Chop Chop Club: It's Complicated Fun

Chop Chop Club: It's Complicated Fun

原载于微信公众号觅食(Restaurant_Hunter)

原载于微信公众号觅食(Restaurant_Hunter)


CHOP CHOP CLUB

Avrg. Cost:500 - 800 kuai

ADD:2F, Bund No. 3, to the right( The receptionist at Chi-Q would go "Welcome to Chi-Q" everytime there's someone poping from the elevator. *Heartbroken* )

TEL:021-53085399 (Reservation Required)

Website:http://www.unicoshanghai.com/ccc/(Check the Daily Carvery list before you go! )


For food lovers in Shanghai, there's no doubt that dining at Chop Chop Club has become the pilgrimage of the season. From industry peers to food bloggers, everyone wants a taste of what Paul Pairet has to offer. 

You must have seen the pictures. I'll save it for later. Here's a quick wrap-up of the stand-outs: 

The hoisin-peanut cucumber, the "creamy" beef tartare, the pumpkin-peanut soup that comes in a whole roasted pumpkin, the only string-roasted chicken in Shanghai, last but not least, the sherry marinated, cream and butter coated, sweet and sour raspberry essential

来这里吃顿饭,是这个春天里朋友圈最时髦的朝圣。菜你(可能)看过了,说不定都吃过了,我放在最后一段,先总结下最喜欢的:

看着粗糙、口味绝佳的酱黄瓜,加了奶油的Beef Tartare,南瓜原盅整个烤的南瓜汤,全上海唯一一只吊起来烤的鸡,甜到心坎里、停不下来的雪莉酒渍树莓。

Forget about the wine, you might wanna try the B'ocktail (short for bottled cocktail), pre-made every night before service. Be there before 7:30pm, kick off the night with a bottle of spritz at half-price, a real deal. 

The experience? I would love to call it cheap and cheerful but that's only in comparison towards UltraViolet. For this price point, I'd use affordable instead. 

If you are still interested in knowing my opinions about the dishes (esp. the chicken), please feel free to slide down to the last paragrahs. 

Three weeks, twice at Chop Chop, I'd like to share with you some of my observations and thoughts, hopefully they'd be relevant. 

Looking forward to reading your comments. 

葡萄酒,看产区和品种随便选一瓶,瓶装鸡尾酒值得一试,250够一桌子人喝了。7点半之前下单,部分鸡尾酒单杯、鸡尾酒瓶装和葡萄酒有对折,超级划算。

放开肚子吃,最后的人均大概在500 - 800不等。

如果你比较有兴趣知道,为什么觉得它们好吃(特别是鸡),可以直接拉到最后一段过去三个礼拜,去了两次Chop Chop Club,分享一些观察和思考,希望对你有用。

也欢迎各位在留言区加入讨论!

From Paris to New York, London to Hong Kong, "Bistronomy" or "Casual Dining" has taken its root. Ditching the white tablecloths as well as the complicated rules and manners of fine dining, restaurants and diners both realize a fact: casual is the new black. 

Now it's Shanghai's turn, with Michelin, Best 50 gaining more awareness in recent years (months?). The golden era of (casual dining) restaurants has finally fallen upon us. Every corner something new pops up, and each of them wants to be the next Commune Social, The Nest, Liquid Laundry... I have to remind all of us (esp. myself), 

从巴黎到纽约,从伦敦到香港,“小酒馆主义”大行其道,餐厅纷纷抛弃繁文缛节、撤下白台布,侍者脱下三件套、换上轻便的牛仔裤和格子衫,食客不再正襟危坐、唯恐叉子落在餐盘上,吃个有档次的西餐,不一定要端着

上海也大抵如此,恰逢米其林、Best 50日渐深入人心,休闲西餐开始发力,所有人都想成为下一个Commune Social、The Nest和Liquid Laundry;一个接着一个的新餐厅纷纷占领朋友圈,眼花缭乱之余,不禁要感慨:

"The weight scale is watching. "

"The weight scale is watching. "

Danny Mayer, a New York restaurateur, founder of the beloved Shake Shack and Union Square Hospitality Group, once said that any new restaurant he has ever opened has to meet the following criteria: 

Either it reinvents an existing experience with something new, making it the best of its kind, or it's disrupting, creating something that no one has ever done before. 

Our own Paul Pairet is probably the same type. 

Mr Pairet and his award-wining, ever-flourishing immersive restaurant UltraViolet, has long become a legend of Shanghai. Mr & Mrs Bund, his other restaurant, also comes as hearty favorite of many expats and local people. 

