East Meets West Shanghai Terrace

Cuisine Type Cantonese and Shanghainese Location 4/F Hours

Dinner 5:00 pm to 10:30 pm (Sun – Sat)

Lunch service and The Terrace will open pending warm weather in May 2015. 

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

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

STARTERS

Dim Sum Trio
vegetable spring roll, crab dumpling, beef pot sticker 

Lobster Hot And Sour Soup
tofu, spinach, bamboo shoots, spring onion

ENTREES

Wok Fried Flounder
celery, yellow chive, ginger sauce

or

Shredded Beef Tenderloin
ginger, scallion, oyster sauce

DESSERT

Banana-Mango Spring Roll
lime, caramel sauce, condensed milk

or

Asian Pear Tatin
macadamia cake, pineapple cream, mandarin sorbet


The Chef Week Dinner Menu is Priced at US$ 44 per person

 

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.

Shanghai Terrace HIGHLIGHTS

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