Fine-dining Restaurant with an Amazing Bund View

YuanLai has spent tens of millions to create an artistic 1200 m² space that breaks the boundaries of Chinese fine dining.

Come along and follow us to explore YuanLai's new menu. 



Fine Dining with Amazing River Views Enjoy the Best Local Dishes at YuanLai

YuanLai is located at the Cool Docks and is less than 100 meters from the Huangpu River. 

As a high-end restaurant under Yuan Yuan, YuanLai introduces Western cooking concepts and creates fine-dining local dishes, which are hard to find in Shanghai. 
                       

Upon entering, be greeted by unique artworks, wine cellars carefully controlled with constant temperature and humidity, old Shanghai-style screens, and more. 

The elegance of old Shanghai inspires the overall space design. 

The screens also add some privacy for guests dining here. 

The store displays sculptures by the well-known German-Chinese artist Zhou Xiaoping. 

From the lighting to the dining plates and chairs, the restaurant has made extraordinary efforts to ensure a quality dining experience. 

Nine private rooms have amazing views of the Huangpu River, and some private rooms also have private terraces. 

In addition to a wine cellar that can hold more than 2,000 bottles of wine, the restaurant also has a bar counter.

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New Shanghai FlavorsWhere Chinese Food Meets the West

Executive Chef Zhang Lianghe has nearly 20 years of culinary experience.

Coupled with Wu Jian, a Western food consultant who had previously worked in Italy, the menu developed by the two not only retains the classic local flavor but also incorporates Western food techniques.

Beef tongue, Old tangerine peel sauce
A whole slice of the beef tongue is glazed with tangerine peel sauce and has a soft and tender bite while also boasting a rich tangerine aroma.
 Roast suckling pig, Caviar, Cauliflower
The suckling pig slices are topped with 12-year-old caviar, and there is a layer of fried cauliflower puree and hand-beaten shrimp paste between the slices.

Caviar, King crab, Potato salad
The salad dressing and red sausages are all made in-house. The shredded crab used in the dish enhances the flavor. 

Marinated Australian abalone with sake

Marinated Australian abalone with sake is slow-cooked at a low temperature for 24 hours to allow the abalone to absorb the sake aroma fully.  

50’ sea cucumber with abalone sauce, Guangxi taro
The 50’ sea cucumber with abalone sauce, Guangxi taro is a specialty that pushes culinary boundaries. 

Unlike the traditional sea cucumber in abalone sauce, the chef pours the abalone sauce into the sea cucumber, adds taro, and fries it until golden brown. 

Braised short rib, Nut herb crust, Chinese spiced beef jus

The beef short ribs are slowly cooked at a low temperature of 60 ° C for 48 hours, and it has a tender texture. 

Yuanlai braised pork belly with soft-boiled egg
Braised pork belly is the restaurant’s signature dish. It is a classic that has been popular for 22 years. The pork belly is crispy and fatty but not greasy. 

Crispy chicken, Coconut white wine sauce

Crispy chicken is marinated in seasoned coconut juice for 6 hours. Freshly roasted crispy chicken is juicy and has a coconut aroma. The dish is served with a French sauce made with coconut, butter and white wine.

Braised eel with candied date

Braised eel with candied date uses quality river eel and the skin is removed to reduce greasiness. 

Wild mushroom, Asparagu, Mei gan cai, Pork belly

Mei gan cai, a kind of preserved vegetables originated from Shaoxing, is stuffed into morels and braised, creating extra umami flavor.

"Iberico de bellota 5J spanish ham", "Cherry tomato, Sparkling wine jelly, basil", "Aged oyster, Honey galzed", and "Fried bullfrog leg, Kotoy sauce" are all worth a try.

Chef’s Special Set Menu

Seasonal amuse-bouche

Starter

Shanghainese Crystal Brawn Cao-lu Meat

Soup

Terminalia, cubilose chicken broth

Seafood

Slow cooked Spotted Grouper,

fish soup reduction, shepherd’s purse oil

Classic dishes

Caviar, roast suckling pig, 

homemade BBQ sauce

Brasied short rib, nut herb crust,

Chinese spiced beef jus

Consomme, shrimp dumpling, lime foam

Dessert

Honey ice cream, mango, sago

RMB 888 per person

*All prices are subject to 10% service charge

Best Value Afternoon Tea on the Bund

52% Off from Aug. 25th to Sep. 25th

In addition to the newly launched chef's special set menu, we also recommend the Cantonese afternoon tea.

From August 25th to September 25th, enjoy 52% off on 41 kinds of dim sum. 

The delicious shrimp dumplings, squid rice rolls, and rose tangerine tart are carefully created by the chefs. 

Cod spring rolls (left) and Crispy pigeon (right)
The cod spring rolls have a thin skin and are best eaten hot. The pigeon here is crispy and juicy. 

Enjoy 41 kinds of dim sum here, all of which are handmade by dim sum masters with many years of experience.

Desserts are also a highlight at YuanLai. Their mango pomelo sago dessert is topped with Xinjiang honey ice cream, mango, and grapefruit. The passion fruit pudding is sweet and sour, with a unique shape.

A wide selection of classic cocktails is available for you to choose from. 

The special cocktail CHUN is created with Moutai Chun alcohol and has orange and raspberry flavors.

園來YuanLai

Address: 3rd Floor, No. 3 Wharf, No. 601 Waima Road 

Business hours: 11:30-15:30 & 17:00-22:00, Monday to Sunday 

Tel: [phone]

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