Sir Elly's: The Gastronomic Gem at The Peninsula Shanghai
Located in the heart of the legendary Bund, Sir Elly's is the signature gastronomic address of The Peninsula Shanghai, where Art Deco elegance meets contemporary haute cuisine. Perched on the 13th floor, the restaurant offers a breathtaking view of the sparkling skyline, creating an atmosphere that is both intimate, sophisticated, and decidedly exceptional. Under the direction of Chef Eugenio, the menu delicately reinterprets the great Italian classics, infused with influences drawn from his travels and experiences around the world.
The Peninsula Shanghai: Timeless Elegance on the Bund
Located along the historic banks of the Bund, The Peninsula Shanghai is an iconic hotel that pays homage to the city's golden age, when Art Deco style dominated its elegant facades and lively salons. From the entrance, the grand lobby dressed in black marble and celadon-green walls immerses visitors in a refined, almost cinematic atmosphere. The rooms strike the perfect balance between classic charm and modern comfort, offering stunning views of the river or the surrounding gardens. The property also includes private residences, a gallery of luxury boutiques, and a superb spa. In this sumptuous setting, we chose to dine at Sir Elly's, the gourmet restaurant perched high above, to enjoy not only refined contemporary Italian cuisine but also an astonishing panoramic view of Shanghai's illuminated skyline.
Italian Haute Cuisine Facing the Shanghai Skyline
Located on the 13th floor of The Peninsula Shanghai, Sir Elly's reveals a décor inspired by the luxurious Art Deco of the 1920s, reinterpreted with contemporary elegance. Chinese lacquer, polished wood, dark walls, and deep velvets create an atmosphere that is both hushed and sophisticated. Upon arrival, a colorful wall serves as the backdrop to the circular bar, ideal for beginning the evening. A hallway then leads to the dining room, while a staircase leads to the panoramic terrace, offering a spectacular 270-degree view of the Huangpu River, Suzhou Creek, and the futuristic Pudong skyline. At sunset or late into the night, this space becomes a coveted meeting point, where signature cocktails and refined wines accompany unforgettable moments.
On the culinary side, Sir Elly's offers a contemporary interpretation of Italian gastronomy, focused on seasonality and impeccable product quality. The culinary team reinvents the great classics with precision and creativity, offering dishes that are elegant, modern, and deeply flavorful. À la carte options and tasting menus allow for the exploration of subtle pairings, and a wine list of more than 400 labels ensures the perfect match for every dish and every occasion.
Chef Eugenio: Italian Traditions and Inspirations from the World
Originally from Piedmont, one of the gastronomic heartlands of northern Italy, Chef Eugenio grew up in his family's restaurant kitchen before training at Alma, the culinary school founded by Gualtiero Marchesi — a major reference in Italian haute cuisine. His journey then took him around the world, from the Nordic landscapes of Iceland where he led the Michelin-starred Moss restaurant, to the bustling markets of Bangkok as Chef de Cuisine of La Scala, and through Ca' Vittoria, another Michelin-starred establishment. Now in Shanghai, he creates a cuisine that reflects the defining stages of his path — Italy, Thailand, Iceland, and China — blending modern techniques with authentic flavors. His culinary philosophy, free of boundaries, favors exceptional ingredients, elegant simplicity, and balanced precision, offering dishes that are sincere, refined, and deeply rooted in Piedmont traditions while remaining open to the world.
Our Six-Course Tasting Menu
The menu offers several options: à la carte selections, as well as two tasting menus of five or six courses. We chose the six-course gastronomic tasting menu, an invitation to let the chef guide our evening through a succession of flavorful landscapes.
Facing the shimmering lights of the Bund, on a pristine table, arrive four delicate amuse-bouches, conceived as fragments of a journey that reveal the chef's path: a crisp, refined bite inspired by Shanghai; another, smoky and iodized, evoking the shores of Iceland; a delicately aromatic vegetable composition transporting us to Bangkok; and finally, a creamy and comforting bite infused with the soul of Piedmont. Each is savored in one precise, polished mouthful, like a culinary jewel. To accompany these first steps, a glass of The Peninsula Deutz, Blanc de Blancs 2010, Aÿ is served. Its fine bubbles, floral and mineral notes, and elegant structure highlight the delicacy of these tastings.
