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Diners at Yi Long Court can enjoy Michelin-starred Executive Chinese Chef Tang Chi Keung’s exquisite Cantonese dishes and modern adaptations of classic Chinese dishes. Awarded two Michelin stars by The Michelin Guide Shanghai 2017, Yi Long Court’s signature dishes include Organic tomato soup with giant grouper fillet, Barbecued Jiangsu Kurobuta pork, and Fried rice with king crab, Jin Hua ham and fresh vegetables.
Lunch: 11:30 am - 2:30 pm
Dinner: 6:00 pm -10:30 pm
*Effective 1st March 2017,municipal authorities has officially banned smoking in all indoor public venues. In lieu of this new ordinance, The Peninsula Shanghai is no longer able to offer smoking guest rooms while all indoor areas including all restaurants have also been re-designated as non-smoking area.Book a Table
At The Heart Of The ActionREAD MORE
The exclusive Chef’s Table enables up to eight guests to enjoy a prestigious dining experience. The minimalist chic design of the Chef’s Table dining room features open windows into the kitchen so diners can watch as Chef Tang and his team prepare and describe a specially curated Michelin-starred menu.
Home Away From HomeYi Long Court offers seven spacious private dining suites, each named after famous Chinese Teas. All suites include a dining room and relaxation area designed to resemble an elegant residence. Each room has its own theme, varying in colour schemes, décor and layout. The Mao Feng Room, named after a Chinese white tea, keeps to a pale green palette with a grand chandelier, Western style wardrobes and a marble Chinese table, replicating the unique style of 1920s Shanghai.READ MORE
Shanghai DecoDesigned to resemble a 1920s rich Shanghainese merchant's home, Yi Long Court combines both Chinese and Western design elements. “The 1920s and 30s was an exciting era, rich in the layers of culture,” says Interior Designer Henry Leung. “It was the Golden Age of Shanghai as an international city and a rich and unique style developed, mixed with the more traditional, and that was Shanghai Deco.”READ MORE
How to make Spiced Sweet and Sour Sauce Braised Scallops and Bean CurdREAD MORE
8 small pieces Egg bean curd
6 small pieces Eggplant
6 small pieces Green bell pepper
120g Spiced sweet and sour sauce
¼ tea spoon Salt
¼ tea spoon Shaved garlic