The more intimate the private food, the more interested people are. Xiang Si is hidden in the villa area near Hanshan Temple, there is no signboard at the door, and it takes a little walk along the deep winding path to reach the restaurant.
The opening hours of the family banquet are not long, and the original home-style taste is not well recognized by the guests. Later, the boss invited several professional chefs from Xiaonanguo, Shanghai, and gradually turned to the route of business banquets. The villa has pavilions and ponds, both Suzhou garden style and Western-style modern beauty, the surrounding is quiet, the air is fresh, and it is more dynamic than the old private restaurants in the area of Heshanhui and Pingjiang Road, so the business of the restaurant is getting better and better.
The pricing of Xiangsi is similar to that of Companion Garden, with side dishes starting at 300 yuan per person, and 400 yuan and 500 yuan are the main packages. In addition to seasonal dishes such as saury, pufferfish, hairy crab, etc., new dishes will be launched every month, which is also the biggest feature of Xiangsi, such as sauerkraut stewed crocodile skin, Sichuan shellfish stewed white jade loquat, pepper morel mushroom winter melon cup, crab chicken pot, Sichuan pepper black garlic soup, stewed oxtail with matsutake mushroom and snow cabbage, fried ham core with pagoda vegetables, small intestine wrapped in eel tube, zongxiang Horqin goat chops and so on. They have different styles, or the ingredients are eye-catching, or the combination is novel, or the emphasis is on the collision and fusion of flavors between the ingredients, and the presentation is quite beautiful, from these attempts can show that the restaurant is carefully managed, and the kitchen's passion for cooking, which is worthy of appreciation.
However, the excessive pursuit of the number of innovative dishes also leads to the lack of extreme taste and quality of new dishes. Aside from the nature of the business banquet, in terms of taste alone, the guests spend four or five hundred yuan to eat a meal, and the memory points of the dishes often only stay on the exquisite plating, and they only remember the ordinary old faces such as the eight treasure gourd duck, the Xiangsi nest egg, the toon bud collapsed eggs, and the state banquet loofah fritters, although there is no obvious groove, but it is also regrettable, the chicken fir, white jade loquat, official swallow and so on used in the restaurant are all excellent quality ingredients, if you concentrate on improving the taste of the new dish, I believe it will attract more diners.
The restaurant owner has his own orchard, Yangcheng Lake breeding base and poultry farm, and many of the ingredients are self-sufficient, with guaranteed freshness and quality. The kitchen is light on salt and less oil, does not use too much monosodium glutamate, and can eat the natural umami of the ingredients, with a medium level of taste, which is suitable for guests who pay attention to the environment. If you communicate with the boss in advance, you can also enjoy personalized services, such as Kunqu opera performances, watching the World Cup, etc., with high flexibility.
Due to the focus on business banquets, there are few guests for lunch and weekends. The restaurant has recently launched a lunch business package, priced within 150 yuan, including cold dishes, soups, staple foods, and main dishes.
