Bai Yu Lan
A classic venue in an historic hotel, Bai Yu Lan uses its limited space extremely well, providing each table with a private atmosphere accompanied by easy on the ear traditional live music.
The Shanghai chef here has progressed remarkably since Bai Yu Lan’s opening, 16 years ago. His dishes are well prepared and presented, and the flavors are extremely delicate throughout the menu. Among the cold selections, the eight vegetables are crisp and tasty and all come with garlic cucumber and candied ginger. The shark’s fin soup with crab-meat seems bit pricey, but the aged vinegar matches very well with its bouillon base. The sea fish with special sauce is also best enjoyed with garlic, but most of the diners here seem to prefer to dress it with soy sauce. The sautéed pigeon comes served in lettuce leaves that provide a delightful crispy and soothing contrast to the pork the pigeon is cooked with. One of the desserts, the Cantonese-style mango pudding is fruity and incredibly delicate.
There is a well-selected choice of reds and whites from different countries, a range of very tasteful fruit juices, plus beers and soft drinks all on offer.
The staff here are welcoming, hospitable, efficient and very knowledgeable. They are always available to help you divide each delicacy without losing any of the original elegance they were served with.
Price: More than RMB 400 per head.
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