Gourmet News

上海壹零贰小馆十分荣幸在《2023上海米其林指南》获得米其林二星，雷梦雪荣获侍酒师奖，感谢米其林指南的认可。自2021年10月开业至今，主理人姚敏和主厨徐泾业带领团队秉持严谨至诚的态度，在来自五湖四海宾客的厚爱与包容中成长和学习，感恩前行。 102 House Shanghai is honoured to be crowned two Michelin stars in the 2023 Michelin Guide Shanghai. Demi Lei receives the Michelin Sommelier Award. We would like to thank Michelin for the recognition. Since the opening of 102 House Shanghai in October 2021, Owner Yao Min and Chef Xu Jingye have led the restaurant team to grow and learn from the love and support of our guests around the world. 主厨徐泾业在传承经典的同时汲取现代元素，顺应时令传递食材本味，复兴广府筵席菜。徐主厨表示，他在料理之路上不断精进自己，希望通过探索创新中式烹饪理念，开启国际化的美食交流，展示粤式精粹。 Inheriting the traditions while drawing on modern elements, Chef Xu Jingye revives Cantonese banquet cuisine through delivering the original flavours of best ingredients in line with the seasons. He says that he keeps refine himself on the culinary path, and he hopes that by exploring innovative Chinese culinary concepts, he can inspire more exchanges in the global culinary scene and showcase the essence of Cantonese cuisine. 侍酒师雷梦雪持续在热爱的领域里深耕，拓宽自身的包容性，尝试开发趣味性的餐酒搭配。加入上海壹零贰小馆的团队，她将尊重传统并乐于创新的态度融入侍酒服务，契合菜品对风土的表达，激发葡萄酒的多重魅力。 Working passionately and extensively in wine pairing, Sommelier Lei Mengxue is committed to discover interesting food

Chef Xu Jingye and Sommelier Lei Mengxue of 102 House Shanghai has collaborated with Chef Miles Pundsack-Poe and Sommelier Tang Danwen of Ensue Shenzhen for an eight-hand dinner event with the theme ‘Back to the Origin of Inspiration’. On November 18-19, the two chefs swapped with each other’s sommeliers to present challenging and creative combinations, leading diners on a unique journey of culinary enjoyment. Chef Xu Jingye has approached Western exquisiteness with tradition and intimacy, while Chef Miles Pundsack-Poe has translated Cantonese elegance with creativity and enthusiasm. The two pairs are dedicated to creating a wonderful journey on the tongue in an exclusive, innovative, tasty encounter. Smoked Pomfret The first appetizer, whose prototype was invented almost 100 years ago, showcases Chef Xu’s understanding of Western cuisine. A 30-day fermented homemade peach vinegar is used to cook the pomfret with spring onions and sugar until tender, simulating the taste of smoked meats with balanced sweetness, acidity