{"id":38987,"date":"2018-10-18T11:55:54","date_gmt":"2018-10-18T11:55:54","guid":{"rendered":"https:\/\/acidadenapontadosdedos.com\/?p=38987"},"modified":"2021-08-26T18:17:24","modified_gmt":"2021-08-26T18:17:24","slug":"soao","status":"publish","type":"post","link":"https:\/\/www.sanchatrindade.com\/published\/soao\/","title":{"rendered":"So\u00e3o"},"content":{"rendered":"

Abriu antes do Ver\u00e3o, mas nunca alinho na fu\u00e7anga – desculpem-me o vern\u00e1culo – de querer ser a primeira a falar dos s\u00edtios, antes de os experimentar umas quantas vezes e sugerir um lugar\u00a0antes do novo restaurante afinar as agulhas do in\u00edcio, preciosas a qualquer projecto que se move na senda da qualidade. J\u00e1 passaram alguns meses, mas sempre quis partilhar esta morada no in\u00edcio do Outono, por achar que \u00e9 a esta\u00e7\u00e3o certa para convidar-vos a um dos restaurantes mais intimistas de Lisboa.<\/p>\n

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It opened before the Summer, but I never join the stampede of wanting to be the first to talk about new venues in order to avoid the pitfalls of recommending them before they find their feet and fine-tune their offer, a precious bit of breathing space for any project of real quality. It\u2019s been a few months now but I have always wanted to share this venue with you now, at the beginning of Autumn, because I think it\u2019s the best season to invite you in to one of the most intimate restaurants in Lisbon.<\/em><\/p>\n

\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co24\"<\/p>\n

O\u00a0So\u00e3o era muito esperado. E mesmo n\u00e3o sendo uma viajante ass\u00eddua das Avenidas Novas, vale bem a viagem at\u00e9 \u00e0 Av. de Roma para viver uma das mais c\u00e9nicas\u00a0experi\u00eancias asi\u00e1ticas de Lisboa. Gosto muito do Grupo Sea Me e dos seus fundadores, por isso confesso que estava muito curiosa sobre este novo restaurante.\u00a0Ant\u00f3nio Querido e o Rui Gaspar, s\u00f3cios do grupo, dedicam-se sempre de corpo e alma aos novos conceitos para oferecerem \u00e0 cidade uma experi\u00eancia apurada, sempre inspirada nos melhores conceitos do Mundo.<\/p>\n

Come\u00e7o pelo nome, que me encantou de paix\u00e3o. Eu que me considero uma mulher do Atl\u00e2ntico, tudo o que envolve vento eleva-me sempre a estados de esp\u00edrito maiores. H\u00e1 muito que os ares do Oriente sopram\u00a0na minha vida, j\u00e1 que \u00e9 dos continentes onde mais adoro perder-me e conhecer-me enquanto viajante. Em Lisboa a magia sopra agora em Alvalade. Lanternas de papel, gaiolas de aves, barris de sak\u00e9 e\u00a0uma escultura da cabe\u00e7a de Fujin (um deus japon\u00eas do vento) abrem os panos da fachada envidra\u00e7ada e adivinham o ambiente\u00a0envolvente que se vive dentro de portas. Idealizados pelo gabinete de arquitectura portugu\u00eas GRCA<\/a>, os dois ambientes diferentes que marcam o espa\u00e7o t\u00e9rreo e a deliciosa cave abrem-se \u00e0\u00a0\u00cdndia, China, Jap\u00e3o, Vietname, Tail\u00e2ndia e Coreia.<\/p>\n

So\u00e3o was always a much awaited project, and although I am not a regular visitor to the Avenidas Novas neighbourhoods, it is well worth the trip to Av. De Roma to experience one of the most scenic Asian dining experiences in Lisbon. I am a fan of both the Sea Me Group and its founders, so I confess I was very curious about this new restaurant. Ant\u00f3nio Querido and Rui Gaspar, Sea Me Group partners, always dedicate themselves body and soul to new concepts that offer the city a truly refined experience inspired by the best concepts in the world.<\/em><\/p>\n

