Cuisine:

• Cantonese
• Chinese
• Szechuan

Shanghai Lilly Description:
Stepping into Shanghai Lilly transports you immediately into a world of modern and traditional Chinese elegance. Designed by Tony Chi, the room is a study in fluid energy---light wood meeting flowing white curtains, the walls graced with beautiful black and white photos of Asian stars. Shanghai Lilly herself was never photographed, so these images are an homage to the woman who, in China during the 1920s and 30s, was revered as the ultimate philanthropist, entertainer and hostess. The Cantonese and Szechuan menu reflects this sophistication. Appetizers such as lobster lettuce wraps with Chinese sausage and scallops served with both a sweet fish sauce and a mind-numbing hot mustard on the side are a study in subtle texture and flavor. Locals and tourists alike keep coming back here for the Imperial Peking duck. A roasted duck is rolled up and carved tableside, and some of the crispy skin and meat is served in steamed buns with scallions and hoisin sauce. The duck then returns to the kitchen to be transformed into the next course, shredded duck in lettuce cups. Diners in-the-know will often ask for the optional third soup course, where the last vestiges of the bird are made into a deep, rich broth. Buttery Chilean sea bass is done well, served with a cilantro- and onion-laced soy sauce that enhances the fish's flavor. Even dishes as pedestrian as fried rice are made more complex, like the fried rice with crab and egg whites, which is light and heart-healthy. The ubiquitous Chinese condiment, XO sauce, is a spicy seafood accompaniment that is made in-house and quite possibly the freshest, brightest-flavored version you can find in town. Several of the vegetables on the menu are cooked with it, and the intense flavor well complements this refined menu.


Be the first one to rate and write a review for this Shanghai Lilly restaurant!