511 Jiang Ning Rd, Jing An District, Shanghai, 200041
+86 21 6047 7638
info@communesocial.com
Tue to Fri. 12nn - 2.30pm & 6pm - 10.30pm
Sat. 12nn - 3pm & 6pm - 10.30pm
Sun. 12nn - 3pm
(close in all Mons, Sun evenings & public holiday)
Happy Hour. 5pm - 7pm (Tue to Sat)
Mentioned the name, Jason Atherton, Hongkong Easters should have a basket of comments, simply for the well-known restaurant in Wanchai neighbor - 22 SHIPS. The Commune Social is another successful creation of modern tapas bar & restaurant in Shanghai. You can have a twisted fine dining experience there with creative tapas, desserts and Spanish-inspired cocktails from the menu and the little black boards. Plus, my eyes and cameras are well feed by 'lab-designed' dining space and the wonderful view of open kitchen.
The restaurant is formed by three 'chambers' and one courtyard, matching the design concept of The Tapas, Dessert, and Cocktail bar. Unluckily, I and my friend had no chance to experience the lazy time in terrace for the late afternoon rain. So, we jumped into The Tapas chamber directly, which is put at the bottom chamber with a large open-kitchen area, surrounded by dining seats. Tiny, precise, and professional, are the three words popping up in my brain during my first 10 mins observing into the kitchen. The smelling and "zzzzz" sounds coming out from that open-kitchen, is a kind of magic that has so much power to the clients sitting around.
Every time I go for a Spanish restaurant, I cannot help myself to have at least one Sangria; and what's for my surprise is the Happy Hour, they offer a limited list of drinks in the unbeatable prices. Sangria in white/red is 28RMB only, and the promotion price is accomplished with a super fancy and delicate presentation. The romantic crystal Sangria in white, and bloody pink in red; both of them tastes fresh in a less-alcohol version and the foam on the top gives extra tender feeling when it touches your lips.
Braised beef breast, portobello mushrooms, slated orange buree ($148-$200, sorry, forget the price), it is quite a good combination with soft ingredients. The sauce is well kept and the beef is super soft, you can have a natural taste of beef which works well with the sauce. The smooth orange buree is not only a part of presentation, it brings a balance for your mouth when you have some rough texture being chewed.
Seared scallop, yellow curry, carrots ($88), is so amazing and creative. I love the overall yellow tone which gives you a light, fresh and happy impression. I was thinking they put a piece of pasta but actually it is a piece of paper-thin carrot, such an awesome skill (if they made by hands)! The yellow curry is not too strong, but more similar to the taste of mustard; it doesn't take out the sweet and tasty of fresh scallops, but add another exotic and new experience for the dish. Of course, the lightly fried scallop is my favorite!
Coming from the Dessert for Today blackboard, Pound cake cream cheese, bag berry, jasmine cloud ($55 around), is just a happy reunion of berries for summer season. Well, I quite like the 'jasmine cloud', not only a fresh name in words, but also a fresh cute tasting experience for the dessert. Another surprise is the condensed cake, a little bit wet but not heavy, not like sponge cake but still keep a limited level of fluffy. Taking it with the wrapped cream cheese, you won't feel too much but just honey & milky sweet.
This is given for free to every client, quite interesting and playful gift for after-meal refreshment for its cool & sour taste.
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