the second floor, and all kinds of flowers and trees are along the walls on three sides, full of verdant. After all, the original intention of the founder, Ms. Fu Yafen, for the Fu series of restaurants is to present guests with rare details of traditional Shanghai living in a space full of old Shanghai style.
Fu 1015's service is also commendable, adding water, changing bone plates, introducing dishes are careful and polite, even if dealing with crying children, they are still considerate and patient, and can communicate and solve problems in a timely and proper manner, with a high degree of professionalism. Under the high per capita consumption, Fu 1015 is impeccable in terms of dishes, environment and service, making diners feel comfortable and convinced, which may be the secret of Fu 1015's invincible position.
