Dai's Kitchen
延安东路110号四川大厦一楼
近四川路,地铁2号线南京东路站
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- Has WiFi
- Family Friendly
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Chef Dai, a Chinese chef who worked and lived in Germany for years, cooks up German and Austrian food on the Bund. If you're looking for a new Western food experience (or just had enough of Paulaner), check out this tiny courtyard restaurant.
A little jewel in the inner courtyard of 110 Yan'an Rd. (East) at the corner of Sichuan Rd.. Chinese chef Dai, who lived and worked in Germany for several years, serves tasty, authentic German/Austrian food. The close to the Bund location is perfect for all of you who work in the area and are craving for a western, healthy, delicious dinner (or lunch).
Roasted pork knuckle with sauerkraut and dumpling (please order one day in advance) !!
Can not use credit cards !!
Second Bite | Dai’s Kitchen March 2009
When Dai’s Kitchen opened a little over a year ago, we gave it a four-star review. The German eatery impressed us with its authentic dishes and humongous portions. You liked it too, according to the buzz on the website and a flurry of positive comments. But recently it’s gone quiet on the Sauerkraut front, with no reports at all–for better or for worse. So we decided to revisit this back-of-Bund restaurant and see if Dai’s star is still shining bright.
It’s still as hard to find as ever: slip down an alley, nip through a door, cross a courtyard and just when you are about to give up, you’ll probably be there. Good news though, the treasure is still worth digging for.
We started with potato soup (¥30), featuring chunky potatoes in a creamy parmesan brew. It’s a dauphinois gratin you can slurp–delicious. Dai’s salad (¥50) is big enough to share and tasty enough to come back for–it’s got juicy chicken, sweet tomatoes and a tangy vinaigrette. According to the chef, the menu is continuously updated, so we went for the new beef roulade (¥98), two logs of beef rolled around stewed vegetables. It’s a bit heavy on the meat, but what else would you expect from a German restaurant? Plus, the sides of creamed potato and red cabbage complement it well. The roast pork with bread dumplings (¥92) is a definite highlight. It’s a giant slab of melt-in-the-mouth pork with a rind crackling that has just the right balance of crispy chewiness.
The eponymous Chef Dai studied in Munich and learned his trade in German and it shows in the food: authentic fare as good as any either side of the Berlin Wall.
■ Rachel Platt
