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The Peninsula Shanghai is awarded three Michelin stars for Sir Elly’s and Yi Long Court

September 22, 2017 Luxury Hotels No Comments Email Email

The Peninsula Shanghai is proud to have maintained a total of three Michelin stars in the second edition of The Michelin Guide Shanghai that celebrated its inauguration in 2016. The result marks the second year that Yi Long Court enjoys a prestigious two Michelin star rating, while Sir Elly’s upholds its one Michelin star.

The Peninsula Shanghai has also retained its title as the only hotel in Mainland China with two Michelin-starred restaurants simultaneously. The 28th edition of the world-famous Michelin restaurant guide and the very first in Mainland China, the Michelin Guide Shanghai 2017 reinforces and develops the foundations laid by the iconic French publication since its arrival in China.

The awarding of Michelin stars to Sir Elly’s, which serves modern European fare crafted by Chef de Cuisine Hans Zahner and Executive Pastry Chef Lucien Gautier, and Yi Long Court, which is helmed by Michelin-starred Executive Chinese Chef Tang Chi Keung and specialises in refined Cantonese dining, represented an important milestone for The Peninsula Shanghai. Under the guidance of Executive Chef Terrence Crandall, The Peninsula Shanghai has established itself as a critically acclaimed Bund-side dining destination that pushes the boundaries in luxury service and gastronomic innovation.

Diners at Yi Long Court can enjoy exquisite Cantonese dishes, regional Chinese and dim sum favourites, plus inventive creations inspired by the culinary travels of Michelin-starred Executive Chinese Chef Tang Chi Keung. Hong Kong-born Chef Tang, who opened Yi Long Court in October 2009, returned to The Peninsula Shanghai in April 2016. He previously spent five years creating Cantonese-inspired menus at Hei Fung Terrace at The Peninsula Tokyo, which earned a Michelin star during his tenure.

At Sir Elly’s, French-born Chef de Cuisine Hans Zahner and Executive Pastry Chef Lucien Gautier combine their skills to create refined European menus for Shanghai diners to savour. Inspired by classically trained techniques, both chefs share an abiding passion for pairing French culinary inspiration with fresh Asian and European ingredients.

The latest rotational menu at Sir Elly’s offers a spectacular gastronomic journey featuring the finest ocean-fresh fish and seafood, Australian lamb shoulder and decadent desserts. The l’aventurier captures the beauty and nuances of Western fine dining, casting a spot light on superb dishes such as royal oyster with schrencki caviar, black cod confit with carrot escabeche and fresh mango, and the wonderfully creative pop corn with corn lemon ice-cream, white chocolate and caramel sauce.

For 90 years, the Michelin Restaurant Guides have been acknowledged as a global benchmark in fine dining, having awarded their first restaurant stars in 1926. Compiled by anonymous inspectors, each guide applies the stringent methods used by Michelin for many decades. To assess the quality of each restaurant, the Michelin inspectors apply five specific criteria: product quality, preparation and flavours, the chef’s personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu.

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