新浪尚品

　　踏进上海红桥区千禧海鸥大酒店“欧咖啡”餐厅的瞬间，我愣住了，眼前的场景令人难以置信：美食像潮水一样铺开来，只怪自己的视线太短无法将其尽收眼底。既然仅有我一人充当这顿大餐的美食侦探，我当竭尽全力带你领略此次上海千禧海鸥酒店周日早午餐宝藏的探索之旅！

丰富的海鲜

　　在意大利菜品区，备有各种精选的新鲜意大利面食、酱汁，选择十分丰富，可以随意取用。享用过浓郁番茄口味的意大利腊肠饺子酱后，我又品尝了鲜美的蒜香酱，搭配上一角酒店的特制披萨。一般传统的三种芝士披萨已算上品，而欧咖啡餐厅的这种披萨更是以四种不同芝士烘焙，每一种的配比完美均衡，使其香味馥郁却不油腻，口感柔爽而不干涩。再加上特制的薄面胚，可令食客有机会享用更多正宗美味的披萨酱，而不必将大块的面团塞个满腹。

开胃菜品区

　　接下来我来到开胃菜品区，挑选了整盘的寿司、生鱼片、沙律和蟹足，所有食材都新鲜到无可挑剔。此供餐区的其他精选菜品包括(但绝不限于)各种意大利开胃菜，如特色意大利腊肠、一应俱全的各类芝士。饮品区备有苏打水、果汁、红酒及啤酒，也可以另外付费享用香槟。

　　另一道佳肴是浓郁的香茅与姜片口味鸡脯，肉质鲜美多汁，口感柔嫩细滑。招牌菜品区供应的特色菜每日一换，当日是一道鹅肝煎牛排，你也许担心过重的鹅肝味会破坏这道菜其他配料的口味，但这种使用牛肉原汁烹饪的技法却巧妙的避开了这一点。

　　欧咖啡餐厅侧门外的露台上是烧烤区，供应包括从鸡肉到香肠在内的花样繁多的特色肉串，以及烤土豆与其他美味素食。

现烤食品区提供的面包

　　餐厅的现烤食品区提供海量的丹麦起酥点心与羊角面包供就餐者随意享用，汤品区被很贴心地设计为与其相邻，以便于取用。当日的重点推荐是日本龙虾汤，这道以番茄为主料的靓汤内配有熏肉，增添了令人愉悦的烟熏风味。

　　尤其值得一提的还有铁板比目鱼、三文鱼柳和松露土豆泥。若想享用泡芙可移步至蛋卷区，餐厅甚至还设有专门的薄饼区，提供世界著名的瑞士“莫凡彼”品牌冰激凌。客人可以按照自己的不同爱好，选择从苹果、肉桂到香蕉口味任意搭配。此外除了为孩子们准备的棉花糖机，不远处的冰激凌柜让那些已经享用过完美大餐的人可以画上个甜蜜的句号。

精选的蛋糕酥点

　　说到甜点，甜品区可谓欧咖啡美食世界的核心。圆形餐台摆满了无数精选的蛋糕酥点，满载甜蜜的诱惑。有巧克力喷泉么？两座！——白巧克力、牛奶巧克力两种口味。如需控制摄入热量，还有新鲜水果可供选择。

　　在欧咖啡用餐时收获了一份额外惊喜——我们见到了这一世界级早午餐的幕后英雄：行政主厨Alexander Reilly。这位热情的先生非常具有亲和力，享有极好的人缘。在保持厨房与菜品一流水准的同时，他仍不忘亲自问候每一位客人，使每人都有宾至如归的感觉。在拥有长达十五年职业经历的背景下，这种对于客人无微不至的关注，显得更加弥足珍贵。

　　欧咖啡餐厅提供的不仅仅是一顿早午餐，而是一场饕餮盛宴，是一次富有创新精神的、探索人类味觉极限的迷人之旅。我们知道，人类的大脑仅开发了一小部分，而当品尝过欧咖啡餐厅如此众多的特色美味后，我坚信人类的味觉世界也是如此。换言之，欧咖啡会唤醒你从未意识到的、沉睡中的那部分味觉。周日愉快！

　　服务： 非常好

　　菜品： 很好

　　环境： 很好

　　人均： 200-300

　　地址：上海延安西路2588号   千禧海鸥大酒店内 

　　电话： (86) 21-6208-5888

　　Upon entering the Millennium Hotel’s“O’ Café”， in Shanghai’sHongqiao district, I stopped dead in my tracks, staring in disbelief at foodthat stretched as far as my humble eyes could see. Feeling I required my ownguide to navigate through this never-ending buffet, I’ll do my best to escortyou on our journey into Shanghai’streasure of a Sunday brunch!

