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Numbers of Nights: 1

Number of Rooms: 1

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Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

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Room 3:

Adults

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Room 4:

Adults

Children (0-18 yrs)

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To add more than 4 rooms, please call 86 21 2036 8880. Toll Free Telephone Numbers By Country

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Four Seasons Hotel

Shanghai at Pudong

Local Time

Local Temperature

10 °C / 50 °F

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Dining

A LA CARTE

  • Appetiser

    Chilled Duck Tongues in Chinese Rice Wine Jelly
    Green Soy Bean with Gluten in Chinese Rice Wine
    Shredded Flour Gluten with Black Fungus and Peanuts
    Crispy Enoki Mushrooms with Spiced Salt
    Chinese Yam with Fresh Fruits Flavoured in Ginger
    Cucumber Marinated with Vinegar and Olive Oil
    Indian Aster Salad with Fresh Crab Meat
    Jelly Fish Marinated with Aged Vinegar
    Sea Whelk and Black Fungus Salad with Garlic
    Bamboo Shoot Julienne Tossed with Hairy Crab Cream
    Poached River Shrimps with Pumpkin in Scallion Oil
    Traditional Deep-Fried Carp Fillet in Soy Sauce
    Spicy Eggplant with Shredded Chicken in Sesame Flavor
    Chilled Trotter Slices Layered in Crystal Jelly
    Marinated Beef Shank and Jelly Fish with Spicy Sesame Sauce
    Shanghainese Fried Shrimps with Nori
    Yellow Croaker Rolls Marinated in Chinese Rice Wine

  • Barbecued

    Shang Xi Style Crispy Chicken
    Barbecued Pork Glazed with Honey
    Crispy Roast Suckling Pig
    Marinated Chicken in Fragrant Soy Sauce
    Roast Goose Served with Plum Sauce
    Crispy Baby Pigeon
    Marinated Duck Tongues in Fragrant Soy Sauce
    Assorted Marinated Meat Platter (Duck Slices, Pork Belly, Goose Gizzard, Bean Curd and Duck Egg)

  • Soup

    Double-Boiled Eastern Star Garoupa Head Soup with Chinese Herbs (For 4 Persons, 1day in advance)
    Double-Boiled Fresh Sea Whelk Soup with Wild Boar Tendon and Dendrobium
    Double-Boiled Fish Maw Soup with Matsutake and Lycium
    Double-Boiled Whole Fresh South African Abalone with Wild Maitake
    Double-Boiled Sea Cucumber Soup with Bamboo Piths and Morel Mushrooms
    Double- Boiled Sea Whelk Soup with Dried Matsutake and Mushrooms
    Double-Boiled Baby Brassica Soup with Seasonal Mushrooms and Fungus
    Supreme Seafood Soup with Shrimps, Scallops and Fish
    Braised Winter Melon Soup with Garoupa Fillet, Crab Meat and Yellow Fungus
    Braised Sea Cucumber Soup with Shredded Abalone and Fish Maw
    Braised Seafood Soup with Crab Cream and Bean Curd
    Braised Sweet Corn Soup with Mixed Fungus and Vegetables
    Hot and Sour Soup with Seafood Wonton and Bean Curd
    Bean Curd Soup with Cod Fish and Vegetables

  • Abalone, Sea Cucumber, Bird’s Nest, Fish Maw

    Braised Superior Fish Maw in Abalone Sauce (7 days in advance)
    Traditional Braised Whole Yoshihama Abalone in Casserole (20 Heads or 25 Heads)
    Braised Whole Australian Abalone in Supreme Abalone Sauce (8 Heads)
    Braised Whole Fresh South African Abalone in Supreme Oyster sauce
    Superior Bird’s Nest Served with Bamboo Piths in Premier Saffron Sauce
    Braised Superior Bird's Nest with Crab Meat and Crab Roe
    Stewed Japanese Sea Cucumber with Scallion (60 Heads or 80 Heads)
    Braised Sea Cucumber with Matsutake in Abalone Sauce (60 Heads or 80 Heads)
    Braised Abalone Cube with Chinese Mushroom and Winter Melon

