Waldorf Astoria Shanghai on the Bund is delighted to announce the returning of Pelham’s, the signature Michelin-plate dining establishment. Set to unveil on April 12, Pelham’s will serve modern European cuisines.
The restaurant is named after Pelham Laird Warren, the then British Consul General in Shanghai. In 1910, Warren officiated at the inauguration of the Shanghai Club (today’s Waldorf Astoria Club), opening a new chapter of this legendary city landmark. Today, Pelham’s once again presents a gorgeous dining experience with timeless ambience that elegantly combines with its contemporary European cuisine.
The restaurant features a décor that gracefully blends classical heritage with elements of modern sophistication. It strikes a note of elegance and refinement with spotless tablecloths, grand chandeliers, a well-stocked wine cellar along with a transparent open-concept kitchen from afar.
Pelham’s all-new menu is crafted by the hotel executive chef Alan Wong, who has sourced fresh local produces and ingredients from around the world to create the modern European style a la carte menu as well as the signature “Shanghai Club” – a nine-course degustation menu. Each dish combines exceptional flavors, unique textures and elegant presentation to bring you exquisite, gentle and heartwarming dining experience.
Citrus Cured King Salmon: fresh and tender salmon is marinated in a special brine of fresh orange, lemon and basil and paired with mango and caviar to deliver the layered experience of the sweetness from the fruits and umami flavor from the sea.
Rougie Duck Liver Terrine: taking two hours to prepare, the slices of duck liver is pan-seared and layered to present the balanced texture of crispy skin and tender center, it’s served with white wine jelly, honey and brioche.
Farm Chicken Consomme: it takes 24 hours to make the chicken soup, and another five hours of simmering and filtering to achieve the golden clear soup, which is completed with the Italian-style tortellini with mushroom and black truffle filling.
Slow Roasted Waygu M6 Beef Tenderloin: the premium M6 fillet steak has a smooth and tender texture, while the beef short rib is grilled for six hours with a special sauce, then hand-pulled to mix in duck liver, spinach and black truffle before wrapping in homemade pastry to balance the richness of the beef, the dish highlights the light and rich contrast of fillet steak and beef short rib roll.
Braised Codfish Fillet “Cioppino”: the sumptuous tomato soup made of basil leaves, clams, razor clams and saffron presents a golden red color, and the pan-seared cod fish is infused in the rich soup briefly before cooking the risotto which infuses the attractive and umami flavor.
Coconut Rum Panacotta: with a unique natural fragrance, pandan leaf which is a popular ingredient in Southeast Asia is incorporated into the panna cotta dish by boiling the leaves in cream and milk and then infuse overnight, the panna cotta highlighting pandan leaf’s fresh and sweet aroma will be served with caramelized pineapple for the balanced flavor and texture.
Pelhams’ fine continental cuisine and dining vibe is matched with the restaurant’s acclaimed service. Professional and meticulous, Pelham’s will provide guests with just the right service in appropriate and warm manner. The new Pelham’s will be dedicated to bring vivid innovation and happiness to your taste buds and heart.
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