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简介

Y2C2 滩外楼餐厅闪露传统灵感,展现摩登精品,细心为您演绎当代粤菜精萃。以阴与阳、古典与现代的冲撞火花,融合出别具一格的中式美食。基于纯正广东烹饪,汲取阴阳养生智慧,加以季节变化之巧思,呈献“好食好味”的舒心料理。


餐厅坐落于上海南外滩2号老仓库之中,这里曾经是闻名远东的复兴码头。由设计师 Filippo Gabbiani 所带领的 KokaiStudio 执笔,餐厅被巧妙地描绘成一幅艺术画卷,在古典含蓄中跳跃着现代精灵。

Y2C2 滩外楼临江而依,每位饕客尽享粤式美味之余,皆可饱览超视角的黄浦江景。餐厅为上海高端餐饮集团-贸御企业管理公司之最新力作,现已开幕

INTRODUCTION

Y2C2 is a Chinese restaurant showcasing contemporary and contrasted Cantonese food concept: Yin vs Yang - Classic vs Contemporary .   Chef Zhou Han Ming catches his culinary ideas from dual essences of Yin & Yang, adds a seasonal product approach and hatches into an ever-evolving cuisine based on classic Cantonese cooking technique: Tradition looks for Originality, Modernity for Authenticity.

Located on Shanghai South Bund, Y2C2 Tan Wai Lou is part of Wharf Warehouse Number 2 overlooking the Huangpu River. Designed by architect firm KokaiStudio, which is led by Filippo Gabbiani, the restaurant is filled with elegant and harmonious tradition touched with stimulating and modern sense. Y2C2 aims to offer an efficient and personalized service with a palatable dining experience.  Being the latest project by F&B specialist VOL Group, it just opened.

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关于我们 – 主厨

“烹饪的本身就是一种创造。”

周汉明,Y2C2滩外楼餐厅主厨,生于广东顺德。现任中国粤菜烹饪大师及法国美食协会会员。

拥有20余年高级粤菜烹饪经验的他,自小热爱美食,并拥有着烹饪天赋,早年便在各大名店历练手艺,足迹由粤至京,积累着丰富的餐饮知识与烹饪技巧。经他发明制作的菜式更是超过48种。

“烹饪的本身就是一种创造”。周汉明主厨认为高明的厨师应该能利用最新鲜的时令食材,结合当下的潮流、客人的喜好、口味及接受程度取求新求变,将传统的隽永与创意的灵动发挥得淋漓尽致,从而使菜品千变万化,出异彩纷呈。

忠于粤菜 “真味” 的周汉明主厨在烹饪菜肴时,坚持三大理念——鲜、滚、味。

鲜,指的是食材新鲜和在烹饪中深锁鲜味。对食材进行严格把关,周汉明主厨不仅力求食材的品质,更在烹饪手法上用心,使原本上乘的食材锦上添花。

滚,指火候,用于保持食材的原汁原味。在对于Y2C2的料理时,周汉明主厨坚持摒弃味精、食用色素,靠食材本身出味,让食客们的味蕾体会原鲜滋味。

味,即指所有菜品必须美味可口,令食客们好食好味返寻味。  

ABOUT - CHEF

Zhou Han Ming, restaurant chef of Y2C2, born in Shun De, now is Cantonese culinary master of China and Chaine des Rotisseurs member.

From his hometown in Shun De, Guangdong to Beijing, Chef Zhou Han Ming has honed his childhood love for the culinary arts for over 20 years. Dedicated to the study of food and beverage, with a sharp eye for delicious trends his personal motto is “cooking is a form of creation.” Locals will note his Western influences, foreigners his authentic Chinese heart, leading Y2C2 with wholesome flavors and freshness.

