[Shanghai] Yi Long Court 逸龍閣

Yi Long Court 逸龍閣

Add: 2/F, The Peninsula, 32 Zhongshan Dong Yi Lu / 中山東一路32號半島酒店2樓
Tel: 2327 6742
Hours: [lunch] 11:30am~2:30pm [dinner] 6~10:30pm [dim sum brunch] 11:30am~2:30pm (Sat & Sun)
Website: http://www.peninsula.com/Shanghai/
Price: [lunch] 250 RMB [dinner] 400 RMB
Visited: Oct 2010

Restaurant Week stop #6: Yi Long Court at The Peninsula. After a wonderful Restaurant Week lunch at Sir Elly’s, I was under the impression that quality at The Peninsula is not compromised by the 118 RMB price tag and decided to give Yi Long Court a try. The restaurant serves traditional Cantonese cuisine by China’s Michelin Star winner Tang Chi Keung, who was until recently with The Peninsula Tokyo and also served as Chinese Executive of The Peninsula Hong Kong in earlier times.

Lunch here started with dim sum combination (逸龍閣點心拼盤), which includes a shumai, a shrimp dumpling, and a vegetable dumpling. The shumai was excellent in both taste and texture, it’s apparent that the ground pork was of good quality. The shrimp dumpling, on the other hand, had a soft and mushy skin, and the vegetable dumpling on the bland side.

Soup dumpling with shark fin (古法魚翅灌湯餃). Again, lackluster in flavor.

Braised eggplants with minced pork and conpoy (瑤柱肉嵌茄子), a dish worth acclaiming. The eggplants were perfectly braised – not too soft, not too firm, with mouthwatering flavors from minced pork and conpoy.

Braised seasonal vegetables in chicken broth (上湯時令蔬), well executed and presented as nicely as braised vegetables can be presented. The light but flavorful chicken broth was slightly thickened with cornstarch so it adheres to the perfectly cooked leaves.

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