Chayan@5TH debuts a new dessert collection for luxury indulgence
Nestled within Alila Shanghai, Chayan@5TH is a tea lounge offering a mix of the old and the new evoked by the spirit of traditional teahouse and contemporary patisserie artistry. Exquisite patisseries and desserts are meticulously crafted by Chef XiAn Jie, whose decade-long mastery at three-Michelin-starred restaurants promises his technical precision complemented by a captivating sense with visual and taste combined.
Last week marked the debut of a new sweet set with six products redefining summer indulgence. The lineup features caviar cake, cocoa love, sweet chestnut ballad, yuzu cheese mist cake, tropical encounter, golden pistachio fantasy, and together, a sweet symphony transforms summer into a dessert lover’s paradise.
An opulent synergy of glistening golden caviar pearls, single-origin dark chocolate couverture, silky Iberian jamón fat, jewel-like cherry jelly and hazelnut whispers a nuanced umami harmony. This delicate resonance seamlessly transitions into a flare of tropical brilliance when passion fruit meets mango in a creamy coconut topped with cherry-nut crunch.
Address: Lobby Level, Alila Shanghai, Jing’an, Shanghai
Tel: +86 021 22180501
Dining Room celebrates six years of redefining Chinese gastronomy
Raise a glass of Champagne to toast the Dining Room’s remarkable 6th-anniversary milestone. Perched on the 87th floor of Park Hyatt Shanghai with sweeping city views, Dining Room marks Shanghai’s premier destination for contemporary Jiangnan cuisine, honoring the culinary traditions of Shanghai, as well as the provinces of Zhejiang, and Jiangsu.
Its culinary distinction is underscored by prestigious accolades: inclusion in the Black Pearl Restaurant Guide 2025 with a coveted one-diamond ranking, and selection for the MICHELIN Guide. Executive Chef Chao Yang further elevates the restaurant’s stature as the distinguished recipient of the Black Pearl Young Chef Award 2024.
This celebration commenced with an exclusive gala dinner, where Chef Yang’s menu masterfully translated creative flair with heritage touches. Every dish captivated the senses, exemplified by an exquisite hot and sour duck soup paired with a delicate duck dumpling and succulent butter crab presented alongside wax gourd.
A perennial standout remained the signature braised grouper skin with abalone and scallions – a dish that has impressively graced over 8,000 tables in the past three years. To guarantee the superlative quality of the century-old grouper weighing about 185kg, the team bypassing intermediaries secured the prized fish directly from the waters off Wenzhou.
Address: 87th Floor, Park Hyatt Shanghai, Pudong, Shanghai
Tel: +86 021 38551559
Kaluga Queen Caviar · Zi Fu Xiao Guan: A night of culinary excellence
On a glamorous evening in Shanghai, Chinese global leading caviar company Kaluga Queen Caviar partnered Zi Fu Xiao Guan hosting an exclusive dining experience, showcasing its premium sturgeon roe through an inventive culinary dialogue.
To celebrate Kaluga Queen’s pioneering sustainable aquaculture while demonstrating its transformative potential in Chinese gastronomy, the chef-patron Ziyang Zhou designed a culinary renaissance – breathing new life into the regional Nantong traditions through pairings with 7 to 10-year-aged caviar.
Main courses accented with buttery-textured, balanced-saltiness caviar were elevated. Complementing these, the seafood soup, brimming with shelled fresh shrimp, green beans, and decadent 7-year-aged caviar, tantalized the senses. Equally memorable was the rice noodles, elevated by aromatic 9-year-aged caviar.
Zi Fu Xiao Guan
Address: 201, Building 4, Park Avenue Central, 688 Changed Rd, Jing’an, Shanghai
Tel: +86 18321111115