I will begin with the name, which enchanted me immediately. I consider myself a woman of the Atlantic – everything involving wind always elevates my spirits and state of mind. The winds of the orient have long blown through my life, as the corner of the world where I most I love to lose and to know myself as a traveller. In Lisbon, this mystical eastern wind now blows in Alvalade. Paper lanterns, bird cages, sak barrels and a sculpture of the head of Fujin (a Japanese god of wind) decorate the glazed fa\u00e7ade all hint at the ambience that lives behind its doors. Conceived by Portuguese architectural studio\u00a0GRCA<\/a>, the two different spaces created by the ground floor and delightful basement both open us up to a strong sense of India, China, Japan, Vietnam, Thailand and Korea.<\/em><\/p>\n

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\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co31\"<\/p>\n

No piso t\u00e9rreo funciona uma\u00a0taberna asi\u00e1tica com trinta lugares e um balc\u00e3o de sushi com grelhador robata,\u00a0o epicentro do restaurante\u00a0<\/span>e o poiso habitual do\u00a0chef executivo Lu\u00eds Cardoso,\u00a0aprendiz do mestre\u00a0Takashi Yoshitake\u00a0no lend\u00e1rio restaurante Aya.<\/span>\u00a0Se escolher sentar-se no\u00a0balc\u00e3o \u00e0 frente do chef, (eu adoro sentar-me em balc\u00f5es na minha cidade, \u00e9 muito lisboeta), v\u00e3o poder acompanhar\u00a0o espet\u00e1culo <\/span>dos pratos de peixe e marisco a acontecer. D<\/span>as mesas da taberna tamb\u00e9m \u00e9 poss\u00edvel\u00a0sentir os aromas fortes das especiarias, enquanto sentimos o movimento tradicional do oriente.<\/span>\u00a0Da \u00cdndia chegam as\u00a0<\/span>samosas<\/i>, da Tail\u00e2ndia o\u00a0<\/span>pad thai\u00a0<\/i>e a salada de papaia verde\u00a0som tam neua<\/i>, do Vietname o c\u00e9lebre\u00a0<\/span>pho<\/i>, da China os\u00a0<\/span>dim sum<\/i>.\u00a0J\u00e1 a carta de sushi e sashimi\u00a0<\/span>re\u00fane v\u00e1rias sugest\u00f5es de\u00a0gunkans<\/i>,\u00a0nigiris<\/i>e\u00a0makis. O<\/i>\u00a0da casa, o So\u00e3o maki , leva enguia, barriga de atum, flor de sal e\u00a0yukari<\/i>, um condimento seco japon\u00eas.<\/p>\n

On the ground floor is an Asian tavern with thirty seats and a sushi counter with a robata grill – the epicenter of the restaurant and where you will typically find executive chef Lu\u00eds Cardoso, apprentice to master Takashi Yoshitake of the legendary Aya restaurant. If you choose to sit at the counter in front of the chef (I love sitting at counters in my town, it\u2019s very Lisbon) you\u2019ll be able to follow the spectacle of the fish and seafood dishes being created. Seated at the tavern\u00b4s tables, you experience the strong aromas of oriental spices and the traditional hustle and bustle of the east. From India come the samosas, from Thailand, pad thai and the green papaya salad (som ne neua), from Vietnam, the famous pho and from China, dim sum. The sushi and sashimi menu already gathers several suggestions of gunkans, nigiris and makis. The house maki, the maki soya, is composed of eel, tuna belly, salt flower and yukari, a dry Japanese condiment.<\/em><\/p>\n

\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co30\"<\/p>\n

O meu cora\u00e7\u00e3o bate mais no piso inferior. J\u00e1 sabem como os cen\u00e1rios das fitas do\u00a0Wong Kar-Wai<\/a><\/em>\u00a0(obrigat\u00f3rio ver o video deste link) me fazem levitar e por isso todos os cen\u00e1rios que me transportem para essas mem\u00f3rias visuais deslumbrantes, me marquem sempre de maneira invulgar.\u00a0O mergulho\u00a0no sil\u00eancio do\u00a0bas-fond\u00a0<\/i>oriental, que no So\u00e3o se traduz em\u00a0quatro salas privadas, cada uma com seis lugares \u00e9 para mim a escolha mais certa deste So\u00e3o.\u00a0A experi\u00eancia de vento n\u00e3o nos despenteia, antes pelo contr\u00e1rio \u00e9 intimista e resgata-nos devagar. Pela beleza, pelo sentido cerimonial do espa\u00e7o, mas tamb\u00e9m para a disponibilidade para saborear o\u00a0Expresso do Oriente, o menu de seis pratos e seis bebidas que apenas est\u00e1 dispon\u00edvel nesta rom\u00e2ntica e misteriosa cave e que \u00e9 a selec\u00e7\u00e3o das melhores propostas que comp\u00f5em a carta. O Expresso do Oriente \u00e9 a sugest\u00e3o do So\u00e3o mais carism\u00e1tica, mas se\u00a0preferir pode optar por fazer uma escolha \u00e0 carta.<\/p>\n

