Pelham's takes its name from Sir Warren Pelham, who founded the British Consul General in 1910 for the most prestigious gentlemen in Shanghai. Now Waldorf Astoria - Pelham's
The recommended Pelham's is located in the former site of the Shanghai General Association, and is a western restaurant owned by the Waldorf Astoria Shanghai.
New in 2017, Chef Philippe Egalon, from Provence, France, has brought an innovative Asian twist to the restaurant. Philippe Egalon served in France and first arrived in Shanghai in 1981 aboard the French cruiser Joan of Arc. After his military career, Philippe Egalon returned to France to study with Jacques Maximen, known as the "chef of seafood". Philippe Egalon came to Singapore in 1994 to work as head chef in a restaurant in a luxury hotel, and since then he has been officially involved in Asia. The subsequent work experience in Japan gave the French chef from the Mediterranean coast a better understanding of Asian fisheries. Philippe Egalon's last job was as Executive Chef at the iconic Hilton Hotel in Shinjuku, Tokyo.
The restaurant offers a la carte menu and dessert menu, which is simple and free of complicated. The two oysters are Waldorf Astoria Oyster and Giraldo Oyster, both of which are produced in Normandy, France. The appetizer Modern Seafood Sushi is made with Japanese-style butter rice and comes in three different varieties. Sweet shrimp sushi is sweet and delicious, salmon sushi has a smoky flavor, and caviar sushi is explosive in the mouth. In addition, there are classic appetizers such as scallops, French lobster soup, and pea soup to choose from. The main dish Australian Wagyu beef with rice is inspired by Korean cooking, but the original raw egg rice with rice has been changed to sea urchin. Australian Wagyu beef is sliced and grilled until medium-rare, and the sea urchin yellow is eaten together, the smooth texture of the sea urchin is matched with the mellow of the beef, and the aftertaste shows a hint of sweetness brought by the sea urchin. Finally, take a bite of the rice dipped in ginger juice, and the overbearing taste makes the heart beat faster. The shape of the tiramisu in the dessert is eye-catching, the lantern shell carved from white chocolate, with a small piece of coffee ice cream, the lantern is knocked open with a spoon, and a small round ball inside is the real tiramisu cake, which is full of creativity and the taste is very authentic, but the taste is sweet, and the whole dish is slightly greasy after eating.
The style of the restaurant is in harmony with the elegant style of the hotel's old Shanghai, with a calm atmosphere, a warm and elegant quiet dining environment, but not too formal and rigid. The restaurant features a transparent display kitchen with a frozen display wine cellar on both sides, offering more than 500 bottles of fine wine and champagne to choose from. The restaurant also features a private dining room for up to 14 guests for added privacy. The chef will introduce the dishes when serving, and the service staff are mostly foreign waiters, and a 15% service charge is charged, providing professional Fine Dining service, but there is no big surprise compared to the restaurant service that only charges 10%.
