Think you’re gourmet? Test yourself against City Weekend’s Gourmatrix

Caroline Rowe

British / Marketing director of The Collection

Define gourmet? My goodness, this is almost impossible! For me, this means trying inventive dishes. I adore the toro at Tian Jia; it’s like a fresh white truffle. I also adore Eric Johnson’s kumamoto oysters with sparkling champagne jelly at Jean Georges–that is a dish that melds a beautiful product with a seriously creative treatment.

Sophie Liu

Chinese / Assistant brand manager at ASC for New World wines

Gourmet dishes cannot be appreciated without the right knowledge and experience. Like the “Shi Yu,” an extremely rare fish only found in the Yangtze River, served at Jade Garden for ¥500. Believe it or not, the scales are the delicacy. The first time I ate it, I threw away the scales; at the end of the meal, the waiter told me the scales are the best part!

Alessandro Colombis

Italian / Chef at VaBene

Gourmet is rich food, appetizing and interesting. Not necessarily very elaborate, but made skillfully. It could be one noble ingredient, like truffles, scampi, marrons or bottarga paired with humble ones. For a gourmet splurge, I head to Laris, Jade on 36 or Palladio.

Maria Trombly

American / SourceMedia China Bureau Chief

I tend to prefer my food on the plain but wholesome side. The only exception is caviar, which I love–especially at the Flying Elephant Russian Restaurant. As far as I know, caviar has no nutritional value, is an acquired taste, is not ecologically sound because of over fishing of the sturgeon and is, of course, overpriced. So it’s, in other words, gourmet.

Andrew Yang

American / Design journalist

Gourmet for me is all about spice and heat, like Sichuan and Hunan cuisine. I sweat a lot when I eat spicy foods. It's not gourmet if my face isn't drenched or if I haven't soaked through at least one layer of clothing; the more nuance with spice, the more gratifying the flavor.

Chen Hongyi

Chinese / 4-year-old talk of the cafeteria

Gourmet to me is when I get to eat butter cakes from Christine bakery. Or when my mommy brings me to Wu Yue Ren Jia and we get to eat crabmeat porkballs. These two are my favorite foods! Well, right now, anyway.

Zero

Chinese / Student, drummer and guitarist

To me, steamed buns are gourmet. Because of the special way they are made, when you bite in you taste the soft flour, hot lard and lean pork all at the same time. You can get great buns near Chenghuang Temple, but there is always a long line. If I feel like splurging, I’ll have oyster, lobster and sashimi.

Gourmet Week 2007

Pencil these restaurants into your planner for a food-filled week.

From April 16-23, everyone can eat like a gourmet even if you don’t have the big bucks. The top restaurants in Shanghai have come together to offer special set menus at ¥99 or ¥199 / person for City Weekend’s Gourmet Week 2007. Get your loose change and your stomachs ready; here’s the lineup of the toothsome 13:

Ai Mei Restaurant (Cantonese): Menus for ¥99 and ¥199

Tasty Tidbit: Serves 88 kinds of dim sum a la carte on weekends. Try the steamed mandarin fish on CW’s tasting menu.

Bamboo Garden (Chinese): Menu for ¥594 (six people)

Tasty Tidbit: This restaurant’s Executive Chef Ms. Yan and her team have catered to more than 300 international dignitaries. Sample her sauteed beef with black pepper sauce at Gourmet Week.

Bao Yue Xuan (Chinese): Menu for ¥199

Tasty Tidbit: We’re already licking our lips for their sauteed scallops with XO sauce and roasted chicken with mashed garlic. Minimum two people.

Cameo (Italian): Menu for ¥199

Tasty Tidbit: The set menu includes tantalizing dishes such as marinated salmon with wine and herbs. Delish!

Gourmet Cafe (American): Menu for ¥99

Tasty Tidbit: Owner Will Bray makes perhaps the best fish 'n chips in the city. Find it on the tasting menu!

Gui Hua Lou (Cantonese, Sichuanese, Shanghainese): Menus for ¥99 and ¥199

Tasty Tidbit: City Weekend readers voted this “Best Chinese Cuisine Restaurant” in Shanghai for 2006. With curry prawns served with a deep fried bun, we now know why.

Hayas (Mediterranean): 4 menus for ¥99 each

Tasty Tidbit: Supplies hummus to restaurants in Shanghai. You’ll get to try that and more with their four special menus.

KABB (American): Menu for ¥199

Tasty Tidbit: The rib-eye steaks on its Gourmet Week menu are brought to you by a former Montana cattle rancher.

Nadaman (Japanese): Menu for ¥199

Tasty Tidbit: Sample a mix of dishes such as assorted sashimi and grilled cod with veggie tempura.

Neo Cafe (Mediterranean): Menu for ¥99

Tasty Tidbit: The stuffed filet mignon is served with homemade mushroom sauce and a glass of wine.

Peppes Pizza (Norwegian pizza): Menu for ¥99

Tasty Tidbit: This set includes a 9-inch Norwegian salmon pizza, cream of mushroom soup and a glass of chardonnay.

The Spot (Asian and Western): Menu for ¥199

Tasty Tidbit: For ¥199 you’ll get a spread that includes an antipasti platter and a rib-eye steak.

Toscana (Itaiian): Menu for ¥199

Tasty Tidbit: Boasts over 60 homemade pastas and sauces: try the seafood “Sicilia Spaghetti” as part of the five-course CW set.