The bread service arrives as a small performance of its own. Thin breadsticks stand upright like clean graphic lines; a soft, lightly golden focaccia offers gentle contrast; delicate seeded crisps add aromatic crunch; and a small flaky roll immediately draws attention. Its airy, buttery layers reveal a subtly caramelized sweetness upon tasting.
In a plate with delicately pleated edges, a Normandy oyster is presented under an almost translucent veil of cucumber and apple jelly. The bite is tender, iodized, and as fresh as a sea breeze. A generous spoonful of The Peninsula 10 Years caviar adds depth and elegance, while a silky almond mousse offers unexpected softness. A touch of verbena extends the finish with a citrusy, floral whisper.
The next dish is revealed in two parts around Alaskan king crab. In the first presentation, the meat is shredded, lightly sweet, precisely seasoned, and brightened with fresh herbs. The floral, airy presentation evokes a sublime garden. Then comes the second service: the crab, rolled in a thin slice of ham, gains a fuller texture. Pistachio jelly adds subtle, almost milky sweetness, while a melon and honey gazpacho brings freshness and roundness. A lemon cream illuminates the dish with vegetal brightness.
The reinvented “Marengo” lasagna arrives next — a contemporary interpretation of a recipe born after Napoleon's victory at Marengo. The fine pasta sheets cradle tender, juicy chicken, enriched with the earthy depth of morels. A few sweet shrimp introduce a subtle marine note. A lemon-bisque emulsion envelops the dish in a light, aromatic mousse, while reduced jus brings warmth and intensity. The dish is historical, delicate, and resolutely modern all at once.
The red grouper appears perfectly cooked: pearly, juicy flesh and subtly crisp skin. It rests in a carrot consommé with warm hues, lifted by a hint of lemongrass. Around it, a giardiniera of crunchy vegetables brings color and rhythm. A curry butter rounds and prolongs the flavors with gentle softness.
Then comes the meat: an Australian M9 Wagyu of remarkable tenderness, coated with a ponzu jus carrying slightly acidic umami accents. A touch of sea urchin adds silky marine creaminess as a counterpoint. Beside it, finely worked cauliflower couscous brings lightness, brightened by citrus freshness. A grilled beef heart skewer provides a deeper, more robust second reading. The plate plays with contrasts — land and sea, richness and clarity, softness and intensity — without ever losing harmony.
Cheese arrives in a modern form with a parmesan ice cream that surprises by its delicacy. The texture is airy, the cheese's flavor reveals its gentle side rather than its power. A few drops of balsamic vinegar add sweet-acid depth, and a thin crisp wafer brings texture. A subtle and delightful interpretation!
Finally, in the shape of a perfectly polished heirloom tomato, comes a trompe-l'œil dessert. The red glossy shell contains soft ricotta, a delicate hint of basil, and a lightly acidic Morello cherry heart. A golden crumble at the base brings the warm crunch of summer soil. The dessert gracefully shifts tomato-basil from savory to sweet. To conclude, a selection of mignardises served in an elegant set of boxes opens like a final chapter: hazelnut puffs with cappuccino center, chocolate and olive oil biscuits, lychee-rose sablés, and a coconut-pandan liqueur infusion.
My Opinion
This dinner at Sir Elly's was a true sensory experience, where every detail — from the sumptuous setting to the precision of the dishes and the attentive service — contributes to a rare harmony. Facing the sparkling skyline of Shanghai, time seems to stand still, giving way to a moment of refinement and culinary emotion. The Peninsula Shanghai and Chef Eugenio offer an encounter between memory, travel, and elegance that continues to resonate long after leaving the illuminated terrace of the Bund.
Practical Information
Many thanks to Sir Elly's for the invitation to discover their establishment. Of course, I remain entirely free in the opinions expressed in this article!
