CheekyChicago

Venturing to the Shanghai Terrace in the Peninsula Hotel is a transporting experience. With the elevator ride four floors up from the ground level and into the grand ballroom of a lobby, adorned with cascading windows, jaw-dropping chandeliers, live jazz, and beautiful people, one could easily lose themselves to the lure of loveliness and luxe.  But descending down to the terrace level to behold the Shanghai Terrace itself is nothing short of transcending.

I imagine the designers of this space spent many a days, months, or even years living and experiencing the city of Shanghai, as the interior is entirely authentic.  With dim Chinese lighting fixtures, mystical art, cultural music, and flawless yet charming table settings, it’s easy to believe you are actually within the Chinese world and not on the corner of Superior and Wabash.

But if the space shines, it is the food that sparkles. As do the cocktails. Specifically the French 77 made with St. Germain, sparkling wine, soda, and rimmed with rock sugar. A beautiful way to start the evening, no question, but the Lobster Dumplings and the Shrimp Spring Rolls of the dim sum portion of the menu were a close second. If the delectable flavors and flawless presentation of these two dishes were any indication, and if I were to ever come back to the ST (and I hope I do), I would explore the dim sum portion of the menu more thoroughly. For just $10 an item, choose from Scallop Sui Mai, Foie Gras Dumplings, and Spicy Beef Gyoza, plus many more.

The main event,  i.e. the entrees, have just as vast of a selection.  But if you’re going to go to Shanghai, do it right and get the Crispy Duck. With Asian vegetables, and dressed in citrus and orange peel, the meat of the duck was the dish’s crowning glory. Tender as short ribs, fatty like pork belly, and as flavorful as I have ever tasted, the accompanying steamed sticky buns solidified this glorious plate as the jewel of China…er…the Shanghai Terrace.

Snap back to reality, Cheekies. The Kung Pao Prawns could move a (sacred) mountain as well.  Overly-generous in size, the shrimps themselves came dressed in a chile spice that at once tantalized and tempered the taste buds. Adorned with peanuts and bursting with flavors of scallion and ginger, this dish could singlehandedly convert any Chinese food hater into a bonafide fan.

The glorious list of sakes, wines and beer is as fine as you would expect coming from this caliber of an establishment. And the green tea crème brulee with a sesame coulis was divine, but not as divine as the complimentary gourmet chocolate they leave you with, served upon a bed of coconut shavings and tucked inside a jeweled Buddhist case…

See. I told you. Transcendent.