Located at Jing An Shangri-La, 1515 Steakhouse & Bar is a sister restaurant to Kerry Hotel's The MEAT Grill Restaurant, which is part of Shangri-La Hotels and Resorts. It is also equipped with the most professional dry aging cultivation house in Shanghai. In addition to the upper steaks, the restaurant's biggest feature is the perfect blend of old Shanghai and old New York décor, which can leave an impression on every diner. The restaurant has won many awards such as "Best Western Restaurant" in 2014 TimeOut and the 2018 Michelin Guide Recommended Restaurant, and is known as an out-and-out "Meat Lover's Paradise".
Emerging French chef William Mahi began his culinary career at the age of 14 as an apprentice at the one-Michelin-starred La Table des Fréres Ibarboure, where he was named one of the best apprentices in France just two years later. At the age of eighteen, he was recruited by three-Michelin-starred Michel Del Burgo, and was sent to the three-Michelin-starred restaurant at The Plaza Athenee Palace Hotel to work with celebrity chef Alain Ducasse, before continuing his culinary training at several Michelin-starred restaurants in France. He has a wealth of experience and officially became the head chef of 1515 Steakhouse & Bar in early 2018.
The beef in the restaurant is a Black Angus Wagyu mixed breed specially selected by the chef and comes from 5 different farms in Australia and Tasmania. Among them, Stanbroke Farm in Queensland, Australia, specializes in providing specialty beef for restaurants, and its own farm ensures the quality and quantity of beef. The restaurant places the beef in a decanting room with strict temperature and humidity control, and deacidifies it for up to 45 days, resulting in a softer texture and richer flavor.
The "1515" M5 grade Black Angus Wagyu beef on the menu is exclusively available at the restaurant, and there are three types of filet, sirloin, and naked eye with wet acid drain. Wet acid removal is as simple as dry acid removal by simply putting the meat in a pinhole package and then storing it in a regular refrigerator for at least 40 days. Under the right conditions, natural enzymes break down connective tissue to soften flesh and lose less water. In addition to the regular T-bone steak and tavern steak, there is also a heavyweight signature 1515 bone-in naked eye, which is cut and weighed by the restaurant's star chef on the spot after 45 days of dry acid draining. The medium-rare steak is a pink tender meat with no blood and water, and the meat texture is very delicate and smooth, and a simple sprinkle of sea salt will have an infinite flavor. Of course, the price is also the highest, requiring 1998 yuan. In addition to the basic sea salt, the rich seasoning is also a major feature of 1515 Steakhouse. The three major sauces, BBQ sauce, egg yellow sauce, and black pepper sauce have their own flavors, as well as English mustard, French mustard, beetroot sea salt, mustard, and other seasonings, which diners can choose to add according to their taste.
In addition to the gour-delighted steaks, the restaurant also disappoints with a variety of appetizers. The New Zealand venison salad is grilled with a musket to bring a wonderful taste of crispy on the outside and on the inside, and is served with fresh vegetables and truffle vinaigrette with pickled cherries and buckwheat. There are also pre-dinner appetizers such as Italian mushroom dumplings and spicy corn soup. The restaurant also features an oyster bar showcasing fresh oysters and seafood from around the world, paired with a selection of premium champagnes, vermouths, sherry and white wines.
The style of the restaurant is a fusion of old Shanghai movie themes and American nostalgic bar and steakhouse design style. The dining room is well spaced between the tables and is well kept private. The open kitchen allows diners sitting at the chef table (a seat near the kitchen, usually there are about one or two tables in a restaurant) to watch the chef cook the whole time, and it is a popular spot for many diners who want to make reservations. Before ordering, the restaurant manager will serve a plate of beef to give a brief explanation and give professional advice to diners. The overall service is meticulous and in place, the standard is high, and the 10% service fee is worth the money.
