Jean George
Shanghai Jean George Restaurant review, Shanghai guide to food, Shanghai 3 on the Bund, Shanghai famous restaurants
Jean Georges
3 on the Bund
3 Zhong Shan Dong Yi Road,
Entrance on 17 Guang Dong Road
让乔治 中山东一路3号外滩三号四楼,近广东路
Tel. 6321 7733
http://www.jean-georges.com/
fourth floor;
tel. 021/6321-7733;
daily 11:30am-2:30pm and 5:30-10pm
All Cards
Reservations a must
“Designed by celebrated architect Michael Graves, the restaurant’s style is inspired by the grandeur of old Shanghai and the romantic French influence of this international seaport. The bar and lounge space revolves around a promenade from which both the stunning vista of the Bund and the elegant dining space are in full view. It has a very romantic atmosphere, so your date will love it. When you enter, they have a nice bar for a drink before dinner.
The Jean Georges concept includes a revival of the elegance of tableside service to accompany his signature style of modern French cooking, bringing the excitement and the wonderful aromas of food preparation back into the dining room.
The philosophy of Jean Georges is simplicity with an emphasis on superior ingredients. “The cuisine at Jean Georges Shanghai will be very light French cuisine using mainly locally grown organic produce and the freshest of local seafood,” says Vongerichten.
To ensure guests select the most suitable wines to accompany their meal, Jean Georges Shanghai introduces award-winning sommelier Yvonne Chiong – one of Asia’s youngest and only female sommeliers.
The wine cellar at Jean Georges Shanghai holds over 2500 bottles, including some choice selections from Bordeaux, Burgundy and Alsace – each of them specially selected for their compatibility with various dishes.”
From amuse-bouche to dessert, you can expect the finest contemporary French fare from world-renowned chef Jean Georges Vongerichten. There are 2,500 bottles of wine to choose from, and a 30-seater wine cellar private dining room. Expect a dinner for two to hover immodestly around ¥2,000 ($250). The dinner is expensive but worth it, it does cost much less than his venues in New York. They have a great lunch deal 2 course and a dessert for 188 RMB.
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Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 24 minutes
Cook Time: 55 minutes
Yield: 4 to 6 servings
Ratings and Reviews
User Rating: 5 Stars
2 1/2 pounds boneless, skinless chicken thighs, fat removed
4 large napa cabbage leaves
Salt
Freshly ground black pepper
3/4 cup chicken stock, or canned low-sodium chicken broth
1 cup Chinese rice wine
1/4 cup Shaoxing cooking wine (Chinese rice wine)
1/4 cup soy sauce
1 tablespoon julienned ginger
1 tablespoon sugar
1/4 teaspoon fresh ground white pepper
Place a bamboo steamer over a wok or pot of boiling water. Line the steamer with the cabbage leaves.
Season chicken with salt and pepper and place in the steamer. Steam the chicken for 45 minutes, or until the chicken is cooked through. Remove the chicken from the steamer and dice into 1/2-inch pieces. Place in a large, sanitized glass jar.
Add the stock, rice wine, Shaoxing, soy sauce, ginger, sugar, and white pepper. Place the lid on the jar and refrigerate for 24 hours. Serve the chicken chilled with the broth.
Technorati Tags: Chineserecipe, Chinesefood, Chicken, Shanghai food recipe, Shanghai drunk chicken
Shanghai Style Sweet and Sour Fish
Shanghai style Sweet and sour recipe, Shanghai food recipe, Shanghai guide food recipes, Sweet and sour recipe
For the Fish:
1 (2-pound) whole sea bass or yellow fish, scaled and eviscerated
1/2 cup Shaoxing cooking wine (Chinese rice wine)
2 tablespoons minced fresh, peeled ginger
Vegetable oil, for frying
2 cups rice flour
Kosher salt and freshly ground black pepper
2 large eggs
For the Sweet and Sour Sauce:
1 tablespoon vegetable oil
2 tablespoons chopped garlic
2 tablespoons minced fresh, peeled ginger
1 star anise
1 medium yellow onion, thinly sliced
1 cup julienned carrots
1 red bell pepper, stemmed, seeded, and julienned
1 cup chicken stock, homemade or low-sodium canned
1/4 cup firmly packed dark brown sugar
1 cup rice vinegar
2 tablespoons soy sauce
1/4 cup chili sauce
2 cups 1/2-inch diced fresh pineapple
2 tablespoons cornstarch
1/4 cup water
Kosher salt and freshly ground black pepper
1/4 cup sliced green onions (white and green)
To make the fish: Score each side of the fish with 3 diagonal cuts. Put the fish in shallow dish and pour over the rice wine. Using your hands, rub the ginger all over the fish, pressing some of it into the cuts. Set aside for 10 minutes, turning once.
Meanwhile, fill a fryer with oil and preheat to 370 degrees F.
Put the flour in a dish and season the flour with salt and pepper, to taste. Whisk together the eggs in a shallow bowl. Remove the fish from the wine and dredge both sides in the rice flour, shaking off any excess. Dip both sides of the fish in the egg and dredge again in the flour.
Holding the fish by the tail, gently lower the fish into the hot oil and cook until golden brown and cooked through, about 10 minutes. Drain on a paper towel-lined plate and transfer to a large serving platter. Set aside in a warm spot while you make the sauce.
To make the sauce: Heat the oil in a large wok over high heat. Add the garlic and cook, stirring, until golden brown, about 1 minute. Add the ginger and star anise and cook, stirring, until fragrant, about 30 seconds. Add the onion and cook, stirring, until somewhat soft, about 2 minutes. Add the carrots and pepper and cook, stirring, until crisp-tender, about 3 minutes more. Pour in the chicken stock and bring to a boil. Add the brown sugar, vinegar, soy sauce, chili sauce, and pineapple and stir to combine. Return the sauce to a boil.
Meanwhile, whisk together the cornstarch and water in a small bowl.
Whisk the cornstarch mixture into the sauce and return to a boil while whisking. Boil until thickened. Season the sauce with salt and pepper, to taste. Remove from the heat and stir in the green onions. Pour the sauce over fish and serve immediately.
Technorati Tags: Chineserecipes, Chinesefood, fish