For sure, he doesn't need a second MMB (and its big menu. )

想起纽约著名餐饮业者、Shake Shack创始人Danny Meyer说过的一句话:他开的新店,要么在既有品类中做到最好,要么去颠覆一切、创造一种前所未有的新体验。

很显然,Paul Pairet也是这种人。

Paul Pairet和他长盛不衰、一座难求的全感官体验餐厅UltraViolet,显然已经成为了上海滩高级西餐一个难以企及的神话;而他的另一间休闲餐厅Mr & Mrs Bund,亦是沪上中西食客多年来的心头好。

2017年,Paul Pairet不需要第二家MMB(和它的超大菜单)。

If UltraViolet's success lies in creating a new multi-sensory dining experience, then the most interesting element of Chop Chop Club must be a new set of game rules, converting a grill into a playground, also redefining (and optimizing) the entire ordering and serving process.

But, no matter how much fun the game entails, the bottom line is “tasty”. Otherwise, everything else is futile. 

As for this, Paul Pairet knows better than anyone else.  

如果说,UltraViolet成功在创造了一种调动“眼耳鼻舌声意”全部感官的新体验,那么,Chop Chop Club最有趣之处,在于它用一套新的游戏规则,把传统的烤肉店变成了年轻人的抢菜场,顺便把西餐的固定套路都给毙了。

但游戏再好玩,好吃是必须的,不好吃都是纸老虎。

这一点,Paul Pairet比谁都明白。


   Format :Round Table & Chopsticks

 

In the old Unico dining room, stands a number of round tables covered in light brown linens; On a verychinese looking bamboo turntable sits two bronzen little bowls, one for the char-grilled mao dou(edamame), one for the peels; A pair of wooden chopsticks is placed next to a three pieces cutlery set, a nice gesture on their part to welcome local diners. 

In the eyes of lao wai (expats) and local Chinese people, the round table is a symbol of family reunion, with an emphasis on warm, welcoming hospitality. The so called "Carvery", a big trunk of meat sliced and shared by family and friends - the concept of family dinner is undoubtedly cross-cultural, believed and respected in both Chinese and Western context. 

In Chinese cuisine, the most similar experience might be Peking Duck😂

Take a look at the wine menu, you'd be amazed. 

一张张铺着亚麻色桌布的圆台面,花一样盛开在不大的餐室里;竹制转盘上放两只黄铜小钵,盛少许碳烤毛豆,是为小菜;鸡翅木筷子毕恭毕敬架在一旁,听候使用。

圆台面大约是“家庭的象征”,要的就是和乐融融的温馨氛围。所谓的Carvery,一块大肉烤出来,切吧切吧一大群人分着吃,是很温馨的呀!

想想中餐里,最类似体验,大概是北京烤鸭。😂

更让人震惊的是葡萄酒单。

Who said wine menu needs to be arranged by wine maker, region, grape and vintage? Here the only standard is price, leveling up 100 kuai each time. 

By all means the winos knowing their bottles are minorities. Plus wine pairing does not have to be "noble" or "lavishing", unless you are prepared to spend big. No matter who you are, expat or Chinese,most guests only care about how much $$$ they would love to spend on a bottle for the night. 

With its small font and eye-blurry line spacing, you know better to ask for recommendations than to actually trying to find the bottles by yourself. Just one minor issue: the old school crystal wine glass, it's almost impossible to swirl it without spilling some of its content. 

Or you can go for the b'ocktail. It's a bargain. 

谁说葡萄酒必须按产地、葡萄品种来分了?这里的标准是价格,100元一档。

毕竟,懂酒的人是少数,配餐的酒也无需太高贵无论中国人还是老外,大部分客人最关心,“我今天晚上愿意花多少钱喝一瓶酒”

此外,在这密密麻麻的天书里,找瓶对的酒实在累眼睛,说个价格和点的菜,让侍者推荐比较省事。只有一点不太中意:怀旧风格的雕花酒杯,摇个杯,酒就洒了。


 

  Put An Order : Nail It Before It's Gone  

First time in, both me and my friend were a little lost. 

It was 7:30 pm, I was told minutes after sinking down into my plush leather chair, "Unfortunately, within an hour and half, the only things left are the Turbot and Beef. " Roasted chickens were sold out and wouldn't be available in at least two hours. 

And I was starving. 

Thank God the turbot was much better than expected. Though it was the first dish served on table. 

