東方美學 • MODERN ORIENTAL LUXURY • 中華名菜
翡翠閣 JADE PALACE
食藝無雙

The Art of
Chinese Fine Dining

Blending ancient dynasty culinary secrets with contemporary culinary innovation, overlooking the neon glow of modern Shanghai.

EXPLORE HERITAGE
HERITAGE

Ancient Culinary Heritage

Chinese cuisine is structured around 'Qi'—the vital energy of foods. We harmonize sweetness, saltiness, sourness, bitterness, and spice to achieve physical and spiritual balance.

At Jade Palace, our menus pay homage to the Imperial banquets of the Tang and Song Dynasties. Chef Meiling Zhao blends these traditional philosophies with modern texture experiments. Using fire-control wok techniques and cold molecular infusions, we present classics in formats that startle and delight the modern palate.

Modern Chinese Dining
Traditional Tea Ceremony
CHA DAO (THE WAY OF TEA)

Tea Ceremony Experience

Tea is not a beverage; it is a spiritual cleanser. We host private, guided Gongfu tea ceremonies featuring rare, vintage tea bricks sourced from high-altitude estates in Yunnan and Fujian.

Da Hong Pao (Big Red Robe)

A heavily oxidized Oolong tea from Mount Wuyi, offering mineral, woody, and toasted cocoa notes.

Aged Raw Pu-erh (1998 Vintage)

Fermented tea from Yunnan, presenting complex earthy, camphor, and sweet dry plum aromas.

SIGNATURE MASTERPIECE

Imperial Peking Duck

Our signature dish is roasted in a traditional brick oven using applewood log embers to deliver an incredibly crispy, lacquer-like mahogany skin and tender meat.

The Ritual: Carved tableside by our master roasters in exactly 108 slices, served with warm homemade flour crepes, julienned cucumbers, leeks, and aged sweet bean sauce.

$120 (Whole Duck / Serves 2-4)
Roasted Peking Duck
EXCLUSIVITY

The Jade Salons

The Shanghai Salon

Accommodating up to 12 guests, featuring a giant rotating lazy susan carved from marble, hand-painted wallpaper, and dedicated sommelier service.

The Dragon Room

Our primary VIP suite, overlooking the main restaurant floor through custom geometric wooden lattice panels, providing total privacy.

Chef Meiling Zhao
ZONGSHI (MASTER CHEF)

Chef's Mastery

Chef Meiling Zhao began her culinary training in Guangzhou at the age of sixteen. She spent a decade studying traditional wok chemistry and carving before moving to Beijing to master Imperial culinary arts. At Jade Palace, she redefines Chinese cuisine using cutting-edge textures.

"Wok Hei is the breath of the wok. In that fraction of a second, temperature, steam, and fat create a flavor that cannot be captured in any recipe."

Book an Imperial Salon

Immerse yourself in a gastronomic journey where modern elegance meets imperial history. Table reservations are highly recommended.

Secure Reservation