艳中餐厅是上海外滩W酒店的特色餐厅。餐厅为跃层设计，5层和6层设有艳汁酒吧，37个堂厅座位及7间雅致私人包厢。艳秉持传统粤菜烹饪技艺，融汇世界美食精粹，以革新的烹饪方法呈现精致美味的粤式佳肴。艳汁酒吧带客人穿梭回上海30年代的黄金时期，饮品中融入彼时的艺术、文化与秘密灵感，突破时间的界限，让味蕾唤醒被遗忘的记忆。餐厅内传统图腾精致装潢与现代趣味电子装置完美结合 --- 珐琅金器化身为龙在空中徐徐伸展，荧光屏数码鱼欢快嬉戏，中庭悬挂式感应艺术装置随食客步伐光影流动 --- 别具一格的设计装饰搭配浦东美景，欣赏开放式厨房中锅与铲在炉火中交错，美食不再只是味觉的享受，更是一场视觉盛宴。

YEN Chinese Restaurant at W Shanghai – The Bund is the destination restaurant in town. This duplex restaurant is located on the fifth and sixth floor of the hotel. The restaurant offers 37 seats and seven private dining rooms. Not only does YEN maintains traditional Cantonese cooking philosophy, but also infuses with the essence of gourmet cuisine over the world and uses innovative cooking methods to present Cantonese delicacies. A perfect integration of old-fashioned totem decor and high-tech electronic mechanism presents a fabulous experience at YEN with the enamel incarnation and pixel fish. Hanging sensory steamer lights interact with guests’ movements along the staircase. Pairing with the stunning view of Pudong while watching chefs busy cooking from the open kitchen – dine at YEN is also a visual feast. Liquid at YEN brings guests back to the roaring thirties of Shanghai. Beverages at Liquid draw inspiration from art, culture and the mysteries during the golden age. Liquid’s design pushes the limits of time and brings back forgotten stories in the past.

“坚持粤菜应有的工序，钻研食材，用心思，玩味觉，这样的创新才能给客人带来耳目一新的体验，也是我对艳和整个团队的要求。”艳中餐厅主厨邝启明师傅说道。邝师傅来自新加坡，以创新理念，摩登手法诠释粤式传统菜肴。他拥有三十余年高级酒店从业经验，曾于纽约、曼谷、台北及迪拜等地工作，职业生涯中屡获殊荣。

“Cantonese cuisine needs to be made with certain procedures. Only with devotion, we wow our guests.” Quoted by Chinese Executive Chef, Kong Khai Meng. Kong was born and raised in Singapore where he found his passion for food was inspired by the diverse cultures of the city. He has been working at upscale hotels for over 30 years. His dishes and creations pay tribute to the discovery of cuisines and ingredients that he has explored working across New York, Bangkok, Taipei and Dubai.

邝师傅结合其在世界各地工作过程中累积的丰富经验与对中餐的独到见解重塑粤菜注入无限创意。在菜单的设计上，上海本地小菜搭配应季食材与传统粤菜精心汇总。怀着对美食烹调的满腔热情，邝师傅坚持甄选当季食材，忠于粤菜繁复工序，熟练运用多种手法使食材在散发出本味魅力的同时强化丰富滋味达到对味蕾的冲击，让品尝美食回到最纯粹的享受，引领粤菜新境界。

YEN menu provides a delightful combination of the Shanghai local dishes and traditional Cantonese cuisine. Kong dedicates in respecting the proper procedure of Cantonese cuisine while adding creative and modern twist to traditional dishes to stimulate the taste buds. With the persistence of diversity, YEN explores the elaborate Chinese culinary landscape and leads guests through a tremendous experience with the exploration of delicacies in Cantonese dining.

上海外滩W酒店艳中餐厅特色菜介绍

W Shanghai – The Bund YEN Chinese Restaurant Specialties

革木蜂蜜酱烤銀鱈

Marinated Cod, Leatherwood Honey-Soy, Scrambled Egg White, Baked

银鳕鱼本身的油份和肉质是可以进过高温烤而不流失原有的味道和水分。银鱈鱼用了传统的配方腌制八分钟才送到烤箱在以180的温度去烤12分钟。中间还需要刷一层薄的革木蜂蜜在回烤。赛螃蛋白用三十度的油温浸泡轻轻翻炒来垫底。艳选用革木蜂蜜和特选醬油，蚝油等结合成浓郁的烤酱。

Chilean sea bass has firm and oil texture that can bake under 180 degrees Celsius without losing too much moisture during the process. Chilean sea bass is marinated with old recipe sauce for 8 minutes before sending to bake. Egg white is lightly poached with 30 degrees’ warm oil and sautéed with adequate seasoning as base. The sauce itself is blended to taste with Maggi seasoning, premium soy, oyster sauce and leatherwood honey to give an extra dimension.

香煎恒温烹调牛小排

Pan-Seared Boneless Beef Short Ribs, Black Pepper Sauce
(Sous Vide, Aged Yellow Wine, Tangerine, Bean Paste)

选用澳洲牛仔骨，莫尔登海盐片，黑椒粉及五年陈酿腌制三个钟头；同时用陈皮，柱侯酱和香料蔬菜汤慢熬两个钟头，加好调味料待凉，再以真空包装上连汁，控在60度恒温烹调方式慢煮十八到二十个钟头，保持牛肉嫩度，展现原料本味，克服传统中餐恒温技术。冷却后切块放入平底锅加少许牛油，两面煎香，以调好的黑椒汁佐食。肉嫩多汁，口感层次丰富。

Using prime beef short ribs marinate with sea salt and 5 years aged wine for 3 hours, at the same time, using already steamed for 2 hours’ vegetable broth with seasoning and Chinese spices and let it cool down totally in blast chiller, using vacuum bag and packed with beef short ribs, braising stock and Sous Vide using 60℃ at least 18-20 hours to finish. This cooking method not only maintains the tenderness and moisture of the beef short ribs but also overcome the Chinese traditional method of braising which hardly can control the temperature evenly. After cooling down and removing the bones, chef will cut into thick slice like steak and pan-seared with adequate butter for both sides and served with homemade black pepper sauce.