　　On a visit to ‘Italy,’ theItalian station supplied a generous selection of various pastas and sauces thatare all freshly prepared for you on demand. The tortellini bolognaise had asuperbly pronounced tomato flavor in its sauce. I returned for another, thistime to try fresh pesto sauce. I accompanied this with a slice of theirhome-made pizza. The pizza is made with not three, but four different cheeses;all evenly distributed without being overabundant or cheesy in their aroma ortaste. In addition, the thinner crust gave one a chance to enjoy the flavor ofthe actual pizza sauce, instead of having to gorge on a lot of dough。

　　On a visit to the appetizer area, Ifilled my plate with sushi, sashimi, salad and crab legs. The freshness inthese choices is undeniably present from the first morsel to the last. Otherselections at this station include (but are definitely not limited to)antipasto varieties that also feature Italian salami and a wide assortment ofcheeses. The beverage station provided a choice of soda, juice, wine and beer. Champagne is alsoavailable at an additional charge。

　　An outstanding dish was the chickenbreast, laden with lemon grass and ginger. The quality of the chicken isevident in its juicy and tender texture. The featured dish of the day, locatedat the signature dish station was the Pan Fried Beef Tenderloin with GooseLiver. It’s cooked in its own juices and without the strong liver taste thatyou might expect could hinder the flavor of its ingredients. The signature dishchanges daily。

　　Outside one of the side doors, onO’Café’s patio was a barbecue station. Skewers of shish kabob, featuringvarious meat choices from chicken to sausage were present, along with bakedpotatoes and other veggie delights。

　　O’ Café’s soup station is convenientlylocated near another station offering freshly baked goods that embrace an ocean of Danishes and croissants. On this day,the Japanese Lobster Soup was highly recommended. This tomato-based delight wastouched with bacon to provide a comforting smoky flavor。

　　Other dishes available anddefinitely worth mentioning were the Teppanyaki Sole Fish, Fillet of Salmon andthe mashed potato blended in truffle oil. For breakfast buffs, there was anomelet station and even a crepe station featured by the world-famous Swiss icecream brand, “Mövenpick”. Patrons can select their own ingredients ranging fromapple cinnamon to banana. A cotton candy machine is available for the kiddiesand not far away an ice cream freezer stood by for those looking for a sweetending to their already perfect meal。

　　Speaking of sweets, their dessertsection is literally the center of the universe at O’ Café. Its circulardisplay of sweet temptations carries an endless selection of cakes and otherpastries. Not one, but TWO chocolate fountains (white and milk chocolate) canalso be found there. For those counting their calories, fresh fruit isavailable for the taking。

　　An additional treat when dining atO’ Café is experienced when meeting Executive Chef Alexander Reilly; the talentbehind its world class brunch. This extremely warm and friendly individual istruly a people person in every sense of the word. While keeping his kitchen andstations in top form, he still manages to greet each and every one of hisguests, making them feel completely at home. His fifteen years in the businessis unmatched by the great care he shows for his guests on every possible level。

　　O’ Café is not merely a brunch, buta feast! It is an experimental and fascinating journey into the depths of thehuman palate. In the same way as we are told that we only use a smallpercentage of our brains for storing data, I truly believe that after samplingso many of the unique flavors presented at O’ Café, the human tongue has somuch more to tell us as well. In other words, tastes you never even realizedexisted will be born the day you visit O’ Café. Happy Sunday!

　　-- by Leonard Rosen

　　Service quality: excellent

　　Food quality: very good

　　Environment: very good

　　Price per head (RMB)： 200-300

　　(作者： Leonard Rosen  翻译： 孙祥)