On the Bund
Century-old banquet dishes, plated under hand-blown lanterns on the Bund.
Philosophy
Golden Lotus Pavilion opened on the Bund to give Cantonese banquet cooking the room it deserves: hand-blown lanterns, silk-lined booths, and a kitchen that treats every plate as ceremony.
Chef Lam is the fourth of his family to run a wok. He plates century-old recipes for a modern table, one course at a time, price on request for the omakase menu.
One family, one wok, a hundred years of fire.
1923
A banquet cook in the tea houses of Xiguan, famous for his double-boiled broths.
1958
Carried the recipes south and kept them alive over a harbourside charcoal stove.
1989
Ran a two-table private kitchen where the menu never touched paper.
Today
Plates the family's century-old banquet under hand-blown glass lanterns.
Signatures
CN¥128
24-hour double-boiled clarity, crab meat
CN¥168
Pipa-style, plum sauce, five spice
CN¥210
Ginger, scallion, aged soy
CN¥288
E-fu noodles, superior stock
CN¥48
Goji, honey, edible gold
Silk booths, lantern light, tables kept in half-shadow.
The goose alone is worth the flight.
Banquet cooking with the hush of a temple.
Four generations in every plate.
Tasting menu is price on request. Parties above eight, please call.
Address
18 Zhongshan E1 Rd, Huangpu, Shanghai
Hours
Tue-Sun 17:30-23:00, closed Mon
Call
+86 21 5100 0018