East Meets West Shanghai Terrace

Cuisine Type Cantonese and Shanghainese Location 4/F Hours

Lunch 11:30 am to 2:00 pm (Sun – Sat)
Cocktails* 2:00 pm to 5:00 pm (Sun – Sat)
Dinner 5:00 pm to 10:30 pm (Sun – Sat)

*Cocktail hours do not include food service. Food service resumes with dinner at 5:00 pm.

Enquiries

+1 312 573 6695 diningPCH@peninsula.com

By clicking "Book A Table" you will be directed to OpenTable, an external website that is not operated or managed by The Peninsula.

Dress Code
Smart Casual
Voted the number one "Chinese Restaurant in Chicago" by Zagat Survey, Shanghai Terrace offers Cantonese delicacies amidst a 1930s supper club décor, or outside on The Terrace with spectacular skyline views and cocktails. Step into the seductive setting of the restaurant and savour distinctive cuisine, consistently honoured with the AAA Four Diamond Award. With Chef de Cuisine Ivan Yuen at the helm, the menu encompasses a magnificent blend of traditional dishes and Chef Yuen's creative rendition of classics. At lunch, bamboo baskets of freshly steamed dim sum contain favourites such as barbecue pork buns, Peking Duck and shrimp and chive dumplings.

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Shanghai Terrace MENU

DIM SUM

Barbecue Pork Bun
Prawn & Pea Shoot Dumpling
Vegetable Dumpling
Spicy Beef Pot Sticker
Scallop Bean Curd Sheet
Pork Dumpling In Shanghai Style
Shrimp Spring Roll
Seafood Siewmai
Lobster & Chicken Dumpling With Black Truffle
Pan Fried Turnip Cake

*This menu is for reference only, as individual items are subject to change.

SIGNATURE DISHES

Kung Pao Chicken
peanuts, ginger, onions, chili pepper

Wok Fried Shredded Beef Tenderloin
green chive flower, celery, oyster sauce

Steamed Market Fish Fillet
ginger, scallion, coriander soy

Seasonal Jade Vegetables
cashew nut, lotus root, soy bean sauce

SOUP & APPETIZERS

Wonton Soup
prawn, pork, flower mushroom

Lobster Rice Soup
marinated egg, spring onion

Combination Of Meat In Cantonese
duck, pork, honey plum sauce

Marinated Pineapple
osthmanthus, zhangjiang vinegar

RICE & NOODLES

Happy Red Rice
pistachio, sunflower seed, ginger root, egg

Chef Style Fried Rice
wagyu beef, preserved olive, crab roe

Beef Chow Fun
spring onion, vegetables, mushroom sauce

Seafood Chow Mien
assorted seafood, bean sprout, ginger-garlic sauce

*This menu is for reference only, as individual items are subject to change.

CHEF’S SPECIAL LUNCH

HEALTHY

Chinese Yam Soup
double boiled, chinese herbs, wolf berries

Dim Sum Trio
vegetable dumpling, barbecued pork bun, prawn & pea shoot dumpling

E-Fun Noodle
shredded duck, mushroom jus

Dessert
double boiled red date soup with apple and papaya

HAPPINESS

Chicken Hot & Sour Soup
spinach, bamboo, tofu, egg

Dim Sum Selection
lobster & chicken dumpling with black truffle, cantonese roasted duck, spicy beef sticker

Shanghai Terrace Style Chow Mein
seafood, bean sprouts, ginger-garlic sauce

Dessert
chilled mango cream with seasonal fruits

“SECRET GARDEN” SIGNATURE COCKTAILS

Secret Garden Martini
lavender-rosemary infused absolute elyx, crème de cassis, cranberry juice, splash of club soda

Sour Cherry Old Fashion
orange infused makers mark, gingerale, sweetened cherries, thyme

Green Tea Mojito
bacardi white, chinese green tea, mint, baby arugula leaves, lime juice

Summer Passion Peach Ice Tea
woodford reserve, peachtree schnapps, rosemary simple syrup, ice tea

Cucumber Garden Fizz
cucumber infused Hendricks, lemon juice, bitters, club soda

Crystal Journey
louis roederer brut champagne with your popsicle choice: lychee, orange, peach

*This menu is for reference only, as individual cocktails are subject to change.