头一次去,我和朋友完全是懵逼的。

7点30分,刚刚坐定就被告知,很遗憾,接下来的一个半小时里,主菜只有多宝鱼和牛肉。想吃烤鸡的话,要等至少两个小时。

你们都知道我有多爱吃鸡,直接哭了好吗! 😭  幸好超大号多宝鱼不错吃,虽然,它是所有菜里第一个上桌的……

You will be presented a printed version of a "schedule", which reminds of a movie experience. Every 15 minutes a new dish comes out of the kitchen. On a wall next to the kitchen, a giant screen has the schedule of the night displayed, with real-time availability for each dish. Ah, technology!

"Sold Out", "Buy Now", follow the tips and act FAST!

The reality is, you have no idea of what's available before stepping into the restaurant; you might end up without having any carvery because you are too late. 

Second time in, I got smarter and secured myself a table at 6:30. 

And that's how I got my chicken and oxtail!

点菜时,侍者会呈上一张纸质版的当晚“出菜表”,类似于电影排片表,每十五分钟,就会有一道“主菜”上映,不对,出炉。餐厅尽头的大屏幕亦滚动播放菜表。

“Sold Out”、“Buy Now”,想吃的东西,买定离手啊!

比较尴尬的是,你并不知道自己能抢到什么,去晚了,想吃的可能就被抢完了。

不过第二次我就学聪明了,订了6点30分的位置;听说餐厅也开始逐步调整,根据每天预订情况及时应变了。

果然顺利抢到了鸡和牛尾!

They play 20th Century Fox theme music everytime there's something out from the kitchen. 

Ideally, some guests would be shortly distracted from their food and look around, meeting eyes with some strangers across the dining room, smiling at each other with eyebrows raised. What a beautiful moment. 

And this person could be eating YOUR chicken. 😂

上菜很有戏剧感,每当厨房里出了个好菜,耳边都会响起20世纪福克斯的经典开场乐

聚精会神用餐的食客们,条件反射抬起头来,同别桌的陌生人隔空眼神交汇,会心一笑,也不失为一种乐趣。

这个可爱的陌生人,可能就是抢走你烤鸡的人。

  So Complicated and So Much Fun  

Why does it have to be so complicated?

The most common and obvious answer is "for fun", aka "the stage effect." A brand new interactive dinner, good for sharing, good for group of frineds...blah blah blah, happiness matters the most. 

(Well, your level of happniess might be affected by the availability of carvery. )

As the official press release goes, roasted chicken doesn't wait, timing matters. Service time is controlled by kitchen because of the existence of a strict schedule. The carvery is guaranteed to be served at its peak time, the perfect time. 

(But it also means, your maindish could be the first course because it can't wait. Plus, for some reason the appetizers were served very fast and came all at once...)

群众喜闻乐见的答案,是好玩,aka 噱头。一种全新的互动模式,适合聚会分享,blah blah...大家开心最重要嘛!

(当然,吃不到想吃的,也可能会不开心。)

另一种比较官方的讲法,是这些烤物,出品非常讲究时间(timing)。传统西餐,根据食客点单来准备食物,但现在游戏规则彻底反转,出菜、上菜的时间并不是由食客决定,而是由厨房决定的。可以保证食物在最正确、最完美的时刻被呈到桌上(served at its peak time)。

(然而,这也意味着,弄得不好,主菜可能第一个上桌,烤好了不能等。不知道为什么,其他小菜上得很快,一股脑上桌,还没怎么吃呢就凉了。)

Well, as far as Chef Paul Pairet is concerned, I believe being fun is the basic, perfect timing is also an eternal pursuit, on the other hand, a kitchen-centered restaurant, with diminished impact from diners, will evidently increase efficiency and reduce waste. 

Think this way: before, the kitchen has only a rough idea of the total sales number of chickens and fishes for a forthcoming night; now, according to the reservations, I am going to give you 6 chickens and 8 fishes for the whole night, no more and no less. It's a bit like planned economy, or, omakase, at least for the carvery part of the business. 

(So why there's someone end up without tasting any of the carvery? It could be someone with a big appetite takes all the food or for someone who has traveled to experience the restaurant, "I've come this far just for this and I need to have it all". Both happen quite often, in real life. Because we are human beings...)

