Mayfair’s Shanghai Me blends the glamour of Shanghai’s golden era with modern London elegance. The welcome is polished yet warm, with staff guiding you through the menu with quiet confidence. Their suggestions create a sense of balance — indulgent, playful, and always refined.
The small plates begin the journey. The Kowloon Shrimp Tempura arrives in a delicate golden shell, each piece impossibly light, shattering at first bite to reveal plump, sweet shrimp inside. It is crisp, airy and elegant, offering richness without weight. By contrast, the Lobster Corn Shells lean into decadence with buttery lobster folded into crisp shells, with the sweetness of the crustacean deepened by the gentle crunch of corn. Playful in form yet refined in flavour, they demand to be savoured slowly.
The signature dishes showcase the restaurant’s artistry. The King Crab Leg with Wasabi Gratin is nothing short of theatrical, a generous leg blanketed in a velvety gratin, its richness cut with the sharp, clean lift of wasabi. Each forkful balances indulgence with a refreshing brightness, leaving a lingering warmth that invites another bite.
The Sumiyaki Wagyu Beef Kushiyaki (300G) offers chargrilled perfection, smoky edges giving way to tender, marbled flesh that melts across the palate, its depth of flavour heightened by the simplicity of its preparation. Then comes the Braised Beef Short Rib Shanghai Style, the kind of dish that speaks to tradition. Slow-cooked until it yields effortlessly, the beef is rich, deeply savoury and layered with a sauce that feels both familiar and luxuriously refined, a nod to heritage, reimagined for a fine dining table.
The meat and seafood courses heighten the experience. The Japanese Wagyu Beef A5 (200G) is indulgence distilled to its purest form, a cut so marbled it dissolves with the heat of the mouth, coating the palate with buttery richness that lingers long after the bite has gone. It is a rare, fleeting moment of perfection, the kind of dish that lingers in memory. In contrast, the Lobster with Singapore Sauce is vibrant and expressive. The sweet flesh of the lobster soaks up a sauce alive with spice, carrying a subtle heat that builds gently. It is bold, fiery and resonant with the flavours of coastal Asia, yet tempered by the restaurant’s refinement.
The evening closes with dessert, where restraint and creativity meet. The Homemade Brown Butter Ice Cream is silky and rich, its nutty undertones offering quiet sophistication rather than excess. It soothes and comforts, a cooling counterpoint to the intensity of the dishes before. Alongside it, the Olive Sponge with Hazelnut Crumble delivers intrigue: earthy olive tones softened by the airy sponge, with the hazelnut crumble adding a satisfying crunch. Together, they create a finale that is thoughtful and layered, ending the experience with balance rather than sweetness alone.
Hilton on, 22 Park Ln, London W1K 1BE