CHAMPAGNE COCKTAILS

Emerald | “stone of eternity love”
louis roederer brut champagne, midori melon liquor, st german elderflower liquor

Amethyst | “stone of spiritual healing”
louis roederer brut champagne, Chambord, strawberry puree, cranberry juice

Sapphire | “stone of wisdom”
louis roederer brut champagne, blue curacao, malibu rum, ty ku liquor, hint of grapefruit juice

CLASSIC SIGNATURE COCKTAILS

Shanghai Pink
soho lychee liquor, pink grapefruit juice, simonnet-febrvre rose

Cucumber “Hayes”
patron silver, cilantro, cucumber, lime

Dirty Strawberry Lemonade
absolut, strawberry puree, mint, simple syrup

The Ning Sling
absolut mandarin, lychee, fresh mint, passion fruit

WINES BY THE GLASS

CHAMPAGNE & SPARKLING WINES

NV Louis Roederer Brut
NV Simonnet-Febvre Brut

ROSE CHAMPAGNE & ROSE WINES

NV Laurent Perrier Rosé
NV Moet Chandon Rosé
Domaine De Bila Haut Rosé
Fattoria Di Basciano Rosé

WHITE WINES

Selbach Incline, Riesling Kabinett
Colterenzio, Pinot Grigio
Mohua, Sauvignon Blanc
Jean Marc Brocard Chablis, Burgundy
Stag’s Leap, Chardonnay
Far Niente, Chardonnay

RED WINES

Enrique Foster Mendoza, Malbec
Roche De Bellene, Burgundy
Il Chave Cote Du Rhone, Rhone Valley
Flora Springs, Merlot
Chateau Pey La Tour, Bourdeaux
Smith & Hook Central Coast, Cabernet Sauvignon
Hall Vineyards Napa Valley, Cabernet Sauvignon
Jordan Alexander Valley, Cabernet Sauvignon

ASIAN BEERS

Tsing Tao, China
Singha Lager, Thailand
Kirin Light, Japan
Asahi Super Dry, Japan
Sapporo, Japan

NON ALCOHOLIC DRINKS

Shanghai Celebration Ice Tea
lychee infused

Virgin Ning Sling
orange, lychee, fresh mint, passion fruit, soda

Strawberry Garden
strawberry puree, mint, simple syrup, soda

PREMIUM CHINESE TEA

Taiwan Oolong
blue tea, light fermented

Jasmine Pearl
green tea, not fermented

Yunnan Pu Er
black tea, heavily fermented

*This menu is for reference only, as individual cocktails are subject to change.

DIM SUM

Steamed Pork Dumpling Shanghai Style
Shrimp Spring Roll
Fried Crab Wonton
Buddhist Vegetables In Rice Crepe
Seafood Siewmai
Barbequed Pork Bun
Green Leaves Shrimp Dumpling
Bean Curd Roll With Scallop And Shrimp
Vegetable Dumpling
Spicy Beef Pot Sticker
Foie Gras & Duck Dumpling
Lobster And Chicken Dumpling With Black Truffle

PEKING DUCK

served in two courses

Traditional Peking Duck With Mandarin Pancakes
cucumber, scallion, hoisin & plum sauce

Sticky Rice Dumpling Soup
green mustard, duck broth, green onion

*This menu is for reference only, as individual items are subject to change.

APPETIZER AND SOUP

Roasted Duck And Pork
five spices, honey glazed, plum sauce

Chinese Wild Ginseng Soup
chestnuts, premium herbs, wolf berries

Golden Shrimp
cucumber ring, walnuts, mustard mayonnaise

Wonton Soup
shrimp, pork, superior broth

Pineapple Tofu In Basket
crisp tofu, sesame seeds, pineapple sauce

Lobster Hot And Sour Soup
egg, tofu, winter bamboo shoots

Spicy Free Range Chicken
marinated jellyfish, chili pepper, coriander spices, peanut dressing

Crispy Tofu With Salt And Pepper
chili, green bean, puff rice

SALAD

Peking Duck Salad
toasted almond, tangerine, truffle-peanut dressing

Shanghai Terrace Garden Salad
cherry tomato, plum, osmanthus vinaigrette

FISH & SEAFOOD

Braised Maine Lobster In Its Shell
glass noodles, roasted garlic, superior broth

Pan Fried Bone-In Chilean Sea Bass
ginger crushed, fermented bean, cilantro oil glaze