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美食 – 粤菜传奇

粤菜,中国八大菜系之一,指珠江流域及南部沿海的广东菜系,以独特的菜式与韵味,独树一帜,蜚声国际。

距今2231年前,战国时期《山海经》中记载,岭南越先民拥有食材广博奇异,好鲜、活的独特饮食风格;

距今1200年前,中唐大文豪韩愈,被贬潮州刺史时著文记录,粤人先羹而后餐,且依时而食的民食特色;

距今183年,道光二年,文献记载:广州关西肉林酒海,无寒暑,无昼夜,独特鲜明的广州餐饮文化雏形初现,粤菜文化步入高速发展轨道;

距今93年,二三十年代,广州中外商贾云集,北方菜系与外国餐饮大量涌入,促进了南北融合、中西合璧,这种包容性极强的粤菜创新求全的思潮,将粤菜带入兴盛时代;

距今93年,二三十年代,广州中外商贾云集,北方菜系与外国餐饮大量涌入,促进了南北融合、中西合 璧,这种包容性极强的粤菜创新求变的思潮,将粤菜带入兴盛时代;

距今0年,2013年——Y2C2滩外楼汲取两千多年的粤菜精髓,融贯古今、兼收中西、吸纳南北,博采众长,以创造性思维,烹制出香浓、滑爽、清鲜、脆嫩的新式粤菜。

FOOD – CANTONESE CUISINE

One of eight major Chinese cooking styles, “Cantonese” originally refers to the distinctive cuisine of the people living in Southern Guangdong’s Pearl River Basin.

Acclaimed in literature - and taste buds - from the Warring States Era through the present, it is a style which embraces a fun approach to the preparation of the finest ingredients. As trade and cultural exchanges increase, so do tastes and ingredients evolve, lending innovative methods to perfectionist dreams.

Cantonese food is now world-renown, with Y2C2 bringing East, West, the past and present together, in a creative and inspiring modern restaurant. 

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美食 –粤人品粤菜

历经千年淬炼而成的粤菜,不只在菜色上风韵别具,在吃法上也是自成一派——先荤后素,先浓后淡。所谓每道菜必有其意,广东人更为注重菜品的意寓,上菜的顺序与菜色所代表的含义也密不可分:

“以茶会友” —— 开席前,广东人最先点茶
定心润口,是主人对宾客舟车劳顿赏光赴会的谢意表达,也是宾客间互相寒暄会友的时刻。

“生气勃勃”—— 开胃凉菜先行,时令海鲜正式揭开正席序章
广东人特别看重“新、鲜”两字,凉菜中的蔬菜或肉类必须新鲜适口。尤其偏好“海鲜”,不生猛不吃,以 “鲜、爽、滑、嫩、香”提升食欲

“惠泽广备” —— 以汤为头,好点应节应季的“广府汤”(老火靓汤)
广府汤以各色具有阴阳调和功效的药材+荤素食材为底料,分时令,分节气,春夏以炖汤为主,清爽下火、滋阴去湿。秋冬则以煲汤为主,营养滋补、祛燥补气。素有“温补养身”的美誉。健脾益气,生津润肠,开席前喝一口温润的靓汤,不仅能开胃养胃,更能促进食物的消化及营养的吸收。而“上汤”在粤菜筵席中代表着正席的序幕已经拉开。

“鸿图大展”—— 馥郁浓香的烧味,开启热菜篇章
鲜红光润的色彩,馥郁浓香的味道,迅速提升人的食欲,也以寄托主人及宾客们的美好愿望。

“大吉大利”—— 各色“鸡”料理是粤菜中必不可少的
广东素有“无鸡不成宴”的说法,宾客们更是以席中是否有鸡来判断自己在主人心目中的地位。

“吉庆满堂”—— 各色配菜小炒,先上肉、后上鱼,末以青菜(绿叶菜)收尾
品菜时有越吃越怕腻的特点,粤菜筵席上菜的口味遵循先浓醇香后淡爽清,令食客不仅在筵席中越吃越香,更在筵席后念念不忘。

“甜甜蜜蜜”—— 筵席最末上糖水(主食+甜品)
粤菜筵席主食是粉、面、炒饭,以甜品收尾。一般是糖水+甜点,让宾客们拥有好心情,铭记主人的盛情宴请。

FOOD – HOW TO ORDER CANTONESE

Mindful of Yin and Yang, each meal is a blend of unique dishes, delivering balance in the order served: Essential to any gathering, guests begin by sharing tea as a traditional way to show honor and friendship.

