Dongfang Siyan 东方私宴

Eastern Private Banquet is located at the Indigo Hotel in Shanghai, and it is a dining space centered around "refined Chinese cuisine with a modern interpretation." The overall dining experience maintains a consistent level of quality, showcasing the kitchen's skill and attention to detail in aspects such as seafood cooking times, sauce application, and plating.

Among the cold appetizers, the "Plum Sauce Foie Gras" is appetizing with its sweet and sour flavor and creamy texture, while the plum fragrance lightens the richness of the dish, making it a memorable start. The "Skilled Hand-made Morel Mushrooms" have a pronounced dry aroma and a strong mushroom flavor; the "Basil Leaf Vinegar Ribs" have a refreshing fragrance without resorting to traditional heavy sauces; and the "Snow Pear and Tree Tomato" is visually appealing and has a delightful texture, being overall light. The seafood appetizers like "Vinegar and Oil Seaweed with Jellyfish" and "Peppery Abalone" are well-prepared, with refreshing seasonings that complement without overpowering. The "Shallot White Cut Chicken" has moist meat, simple yet well-executed.

The seafood series is the most robust section of the meal: the "Wind-Driven Water-Raised Prawns" are fresh, with clear prawn meat resilience; the "Treasure Crab," "Tiger Fish," and "Home-style Coastal Abalone with Bamboo Shoots" have fresh meat, allowing the true flavors of the seafood to shine through. The "Slow Braised Emperor's Soup" has just the right concentration, with layers of rich umami. The "Basil Baked Hand-Caught Cuttlefish" is fragrant with perfectly reduced juices; the "Salted Egg Seaweed and Nine-section Prawns" have a strong salted egg aroma that is rich without being overwhelming, making it one of the most endearing dishes of the day. The "Green Pepper and Spicy Blood Curd" is fragrant and numbing, with excellent textures of beef tripe and duck blood, making it a highlight for fans of bold flavors.

In terms of meat, the "Pan-fried Spicy Rib Eye" is rich in fat with a crispy outer layer and tender inside, with a lingering peppery aftertaste; the "Private Banquet Stir-fried Special" has solid layers and sufficient heat; the "Red Bean Stew with Fish Maw" follows a warm and gentle approach, with a natural pairing of gelatinous and bean flavors.

Vegetable dishes such as "Basil and Garlic Stir-fried ××", "Vegetable Stir-fried Mushrooms", and "Pea Shoots", are all presented in a clean stir-fried manner, balancing the heavier seafood flavors elegantly.

The staple "Pickled Radish and Beef Fried Rice" is distinct and fragrant; the dessert "Handmade Black Sesame Cake" is crispy on the outside and soft inside, serving as a not overly sweet conclusion to the meal. Finally, the complimentary large fruit platter is fresh and of good quality.

Overall, Eastern Private Banquet does not take an exaggerated approach, but rather demonstrates stability in cooking times, sauces, and ingredients. Seafood shines brightest, the cold appetizers are clean and sharp, and the meats are full of heat. If you wish to enjoy an exquisite meal in Shanghai that does not lose its Chinese roots, Eastern Private Banquet is definitely worth a try!