There are meals we remember for the food, and there are those that linger for the way they unfurl, unhurried, over hours, gently pressing themselves into the corners of our lives.
The Waldorf Astoria Shanghai on the Bund brunch in Shanghai is firmly in the latter category—a slow, luxurious dance of flavor, craft, and ritual that transforms an ordinary Sunday into something altogether more extraordinary.
Let’s start with the building. Set inside the storied walls of the Waldorf Astoria on the Bund—once home to the old Shanghai Club.
It was famous in Old Shanghai as the playground of the city’s elite, complete with its absurdly long bar—so long, they said, you could rest your cheek on it and see the curvature of the Earth.
The Famous Long Bar in the Shanghai Club 1912
Today, that curvature seems to have migrated to the brunch buffet. Same stretch. Same sense of magnitude.
And it’s in this grand setting—the sun-dappled, marble-clad Grand Brasserie, to be precise—that the hotel hosts what may just be the city’s most lavish Sunday brunch.
The format is part buffet, part tableside performance, part à la carte, part garden barbecue—all underpinned by something distinctly elegant and warm.
Let’s start at the beginning: the buffet.
First impressions matter, and the seafood section comes out swinging. We’re talking towers of freshly poached lobster, hulking king crab legs, plump crayfish, salmon scallop and tuna sashimi.
Beyond the raw bar lies a curated spread of starters, like a citrus-bright shrimp and avocado salad and a marinated salmon with a subtle dusting of cocoa powder.
There is a Valrhona chocolate collaboration running like a golden thread through the entire affair—evident here in the salmon, and as a delicate touch throughout the savory and sweet selections.
There’s a fine cheese selection, charcuterie, and a 5J jamón sliced to silken wisps.
Out in the courtyard, a full-on barbecue is in action: beef short ribs, lamb chops, pork ribs with smoky BBQ glaze, spring chicken—all grilled to order under the open sky.
There’s also a hot carving station and a rotation of cooked dishes inside. But honestly, pace yourself—because that’s just the warm-up.
For, just when you settle in, plate loaded with buffet plunder, the trolleys begin to arrive.
This is the signature flourish that elevates the Waldorf brunch above the rest. A roving sequence of carts begins its rounds, bringing gourmet delights directly to your table in waves.
First comes the Champagne trolley... as it should!
Laurent-Perrier, chilled and poured with practiced flourish, replaces the usual buffet bottomless glass staple with something far more elegant.
Then, the oysters: A dedicated server glides toward you with an ice-laden cart piled high with French Gillardeau No. 2s.
Shucked to order, topped with pearls of caviar, they disappear in a briny, buttery slurp.
After that, a meat trolley bearing glistening cuts of ribeye and striploin.
A hot stone is brought to your table, and the chef sears the steak to your liking while you sip and gaze, happily hypnotized.
Crepes Suzette come last, flambéed tableside with a flick of Grand Marnier, are served hot and buttery with a scoop of intense dark chocolate ice cream.
As if all this wasn’t enough, the brunch also includes a selection of à la carte mains, made to order.
First up: the clam broth. It’s a dish that doesn’t shout for attention, but once it lands, you’ll be glad it did.
A clear, fragrant broth packed with tender clams and thin slices of abalone, the flavor is pure ocean breeze—clean and light, with that subtle hit of umami.
Then there’s the king crab Benedict, which takes the brunch classic and gives it the kind of luxury glow-up we’re here for.
Picture it: juicy chunks of king crab piled high on a toasted muffin, doused in a silky butter-garlic hollandaise.
The yolk pops, the sauce drips, and you’re in creamy, garlicky, crab heaven.
A la carte sweets include the chocolate almond waffle—a dish that arrives at the table fresh off the iron, golden and crisp at the edges, soft and fluffy inside, with a gentle nuttiness from the almonds baked right in.
Alternatively there’s red bean and vanilla French toast—brunch’s answer to dessert, or maybe dessert’s answer to brunch.
The toast is thick, pillowy, and soaked through with rich, eggy custard, fried to a perfect golden brown.
Inside, a layer of velvety red bean paste adds a delicate sweetness, while a drizzle of warm chocolate sauce ties it all together.
And then...
... the dessert room. A chamber devoted to the art of the sweet finish. Tables loaded with intricate patisserie: glossy tarts, mousse domes, and jewel-like macarons.
Chocolate canelés, hazelnut choux, a bitter chocolate apple tart that walks the line between sharp and sweet—all nod to the Valrhona partnership with a wink and a flourish.
There are even drawers filled with mini Valrhona chocolates, categorized by cocoa bean origin. A fully curated galley of confections.
The Vibe
For brunch, the Waldorf doesn’t just raise the bar, it asserts itself as the gold standard—with timeless elegance, exceptional produce, and polished service.
From the first pop of Champagne corks to the final bite of Valrhona chocolate, every detail speaks of care and quality.
This is brunch as it should be: unhurried, indulgent, and a reminder that sometimes, the most memorable meals are those where luxury feels effortless.
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Waldorf Astoria Shanghai on the Bund, Heritage Building, Lobby Level, 2 Zhongshan Dong Yi Lu, by Guangdong Lu, Huangpu District 上海外滩华尔道夫酒店,中山东一路2号, 近广东路
Historic Cocktails at the Waldorf's Legendary Long Bar
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