Tianfu Tower opened in 1988, before Shanghai Jing'an Kunlun Hotel called Hilton Hotel, this is China's first Hilton Hotel, the opening of the smash hit, located on the 39th floor of Tianfu Tower is known as the highest Sichuan restaurant in Shanghai.
In the 90s of the last century, the opening chef of Tianfu Lou was Chef Deng Huadong, who had studied at the best restaurant in Chengdu at that time, "Chengdu Restaurant", and studied under the Sichuan cuisine master Kong Daosheng - Kong Daosheng was a proud disciple of the founder of Chengdu's "Rong Paradise", and "Rong Paradise" was the best restaurant in Chengdu before 1949, but unfortunately it later closed down. Chef Deng Huadong once brought the most authentic Sichuan cuisine in Shanghai at that time to Tianfulou, but unfortunately Chef Deng's departure made this delicacy only stay in the hearts of customers who have tasted it.
Although Tianfulou is no longer under the command of Chef Deng, the current head chef, Chef Xie Zhengjie, has more than 20 years of experience in working here, and he came to Shanghai from Chengdu very early, and although the restaurant is small, the quality of the products has been very stable. Tianfulou's chili sauce, bean paste, and red oil are all homemade, and the commonly used Erjingtiao, Qixing pepper and Zhitian pepper are also airlifted from the place of origin. Douban Guiyu, braised shrimp and dandan noodles have been preserved since the beginning of their opening, and the taste of the dishes has never changed. The fish meat of the watercress osmanthus fish is delicious and tender, and the bean paste is stewed into the flavor, and the saltiness and spiciness. The shrimp meat of the dry-roasted shrimp is crispy and springy, rich in protein, and it is very delicious. Needless to say, the noodles have the aroma of wheat, and the meat sauce and chopped peanuts are very fragrant, which is the icing on the cake for the noodles.
As a star-rated hotel Chinese restaurant, Tianfulou's dishes are relatively rich. Kung Pao Australia, Chengdu Camphor Tea Duck, Fish-flavored Shredded Pork, Anchovy Shark Fin Soup and so on are all dishes that diners talk about, and walnut puree and almond tofu become the best decorations as desserts after dinner.
The decoration of Tianfulou is slightly old, but the light is very good, the carpet and some chairs have been replaced because of wear and tear, and the decorations such as horse warriors and Tang Sancai are still the same as in memory. The restaurant is small enough to be seen at a glance, with a small table on the left and a row of 5 round tables on the right, and the only private room can only accommodate 10-12 people. The restaurant also offers set menus, ranging from 488-688 yuan per person. The restaurant will also launch a preferential set menu for 10 people from time to time, and the price can be as low as 1888 yuan per table, please contact the hotel for details. If you have a large number of people, you can move to the restaurant on the 2nd or 44th floor of the hotel, and let the kitchen prepare a few Sichuan dishes, which are the same as those in Tianfu Tower. The service is meticulous and thoughtful, which makes people feel comfortable. Although 39-storey high-rise buildings have long abounded in Shanghai Tang, you can always eat the warmest feelings in Tianfu Tower.
