Prince Huang’s drunken hairy crab
Source:
https://scmp.com/magazines/style/travel-food/article/3001237/feast-these-4-private-kitchens-shanghai-if-you-can-get Leisure
Feast at these 4 private kitchens in Shanghai – if you can get a reservation
Numerous private kitchens have sprung up in the city, and their addresses are often secret
Tong Yuan Hui Private Kitchen's Ba Bao Ya
Food is probably the one thing that matters most to Chinese people. In Shanghai, foodies and the rising middle class are getting more difficult to please despite so many high-end eateries, and they are demanding more exclusive and intimate experiences on top of the food.
Numerous private kitchens have sprung up in the city, where the addresses are often secret; and reservations need to be made months ahead. Menus are updated on a daily basis. These kitchens offer a range of options, from a luxurious dining experience with top ingredients and ex-Michelin star chefs costing more than 5,000 yuan (US$743) per head, to hearty family-style cuisine at 200 yuan per head in a Shanghainese mother’s living room. Being passionate about great quality food is the only requirement.
Apps such as Yin Shi Jia, which has been described as the “Airbnb of kitchens”, allow you to book a private meal in someone’s home.
Here are 5 of the hottest private kitchens that we recommend trying out next time you are in Shanghai.
Prince Huang (黄公子)
One of the most high-end private dining options in Shanghai right now, this house in the former French concession with full English butler service, offers an aristocratic dining experience. With a minimum charge of 5,000 yuan per head and only serving two tables a day, Prince Huang uses the finest materials from around the globe to create a balanced Chinese-based fusion recipe. Every detail in the space is designed to impress wealthy Shanghai diners, with Skultuna vases, Bang & Olufsen sound system, Studio William cutlery and Spiegelau glassware. Recent dishes include a soup made with seahorse and deer antlers as well as a drunken hairy crab marinated with 15-year-old Mao-tai wine.
Tel: +86 173 0186 1187 (booking is recommended at least a month in advance)
Address: No 21, OASIS Hengshan Fang, 320 Nong, Tianping Road, Xuhui District
Price: 5,000 yuan upwards
Kai Zhi San Ye Private Kitchen (开枝散叶私房菜)
Taiwanese lamb stew at Kai Zhi San Ye Private Kitchen
Kai Zhi San Ye, which means “trees branching out and leaves falling down”, is a popular private kitchen offering delicious homestyle Taiwanese cuisine. With a large population of Taiwanese people living and working in Shanghai, this kitchen wanted to offer comforting Taiwanese dishes with most ingredients flown in daily from Taiwan. Similar to other private kitchens, you simply tell the owner about any dislikes and allergies, and they will cook you a hearty meal without any pretences. The owner, a Taiwanese lady, is known for her hospitality, and patiently introduces each dish with information about cooking techniques used, the origins of the ingredients and any special anecdotes. Kai Zhi San Ye offers a variety of menus, and they will cater to the needs of diners. Try their Ginger duck stew (姜母鸭) which is a Taiwanese classic, cooked in local rice wine and sesame oil
Tel: +86 021 6040 6158
Address: 1F, Block C1, No 201, 3215 Nong, Hongmei Road, Minhang District
Wang Jie’s Private Kitchen (汪姐私房菜)
Steamed turtle in crystal sugar sauce, a Shanghainese classic at Wang Jie’s Private Kitchen
Sister Wang’s Private Kitchen became an overnight sensation after being featured on the popular food documentary show, A Bite of China, and reservations are only being accepted by referral. Many food critics laud Wang’s understanding of Shanghainese food, whether it’s everyday dishes or an extravagant banquet. Wang chooses the best ingredients and her signature drunken crab, oil fried shrimp and steamed butterfish with scallion oil are all exceptional.
Price: 600-800 yuan
Tong Yuan Hui Culinary Salon (同源汇美食沙龙)
Stuffed duck with 8 treasures at Tong Yuan Hui Culinary Salon
Chef Liu worked as executive chef at one of Shanghai’s most respected Chinese restaurants for years before opening his own private kitchen. He is known for his Ben Bang (本帮), Huai Yang (淮扬) and Mo Zi (模子) style cuisine, and offers many rare dishes that were in danger of being lost as Chinese cooking has evolved. Liu, who trained in Singapore, cooks an excellent pork ball with crab roe, Shanghai cold noodle and a complex yet fascinating stuffed duck. He is renowned for his ability to revive traditional Shanghai cuisine while balancing flavours and tastes.
Tel: +86 139 1700 2287
Address: Room 203, No 80, Phase II, Shanghai Huayuan, 7886 Hu Min Road, Min Hang District
Price: 400-600 yuan