[2025 Shanghai Restaurant] Travel Guide for Summer Palace (Updated Jan)

🌈During the holidays, have a family gathering at Summer Palace, a Chinese restaurant in Jing An Shangri-La, and try the famous Cantonese cuisine here. 🌸Summer Palace is a Michelin restaurant for eight consecutive years, with attentive and professional service, elegant environment, and large floor-to-ceiling windows that are particularly grand, open, and bright. The decoration is exquisite and full of artistic sense, and every detail is very tasteful, making it very suitable for high-end banquets. 🐷【Water Chestnut and Plum Pork Knuckle】 A very creative dish that combines tradition and innovation. The sauce is rich, the pork knuckle is tender and not dry, and the addition of water chestnuts and plums not only enriches the taste but also brings a hint of freshness. 🐟【Rice Cake and Min Dong Yellow Croaker】 Tender Min Dong yellow croaker from Fujian, paired with soft and chewy rice cakes, cooked in a traditional home-cooked style, simple yet extraordinary. The fish is fresh and tender, and the rice cake absorbs the freshness of the fish and the essence of the soup, making it even more delicious. 🕊️【Summer Palace Crispy Pigeon】 Bright red color, fragrant and tempting. The skin is crispy and delicious, and the meat is tender, delicate, and juicy, with a very impressive taste. 🦐【Dry-fried Prawns】 Large prawns are plump and full, combined with the red dry-fried sauce. The taste is sweet and spicy, with a hint of Thai style, and the shrimp is chewy and full of flavor, leaving a lasting impression. 🌹Restaurant: Summer Palace (Jing An Shangri-La) 🌏Address: 3/F, Jing An Shangri-La, 1218 Yan'an Middle Road, Jing'an Temple Subdistrict 🚇Transportation: Near Jing'an Temple Subway Station (Line 2/7/14)

Our family gathering on the weekend was at Summer Palace Chinese Restaurant (Jing'an Shangri-La) on the 3rd floor of Shangri-La Hotel. This old restaurant has been open for many years and the standard has always been the same. Business is still booming. The restaurant has spacious seats, open private rooms, and good privacy. The tall lobby, huge chandeliers, and the decoration are very low-key luxury and connotation. Rice Cake Home Roasted Min Dong Big Yellow Fish🐟 Signature must-order, attractive color, fresh and slippery meat, it is already delicious without sauce, but this sauce is so fresh that it drops eyebrows, and this small rice cake is too delicious, it is a signature dish. Dry Fried Prawn Balls🍤 This shrimp is too big, the shrimp meat is Q-bomb, a little garlic flavor, very appetizing, bite down, full of elasticity, really can't stop. Crispy Roasted Pigeon🐦 The first time I tried the pigeon here, I was amazed. The skin was crispy and each piece was fresh and juicy. How can it be so delicious. Finally, dessert🍮, another black sesame paste pudding, thick taste, not too sweet, endless aftertaste. Store name: Summer Palace Chinese Restaurant (Jing'an Shangri-La) Address: 3rd Floor, Jing'an Shangri-La Hotel, 1218 Yan'an Middle Road (near Tongren Road)

When you eat Cantonese food in Shanghai, you can't miss this Summer Palace Chinese Restaurant, which has been selected for Michelin recommendation for eight consecutive years. Here you can feel the charm of Chinese food, and the Summer Palace Cantonese is really famous~ As soon as you enter the Summer Palace Chinese Restaurant, the decoration is rich and elegant. It's like traveling through time and space, coming to a flavorful classical world. The location is in the Shangri-La Hotel🏨, and you can see the beautiful street view downstairs when you sit in the landscape. 🏙️ The environment here is not only elegant, but the service is also professional and intimate like a five-star hotel. ▫️ In the Summer Palace, every dish is like a work of art, worth savoring. 【🟩Signature Roast Chicken🐔】: Signature must order❗️Selected high-quality chicken, carefully marinated and roasted, the skin is golden and crispy, and the meat still retains the juice and is very tender, especially delicious. Paired with a special sauce, it is even more irresistible. 【🟩Peony River Shrimp🍤】: It is also a classic dish of the Summer Palace. Fresh river shrimp, paired with green vegetables, is colorful and rich in taste. The shrimp meat is firm, chewy and delicious, and it tastes fresh and sweet, a gift from nature. 【🟩Shanghai Smoked Sea Bass🐟】: Fresh sea bass, smoked with traditional Shanghai special technology, the fish is fresh and tender, and the aroma is tangy. Paired with a special sauce, the taste of old Shanghai~ 【🟩Green Fried Grouper🐯】: Fresh vegetables, the color is green and attractive, paired with the precious grouper, the taste is fresh and smooth. High in protein, delicious and light health~ ▫️ Summer Palace Chinese Restaurant (Jing'an Shangri-La Store) 📍3rd Floor, Jing'an Shangri-La Hotel, 1218 Yan'an Middle Road, Jing'an Temple Street (near Tongren Road)

