The Peninsula Hotels Group

10/30/2020 | Press release | Distributed by Public on 10/30/2020 04:44

Yi Long Court and Sir Elly’s Restaurant are awarded Michelin Stars once again by the Michelin Guide Shanghai 2021

The Peninsula Shanghai's Yi Long Court and Sir Elly's Restaurant have been honoured once again by the prestigious Michelin Guide Shanghai, now in it's fifth consecutive year of defining outstanding fine dining in the city. Both Yi Long Court and Sir Elly's Restaurant have maintained their one Michelin Star status, underscoring the restaurants' respected reputation for exceptional cuisine.

Under the guidance of Executive Chef Ludovic Douteau and Executive Sous Chef Sky Zhang, The Peninsula Shanghai has established itself as a critically acclaimed Bund-side dining destination that pushes the boundaries in luxury service and gastronomic innovation.

One of the city's foremost locations for contemporary fare, Sir Elly's is helmed by French native Chef de Cuisine Charles-Benoit Lacour who works tirelessly to progress the establishment's reputation for superlative European cuisine with fresh East Asian flair. Lacour joined The Peninsula culinary team with over two decades of international experiences from leading restaurants across the globe.

Yi Long Court, a bastion of traditional Cantonese cuisine, is one the city's top locations for exquisite dim sum, Cantonese specialties and regional Chinese dishes. With Executive Chef of Chinese Cuisine Chef Yau and Executive Sous Chef of Chinese Cuisine Chef Jacky guiding the establishment, Yi Long Court continues to be honoured for its careful and considered representation of the Chinese kitchen.

For 94 years, the Michelin Restaurant Guides have been acknowledged as a global benchmark in fine dining, having awarded their first restaurant stars in 1926. Compiled by anonymous inspectors, each guide applies the stringent methods used by Michelin for many decades. To assess the quality of each restaurant, the Michelin inspectors apply five specific criteria: product quality, preparation and flavours, the chef's personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu.