【上海美食游】喜粵8號 最全面測評！網傳上海粵菜天花板？連續9年米芝蓮二星餐廳！眾多外國客人｜美食推薦｜旅遊攻略｜Shanghai Food Tour｜China Travel

Описание: #mogogogo #上海 #shanghai #上海美食 #上海餐廳

完全自費食評，絕無任何商業合作。餐廳出品有不穩定性，食評僅描述當時出品。
餐廳名稱：喜粵8號(CANTON 8)
餐廳地址：上海市黃浦區汝南街63號主樓101室
Google map：https://maps.app.goo.gl/ojU7gEvLp8i73...
Baidu map：https://j.map.baidu.com/3a/3Mg
A Map：https://surl.amap.com/362WrDvOp0xe
鄰近地鐵：上海地鐵4號線/8號線 西藏南路站 5出口，步行850米
餐廳消費：碧綠菌皇炒帶子¥158；喜粵燒味雙拼(叉燒+燒肉)¥108；喜粵手吊脆皮雞(半隻)¥138；掛爐先知乳鴨(隻)¥78元；喜粵蝦餃皇(三件)¥33；瑤柱蒸鳳爪¥32；蜜汁叉燒酥(三件)¥28；脆皮鮮蝦腸粉¥36；2次2茶位費¥20
食物：★★★★☆
價格：★★★☆☆
服務：★★★★★
環境：★★★☆☆

——
播放列表推薦：
🚀【强烈推薦餐廳】
   • 廣州必吃餐廳推薦Highly recommended restaurant  

🚀【廣州旅游必看影片】
   • 廣州旅游必看影片  

往期精彩視頻推薦：
🚀【最受廣州人喜歡的燒鵝店】
   • 【逛吃廣州美食】強烈推薦兩間燒鵝店！最靚花叉！最受老廣州歡迎！每天大排長龍！人氣最高...  

🚀【北京路商圈最全美食指南】
   • 【逛吃廣州美食】北京路美食8店連吃！文明路 德政中路最全美食指南！街頭小食！豬腳薑醋...  

🚀【北京路茶樓推薦 - 塗鴉街】
   • 【逛吃廣州美食】北京路茶樓推薦！周邊酒店介紹！府學西街歷史！塗鴉街！飲茶點心！裝修豪...  

🚀【上下九商圈最全美食指南】
   • 【逛吃廣州美食】上下九步行街，最全美食、酒店指南！十店連吃！雲吞麵、燒鵝、白切雞、甜...  

🚀【龍津路美食指南 - 稀有傳統小食】
   • 【逛吃廣州美食】龍津東路美食掃街！9店連吃！最全美食指南！罕見小食！齋燒鵝！齋紮蹄！...  

🚀【廣州最大夜市 - 植村夜市】
   • 【逛吃廣州美食】全廣州最大夜市！兩人消費¥95！地鐵三號線直達｜廣州夜市街頭小食｜植...  
——

上海喜粵8號：

喜粵8號（汝南街總店）位於上海市黃浦區汝南街63號。它於2016年正式開業，同年在首版《上海米其林指南》中一舉摘下兩顆星，可謂出道即巔峰，迅速在餐飲界站穩腳跟。

經營哲學：餐廳的核心目標非常明確，就是要讓食客以親民的價格品嚐到高品質的廣東點心和小菜。餐廳的菜品中並不以昂貴的鮑參翅肚為主角，而是專注於將叉燒、點心等傳統粵菜做到極致，展現了"簡而精"的菜品哲學。即使在獲得米其林榮譽後，餐廳依然堅持這一理念，人均消費約在181-250元之間，這也是其長期受到食客追捧的重要原因。

靈魂人物：簡捷明師傅

從學徒到名廚：簡捷明師傅1949年出生於香港，自1964年、年僅15歲時就入行，至今已積累了超過半世紀的廚藝經驗。他的職業生涯起點是從最基礎的燒臘做起，一做就是20年，練就了紮實的基本功。他曾在香港著名的"富豪食堂"福臨門工作，並拜入粵菜名廚羅安門下，這段經歷讓他的廚藝得到了系統性的昇華。

輝煌履歷：在創立喜粵8號之前，簡師傅早已是米其林星級餐廳的主理人。他曾在香港城市花園酒店餐廳"粵"擔任行政總廚，並於2008年為餐廳摘下了第一顆米其林星。2015年，他來到上海創立喜粵8號，並在次年將其帶上米其林二星的高度。

烹飪理念：簡師傅的烹飪哲學樸實而深刻。他強調 "廚德" ，認為做廚師不僅要有廚藝，更要勤奮敬業、對菜品負責。他堅持選用優質食材，通過精湛技藝凸顯食材本味。同時，他也非常注重傳統的傳承，認為看似平凡的炒飯、乾炒牛河，反而最考驗廚師的功力，並堅持"熱菜一定要夠燙"的粵菜精髓。

魔鬼炒飯的由來：喜粵8號有一道不在菜單上的隱藏名菜——"魔鬼炒飯"，這背後的故事充分體現了簡師傅的臨場創意和深厚功底。


必點菜品：

星級叉燒：選用特定部位的梅肉，經過兩小時醃製和兩次掛爐燒烤，成品皮脆肉緊，肥瘦相間，是檢驗粵菜師傅功力的經典菜式。

脆皮燒肉：一口咬下，從酥脆的外皮到鮮嫩多汁的肉質，口感層次豐富，被許多食客譽為"驚艷"。

碧綠菌皇炒帶子：這道菜火候至關重要，能體現廚師對食材和溫度的精準把控，帶子鮮嫩，菌皇香味濃郁。

魔鬼炒飯：作為隱藏菜單上的傳奇菜品，香辣可口，米飯粒粒分明，是熟客們的心頭好。

——

CANTON 8 (Xi Yue No. 8) Shanghai:

CANTON 8 (Runan Street Main Store) is located at No. 63 Runan Street, Huangpu District, Shanghai. It officially opened in 2016 and, in the same year, was awarded two Michelin stars in the inaugural edition of the Shanghai Michelin Guide. Achieving such a pinnacle right from its debut, it quickly established a firm foothold in the culinary scene.

Business Philosophy: The restaurant's core objective is very clear: to allow diners to savor high-quality Cantonese dim sum and small dishes at accessible prices. The menu does not feature expensive abalone, sea cucumber, or shark fin as highlights. Instead, it focuses on perfecting traditional Cantese dishes like barbecue pork (char siu) and various dim sum, embodying a philosophy of "simplicity with excellence." Even after receiving Michelin honors, the restaurant has steadfastly adhered to this concept. With an average per-person spending of approximately 181-250 RMB, this commitment is a key reason for its enduring popularity among diners.

The Soul Behind It All: Master Chef Jian Jieming

From Apprentice to Renowned Chef: Born in Hong Kong in 1949, Chef Jian entered the culinary industry in 1964 at the tender age of 15, accumulating over half a century of cooking experience. His career began with the most fundamental task of roasting and grilling, which he dedicated himself to for 20 years, honing a solid and meticulous foundational skill. He worked at the renowned "tycoon's canteen," Fook Lam Moon, in Hong Kong and became an apprentice under the famous Cantonese chef Luo An. This period systematically elevated his culinary artistry to new heights.

Illustrious Career: Before founding Xi Yue No. 8, Chef Jian was already heading Michelin-starred restaurants. He served as the Executive Chef at the "Yue" restaurant in the City Garden Hotel Hong Kong, where he led the team to earn its first Michelin star in 2008. In 2015, he came to Shanghai to establish Xi Yue No. 8 and elevated it to two Michelin stars the following year.

Cooking Philosophy: Chef Jian's culinary philosophy is simple yet profound. He emphasizes "culinary virtue" (Chu De), believing a chef needs not only skill but also diligence, dedication, and responsibility for every dish. He insists on using high-quality ingredients and highlights their natural flavors through exquisite technique. He also places great importance on preserving tradition, believing that seemingly simple dishes like fried rice or dry-fried beef river noodles are the true tests of a chef's skill. He steadfastly upholds the essence of Cantonese cuisine: "hot dishes must be served piping hot."

Must-Try Dishes:

Signature Barbecue Pork (Char Siu)

Crispy Roasted Pork Belly (Siu Yuk)

Stir-fried Scallops with Green Vegetables and Mushrooms

——



Chapters:
00:00 上海喜粵8號
00:18 連續9年米芝蓮二星
01:34 菜單
05:03 碧綠菌皇炒帶子
07:51 叉燒/燒肉
10:48 脆皮雞
13:24 燒乳鴨
17:25 二刷喜粵8號
17:50 蝦餃皇
19:49 蜜汁叉燒酥
21:07 蒸鳳爪
22:18 脆皮鮮蝦腸粉
23:36 鮮蝦腐皮卷
24:57 菠蘿流沙包
26:18 結賬/總結
27:38 Ending

——
#喜粵8號 #上海喜粵8號 #米芝蓮二星餐廳 #點心 #粵菜 #上海粵菜 #米芝蓮餐廳