Situated in The South Bund 22, an illustrious, elegant building on the Bund in Shanghai, El Willy is a contemporary Spanish restaurant brought to us by the creative Spanish chef, Willy Trullas Moreno, who has also opened the funky restaurant, Fofo by El Willy, in Hong Kong.

The interior of the restaurant was bright and cheery, with sharp colours, wooden tables and paintings decorating its walls. The view, overlooking Shanghai’s Huangpu River, was magnificent– it is little wonder that El Willy is often cited as one of the best places for brunch in Shanghai.

As the restaurant is closed on Sundays, we came on a Saturday and opted for the 6-course brunch menu which only cost RMB 175. If you cannot wake up in time for brunch, you should come here for dinner as the a la carte items are also fantastic.

(1) We started off with a Traditional Spanish Salmorejo, which was nicely chilled and had an attractively grainy texture and an invigorating tomato taste. It was delicately seasoned with a bit of finely chopped egg white, and a piece of iberico ham add extra flavours to this cold soup.

(2) The second course was a Mixed Seafood “cocktail” on crab cream pomelos, grapefruit and basil sorbet. The seafood cocktail was delicious, and had large, hearty chunks of seafood in it, including shrimps and octopus. The crab cream pomelo was alluringly sweet and smooth, and the grapefruit and basil sorbet was icy and refreshing. These ingredients created an incredible symphony of flavours, but the only fault was that there were some shrimp shells in the seafood cocktail.

(3) Our third course was the Organic egg cooked 65°C, rustic potatos and morcilla. The organic egg was soft, delicate and runny. The nicely seasoned potatoes and the spicy morcilla added some flair to this dish, and balanced out the meekness of the egg.

(4) Our fourth course was the Snapper on corn/ vanilla raviolis with citrus relish. We were already slightly full by this time, but we happily devoured the snapper, which had a beautiful, firm texture. I loved this slightly citrus dish which was buttery and creamy, with a hint of lemon taste and an attractive mango flavour. The ravioli, however, was uninspiring, as the corn/vanilla paste in the middle was tasteless and its texture was too thick.

(5) The Juicy Spinach Rice finished with Goatcheese was terrific, and had a fabulous, thick consistency. The colour was in a beautiful shade of green from the spinach, and it had a delicious aroma of goat cheese. A few thin slices of mushroom completed this dish.

(6) Our dessert was a platter of Chocolate and organic fruits, which was unfortunately rather disheartening. The chocolate cake was strangely soggy and sticky, and the melon and apple slices didn’t go well with the cream puff or the chocolate cake. The sorbet on the side was not memorable either.

Even though the taste of food was a bit inconsistent, the dishes were innovative and playful, and the ambience was perky and cheerful. El Willy is a restaurant that will bring a smile to your face!

這裡的館子都精巧地運用了築物原有特色，再配置出各種格調： 陽光透過鏤空花窗格灑進大廳，令一室擺設和雕塑在陰影的陪襯下更有風味；傘形柱下軟軟的沙發，讓人邊嘗酒邊享受中庭的和暖陽光。

是古今，中西結合呈現的新氣象！

End.

黃昏6點的M50更靜, 回程還是只有三輪車, 我向司機問清楚:

去最近的3號線中潭路站是五塊, 如果想免除轉車

直接去一號線的漢中路站是十塊, 而火車站站就在此兩站的中間 ~~”

下次要說 "阿拉禾是香港人" (我不是香港人)

看到什麼靠緣份，你跟我看到的就是不會一樣

紡織工廠老建築本來就藝術得很，在這裡還能看到不少ATR HK的作品，但不設

冷氣，要靠毅力走上每一幢工廈去探索。有時暗深處原來柳暗花明又一村；有時

這條梯子搭上那條橋，還未清晰之際，已身處在另一幢藝術工作室了；累了到

Café，找窗口位置坐下，斜陽下探索藝術雜誌。

何時去發掘也別有風味呢！

喀, 朋友的醫貓來了說: “求其走入一間酒吧上層的陽台飲返杯，望住古舊小巷的尋常百姓同中外遊客，好feel”.

第一天便去了 ^^

由於精神都放在前半段的韓國之旅, 在上海我是採取落地才看書的方針, 而且有的是迷路的時間~

我對田子坊的概況事前並沒有多大的了解, 我對田子坊的概況事前並沒有多大的了解, 穩穩當當地按著旅遊書去找"泰康路200號", 結果只看到"弄弄弄..."

田子坊, 大家都說它商業化了, 而相對上純藝術的M50又怎樣呢? 我能看得懂嗎?
明天就 GO GO GO !