Unbelievably, the Summer Palace Chinese Restaurant on the third floor of the Jing'an Shangri-La Hotel in Shanghai has been on the Michelin recommended list for eight consecutive years. The best of the best in Shanghai's city center Now, a new menu has been launched that combines authentic Cantonese flavors with personal creativity, offering a feast of delicacies for all foodies. Fancy recommendations: Water chestnut plum trotter ring This dish cleverly combines tradition and creativity, using high-quality pork trotter rings, paired with seasonal water chestnuts and sweet and sour plums. After a long time of stewing, the trotter rings become full of collagen, with a soft and glutinous texture; the addition of water chestnuts adds a crisp texture to the dish, while the sweet and sour plums bring a unique flavor to the dish, which is really memorable. Rice cake home-cooked Min Dong big yellow croaker The big yellow croaker from the Min Dong sea area is firm and delicious. It is cooked with Q-bomb rice cakes. The rice cakes that have absorbed the fish juice are particularly fragrant and smooth. The freshness of the fish and the glutinousness of the rice cakes form a perfect match. This dish fully demonstrates the cooking wisdom of the coastal area of Fujian, and is a rare Shanghai-style delicacy. Summer Palace crispy pigeon Selected young pigeons, marinated and then roasted, with golden and crispy skin, tender and juicy meat, paired with special sauce, each bite can feel the harmony of meat and spices. It is a double enjoyment of vision and taste. Dry-fried prawn balls The large prawn balls are processed by dry-frying technique, and the meat inside is firm and chewy. The dry-frying method retains the freshness and sweetness of the shrimp to the greatest extent, while incorporating a moderate amount of spices, making the taste more rich and three-dimensional, and is one of the highlights of the Summer Palace. Black sesame pudding As a sweet ending to the meal, this dessert cleverly combines the oriental black sesame paste with the western pudding. The mellow black sesame and the smooth pudding form a perfect balance. Sprinkle a little black sesame on top to add a layer of texture, making it irresistible. Holiday carnival, come to this restaurant with an unbeatable view and an old-fashioned environment for a meal, and revive‼️

