Pelham's Unveils a New Menu of Sumptuous Summer Delights

By That's Shanghai, July 10, 2019

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This summer, Pelham’s in the Waldorf Astoria Shanghai on the Bund invites guests to indulge in an elegant selection of light, flavorful dishes from their new summer menu. 

Created by Executive Chef Alistair Carter and his team, this innovative assortment of palate pleasers brings the sights, smells and flavors of summer to life in the cool comfort of the Pelham’s restaurant.

To start, Chef Alistair Carter has reimagined a Summer Tomato with Chilled Consommé. The dish is prepared slowly and methodically over 42 hours in order to extract as much flavor as possible out of the plump tomatoes. The appetizer is served with baked Parmesan and goat cheese to create a light and tasty treat.

Sourced from Dalian, their seasonal Sea Scallops are seared to perfection, offering a crisp exterior and a tender interior. A true textural masterpiece, the scallops come paired with Shanghai’s summer speciality – crayfish, as well as a slowly poured lobster sauce.

The main course is a perfectly tender Australian Wagyu Flank Steak. Soft and prepared to almost melt in your mouth, this prime cut of beef is marinated with an assortment of spices and seasonings before being cooked to perfection. The dish is presented with a colorful splash of Bordeaux sauce and a selection of seasonal vegetables. 

To conclude, guests can indulge in a variety of desserts. The Pineapple Chocolate is prepared with Valrhona French Chocolate that is whipped into a delightfully fruity moose and paired with pineapple pearls. 

The Summer Citrus features fresh tropical fruits, seasonal sorbets and a taste-bud-teasing grapefruit and white wine sauce. Finally, the Apple Cucumber is a white chocolate mousse shaped to look like an apple served with an apple and cucumber compote.

For more information or to make a reservation, contact +86 (0)21-6322-9988 or email

[All photos courtesy of Waldorf Astoria Shanghai on the Bund]

See listing for Pelham's, Waldorf Astoria Shanghai on the Bund

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