Xijiao No. 5 is located on the side of the No. 4 gate of Xijiao State Guest House, and you can see this Spanish-style garden house by stepping on the colorful light and shadow of plane tree leaves. Named "the most beautiful restaurant in Southeast Asia" by TimeOut magazine, the oil paintings on the walls of the corridors and toilets were painted by the national treasure master Mr. Li Xijian, and the interior design has no straight lines and right angles, smooth and uniform arc cutting, and continuous cascading curved domes, all of which are tributes to the architect Gaudí.

If you only come in the mood to eat the environment, you will definitely be pleasantly surprised by the dishes. The director and executive chef of 5 Western Suburbs is culinary master Sun Zhaoguo, who has more than 30 years of experience in food and beverage, but has put all his heart and soul into this restaurant. Xijiao No. 5 focuses on the fusion of local dishes, and still retains classic local snacks such as smoked fish, sugar lotus, chicken juice shutter knots, rice cakes, fried shrimp, etc., but more dishes are more like a subversion of tradition.

There are many creative combinations of Western food in the restaurant, and Steak 5 is one of them. Select the filet part of Australian steak with uniform fat and stew it until fully cooked, the taste is still crispy and soft, the sauce is viscous, and the texture of the steak is wrapped like pulp; It is served with lemon foam and brandy-soaked pears on the side, creating a three-dimensional and rich layering. The other Wagyu beef is cooked according to the Chinese style of braised pork, which is extremely soft and delicious, and then garnished with peas on the top and shortbread on the bottom, which is a very interesting mix of Chinese and Western.

Sun Zhaoguo is notoriously demanding ingredients, and you can eat the restoration and release of the original taste of ingredients at No. 5 in the western suburbs. Crab caviar is best at 2-3 degrees above zero, Chef Sun puts a small iron utensil that is easy to transfer temperature on ice, opens the lid to let the caviar contact with the air to oxidize, and inserts chopsticks into the edible ice to remove the salty taste before eating, the light saltiness of the caviar and the sweetness of the crab salad collide without conflict, and the taste is wonderful. Foie gras is also one of Chef Sun's best ingredients, green apple jelly foie gras mousse has a smooth and fruity taste, and the foie gras imported from France is marinated in white wine to make a mousse-like taste, which is smooth and lingering on the tongue, and is more greasy and refreshing after being spread with green apple jelly. Tomato crisp mushroom salad with cherry foie gras is pleasing enough in color, red ice wine tomato hides crispy mushroom salad, white is white wine soaked in pear, dark red is red wine soaked in cherry, bite down to full foie gras; The branches and roots in the plate are handmade biscuits, and you can taste the cherry foie gras first, then bite into the pear, and finally eat the crispy mushroom salad, the taste decreases one by one, and the mouth is not stagnant. However, the bounty of the fruit is a little greasy, and the foie gras is coated with chocolate, which does not match the texture and taste.

The former uses old chicken and Jinhua ham to boil the broth, hang out the umami of the sea cucumber, and then add 80 Kanto sashimi and fish lips cut into pieces, simmer slowly until fragrant and sticky mouth, the sea cucumber is tender and glutinous, and the plump and crystal rice is really a delicacy; The latter has crispy flesh but crispy skin. It's a pity that No. 5 in the western suburbs still has a lack of sense of proportion in some dishes. The selection of plum jujube vinegar is excellent, and the small chops are fine and tender, but the sweetness of the sugar-soaked red dates, oranges and sesame pancakes in the side dishes is too presumptuous, and the pork ribs themselves are too sweet, so the whole dish is only suitable for Shanghai diners who are extremely sweet and thirsty. Dishes such as silver cod, mille-feuille turnip crisp, and candied kiwi are either too greasy or too sweet, as if calling for the essence of the local dish, but only taking the skin.

The service of Western Suburbs No. 5 is commendable, with a typical configuration with more waiters than guests, so the service response speed and quality are guaranteed, and the details are also excellent, such as black chopsticks and white hand towels for men, red chopsticks and pink hand towels for women; Due to the dark environment, the à la carte menu comes with LED lights for easy reading, and the 10% service charge is worth the money. Located on the outskirts of the city, it is better to park, and there is also a valet parking service, and the parking guys are wearing jeans, which is very stylish.