[Shanghai] Strawberry Afternoon Tea at The Peninsula

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[Shanghai] Strawberry Afternoon Tea at The Peninsula

The Peninsula

Add: 32 Zhongshan Dong Yi Lu, near Beijing East Road / 中山东一路32号, 近北京东路
Tel: 2327 6756
Hours: [afternoon tea] 2-6pm
Website: www.peninsula.com/Shanghai/en/
Price: 260 RMB or 340 RMB (with champagne) + 15%/person
Visited: Feb 2012

Please note that this is an arranged tasting.

TSubtle tones of celadon green and ivory, triple-height ceiling with palatial columns, live music wafting down from the Minstrels’ Gallery performed by the Lobby String…it’s no wonder that having high tea at The Peninsula is every afternoon tea-er’s dream.

The Peninsula Afternoon Tea (260 RMB + 15%/set), a spread of exquisitely orchestrated British traditional fare, is served on a claw-footed three tier stand. If you are wondering why the set looks so pink, it’s because the current tea theme is strawberry – from finger sandwiches to scones to macarons, everything is adorned with a touch of pink.

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[Shanghai] Yi Long Court 逸龍閣

Categories restaurant
[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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[Shanghai] Sir Elly’s at The Peninsula

Categories restaurant
[Shanghai] Sir Elly’s at The Peninsula

Sir Elly’s at The Peninsula

Add: 13/F, The Peninsula, 32 Zhongshan Dong Yi Lu / 中山東一路32號半島酒店13樓
Tel: 2327 6756
Hours: [lunch] 12:00pm-2:30pm, [dinner] Sun-Thu, 6:00-10:30pm Fri-Sat, 6:00-11:00pm
Website: www.peninsula.com/Shanghai/
Price: [lunch] 280 RMB + 15% [dinner] 500+ RMB
Visited: Sep 2010

Restaurant Week Stop # 3: Sir Elly’s at The Peninsula. The lunch, unsurprisingly, turned out to be the best out of all my restaurant week meals.

The Restaurant Week lunch was a 3-course affair – appetizer, main dish, and dessert. Both the appetizers and the desserts were served in sampler sizes, allowing guests to try a variety of what the restaurant has to offer: “Goat Cheese Tart” with Carmelized Onion and Frisee Salad, “Summer Tomato Salad” with Vanilla, Orange, and Ginger Confit, “Tuna Tartar” with Espelette and Blinni, Vichyssoise” with Rosemary Cream, and Crouton. Even something as simple as the tomato salad was thoughtfully put together – the cherry tomatoes were briefly cooked, skinned, chilled, and served with orange and ginger confit and a splash of olive oil. Perfect for a hot summer day.

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