我觉得吧,以Paul Pairet的眼界和高度,好玩是必须的,完美的出品也是永恒的追求,但另一方面,不受食客意志左右、食材主导的厨房,能最大程度地增加效率,减少浪费。

你想啊,本来一晚上会卖掉几只鸡,几条鱼,都是毛估估,现在好了,我这一晚上,根据你们的预订情况,就是6只鸡,8条鱼,不多也不少,反正你们不吃会饿死。计划经济模式。

(所以为什么会有人没东西吃?厨房的思路,可能是客人吃多少点多少;但如果碰上生意太好,有的食客可能会眼大肚子小,点一堆,或者大老远来朝圣一次,想着“好不容易来都来了一次”,能点多少点多少,导致后面的人没东西吃。不过,大概人生就是这样残酷吧。)

Lastly, hunger marketing. It's tastier as it takes an effort. 

(But I have to confess, while feeling excited throughout the dinner, I did feel a little uneasy, as if there's a little voice in my head pestering, faster, faster, it doesn't wait! )

After all, the existence of Chop Chop Club is absolutely interesting for the dining scene in Shanghai and beyond. 

However, I am afraid this complicated fun, might be a little too sophisticated and advanced. Will people accpet it and become a frequent? The magic is gone once experienced and it's not your every weekend barbeque place. For diners with a more traditional mentality, there's no second time if the experience is not positive.

In the end, we all go to restaurant for a purpose because it's more than food. I could only guess Chef Paul Pairet probably tried to manage the expectation and purposes at the same time, in other words, by the time the game rule was set, the clientile was selected. 

最后嘛,饥饿营销。抢来的食物,吃起来更香。

(但不得不说,整顿饭吃下来,我总不自觉地想要吃快一点 =_= b

在我们的这个时代,Paul Pairet的CCC,绝对有趣,也绝对值得肯定。

但坦白说,这个复杂的噱头,到底能有多少人接受、并成为常客,是要打个问号的。一群年轻人去抢抢菜,活跃下气氛是很好,但多数人也可能仅止于尝鲜;换了心态传统的食客,慕名前来,吃不到想吃的主菜,甚至完全抢不到主菜,也许就没有下一次了。

仔细想想,Paul Pairet似乎是在给用餐场景做减法,换言之,他在定义了游戏规则的同时,也在选择会来用餐的食客群体

The trend-setters, the party lovers, the local yuppies, and of course, tourists. All come in groups. 

After all,you are what you eat. 

This is not a restaurant for business dinner, neither is it an ideal place for party of two, and probably not that great for dating...your angry girlfriend wants a piece of the chicken and you failed to get it?Deal with it, boy. 

Anyway, if you decided to try it out with friends, be there early, get more people (ideally 4+), you will have a good time. Last but not least, LOOSE UP, relax

If you can't get what you want the first time, leave it to the next visit. 

烤肉嘛,本来就是要一群人去的。加上一个“抢”的动作,那就是一群喜欢尝鲜、热爱聚会、有一定消费能力的本地年轻人,以及游客。

带外地外国的朋友去探店,也是很有面子的事情嘛!

毕竟,you are what you eat. 

不适合商务宴请,不适合人少,也不太适合约会……女朋友想吃鸡你却没有抢到,等着跪搓衣板吧。所以呢,如果要去,还是早点去,多叫点人,抢完了一起吃比较开心。以及,心态要放轻松,吃不到就下次再说啦。

P.S. Take a look at the "daily carvery" section before you go! It's quite useful!


  Finally, the Food

Speaking of a restaurant, food still matters the most. 

对于一个真正的食客而言,其他都是虚的,标准只有一个:好吃。

Let's start with the chicken. 

Admit it, roasted chicken is officially a thing, at least in Shanghai. The mini yellow chicken at L'Atelier,the lable rouge street bird at Dodu, even Paul Pairet could not resist making roasted chicken as the signature dish of his new restaurant. Trust me, it's in the press release. 

Chicken came in two options: Char-grilled Chicken Americaine, a little similar to barbeque, American style; Char-roasted Chicken with traditional French seasoning, haning the chicken on strings inside the oven. I went for the French one without much hesitation. 

我还是想先说说鸡。

上海的烤鸡大战是愈演愈烈了,Robuchon的矜贵小三黄Dodu的路边烤红标(已经重新营业了哦!),连Paul Pairet都忍不住开了家以鸡为招牌菜的新店……对,PR公关稿里自己写的,这家店的招牌菜,是烤鸡。

这里的烤鸡,有两种选择:一种美式,以炭火铁架BBQ方式炭火烤制(Char-grilled),一种传统法式,把鸡用铁丝吊起来,挂在烤炉中心以炭火烤熟(Char-roasted)。犹豫再三我选了吊鸡,恰好隔壁桌偶遇的友人点了美式,换了菜吃。

The string-roased chicken has the crispiest skin among all the french roasted chicken I had so far in Shanghai. The meat, juicy and tender with a hint of herbs. Another highlight would be the sauce, extremely umami! For the price I paid (180 half chicken), I am happy with what I had. 