Kung Pao Prawns
peanuts, ginger, scallion, chili peppers

TOFU & VEGETABLES

Home Style Bean Curd
enokitake, asian vegetables, mushroom jus

Seasonal Vegetables
cashew nuts, ginger, soy bean sauce

Stuffed Chinese Fritter With Yam
sweet potato, bell pepper, sweet and sour sauce

Braised Mushroom With Chinese Vegetables
premium mushroom, cordycep flower, braised jus

Vegetarian Goose
five spices, enokitake, tofu skin wraps

*This menu is for reference only, as individual items are subject to change.

TRADITIONAL CANTONESE SPECIALTIES

Steamed Market Fish Fillet
ginger & scallion, coriander soy

Baby Abalone With Chicken
roasted garlic, bell peppers, braised jus

Marinated Wild Chicken
chinese herbs, rose wine, premium soy sauce

Wok Fried Shredded Beef
ginger, scallions, oyster sauce

Braised Giant Tiger Prawn
pumpkin, rice nest, smoked garlic, salty egg yolk sauce

Braised Eggplant In Chinese Casserole
lemongrass, diced chicken, salty fish

Sautéed Seafood Combination
flounder fillet, king crab, scallop, sea cucumber, chives, potato fondant, chef yuen’s special sauce

Braised Beef Brisket In Chinese Casserole
turnip, herbs, chuhau sauce

ABALONE

Slowly Braised With Premium Ingredients And Finest Herbs
served with fresh seasonal vegetables in rich abalone jus

Monk Jumps Over The Wall
dried seafood delicacies, finest herbs, thick abalone broth

Australian Red Abalone
flower shiitake mushroom, aged oyster sauce

Yoshihama Abalone
fish maw, premium mushrooms, braised jus

MEAT & POULTRY

Dong Po Pork Belly
braised, red miso, palm sugar, star anise

Kung Pao Chicken
peanuts, garlic, bell peppers, chili peppers

Crispy Duck
pickling spices, mushrooms, asian vegetables

Chinese Style Beef Tenderloin
chinese vegetables, black pepper sauce

Braised Veal Shank
chinese five spices, maotai, peppercorn jus

RICE & NOODLES

Happy Red Rice
pistachio, ginger, garden vegetables, eggs

Shanghai Terrace Fried Rice
wagyu beef, shrimp, duck, taro, onion, egg

Beef Chow Fun With Bean Sprouts
rice noodles, scallion, mushroom soy sauce

Shanghai Fried Noodle
shrimp, pork, chicken, peppers, basil, premium lime soy

Braised E-Fun Noodle
assorted mushroom, superior broth

DESSERTS

Shanghai Dessert Trio
coconut lime gateaux, strawberry coconut yuzu verrine, mango passion dumplings

Chocolate Mandarin Parfait
chocolate ginger parfait, szechuan peppercorn sorbet, caramelized peanuts, mandarin gelee

Pineapple Yuzu
pickled pineapple, yuzu sponge, coconut crumble, coconut sorbet, pineapple ginger cream

Banana Mango Spring Roll
lime, caramel sauce, condensed milk

Coconut Custard
passion fruit gelee, mango sorbet

TRADITIONAL CANTONESE DESSERTS

Chilled Mango Sago Cream With Seasonal Fruits
tapioca, coconut cream, banana cake

Bird’s Nest Soup
ginseng, chinese red dates, goji berries

DESSERT WINES

09 Heinz Eiffel Eiswein, Rheinhessen, Germany
05 Disznoko 5 Puttonyos, Tokaji, Hungary
11 Marenco Brachetto D'aqui, Piedmont, Italy
Dow’s 10 Year Tawny
Warre’s Otima 10 Year Tawny

*This menu is for reference only, as individual items are subject to change. 
 

 

 

 

 

Meet the Chef Ivan Yuen


Chef Ivan Yuen was promoted to Chef de Cuisine of Shanghai Terrace at The Peninsula Chicago in May 2010. Having started as a cook in 2003, Chef Yuen has shown great leadership and creativity in menu development and his extensive background in Chinese cooking makes Shanghai Terrace the perfect window to showcase his culinary expertise.

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