Yi Long Court

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.

• One Michelin star in Shanghai for a Cantonese menu inside The Peninsula, framed by 1930s Shanghai decor.
• Seven private dining suites are named after Chinese teas, each with its own theme and layout.
• A Chef's Table seats up to eight with windows into the kitchen.
• The kitchen's signatures include spotted grouper in fish broth, baked spring chicken, and soft shelled turtle with morel.

Signature Ingredients

• Spotted grouper
• Morel mushrooms
• Roast meats from the Cantonese barbecue section
• Pork and mushroom filling for crisp fried dumplings
• Dim sum wrappers and fillings

Menu formats

• Cantonese fine dining at The Peninsula Shanghai, with an extensive menu plus a dim sum lunch set for solo diners.
• Signature dishes highlighted by the hotel include spotted grouper blanched in fish broth with mushroom medley, baked spring chicken, and soft shelled turtle with morel.

Cooking, dishes, style

• Cantonese cooking rooted in classic technique, including barbecue and crisp fried items, built around premium seafood and roast meats.
• The deep fried pork dumplings are singled out in the Michelin Guide for their blistered crust and pork and mushroom filling.