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Food

Sabor: Amazing journey on culinary experience

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2016-10-27 15:51Shanghai Daily Editor: Huang Mingrui ECNS App Download
Smoked eel almond nigiri and Peking Duck are Sabor’s signatures. (courtesy of Saborto)

Smoked eel almond nigiri and Peking Duck are Sabor's signatures. (courtesy of Saborto)

Madrid-based Michelin-starred chef Diego Guerrero has started one of the coolest, and the most original dining concepts in Shanghai. The name is Sabor and its team of chefs takes you on an excellent culinary journey throughout the evening.

As soon as you enter the dining room inside the art deco building just off the Bund, you are greeted by friendly faces who show you to the table. The decor, with ref-erence to the retro style, and the art deco lighting set the mood perfectly for an evening of fine wine and food.

There is no a-la-carte menu. You simply choose from differ-ent set menu: nine course (400 yuan), 10 course (500 yuan) and 11 course (600 yuan) in the evenings. Each set is an amazing journey that will take you through the ins and outs of this wonderful gastronomic experience directed by a professional team of Spanish and Chinese.

Guerrero earned two Michelin stars at El Club Allard in Madrid and set up his own concept Dstage that is unique and personal, and is known for avant-garde creativity. It is a combination of different influences such as Mexican, Spanish, Peruvian and Japanese.

Guerrero has brought to Sabor his philosophy that natural aroma should be retained. Sabor only uses the freshest ingredients avail-able in the market. The menu changes as it is based on the freshest available produce at the local markets.

Every week the kitchen introduces new dishes.

Gonzalo Sainz Garcia, who worked with Guerrero in Dstage, moved to Shanghai to head the kitchen in Sabor.

"In terms of techniques or flavors we don't have rules. We feel free to do whatever we want with flavors from anywhere," he said. "We want guests to come here and feel that they are having a differ-ent experience. We want them to have fun while they are tasting very flavorful dishes with tones from Spain, China, Japan, Thailand, Mexico and Korea."

My experience at Sabor was superb from the very beginning when chef Gonzalo greeted me and asked about my preference for the wines as well as the quantity of food Iexpected that night.

There was no menu and that was the best part. Almost everything was a surprise and no one knows what set of food will be available tomorrow. Or what crazy, innovative way the chef will present the dishes.

So Isat back, relaxed and left myself in the ca-pable hands of the chef for a memorable gastronomic experience. It turned out to be a provocative, superb and sentimental experience — a rarity in Shanghai.

One of them was Thailand mochi. You just have to taste it to understand the magic: the mixture between a Japa-nese dessert and the fragrant flavors from Thailand.

Another astonishing dish was the Peking Duck — Sa-bor's version of the classic Chinese dish. They made the mille feuille with spring roll paste, foie gras and hoisin sauce with a little scoop of caviar on the top. Everything Itried here tasted to perfection.

  

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