PHÉNIX eatery&bar（斐霓丝餐厅酒吧）2016年在璞丽酒店二楼开业，2017年就不声不响地摘得了米其林一星，助PHÉNIX获得这个殊荣的是来自澳洲的行政总厨Michael Wilson。以新鲜食材为本的理念深深根植于Michael Wilson的料理哲学中，在PHÉNIX他通过现代方式演绎法式经典，以种类丰富的优质天然食材为灵感，在烹饪过程中尽量保持和突出食材的本味。对于PHÉNIX来说，“料理”二字，显然“料”更为突出和重要。
The menu changes seasonally according to the season's high-quality ingredients and the chef's recipe creativity, and the menu is sensitive to the seasonal and natural requirements of the ingredients. The selection of ingredients is very delicate, such as the royal oysters, which occupy the exclusive growing space and are extraordinarily fat. HIGH-QUALITY SEAFOOD IS A VERY IMPORTANT COMPONENT OF PHÉNIX INGREDIENTS DUE TO ITS FRESH, FATTY, NATURAL AND LIGHT TASTE, AND IT IS ALSO ONE OF THE CHARACTERISTICS. And Michael Wilson, an Australian who grew up by the sea, is about an instinct when it comes to the selection and handling of seafood. Unlike the salty seafood in Australian or French restaurants, Michael Wilson's dishes are surprisingly clean and refreshing, simple to season, and not overcooked, but with a bit of a Japanese flavor.
Sunday's Brunch is a semi-buffet format, starting at 11:30 and lasting until half past two in the afternoon, the current Brunch set has 468, 718, 818 yuan / person three kinds, the difference is only in the different drinks, 468 / person includes any juice, soft drinks and mineral water, the latter two packages are different kinds of champagne all-you-can-drink. In addition to the choice of two main courses and one dessert from the brunch menu, there are also appetizers, breads, seafood, soups and fruits on the buffet table. As soon as you enter, you can see a line of seafood, French oysters, mussels, kiwei shrimp, razor clams, etc., which are very fresh and quickly replenished. There are also raw cut hams, cheeses and soups that are cut from time to time. There are also many small but beautiful breads and cakes, and for the light brunch, the buffet is plentiful.
There are not many main dishes on the menu, but they are both sweet and salty, and there are dishes with pure meat and vegetables, as well as dishes with main dishes, and the variety is relatively even, so you can enjoy different eating habits. THE POPULAR BEEF TARTAR IS A TRADITIONAL APPETIZER, AND THE PHÉNIX ADDS A SMOKED SOFT-BOILED EGG AND JORA BAR TO THE CHEWY HAND-CHOPPED AUSTRALIAN BEEF, AND FINALLY THE CLAM GARLIC SAUCE SEASONING AND HERBS SUCH AS SOUR BERRY GRASS ENHANCE THE UMAMI AND FRESHNESS OF THE WHOLE DISH.
"French food is not good or not, but it must not be bad", this is the belief of many senior diners about French food, but PHÉNIX's presentation is precisely a weakness, which has been criticized by many diners. Compared to other Michelin-starred restaurants, the offerings do seem more modest. But if you want to come to Australia, the chef pays attention to the ingredients, and you don't have to ask him to be obsessed with the presentation like the French.
I HAVE TO SAY THAT PHÉNIX IS A RESTAURANT THAT IS LOW-KEY IN TERMS OF CUISINE AND ENVIRONMENT, AND EVEN DID NOT SHOW UP TO ACCEPT THE AWARD ON THE DAY OF THE MICHELIN GUIDE LAUNCH. Not only PHÉNIX, but the entire Puli Hotel is very quiet and private in the entire Jing'an Temple business district, thanks to the clever design and spatial layout. Flowing walls, obscured bamboo, and calming metal curtains lead people into the hotel in an airy, laid-back atmosphere, with the noise of the road and Jing'an Park at bay. The restaurant is equally quiet, elegant and light, giving it a pleasant atmosphere. Influenced by the decorative style of the French Concession, PHÉNIX has a strong French style, with tables and chairs made of fine lacquered ivory rattan boards and low-luxury black, as a fusion of Shanghai and Paris, and complements the greenery of Jing'an Park outside the window. Perfect for intimate and relaxing dates and solitude.
There are no dress codes in the store, so you can dress casually. PHÉNIX has seen an increase in footfall after the Michelin star, and there are many brunch customers on Sundays, so you need to call early to inquire and make an appointment.
