Yi Long Court
Shanghai, China Mainland
⭐1 Star
The Experience
From Michelin Guide
This flagship restaurant of The Peninsula, though decorated in the style of 1930s Shanghai, serves an unmistakably Cantonese menu with an abundance of excellent choices. The kitchen masters authentic Cantonese flavours underpinned by culinary traditions and classical skills. The Cantonese barbecue never disappoints, and there is a dim sum lunch set for solo diners. The deep-fried pork dumplings entice with a blistered crust and pork-mushroom filling.
Unique Things
From Visitor Experiences
Private dining rooms named after Chinese teas with unique themes and décor: Yi Long Court features 7 large private dining rooms, each named after a popular Chinese tea and designed with distinct themes and styles, such as the Mao Feng room with a 1920s Shanghai green palette and western-style wardrobe.
Blend of 1930s Shanghai art deco and Cantonese culinary tradition: The restaurant’s interior design evokes the ambiance of a wealthy Shanghainese merchant’s home from the 1930s, combining Chinese and Western art deco elements with dark-wood furniture, creating an intimate yet spacious setting.
Signature dishes combining classic Cantonese flavors with modern culinary techniques: Under Executive Chef Jacky Zhang (and previously Chef Tang Chi), Yi Long Court offers modern adaptations of classic Cantonese dishes, such as Organic tomato soup with giant grouper fillet, Spotted Grouper Blanched in Fish Broth with Mushroom Medley, and Soft-Shelled Turtle with Morel, showcasing a unique culinary approach.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Yi Long Court in Shanghai include:
Morel Mushrooms: Used in refined dishes such as Soft-Shelled Turtle with Morel, showcasing the chef's fusion of traditional Cantonese and international techniques.
Snow Crab: Featured in Cantonese fried rice with snow crab and shrimp egg roe, highlighting premium seafood in classic Cantonese preparations.
Spotted Grouper: Served blanched in fish broth with a medley of mushrooms, emphasizing delicate seafood flavors and traditional Cantonese cooking.
Foie Gras: Reflecting the chef's international training, foie gras is incorporated into inventive appetizers, blending French luxury ingredients with Chinese culinary style.
Steamed Lobster and Fresh Abalone: Used in appetizers like steamed lobster dumpling coated with squid ink flour and marinated fresh abalone with Chinese wine, demonstrating the restaurant's emphasis on high-quality seafood and unique presentations.
These ingredients are significant as they represent a blend of authentic Cantonese flavors with international influences, using premium seafood and luxury items to elevate traditional dishes with modern techniques and presentation. The use of Chinese herbs also occasionally enhances the unique local flavor profile.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Yi Long Court's Signature Menu: ¥1,288 (approximately $190 USD)
- Cantonese Set Lunch: ¥688 (approximately $100 USD)
A La Carte
- Spotted Grouper Blanched in Fish Broth with Mushroom Medley: ¥248 (approximately $36 USD)
- Baked Spring Chicken: ¥198 (approximately $29 USD)
- Soft-Shelled Turtle with Morel: ¥288 (approximately $42 USD)