My heart beats accelerates in the basement. You already know how\u00a0Wong Kar-Wai\u00a0movies<\/a>\u00a0(don’t miss the video of this link) make me levitate, so any experience that sparks these stunning visual memories always mark me deeply. The dive into the silence of the oriental bas-fond, which in So\u00e3o translates into four private rooms, each with six seats, is for me the surest choice of this So\u00e3o. Experiencing the light wind did not\u00a0ruffle our hair, but rather adds to the intimacy and slowly rescues us. For its beauty, for the ceremonial sense of space and for the desire to experience the flavours of the Orient Express \u2013 the six-course menu and six drinks that is only available in this romantic and mysterious basement \u2013 the Oriental Express is a curated selection of the best offerings that make up the menu . The Orient Express suggested menu is the venue\u00b4s most charismatic offering , but you can choose to go \u00e0 la carte should you wish.<\/em><\/p>\n

<\/p>\n<\/div>\n

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No encontro da oportunidade, o ‘Ichi-go ichi-e’ sela a<\/i>\u00a0filosofia japonesa que inspirou o conceito do bar do So\u00e3o.\u00a0Vasco Martins, head bartender\u00a0<\/i>do restaurante, combina especiarias, xaropes caseiros e ingredientes asi\u00e1ticos, que criam\u00a0cocktails que remetem para o imagin\u00e1rio dos pa\u00edses do Oriente. Podemos\u00a0aterrar em Xangai, com um cocktail feito com aguardente chinesa,\u00a0dragon fruit<\/i>e\u00a0oyster syrup,\u00a0ou a<\/i>\u00a0Bombaim, um\u00a0bilhete em estado l\u00edquido para uma viagem at\u00e9 \u00e0 India, feito\u00a0<\/span>com rum, manga, canela e xarope de am\u00eandoas. H\u00e1 ainda cervejas artesanais asi\u00e1ticas,\u00a0sak\u00e9s\u00a0<\/i>e destilados coreanos e chineses, como o\u00a0soju,\u00a0<\/i>feito a partir de arroz,<\/i>e o\u00a0baijiu<\/i>, feito a partir de gr\u00e3os de sorgo fermentado, completam a carta de bebidas.<\/p>\n

From the bar,<\/span> the \u2018Ichi-go ichi-e\u2019 seals the Japanese philosophy that inspired the concept of So\u00e3o\u2019s bar. Vasco Martins, head bartender, combines spices, homemade syrups and Asian ingredients to create cocktails that reference the imagery of the countries of the East. We can take a trip to Shanghai with a cocktail made with Chinese brandy, dragon fruit and oyster syrup, or to Bombay, a liquid ticket for a trip to India made with rum, mango, cinnamon and almond syrup. Asian craft beers, Korean and Chinese distilled sakis such as soju, made from rice, and baijiu, made from fermented sorghum grains, complete the drinks menu.<\/span><\/em><\/p>\n

\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co11\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co10\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co15\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co13\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co7\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co18\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co20\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co21\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co27\"<\/p>\n<\/div>\n