The restaurant is located in the golden C position of Jing'an Temple, where you can enjoy the beautiful city view. My bestie and I love to meet at Jing'an Shangri-La, whether it's for a meal or afternoon tea, we always have a great time... The Chinese restaurant, Summer Palace, in the hotel is well-known and has been recommended by Michelin for many years. It has a good reputation. They always carefully select quality ingredients and strictly select top ingredients. The professional Cantonese chef team makes it with ingenuity, bringing a different taste feast, which always surprises us. The restaurant is elegantly decorated, with bright lights and a wide view. The Chinese luxury carvings and paintings are full of eyes, and you can also overlook the European golden spire of the Shanghai Exhibition Center. With its high-end environment and food, it has attracted countless fans. Every time I come, I can meet the old Kler in Shanghai, and it's too high-end to see it's a famous party! Summer Palace Old Fire Soup Today's soup is watercress stewed pork ribs, but the soup base is surprisingly mellow and milky. The salty and fresh soup head is obviously made with pork bone ham soup, which is thick and silky and makes people praise. Water chestnut plum hoof ring Let me explain first that I don't usually eat pig's feet. I didn't expect to be a fan of this pig's feet! As a classic Cantonese dish, the plum and pig's feet are cleverly matched. The sour and sweet plum neutralizes the greasiness of the pig's feet and brings a different unique flavor. It is fragrant, soft and rotten, fat but not greasy, and very appetizing! The water chestnut of "Water Eight Immortals" in autumn is also added, which is very thoughtful. Summer Palace Crispy Pigeon Choose a small but full and thick breast meat, tender meat pigeon, put it in a special marinade, and then hang the crispy skin and water fried. So it can make the skin crispy and fragrant, the color is red and bright, the meat is tender and delicate, and the aroma is overflowing as soon as it is torn open, and the meat will burst into juice~ Dry-burned prawn balls Another hard dish! The huge prawn balls are full, almost the same size as a child's fist. The red and red dry-burned sauce is attached to the prawn balls, and the appearance is bright and oily. The entrance is sour, sweet and spicy, with a bit of Thai style, the shrimp meat is really too Q-bomb, you can simply play table tennis! Soy Sauce King Fried Noodles People who have seen the movie "God of Cookery" know that the fried noodles in Cantonese cuisine are not simple. Although it is a common food in the market, it takes a lot of effort to fry it well. Office workers are hungry and come here. This soy sauce king fried noodles is the most suitable to soothe your clamoring stomach. Dry and crispy, oily and delicious, the moment you enter your mouth, there is a feeling of "finally waiting for you". In the autumn, the air is high and the air is high, come and taste the new Cantonese cuisine of the Summer Palace. From fresh seafood to exquisite snacks, the dishes are also very conscientious, and all of them are loved by diners!

From now on, the Summer Palace on the third floor of Jing An Shangri-La, Shanghai, will launch a new menu, which covers more than 100 Cantonese dishes such as cold dishes, soups, roast meats, seafood, dim sum, and staple foods. The hotel's Chinese executive chef, Zeng Weiqiao, carefully created this new menu. He followed the traditional Cantonese cooking skills, paid attention to the use of oil and fire, and incorporated local characteristics and local ingredients to present exquisite delicacies such as olive glass prawn balls, Yihe beef ribs, Siamese flavored treasure crabs, and New Year cake home roast Min Dong big yellow croaker. The new menu retains popular dishes such as Cantonese pepper and shrimp mushrooms, and signature roast chicken. At the same time, some signature dishes are upgraded and updated to stimulate multiple taste buds. For example, the fish in the "Hakka Dismantling Fish Soup" is upgraded from grass carp to Fujian Min Dong yellow croaker, and the meat is more tender and smooth; the New Year cake in "Xiao Qiao Fried Crab Powder" is changed into large pieces, and it is served with Shanxi ten-year-old vinegar to enhance the flavor and freshness. This year is the eighth consecutive year that the Summer Palace has been recommended by the "Shanghai Michelin Guide". Guests are in a quiet and elegant dining environment, enjoying the refreshing experience brought by authentic Cantonese flavors. Olive glass prawn balls The chef uses the classic Cantonese dish "Glass Prawn Balls" as a prototype, selects large and full tiger prawns, and stir-fries them with traditional Guangdong seasoning black olives at high temperature, making the whole dish full of wok flavor and exuding a unique salty fragrance. The prawn balls are wrapped in slurry, the appearance is crystal clear like glass, the meat is firm and chewy, and it is refreshing and delicious. Yihe beef ribs This dish, named after the alias of the Summer Palace, is inspired by "Jiangnan Wenhuo Beef" in Jiangsu and Zhejiang cuisine. The chef combines Cantonese braised and Jiangnan Wenhuo technology to make the evenly distributed beef ribs stewed to be soft and not woody, and then seasoned with black pepper, and maltose is used to collect the juice at the end. The whole dish is tender and juicy, and it is fragrant and delicious. Pan-fried sand ginger sunflower chicken Sunflower chicken has the characteristics of crispy skin and smooth meat, and rich chicken flavor. Different from its traditional white-cut method, the chef uses Cantonese shrimp paste to marinate the chicken, and then pan-fry it until it is attractive in color, crispy on the outside and tender on the inside. It is then paired with fragrant sand ginger, giving the whole dish a rich taste and flavor.