Over the years, Sir Elly’s at The Peninsula Shanghai has been known to be a traditional fine dining restaurant. I would say they played it safe. It was technically sound French and modern European fine dining with textbook sauces and painstakingly assembled dishes on oversized white plates. But Sir Elly’s today is very different from that.
What I had from their menu last fall was very new and modern. It was impressive. Chef de Cuisine Charles-Benoit Lacour integrates global flavors, particularly from Southeast Asia, and borrows from his experience cooking in those countries. Lemongrass, chili, yuzu, miso, ginger comes together with modern French food. This is what diners are leaning towards, and Sir Elly’s is obliging. Plus from what I can see, their prices have also been adjusted to be more accommodating.
On The Menu
Sir Elly’s also has a five-course degustation menu for ¥898. All prices subject to 16.6% surcharge.
The meal was excellent, particularly the crab salad, roasted eel, foie gras and chocolate dessert.
I would say it’s not easy for a restaurant like this one to reinvent itself. What they’re trying to achieve is commendable, ballsy even. Introducing Asian flavors and ingredients to European cooking isn’t a novel idea, but I think it’s worth noting, especially when restaurants like Sir Elly’s makes the shift. If you’re looking for a fine venue on the Bund with a view, here’s one that is worth a revisit.
Sir Elly’s, The Peninsula Shanghai
Address: The Peninsula, 13/F, 32 Zhongshan Dong Yi Lu, near Beijing Dong Lu 中山东一路32号13楼, 近北京东路
Hours: Tue-Sat, 6pm-11pm