  • Chef Specialties

    Sautéed Crab Claw with Scallop in Salty Egg Yolk
    Baked Crab Shell Stuffed with Fresh Crab Meat
    Steamed Lobster on Gingered Egg White with Hua Diao
    Sautéed Jelly Fish with Broad Beans
    Deep-Fried Scallops with Pear and Yunnan Ham
    Sautéed Scallops with Sliced Chicken and Sliced Sea Whelk
    Sautéed Duck Tongues with Garlic and Spiced Salt
    Sautéed Gaoyou River Shrimps with Peas
    Sautéed Prawns with Shrimp Roes, Ginger and Spring Onions
    Crispy Prawns in Wasabi Mayonnaise with Diced Mango
    Sautéed Spicy Prawns with Crispy Garlic
    Home Style Braised Ictalurus with Rice Cake
    Pan-Fried Oyster Cake with Eastern Star Garoupa Fillet
    Braised Boar Tendon with Winter Melon and Chinese Mushroom in Abalone Sauce
    Wok-Fried Wagyu Beef with Matsutake and Bell Pepper
    Crispy Roast Chicken with Spicy Salt (Half or Whole)
    Poached Seasonal Vegetables with Conpoy and Matsutake
    Huaiyang Style Shredded Dried Bean Curd and Vegetables
    Shang Xi Fried Rice with Shredded Abalone, Conpoy and Seafood
    Braised Noodles with Shredded Abalone and Fish Maw

  • Live Seafood

    So Mei - 6 hours in Advance - Steamed / Steamed with Shredded Pork
    Pacific Garoupa -6 hours in Advance - Steamed / Steamed with Shredded Pork
    Eastern Star Garoupa - Steamed / Black Bean Sauce
    Bamboo Shell Fish - Confit / Steamed in Soy Sauce / Steamed with Shredded Pork
    Mandarin Fish - Steamed / Steamed with Shredded Pork / Braised in Hot Chilli Sauce / Sweet and Sour
    Lobster - Simmered in Bouillon / Baked with Cheese / Wok-Fried with Ginger and Spring Onions / Steamed with Garlic
    King Lobster - Simmered in Bouillon / Baked with Cheese / Wok-Fried with Ginger and Spring Onions / Steamed With Egg White, Rice Wine and Chicken Oil

  • Seafood

    Baked Lobster with Crispy Garlic (For 2 Persons)
    Steamed Cod Fish Fillet with Preserved Vegetables
    Steamed Star Garoupa Fillet with Fermented Garlic and  Reticulatae in Bamboo Basket
    Sautéed Sliced Sea Whelk with Seasonal Vegetables
    Sautéed Eastern Star Garoupa Fillet with Seasonal Vegetables
    Simmered Cod Fillet in Chinese Wine Vinegar with Bamboo Shoot and Black Fungus
    Pan-Fried Cod Fish Fillet Served with Spicy Plum Sauce
    Fried Scallop and Minced Pork Stuffed in Bell Pepper with Crispy Garlic and Chilli
    Simmered Fresh Prawns with Chinese Yam and Towel Gourd  in Superior Broth
    Stir-Fried Prawns with Vegetables in X.O. Sauce
    Peppered Prawns with Vermicelli in Casserole
    Pan-Fried Prawns in Premier Soy Sauce
    Braised Spare Ribs with Sea Whelk and Soybean in Casserole
    Sautéed Clams and Asparagus with Lily Bulbs
    Shanghainese Style Mug Bean Paste with Crispy Dried Shrimps
    Braised Seafood Casserole with Vermicelli in Spicy Sauce

  • Meat

    Home Style Braised Prime Rib with Pumpkin
    Crispy Fried Spare Rib Marinated with Fermented Bean Curd and Garlic (Min 2 Pieces)
    Shanghainese Style Braised Pork in Brown Sauce with Layered Crispy Tofu Sheet
    Shanghainese Style Wok-Fried Spicy Sliced Pork with Vegetables
    Sweet and Sour Pork with Pineapple
    Sautéed Sliced Pork with Ginger and Spring Onions in Superior Soy Sauce
    Sautéed Sliced Pork with Zucchini and Peppers
    Sautéed Shredded Pork with Vegetables, Garlic and Chilli
    Pan-Fried Lotus Cakes Stuffed with Minced Pork and Salty Fish
    Wok-Fried Minced Pigeon with Basil
    Sautéed Bitter Melon with Sliced (Beef or Pork) and Fermented Garlic
    Stir-Fried Wagyu Beef with Black Pepper and Garlic
    Stewed Beef Casserole with Vermicelli and Onion in Satay Sauce
    Sautéed Spicy Chicken with Ginger and Spring Onion in Black Bean Sauce
    Sautéed Chicken Fillet with Sichuan Chilli and Shallots

