Xinyuan Tower is located in the InterContinental Ruijin Hotel, a nearly 100-year-old hotel that was built in 1930 and has been visited by many national leaders and foreign dignitaries. The interior of the restaurant is a classic old-fashioned bungalow, a model of understated luxury.
The restaurant won the 2017-2018 Best Chinese Restaurant Award by Olive Restaurant Review and was included in the 2018 Michelin Guide Shanghai. The current executive chef of the restaurant is Fan Daxiang, who joined in 2012 and has won the gold medal of the 5th World Culinary Competition and the gold medal of the Chinese Food and Seafood Competition. Chef Lu Chunfeng, the head chef of the dim sum department, joined the hotel's predecessor Ruijin Hotel in 1993, she is a close disciple of the legendary state banquet dim sum master Gong Huiying, and she has won many awards such as the special gold medal in dim sum at the 7th China Cuisine World Competition and the gold medal in the dim sum category of the National Cooking Competition.
The restaurant emphasizes not eating from time to time. Beer boiled Chongming sheep is a winter delicacy, the selection of 1-year-old Chongming Lake sheep into the dish, at this time the taste of mutton is the best, not too old, but also mature and meaty. The soup of the finished vegetables is rich, the aroma is tangy, the mutton is not fat at all, and the stew is crispy and soft, which is very delicious. Stir-fried river shrimp cucumber slices are made of fresh river fresh grass shrimp, the heat of the quick stir-fry is accurate, the gravy of the shrimp is immediately locked by high heat, and the cucumber slices are crisp and refreshing, slightly sweet and sour, which is the favorite way of eating for Shanghainese. Farmhouse Sanxian fried rice cake is to add clams, squid, shrimp, scallops, scallops and other seafood to the ginger and green onion stir-fry, add the rice cake to stir-fry, the soft and glutinous rice cake is full of rich and mellow sauce, and every bite is unique and delicious. In addition, the mustard shrimp balls, the stewed wild duck with chestnuts in the stone pot, the watercress soaked in the hand-made fish slippery, and the steamed eel with tangerine peel and ginger shreds are also very good, so you can't go wrong with any order.
Similarly, the dim sum in the restaurant is also a must-try. Coconut mille-feuille cake, snowflake baked barbecued pork bun, gold medal abalone crisp, fried shrimp sausage with mixed sauce, and glutinous rice chicken with dried scallops and pearls are all the chef's intentions, but you can close your eyes and blind spots. The above is only available from 11.30am to 2.30pm, and in the afternoon, the restaurant offers English afternoon tea.
The restaurant has the charm of an old house, the entrance is relatively hidden, do not step into the corridor, step on the wooden board inside the restaurant, and the sound of babbling makes people can't help but slow down. The original decoration of the restaurant has been preserved, and the decorations are pleasing to the eye. The restaurant has 8 private rooms, each with the theme of piano, chess, calligraphy and painting, and some private rooms can be connected. The waiters are well-trained, enthusiastic but not attentive, and the water and bone plates will not disturb the customers, making it a rare restaurant that can provide such good service without charging a service charge.
