[2024 Shanghai Restaurant] Travel Guide for Summer Palace (Updated Sep)
Address:
1218 Middle Yan'an Road Level 3, Jing An Shangri-La, West Shanghai, Shanghai 200040 China
Opening times:
Open at 11:30 todayFor reference only
Finally, I got to try the Michelin Cantonese cuisine at "Jing'an Light". It was so satisfying!
The restaurant is located in the golden C position of Jing'an Temple, where you can enjoy the beautiful city view. My bestie and I love to meet at Jing'an Shangri-La, whether it's for a meal or afternoon tea, we always have a great time...
The Chinese restaurant, Summer Palace, in the hotel is well-known and has been recommended by Michelin for many years. It has a good reputation. They always carefully select quality ingredients and strictly select top ingredients. The professional Cantonese chef team makes it with ingenuity, bringing a different taste feast, which always surprises us.
The restaurant is elegantly decorated, with bright lights and a wide view. The Chinese luxury carvings and paintings are full of eyes, and you can also overlook the European golden spire of the Shanghai Exhibition Center. With its high-end environment and food, it has attracted countless fans. Every time I come, I can meet the old Kler in Shanghai, and it's too high-end to see it's a famous party!
Summer Palace Old Fire Soup
Today's soup is watercress stewed pork ribs, but the soup base is surprisingly mellow and milky. The salty and fresh soup head is obviously made with pork bone ham soup, which is thick and silky and makes people praise.
Water chestnut plum hoof ring
Let me explain first that I don't usually eat pig's feet. I didn't expect to be a fan of this pig's feet! As a classic Cantonese dish, the plum and pig's feet are cleverly matched. The sour and sweet plum neutralizes the greasiness of the pig's feet and brings a different unique flavor. It is fragrant, soft and rotten, fat but not greasy, and very appetizing! The water chestnut of "Water Eight Immortals" in autumn is also added, which is very thoughtful.
Summer Palace Crispy Pigeon
Choose a small but full and thick breast meat, tender meat pigeon, put it in a special marinade, and then hang the crispy skin and water fried. So it can make the skin crispy and fragrant, the color is red and bright, the meat is tender and delicate, and the aroma is overflowing as soon as it is torn open, and the meat will burst into juice~
Dry-burned prawn balls
Another hard dish! The huge prawn balls are full, almost the same size as a child's fist. The red and red dry-burned sauce is attached to the prawn balls, and the appearance is bright and oily. The entrance is sour, sweet and spicy, with a bit of Thai style, the shrimp meat is really too Q-bomb, you can simply play table tennis!
Soy Sauce King Fried Noodles
People who have seen the movie "God of Cookery" know that the fried noodles in Cantonese cuisine are not simple. Although it is a common food in the market, it takes a lot of effort to fry it well. Office workers are hungry and come here. This soy sauce king fried noodles is the most suitable to soothe your clamoring stomach. Dry and crispy, oily and delicious, the moment you enter your mouth, there is a feeling of "finally waiting for you".
In the autumn, the air is high and the air is high, come and taste the new Cantonese cuisine of the Summer Palace. From fresh seafood to exquisite snacks, the dishes are also very conscientious, and all of them are loved by diners!
HALLIE HAYES
New for autumn.
From now on, the Summer Palace on the third floor of Jing An Shangri-La, Shanghai, will launch a new menu, which covers more than 100 Cantonese dishes such as cold dishes, soups, roast meats, seafood, dim sum, and staple foods.
The hotel's Chinese executive chef, Zeng Weiqiao, carefully created this new menu. He followed the traditional Cantonese cooking skills, paid attention to the use of oil and fire, and incorporated local characteristics and local ingredients to present exquisite delicacies such as olive glass prawn balls, Yihe beef ribs, Siamese flavored treasure crabs, and New Year cake home roast Min Dong big yellow croaker.
The new menu retains popular dishes such as Cantonese pepper and shrimp mushrooms, and signature roast chicken. At the same time, some signature dishes are upgraded and updated to stimulate multiple taste buds. For example, the fish in the "Hakka Dismantling Fish Soup" is upgraded from grass carp to Fujian Min Dong yellow croaker, and the meat is more tender and smooth; the New Year cake in "Xiao Qiao Fried Crab Powder" is changed into large pieces, and it is served with Shanxi ten-year-old vinegar to enhance the flavor and freshness.
This year is the eighth consecutive year that the Summer Palace has been recommended by the "Shanghai Michelin Guide". Guests are in a quiet and elegant dining environment, enjoying the refreshing experience brought by authentic Cantonese flavors.
Olive glass prawn balls
The chef uses the classic Cantonese dish "Glass Prawn Balls" as a prototype, selects large and full tiger prawns, and stir-fries them with traditional Guangdong seasoning black olives at high temperature, making the whole dish full of wok flavor and exuding a unique salty fragrance. The prawn balls are wrapped in slurry, the appearance is crystal clear like glass, the meat is firm and chewy, and it is refreshing and delicious.
Yihe beef ribs
This dish, named after the alias of the Summer Palace, is inspired by "Jiangnan Wenhuo Beef" in Jiangsu and Zhejiang cuisine. The chef combines Cantonese braised and Jiangnan Wenhuo technology to make the evenly distributed beef ribs stewed to be soft and not woody, and then seasoned with black pepper, and maltose is used to collect the juice at the end. The whole dish is tender and juicy, and it is fragrant and delicious.
Pan-fried sand ginger sunflower chicken
Sunflower chicken has the characteristics of crispy skin and smooth meat, and rich chicken flavor. Different from its traditional white-cut method, the chef uses Cantonese shrimp paste to marinate the chicken, and then pan-fry it until it is attractive in color, crispy on the outside and tender on the inside. It is then paired with fragrant sand ginger, giving the whole dish a rich taste and flavor.