那日下午烈陽高照，猶如一陣風般就過去的例行複診就這麼過去了，一路從南京西路的外灘一頭開始信步走回人民廣場，一路上太陽曬到幾乎睜不開眼睛；南京西路也還是那個樣子，一堆一堆的中外旅客跟著各自的導遊領隊，滿眼都是興奮以及好奇，穿艘其中的我倒是顯得對那些令郎滿目的櫥窗不感興趣，當然對於那些看了不要在看的南京路建築以及人流還有小火車都視為透明

快要走到頭的時候一不小心被夾在商廈和賓館之間的小巷吸引 遠離了嘈雜的人群 也從豔陽中暫時抽身
小巷裡一字排開的是幾家上海常見的chain store 
各種冰激凌 cafe subway 等等，小巷最末端開著一家還挺大的美仕唐納滋（mister donut）
可能是因為地理位置太偏的關係吧，顯得生意有些慘淡，比起一旁的一家美式清吧，戶外的上座率可謂是一個天一個地了
也許真的是因為不常有人光顧的關係，戶外的幾張座椅和桌子也顯得有那麼點落魄
ANYWAY 自己對於甜甜圈還是非常之捧場的！
每次入店都會被令郎滿目品種繁多的各式甜甜圈迷幻到沒有方向
記得有一次跟一個好友在靜安寺那兒的店裡一口氣吃了很多很多圈圈啊~~~ 真是膘肥沒商量！

30元六個甜甜圈的定價還是一如既往， 不過這家店提供的甜甜圈品種倒是真心不少
也許是自己太久沒有吃的關係了吧，以至於已經出了如此多的花樣品種都不知道 慚愧慚愧
另外也從來沒有嘗試過donut出品的飲品， 這次決定一次試過，來個甜甜蜜蜜的下午茶時光~
走入店中還是一如既往的在擺滿各色圈圈的柜台前猶豫好一陣子。。。正巧這天給我碰上了下午茶優惠套餐活動
點一份咖啡飲品（大約28左右）可奉送任意一款甜甜圈！這樣的好事真是讓我喜出望外了~

炎炎夏日即將來領，這款新花樣，當然就是我的首選
摒棄了傳統甜甜圈的圈圈模式，這款名為酸奶香蕉的甜甜圈完全按照香蕉的樣子來製作，表面還淋上厚厚的一層奶黃色香蕉味甜醬，當然是已經形成固體狀了！另外還有一片香蕉干作為點睛之筆！（又讓我不禁回憶起大學時代大家大半夜一邊打80分一邊瘋搶某同學買回來的香蕉干 真是一群半夜饞鬼 =  =）
當然此物還是屬於甜甜圈的範疇，因為下層的主體還是由類似于芬琳的油炸圈圈製成
其實除了酸奶味，還有草莓味以及原味，不過在如此炎熱的天氣里還是來點酸酸的乳酪做個甜酸中和比較適宜

小咬一口，就能看到裏面甜甜圈的部份，不過因為不是完全被香蕉甜醬以及酸奶包裹，大部份都還是原味甜甜圈的味道，一般般，絕對沒有傳統芬琳好吃！香蕉干有些過硬了。。。
猜想應該是店家從普通商家那裡進的乾貨吧。。。不要是來伊份的呀 = =
不論是酸奶還是香蕉甜醬都已經形成固體狀態，吃的時候不會融化，在嘴裡反倒是有股朱古力剛放入嘴中的口感，味覺而言，酸奶味不明顯，香蕉味倒是很突出，不過最為突出的是那個甜膩，個人覺得太甜太膩了點。。。
同時把原本就已經屬於甜膩系列的香蕉口味提升出一股說不清道不明的香蕉口香糖般的膠質口味 
╮(╯▽╰)╭

嘗新品總不會每每都是順順利利的，這一次明顯還是做了錯誤的選擇，早知就直接點個自己愛吃的某某口味芬琳了~
點了一份冰拿鐵，準備給自己降降溫
不料，拿別完全木有該有的味道，大塊大塊的冰漂浮著，估計除了冰塊還摻了不少冰水吧！整份飲品已經完全走了樣，知其名卻不知其味。。。淡到索然無味 ~~(╯﹏╰)b
分量倒是挺大。。。於是乎。。。喝不了一般，就魂歸垃圾桶了
悲慘啊！！

其實真的要味美仕唐納滋申訴一下，自己還是很喜歡這家美式donuts專賣店的！常吃的幾款圈圈都是非常好吃，且做的也極其誘人，不料自此怎麼會出了這麼款糟糕的新品，真是打了自己耳光了！
還是推薦大家去嘗試他們家的傳統糖圈~~~ 例如各種芬琳類，花生的啦，朱古力的，焦糖的等等都是很不錯的選擇！