As for the American style grilled chicken, I got a taste by exchanging a piece of the French style bird with a table of friends nearby. I had this feeling that the French tend to have a weird interpretation of all things American, vice versa. The skin was coated in a heavy, sweet sauce, probably too sweet. It somehow reminded me of Korean fried chicken wings at Bonchon Chicken, a marriage between Korean spicy sauce and fried wings...

传统法式,目测鸡只不大,可能是因为以炭火烤制,皮是目前吃到上海的法式烤鸡里最脆的,肉质细嫩,香草味道很重;特调的大蒜酱汁非常有特色,180半只或者340整只,值得一试。

总觉得美国的东西,到了法国人手里就会变得有点奇怪。美式烤鸡的鸡皮沾了一层甜腻酱汁,以BBQ方式烤熟,鸡肉略厚,酱太齁。与其说是美式烤鸡,我倒觉得有点韩国人酱炸鸡翅的味道了。

The oxtail recommended by many friends, fingerlickly good, just a little overseasoned. 

I also had a taste of the turbot and the sea bass, both fresh and delightful. However for someone grown up eating plenty of seafood, they did not strike as a suprise. 

Truth is, the carvery is not a must. A feast on the rest of the menu also stands a chance to make your night. 

很多人强烈推荐的牛尾,肉很软烂,就是有点咸。

还吃了特大号多宝鱼海鲈鱼,处理得很嫩且新鲜,但作为从小不缺河鲜海鲜吃的上海土著,并没有觉得有多特别。

其实吧,也不是一定要吃主菜的烤肉,吃小菜也很好啊。

Thanks to Nancy ( our hostess of the night and a dear friend ), otherwise we'd miss this delicious pumpkin soup!!!

They use the pumpkin as a container and roast the whole thing in fire. A peer of pineapple fried rice, coconut panna cotta and papaya salad...would make a good meal, only in imagination. 

Not the creamy texture you are used to, instead they put sliced onion and small dices  of Pancetta to balance out the pumpkin's earthy sweet flavor, with a taste of the pumpkin flesh. 

Do check the availability. Recommended for 4 to 6 people but it was so good that I could finish a bowl all by myself. 

如果不是侍者推荐,我真是要错过这个南瓜汤了!

南瓜挖空做汤,原盅整个放进烤箱烤烤烤,很有点菠萝炒饭、椰子奶冻、木瓜沙拉的风范啊……咦,好像能凑一桌饭?

甜甜咸咸,并非传统南瓜奶油汤的顺滑口感,而且放了切片的洋葱和意大利五花肉Pancetta,还能吃到一丝一缕的南瓜纤维,暖心开胃,开场一百分!

不是每天都有,请一定询问侍者!推荐是4到6人分享,不过4个人吃真的是每人小半碗,感觉意味犹尽。

I haven't ordered cucumbers at restautant in years. But this one comes impressive. Yogurt, hoisin-peanut butter and a number of herbs...I bet you can replicate this at home. Get a jar of Lee Kum Kee Hoisin Sauce (Seafood sauce), a bunch of mint leaves, with your regular yogurt and PB, you are all set. 

Don't forget the sprinkle of fresh grounded black pepper. 

Add a little style to your summer home parties? Why not. 

黄瓜有意思,上面的海鲜花生酱鲜味浓郁,配合酸奶和Dill、薄荷等香草,却意外清新。而且吧,我觉得这个在家也能做得出来,李锦记海鲜酱(dei,菜单上那个似是而非的hoisin,就是海鲜的粤语直译哦!)跟花生酱混一混,买点无糖酸奶,黄瓜对半切,找个进口超市弄包香草(买不到Dill的话,只要薄荷也是可以的!),最后上面撒现磨黑胡椒。

年度最有逼格小黄瓜,诞生!夏天呼朋引伴下个酒不错诶。

Oh hello again, Mr Beef Tartare (yean I usally believe it's a he. )  This classic French raw dish has become a darling of many Chefs in Shanghai. Marinated in lemongrass and ginger, or styled with smoked clam aioli and a smoked soft boiled egg...you name it. 

