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美食中国

【老外探店】‘Unlimited Dining’ with The Cook

文章目录[隐藏] WPJAM TOC


 作为一家高大上的美食媒体,我们组织的吃货也非常国际化!下面就是一位来自美国的吃货朋友写的探店心得。一边欣赏美食受刺激,一边学习英语涨姿势,是不是一举两得!当然,看不懂也没关系,传阅一下美食图片也是分分钟拉仇恨的哈!


撰文/Writer: Kevin Smith

图片/Photographer: 林斯彧(Lin Siyu)


Staking its claim alongsideShanghai’s popular restaurant buffets, Kerry Pudong has rebrandedthe term buffet, and literally brought freshness to its concept of’unlimited dining’ with The Cook. 

To give you a better idea of how The Cook adapts thisoriginal, hands-on solution to freshness, I’ll take you throughstep by step: 

Step 1: Get your Cook Card (238rmb lunch, 288rmb dinner,not including beverages, and subject to 15% service charge), aplastic card that can be swiped like a credit card and take anepicurean stroll through the restaurant.

Step 2: Select a ‘kitchen,’ pulla tablet or card with the dishes name or point to a suspended menu,and someone will swipe your card and your request will find its wayto your table.

Step 3: As the myriad of dishes are brought to your table,an overeager eye and a short attention span will leave youpleasantly surprised by what arrives.

Step 4: Well, this should be self-apparent –feast!

Each station or kitchen as they are called, a total of 13,has its own theme: the cheese room (not included in the all you caneat) Italian, Indian, Thai, American, Malaysia, Japanese, and morethan one Chinese, with a gelato station alongside thebakery.

 

My appetite swimming in options, I felt it best to look atthe wine list and ponder over a drink. With a glass of Australia’swhite McLaren Vale’s “The Hermit Crab,” I took in the atmosphere:modern-casual, with an open design, chic, but chilled, staffdressed in a playful mix of denim and bandanas.

 

While not included in the ‘unlimited dining’ option, I hadto explore and experience a walk-in cheese room adjacent to thewine room. Awash in the smell of aged cheeses – and, yes, the aromais acquired – I ordered the small cheese platter (128rmb) one ofthe selections being a milky raclette, alongside olives, antipastiand baguette.

 

With buckets of seafood on ice, the Japanese kitchenoffered the usual line-up of sushi and sashimi: tuna, bonito,salmon, squid alongside a nice a few more unique ones: Hamachi, seaurchin and tori clam. While they can be deftly prepared in front ofyou, the Kerry idea is to select and move on – they’ll deliver.Alongside the raw, I ordered a few roasted Japanese barbecueskewers: pork belly with lemon and leek and bacon skewers from theYakatori and Grill.

 

 


The Chinese (Cantonese) kitchen was designed like aminiature Hong Kong diner with the obligatory window featuringglistening Hong Kong-Style BBQ, roast chicken, goose and sucklingpig hanging from hooks. Alongside Malaysian satay, was a selectionof dim sum. roast duck and Hainanese chicken rice.

The Chinese & Asian Kitchen included seafood, the mainfeatures being crabs and prawns, along with a variety of fish andclam, all of which could be prepped sweet & sour, spicy or saltand peppered. For creatures of habit, there were plenty of classicChinese dishes and to highlight Southeast Asia, there was nasigoreng and hokkien mee to name a few.

 

As the first general manager is Malaysian, a mild currentof Malaysia can be felt throughout the restaurant, from the laksato the street food style chicken wings. The Malaysian Noodleskitchen focus was obviously noodles, the lemon grass and currylaksa the standouts in this category, with mainstays such as fishnoodle and wanton. 

 

And if you seek curry and tikka, head to the Indiankitchen, where fresh naan and roti bread are baked fresh in amini-kiln. With chicken, lamb, fish and prawn, I went with a mostsatisfying butter chicken and soaked up a warming lamb curry withthe warm naan.

 

The Western and Thai kitchen stood shoulder to shoulder:Massaman curry, Thai crab cake and papaya salads alongside bangersand mash and grilled salmon fillet. I went beef: small cuts ofwagyu beef, juicy, with a pink center.

And, apologies to the Italians, I had to pass on thepenne, fettuccine and spaghetti primavera, but offered a nod ofrespect at the pastry and dessert kitchen where I went with aBelgium chocolate gelato. A sweet selection of toppings wereavailable as well as éclairs, cakes and pies, cheesecake with achocolate bottom the winner.

 

Sipping a rich ten-year old Tawny port, I believe it wassafe to say the table concurred, The Cook had clearly overcome thechallenge that most buffets face, keeping options fresh so eachselection is as if it was the first of the day.

 

Service Quality: Very Good

Food quality: Very Good

Food Style: International

Environment: Very Good

Meal purpose: Dating, friendinvitation, business 

Address: 1388 Hua Mu Road Pudong,Shanghai201204 China

Price per head: 238rmb lunch, 288rmbdinner, not including beverages. Prices are subject to 15% servicecharge

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