Located on the 87th floor of Park Hyatt, the lobby restaurant was selected as a 2018 Michelin Guide Shanghai. It allows diners to overlook the entire Huangpu district quietly and elegantly at the top of Lujiazui, Pudong, where every inch of land is at a premium. The restaurant offers classic continental cuisine in an elegant and intimate setting. With its spacious and high ceiling, it has a European flair, and the Chinese carved mirrored partition is intimate and spacious, making it the perfect place to choose a Fine Dining restaurant with a view of Pudong.
Executive Sous Chef Martin Robl from Germany and Head Chef Tao Yijie from China have teamed up to create a seasonal menu at The Lobby Restaurant. Mr. Maxime Maniez, the head chef of the pastry shop from France, specializes in classic French desserts, and the exterior decoration is full of rich French simplicity and romance. Each year, the restaurant invites some of the world's best chefs, including Alain Ducasse, Marc Haeberlin, Anne-Sophie Pic and Alain Passard, to the restaurant for a three-star food and wine event. At the end of the event, the chef's original delicacies will be added to the restaurant's new menu.
In the restaurant's four-course classic food menu (700 yuan/person), the seafood collection is very eye-catching. This dish uses a variety of seafood ingredients such as scallops, shrimp, mussels, octopus, etc., and is paired with fresh and flavorful green oranges and sea grapes, allowing diners to taste the original seafood flavor. The French beef bisque is golden in colour and is served with Peter Pan oysters, stewed beef tongue and simmered, all three of the original flavors of the meat are concentrated into the soup, supplemented by handmade Yunnan black truffle dumplings and winter vegetables. In addition, there is charcoal-grilled Angus beef tenderloin, served with vanilla crisp and porcini mushroom corn paste, the inner tenderloin is moderately hot, the meat is tender, and the porcini mushroom corn paste is rich in taste, which is worth trying. Finally, there is a coffee, caramel, chocolate mousse, ice cream, and dessert finish. In the five-course style of American food tasting (1000 yuan/person), the original tomato of the appetizer is paired with a variety of vegetarian ingredients such as buffalo mushroom, pickled pumpkin, fragrant pear and basil, which is fresh and appetizing. The French fragrant lobster soup is delicious and rich, and the lobster meat is cool and elastic, and the expression is good. There's also steamed eastern star grouper, oven-roasted lamb tenderloin and the classic dessert rum cake, all set to the point of a Michelin-starred chef.
In addition, there is a la carte seasonal menu, which is simple and straightforward, and it is the best ingredients to cook in season. There are two dishes worth 290 yuan and two courses worth 320 yuan with dessert in the autumn business lunch, which is quite cost-effective and worth trying.
The Chef's Table in the lobby restaurant features an open kitchen fully equipped with Bulthaup appliances and can accommodate up to 20 people for an intimate and exclusive feast. The window table needs to be booked in advance, and it is a great place to enjoy the night view. The basic service quality is maintained within the due level, but the restaurant is a little busy when there are many people, and the follow-up service is difficult to keep up, and the 15% service fee is slightly worthless, and the existing service level needs to be improved.
