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December 2, 2021

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Pudong Shangri-La’s menu lighting up for holidays

The end of the year is about celebrating achievements, reuniting with friends and families and creating memorable moments, and Pudong Shangri-La, Shanghai is launching a series of year-end promotions to celebrate the victories of 2021.

The hotel’s culinary team is pulling out all experiences to prepare enticing menus for its restaurants, banquets and catering services.

Headed by Executive Chef Olivier
Pistre, Michelin-listed French restaurant Jade on 36 has prepared menus for Christmas and the New Year to be enjoyed with the spectacular skyline of the Bund.

“We’re playing with local ingredients in the new winter menu, about 85 percent of which are Chinese,” said Pistre. “I’m also playing a lot with fermentation, which brings special umami taste. I take classic French dishes and reinvent them in a contemporary way. It’s all about making simple dishes memorable.”

The New Year menus will feature
Pistre’s new koji-aged premium black beef, which is available in three cuts — tenderloin, ribeye and sirloin. The wood-grilled steaks have a unique, charming flavor that comes from fermentation, served with bone marrow, black truffles and potato puree for a completely luxurious experience.

For those favoring traditional Huaiyang cuisine, Gao Xiaosheng, Chinese Executive Chef of Gui Hua Lou, has crafted two special set menus for four and eight people (six and 10 courses, respectively) for New Year celebrations.

“The design of the menus is connected with Chinese New Year since the two festivals are quite close,” said Gao.

The menus include Gao’s signature dishes, such as steamed boneless yellow croaker with fish balls and crab meat, wok-fried diced beef with black pepper sauce and a braised goose with taro casserole.

The buffet restaurant YICAFE is promoting year-end buffets that will take guests on a journey to discover global cuisines, highlighting Swiss raclette and all-you-can-eat lobsters as well as a wide selection of dishes from different countries.

“The Swiss raclette is perfect for the winter season and we’ll have potatoes, cornichon, sausages, salami and more to go with the cheese. For the lobster, we’ll serve it in three ways — chilled lobster, braised lobster with salted egg yolk and Chinese-style stir-fried lobster with ginger and scallion,” said Chef de Cuisine Jing Hong Chua.

Japanese restaurant — YISEA upgraded its lunch menu to feature teppanyaki with Australian wagyu beef of M7-9 grades and lamb chops.

“We are also enhancing the year-end dinner a la carte and buffet menus with exciting items like live snow crab, beef tongues and tuna toro,” said by Head Chef Charles Wu.

With more than 8,000 square meters of indoor and outdoor venue spaces,
Pudong Shangri-La, Shanghai is an ideal destination for festive and end-of-year celebrations.

“We have the unique advantage of a team of talented chefs with international backgrounds so that their signatures can be incorporated into the banquet menus,” said Executive Sous Chef Hugo Wang, who’s in charge of the banquet kitchen.

Turkey/ham takeaway and delivery will be available for Christmas at
Gourmet with free delivery.


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