I still believe the essence of beef tartare lies in the beef, not the seasoning. This one, comes in thick, hand-cut, seasoned with shallots and an unexpected dash of cream! Striped down to the core, love it!

Beef Tartare你好,我们又见面了!这道经典法国生肉,也算是被各位Chef玩出了各种花头巾,什么拿香茅生姜去腌啦,拿烟熏蛤蜊蛋黄酱去搞事啦,不胜枚举。

前两天刚刚说过,牛肉塔塔的重点,是肉味浓郁,这一盘不细看,就是光秃秃一盆肉加个蛋黄……肉也是我喜欢的大颗粒手剁款,里面拌了我喜欢的红葱头,但真正的亮点来自底下的奶油,给牛肉增添了意外的奶香气,配上坚果脆面包片,大写的合适!推荐。

Grilled Octopus, firm yet springy; Beef tongue was a star item during my first visit but not that impressive the second time; the chunk of shiitake mushroom served as the interactive “instagram dish”, I bet you've heard the story of cutting your own mushroom with a scissor...

 

章鱼很新鲜,肉质弹牙,不过没什么亮点,随意一吃;本来到处在跟朋友推荐的慢煮碳烤牛舌,第二次做得不如第一次用心,虽然还是很好吃,但不免失望;烤香菇很有互动性,要自己用剪刀剪下来,吃口略干,朋友圈和Instagram打卡专用菜。

These are the two only dishes I do not relate with. Pomelo doused in ginger oil, sprinkle of grapefruit granite. To me it's more of a dessert than a starter. Also, pomelo might not be inducing the expected "wow-effect" when it comes to an Asian diner. 

Watermelon with balsamic and olive oil sorbet. It does have the level of sophistication but it was simply too sour for me. Maybe I had it the wrong way. 

这两个菜我没太吃懂,黄色亚洲柚子,泡了点姜味的油,上面再撒葡萄柚的冰霜……在我吃起来,还是那个我们从小吃到大、扒起来很费力的柚子啊。可能外国厨师不太吃,觉得特别吧;第二次吃是搭配了牛尾一起上桌,清清口倒是蛮不错。

西瓜配陈醋和橄榄油冰霜,作为清口甜点想法很好,但是醋的比例实在太高,一口酸死……就下不了第二口了。

恩,要不还是给我吃个陈醋奶油草莓吧。

Speaking of fruits, this Raspberries Essential is evidently a crowd pleaser. Marinated in sweet sherry, the raspberries came out in an suprisingly soft and jammy texture. The well aged alcohol has removed all the tanginess and added a lot more sweetness to the fruit. Coated in fresh cream, the magic berry was like a spell that I simply could not stop myself from eating. 

And so did my fellow diners...on a very full stomach, we emptied the plate in less than 5 minutes. 

说到酸酸甜甜的水果和奶油……这道雪莉酒渍树莓,倒完全是意料之外。用糖分极高的雪莉酒腌过的树莓,有了蜜饯果酱一般的柔美质感,甜而不腻、微酸不涩,裹了鲜奶油一道入口,简单美味,如!入!天!堂!

停不下来。

友人不耐甜,我一个人吃完了一盆。第二次点,一桌女人迅速光盘。

啊呀呀,这种吃了一口蜜糖的滋味,就是小时候考了好成绩,糖罐子扔给你放开吃的节奏嘛!也有人说,这道菜灵感可能来自elBulli的员工餐,哈哈哈,怪不得那么温馨~


Bottom line: It has to be tasty. 

Chop Chop Club has proved itself to be an instant success. But once again I am curious, as we are experiencing this great leap of new restaurant opening, as it gets more and more difficult to retain a loyal customer, the legend of Chop Chop Club, will it last? 

Finger-crossed. 

( I do look forward to the next menu. )

最后的最后,还是那句话:不好吃都是纸老虎。

Chop Chop Club显然已经在短时间内,成为了上海休闲餐饮的一块新标杆。不过,我也很好奇,以上海目前吃不过来的开店速度,以食客尝鲜辄止的心态而言,CCC的火爆,会持续多久?

(下次去,很期待他们换小菜菜单。)

An Incomplete Guide to Roasted Chicken in Shanghai

An Incomplete Guide to Roasted Chicken in Shanghai

Goose Island Brewhouse: Large Group? Meat Lovers? This Is The Answer.

Goose Island Brewhouse: Large Group? Meat Lovers? This Is The Answer.