Ōrtensia, which literally means hydrangea in English, is a flowering plant native to Asia – particularly in East Asia like China and Japan. A robust adaptability in soil, climate and water makes it a flower with tenacious vitality, and in a sense, it’s believed “symbolising the perpetual movement of emotions and the strengthening of ties”.
In Paris, the one Michelin-starred Ortensia, was one little seed sowed when the Japanese Chef Terumitsu Saito and Zhengyuan Xu – a Shanghai native cultivating expertise in culinary school in Japan – hit it off. In the food capital with keen competition, two Asian faces soon rose to prominence by the haute cuisine, a fusion of French and Japanese accent.
Of late, its namesake sibling came along to this “Paris of the East”, prompted by Xu’s nostalgia. Settled down in an urban renovation project dubbed Zhangyuan, Ōrtensia is housed in a historical Shikumen building complete with a captivating interior design.
All details remind us of a tasteful household in the old Shanghai suffused with an air of delicate, heart-warming, simple and understated elegance tinged with French chic.
There’s no denying that the debut menu has drawn glowing reviews, enjoying a climbing reputation.
In line with the philosophy of the flagship establishment, the maiden menu co-designed by the trio – Saito, Xu and the Chef de Cuisine Hana Zhou – works well with a mingling of exquisiteness, grace and balance enlivened with vivacity, bringing delight to run through the meal!
Even better, Chef Hana, who sharpened her teeth in the coveted Alain Ducasse at Morpheus and Taian Table, is adept at revolving around the West and the East, e.g., Charcoal grill the chicken wing in Japanese style is more gentle and succulent; The hairy crab that consists of crunchy spring roll topped with leek béchamel, crab tartlet, and a risotto seasoned with Chinese yellow wine strikes a chord with many.
Next door sits Ōrtensia Patisserie&Café, an additional bonus, offering tempting not guilty pleasure.
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