Waldorf Astoria Shanghai Qiantan creates a new chapter of flavors with contemporary culinary arts | News
The newly opened Waldorf Astoria Shanghai Qiantan marks a bold new chapter not only for the brand, but also for the evolving riverside district it calls home. As Pudong’s Qiantan district rapidly transforms into one of the city’s most vibrant lifestyle destinations, the hotel brings the global gastronomic excellence of Waldorf Astoria to the dynamic Bund-adjacent district, redefining Shanghai’s luxury dining scene through its carefully curated culinary offerings.
The hotel introduces two distinctive restaurants, the iconic Peacock Alley, and an exclusive chef’s table experience, embodying Waldorf Astoria’s legendary legacy of culinary innovation. By combining regional flavors with global influences, the hotel creates a sophisticated dialogue between local heritage and international artistry.
“Culinary and mixological innovation is at the heart of the Waldorf Astoria experience,” said Marvin Albali, vice president, Food & Beverage Operations, Asia Pacific, Hilton. “As Asia’s leading culinary destination, Shanghai offers endless inspiration. Waldorf Astoria Shanghai Qiantan’s imaginative and refined dining experiences reflect the contemporary spirit of the city while honoring the brand’s commitment to culinary excellence and unforgettable experiences.
On the ground floor of the hotel, ARAME – named after a delicate variety of seaweed – celebrates the connection with the ocean through contemporary European cuisine. The menu features seasonal, locally sourced ingredients, including calamari from Dongshan in Fujian, and sweet shrimp and sea urchin from Dalian in Liaoning province. The warm living space with terrace seating welcomes the ebb and flow of the day, including an extra-long brunch service, allowing guests to enjoy a leisurely breakfast until 2pm on weekdays and until 3pm on weekends.
Signature dishes include the Blue Lobster, which is charcoal-grilled to perfection, wrapped in delicate layers of marinated pork ear terrine and accompanied by ají peppers, crispy rice cakes and a rich reduction of Taizhou red shrimp stock. The Wellington Potato is a unique creation of layered potatoes, Manchego cheese and bacon wrapped in puff pastry, served with mushroom sauce with black truffle. Meanwhile, the grilled calamari stands out for its tender texture and bright, spicy flavor, enhanced with fermented chili, Yunnan tree tomato reduction and aromatic herbs. The restaurant’s wood-fired grill, fueled by lychee wood, highlights the natural quality of each ingredient and delivers pure, authentic flavors.
On top of the hotel, Fu Cheng is led by Chef Justin Yang, the famous owner of the Michelin-starred restaurant Hokkien Cuisine. Modern Min cuisine is inspired by Quanzhou traditions, with high-quality ingredients sourced from Fujian and beyond.
Fu Cheng’s signature dish, Fried Eel with Finger Lime, brings a family recipe to life through a 36-hour air-drying process and precision frying, finished with a honey glaze and citrus accents. The braised steak is slowly simmered with curry and satay spices for almost three hours, reminiscent of the rich spice history of Southeast Asia via the Maritime Silk Road. The double-boiled duck soup with sandworm, prepared with Fujian duck and dried sandworms, is simmered for hours, resulting in a very flavorful broth.
The restaurant also offers a personalized tea pairing service led by professional tea sommeliers who carefully select teas such as Yancha from Fujian and Pu’er from Yunna to complement the characteristics of each dish, enhancing the layered dining experience.
Reflecting the spirit of Qiantan, Fu Cheng’s aesthetic is an organic and intentional blend of modern design and historic architectural elements. A contemporary interpretation of Shanghai’s traditional architecture is expressed in elegant curves and bespoke details, inspired by the tranquil waterways that frame the hotel. Elevated finishes and panoramic views of the Bund create a sophisticated yet inviting space, perfect for both intimate gatherings and grand occasions.
“Fu Cheng represents a new expression of Min cuisine that is deeply personal yet unmistakably Waldorf Astoria,” said Executive Chef Justin Yang. “Qiantan is a district that is still writing its culinary identity, so we have the opportunity to honor Fujian traditions while crafting something distinctly modern. Each dish is created to celebrate heritage, seasonality and the sophistication that the Waldorf Astoria brand is known for worldwide.”
Inspired by the Waldorf Astoria New York original, Waldorf Astoria Shanghai Qiantan’s Peacock Alley continues the brand’s tradition as a sophisticated meeting place and a symbol of timeless elegance. Combining urban energy with tranquil river views, the space features a curated afternoon tea, serving Western pastries and Eastern twists, with ingredients such as kumquats and Chinese walnuts. The atmosphere evolves elegantly throughout the day, and as evening falls, the interplay of soft lighting and river reflections transforms Peacock Alley into an elegant lounge, where the timeless sophistication of Waldorf Astoria meets the modern charm of Shanghai.
Starlight: an immersive chef’s table
Starlight offers a very exclusive, personalized dining experience where the chef takes center stage. It is a canvas for innovation, where guests are invited to collaborate with hotel chefs or guest chefs who work together to showcase the very best. Each course unfolds in the open kitchen, carefully curated to celebrate seasonality, precision and culinary storytelling.
The restaurant’s spacious private terrace offers beautiful panoramic views of the Huangpu River and the West Bund. Set against the breathtaking backdrop of the city skyline, the dining experience is taken to new heights.
Waldorf Astoria Shanghai Qiantan is located at 18 Linyao Road, Pudong District, Shanghai, 200126, China. For more information or to make a reservation, visit the website or call +86 21 5837 8888.
