Ko e lisi ʻi ʻolunga ʻo e ngaahi falekai ʻEsia lelei taha ʻi Shanghai

Ko e Shanghai ko ha fuʻu kolo longomoʻui ia ʻoku ʻiloa ʻi hono faikehekehe. Tatau ai pe pe ʻoku ke ʻi he loto ʻo e Malo e lelei, poipoila, curry pe nutolo, ʻoku ke fakapapauʻi ʻoku ke maʻu ha falekai ʻEsia ke feʻunga mo ho ifo ʻi Shanghai. ʻI he blog ko ʻeni, te mau fakafeʻiloaki koe ki ha niʻihi ʻo e ngaahi falekai lelei taha ʻi Shanghai ʻoku totonu ke ke feinga moʻoni ki ai.

1. ʻOku ʻi ai ha falekai faka-Siaina

Kapau ʻoku ke fie maʻu ke fiefia ʻi he cuisine faka-Kenitoni, ʻoku totonu ke ke ʻaʻahi ki he falekai faka-Siaina, ʻa ia ʻoku tuʻu ʻi he fungavaka 8 ʻo le fakaʻeiʻeiki Meridien Shanghai. ʻOku ʻomi ʻe he falekai ha fili ʻo Shanghai specialties, poipoila mo e delicacies fakavahelahi kehe. Ko e meʻa ʻoku fakaʻilongaʻi ko e ngaahi loki kai fakavalevale ʻe 19, ʻa ia ko e lahi taha ʻe lava ke aʻu ki ha tepile ʻe nima maʻa e kakai ʻe Toko Hongofulu. ʻOku lelei ʻa e falekai faka-Siaina ki he pisinisi kai hoʻataa pe ngaahi fakataha fakafamili.

2. HIYA

Ko e HIYA ko ha falekai izakaya-Siapani ʻoku tuʻu ʻi he fungavaka 27 ʻo e hotele Shanghai. ʻOku fakalele ʻa e falekai ʻe Michelin-fetuʻu chef Seisoni Atherton pea ʻoku ne saiʻia ʻi hono ngaahi meʻa ʻoku ʻikai ke ne lava ʻo fakaleleiʻi mo minimalist ambience. ʻOku kau ʻi he menu ha ngaahi peleti fakafehoanaki fakataimi faka-Siapani, hange ko e sashimi ʻaki ha toppings pelepelengesi, fakaava tamacos mo siviʻi kimautolu hibachi kakanoʻi manu, pea pehe ki hano fili lahi. Ko e HIYA ko e feituʻu lelei taha ia ki he ongoongoa ʻa Shanghai mo kinautolu ʻoku fekumi ki ha meʻa makehe.

3. Mercato

Ko e Mercato ko ha falekai longomoʻui ia naʻe faʻu ʻe he Michelin ʻiloa chef Soni-Georges Vongerichten ʻi he tolu ʻi he Bund. ʻI heʻene vakai atu ki he tapaʻi langi fakaʻofoʻofa ʻo Shanghai, ʻoku ʻomi ai ʻe he kau ʻaʻahi ha aʻusia maʻa mo fakafoʻou ʻoku ne fakatahaʻi ʻa e faka-ʻItali lelei taha mo e ngaahi foaki fakalotofonua freshest ke faʻu ʻaki ha fononga longomoʻui fakanatula.

4. Hakkasan

Ko Hakkasan ko ha sipinga ia ʻo e cuisine faka-Kenitoni ʻo onoponi ʻoku fakafiefiaʻi ʻi he ngaahi founga tukufakaholo. ʻOku ʻomi ʻe Hakkasan ha kalasi mixology ʻoku fakatou ʻi he hahake mo e fakahihifo ʻo e flair, ʻi heʻene ngaue ki ha ngaahi peleti kuo fakatahatahaʻi ʻe he flavors fakalotofonua. Tatau ai pe pe ʻoku ke fakaʻamu crispy e motuʻaʻi pato mo ʻemipola Caviar pe fie maʻu ke ke tokangaʻi koe ki ha peleti ʻoku poipoila, te ke ofo ʻi he flavors mo e fakamatala. Kapau ʻoku ʻikai feʻunga ia, ʻe hoko ia ko e vakai iconic ki he fuakava.

5. Xibo

Ko Xibo ko ha falekai faka-Siaina ʻene ʻi he cuisine ʻo e vahefonua Xinjiang. ʻOku ʻomi ʻe he Xibo ha ngaahi meʻa kehekehe mo aromatic ʻu peleti, hange ko e Lami kebab, nutolo ʻaki ha sauce pulu, fakapaku dumplings mo ha ngaahi meʻa lahi ange. ʻOku toe ʻiloa foki ʻa e Xibo ʻi heʻene uaine mo e lisi ko ʻeni, ʻa ia ʻoku hoa lelei mo e meʻakai savory. Kuo pau ke Xibo ʻaʻahi ki ha taha pe ʻoku fie aʻusia ʻa e Xinjiang flavors ʻi Shanghai.