Starting the meal, a selected cold dish is served, soft textures to promote the appetite. Next comes a “Cantonese blessing” of slow-simmered soup, providing nutrition with a harmony of fresh meat, blended herbs and seasonal ingredients to balance the body’s natural energies.  

With a renewed vigor comes the phase of hot dishes, auspicious red and other colors introducing sweet and roasted flavors, stimulating the senses and rapport between host and guests. The meal continues with a zesty dish holding to the Cantonese saying: “a feast requires poultry.” Sensuous rhythm then presents a freshly prepared fish and vegetable dish, sublime color and textures lending a final touch to an unforgettable meal. Yet a finishing garnish of sweetness, delightful syrups and desserts, send beloved guests off knowing they are appreciated.

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灵感取自于肇庆的功夫汤,是主厨周汉明最拿手的靓汤。更是来Y2C2 滩外楼不可错过的美味。

——纯正的粤式煲汤方法,加以独家秘方,精心烹制原汁汤底,原汁由十几味名贵中药提炼而成,不含任何味精及添加剂,真的是纯净美味的浓汤,将健康与美食融为一体并发挥到了极致。尝一口原汁,滋味鲜浓,芳香可口。

Y2C2的汤品全部采用老火慢炖的方式,周汉明主厨专为喜欢滋补养身、美容养颜的人群特别研发的。汤料精选小海马、鲍鱼、猴头菇、冬虫夏草等山珍海味,按照各种食材所需的烹煮的时间顺序依次加入煲罐内,熬炖五个小时以上烹制而成,炖制出来的汤品香味浓郁、汤汁醇厚,浓缩了他多年厨艺的精华。

Inspired by Guangdong’s native Zhao Qing kung fu teachings, Chef Zhou Han Ming’s signature soup is an aromatic broth mixed with dozens of traditional Chinese medicinal extracts. With 10 ingredients, which are abalones, sea horses, scallops, morels, precisely added to maximize taste and boost health effects, Y2C2 brings you the rich flavors and full body of experience from his many years as a Cantonese chef.

活动策划
EVENT PLANNING

如需咨询活动事宜及超过30人的团体预定
敬请联系 events@y2c2.com

For inquiries related to corporate events and group reservations over 30 guests, please contact events@y2c2.com

y2c2 floor map

联系 | CONTACT

Y2C2 滩外楼-好吃 时尚 返寻味

Add: 外马路579号5楼 沃弗1846二号库)
中国上海 200010 DOWNLOAD MAP

电话: +8621 6339 1188
电邮: info@y2c2.com

营业时间
午餐: 11:30am to 2:30pm
晚餐: 5:30pm to 11:30pm

付费用卡
可接受中国境内发行和国际发行之信用卡

预订
如预订24小时之后的午餐/晚餐,请经由此提交 : http://y2c2.com/resa
有紧急订位需求,请直接电话联系我们 +8621 6339 1188

商务活动与场地洽询
请联系  events@y2c2.com

媒体
有关媒体资料索取以及采访需求,请联系 press@y2c2.com

求职
Y2C2 滩外楼欢迎有热情,致力与投身此行业的朋友加入我们团队。
相关求职讯息请联系  careers@y2c2.com 

Y2C2 - MODERN TASTE
OF AUTHENTIC CANTONESE


Add: 5F, No. 579 Waima Road, Shanghai,
CHINA, 200010 (Wharf Warehouse No.2) DOWNLOAD MAP

Phone: +8621 6339 1188
Email: info@y2c2.com

Opening Hours
Lunch: 11:30am to 2:30pm
Dinner: 5:30pm to 11:30pm

Cards
Local and international cards accepted.

RESERVATIONS
For reservations requested at least 24 hours prior to your lunch/dinner date, please visit: http://y2c2.com/resa
For last minute reservations please call us directly at +8621 6339 1188

FUNCTIONS AND CORPORATE EVENTS
Please contact events@y2c2.com

PRESS
For inquiries of access to press materials and interview arrangement, please contact press@y2c2.com

CAREERS
Y2C2 is always looking for dedicated, enthusiastic talents.
For employment inquiries, please contact careers@y2c2.com 

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Y2C2 - Reservation Page



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