  • Seasonal Vegetables, Vegetarian, Organic

    Braised Wild Mushrooms with Shrimp Roes and Winter Melon
    Bean Curd Sheet Roll Stuffed with Mushrooms and Vegetables
    Braised Baby Cabbage with Crab Meat
    Braised Baby Cabbage with Bamboo Piths in Supreme Broth
    Sautéed Organic Cauliflower with Garlic
    Poached Cordyceps and Chinese Yam in Superior Broth
    Braised Bailing Mushrooms with Duo Vegetables in Abalone Sauce
    Poached Seasonal Vegetables with Garlic and Dou Eggs
    Braised Seasonal Vegetables with Fish Maw and Wild Mushrooms
    Braised Green Vegetables with Crab Meat and Fish Maw
    Braised Seasonal Fungus and Mushrooms in Pumpkin
    Sautéed Green Peas with Dried Ham
    Stewed Gluten with Tomatoes and Vegetables
    Seasonal Vegetables with Garlic
    Braised Assorted Vegetables and Mushrooms with Bean Curd in Fish Broth
    Braised Assorted Vegetables with Minced Fish Dumplings in Superior Broth

  • Rice, Congee, Noodles

    Braised Rice with Conpoy and Shredded Abalone
    Braised Rice with Assorted Seafood
    Braised Noodles with Conpoy and Dried Shrimps
    Shanghainese Noodles with Dried Shrimps and Scallion Oil
    Shanghainese Pork Wontons in Superior Broth
    Shanghainese Shrimp Wontons in Superior Broth
    Congee with Baby Oysters and Conpoy in Casserole
    Congee with Star Garoupa Fillet and Fish Maw in Casserole
    Congee with Truffled Seasonal Vegetables and Fungus in Casserole
    Deep-Fried Glutinous Rice with Sweet and Sour Sauce (3 Pieces)
    Steamed Shanghainese Pork Dumplings (3 Pieces)
    Traditional Shanghainese Style Pan-Fried Pork Dumplings (3 Pieces)
    Fried Rice with Egg Whites and Conpoy
    Fried Rice with Diced Chicken and Salty Fish
    Fried Rice with Fresh Crab Meat and Egg Whites
    Fried Rice with Cured Meat, Conpoy and Taro
    Fried Rice with Minced Beef and Matsutake
    ‘Fukien Style' Fried Rice with Mixed Seafood in Casserole
    Braised Noodles with Wild Fungus in Abalone Sauce
    Fried Home Made Glass Noodles with Barbecued Pork in Shrimp Oil
    Singaporean Fried Rice Noodles with Shrimps and Barbecued Pork

  • Dessert, Pastries

    Double-Boiled Harsma Soup with Red Jujube and Lotus Seeds
    Double-Boiled Bird's Nest Soup with Red Jujube
    Double-Boiled Bird's Nest in Milk Custard with Ginger
    Double-Boiled Milk Custard with Red Beans
    Chilled Mango Cream with Sago and Pomelo
    Osmanthus Jelly with Chilled Yogurt
    Sweetened Hasma Soup with Coconut Milk
    Sweetened Almond Soup with Egg Whites
    Chilled Papaya Milk Soup with Egg Whites
    Baked Egg White Tartlets with Bird's Nest (4 Pieces)
    Baked Cream Custard Puffs with Cashew Nuts (4 Pieces)
    Pan-Fried Glutinous Rice Cake with Red Bean Paste and Nuts (4 Pieces)
    Homemade Ice Creams and Sorbets (1, 2 or 3 scoops)

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