In 2007, the first Jingpu Club settled in Shanghai, and now there are 5 branches in the city, each with different decorations, but the standard is relatively balanced.
Jingpu Club's newest branch is located in the Shanghai Tower, the second tallest building in the world and a landmark in Lujiazui. Jaya Ibrahim, who was named one of the "100 World's Top Designers" by Architectural Digest, is the designer of hotels such as The Puli Hotel in Shanghai, Aman Yihe in Beijing, and Aman Fayun in Hangzhou. The Jingpu Club is also Jaya's last posthumous work before his unexpected death.
Most of the chefs at Jingpu Club are from Guangdong and are good at intensive farming. The Teochew pancakes on the menu are worth a try. The appearance is crispy, and the shrimp meat is smooth and elastic after biting, which is very delicious. After simmering, the simmered snowflake beef is forced out of the fat, infiltrating each piece of beef itself, the aroma is rich, the juice is abundant, the entrance is bursting with juice, and the meat is soft and delicious. The signature stone pot tofu is a seemingly ordinary dish that is actually surprising. The northern tofu is flavored with kaiyang (the middle finger of the Wu language refers to the dried shrimp after pickling and drying) and fresh bamboo shoots, and the soup is sweet and mellow, and it is also great to eat in rice.
In addition, dishes such as spring bean pineapple and prawns, Italian balsamic puff pastry, foie gras with scallion pancakes, signature silver cod, and scallop cabbage heart are popular. Dim sum such as black truffle mushroom dumplings, durian oatmeal cake, and black gold quicksand buns are also talked about.
The décor design of each branch of Jingpu Club is very different and has its own characteristics. The private room is set up with a low consumption, according to the size of the room and the view of the private room, corresponding to different low consumption prices, and the whole order is subject to a 10% service charge. The service is decent and responsive.