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J\u00e1 estava encantada, mas a hora do ch\u00e1 cristalizou a imagem mas c\u00e9nica\u00a0desta experi\u00eancia visual. Com uma\u00a0parceria \u00fanica em Portugal com Sebastian Filgueras,\u00a0tea sommelier<\/i>e fundador da\u00a0Companhia\u00a0<\/span>Portugueza do Ch\u00e1 – lembram-se que fiz com o Sebastien, um Ch\u00e1 Atl\u00e2ntico ‘Todos temos uma hist\u00f3ria’<\/a> \u00a0–\u00a0resultaram os ‘seis ch\u00e1s do So\u00e3o\u2019. S\u00e3o ch\u00e1s que, pelas suas caracter\u00edsticas, combinam bem com as cria\u00e7\u00f5es do chef. \u00c9 o caso do Mao Feng Imperial, um ch\u00e1 verde chin\u00eas ideal para acompanhar caldos e sopas, e o Hojicha Style, um ch\u00e1 verde torrificado e sem te\u00edna que real\u00e7a o sabor das carnes.\u00a0O ch\u00e1 assume igual import\u00e2ncia no final da refei\u00e7\u00e3o, altura em que acontece a\u00a0cerim\u00f3nia do ch\u00e1.<\/p>\n<\/div>\n

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I was already enchanted, but tea time crystallized the most delicious image of this visual experience. From the unique partnership with Sebastian Filgueras, tea sommeliere and founder of the Portuguese Tea<\/span> Company \u2013\u00a0remember that I did with Sebastien, an Atlantic Tea \u2018We all have a story\u2019\u00a0<\/a>\u2013 comes the range of \u00a0\u201csix So\u00e3o teas\u201d. These teas have been especially selected to combine well with the chef\u00b4s creations. This is the case of the Mao Feng Imperial, a Chinese green tea ideal for accompanying soup and broth, and Hojicha Style, a tepid green tea that enhances the taste of meats. Tea is of equal importance at the end of the meal, when the tea ceremony takes place.<\/span><\/em><\/p>\n

\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co23\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co28\"\"soao-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co32\"<\/p>\n

Sem d\u00favida um\u00a0vento\u00a0para absorver em Lisboa,\u00a0uma cidade Atl\u00e2ntica que recebe este vento quente do Sul de bra\u00e7os abertos, enquanto sela\u00a0uma grande certeza: o conceito de cave, depois de passar pela doce brisa quente e solarenga deste So\u00e3o, jamais poder\u00e1 ser o mesmo.<\/p>\n

So\u00e3o\u00b4s oriental wind is undoubtedly one to absorb in Lisbon, an Atlantic city that receives this warm wind with open arms, while confirming a great certainty: the concept of basement dining, after experiencing the sweet and sunny breeze of this So\u00e3o, will never be the same again.<\/em><\/p>\n

\u00a9 photos Paulo Barata\u00a0<\/a>e\u00a0Sancha.Co<\/a><\/em><\/small><\/p>\n

O que\u00a0adorei<\/strong>
\nO sentido de intimidade e a imagem c\u00e9nica da experi\u00eancia do ch\u00e1
\nO que melhorava<\/strong>
\nNada a aclamar ;-)<\/p>\n

What I loved<\/strong><\/em>
\nThe sense of intimacy and the scenic image<\/span><\/em>ry of the tea<\/span><\/em> experience<\/span><\/em>
\nWhat could improve<\/strong><\/em>
\nNothing to add :-)<\/em><\/p>\n

So\u00e3o Taberna Asi\u00e1tica<\/strong>
\nAv. de Roma, 100, Lisboa
\n+351 210 534 499
\nwebsite<\/a>\u00a0. facebook<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Abriu antes do Ver\u00e3o, mas nunca alinho na fu\u00e7anga – desculpem-me o vern\u00e1culo – de querer ser a primeira a falar dos s\u00edtios, antes de os experimentar umas quantas vezes e sugerir um lugar\u00a0antes do novo restaurante afinar as agulhas do in\u00edcio, preciosas a qualquer projecto que se move na senda da qualidade. J\u00e1 passaram […]<\/p>\n","protected":false},"author":101477,"featured_media":39010,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[18,81],"tags":[],"yoast_head":"\nSo\u00e3o | Sancha Trindade l TV - Published Articles<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"So\u00e3o | Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"og:description\" content=\"Abriu antes do Ver\u00e3o, mas nunca alinho na fu\u00e7anga – desculpem-me o vern\u00e1culo – de querer ser a primeira a falar dos s\u00edtios, antes de os experimentar umas quantas vezes e sugerir um lugar\u00a0antes do novo restaurante afinar as agulhas do in\u00edcio, preciosas a qualquer projecto que se move na senda da qualidade. 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