A Spectacular Banquet at Shanghai Me, London – A Chef’s Lunch to Remember

Dining at the newly opened Shanghai Me London, now occupying the renowned former Galvin at Windows space on Hilton Park Lane, was truly exceptional. The experience unfolded like a carefully curated banquet, with each dish arriving with elegance, beauty, and precision. Under the expert guidance of Chef Fei Wong and Head Chef Marcio Dos Santos, the menu paid a stunning tribute to Pan-Asian culinary heritage while elevating every flavour with contemporary sophistication.

Catherine and Carlos Farinha, The Chefs’ Forum Media Team (a food writing and photography duo), were honoured to share this culinary journey with Michael Coaker, Culinary Ambassador at the University of West London, and Marika Miyazawa, Managing Director of Style Bread, Japan’s leading luxury bread producer. This special lunch marked Catherine’s completion of her year at the University of West London, where she earned her Master of Science in Food Business Management with Distinction, with special thanks to Michael Coaker for offering her the wonderful opportunity to specialise in her professional field at the university. The lunch also served as a warm welcome for Marika and Style Bread in the UK, introducing her to some new hospitality heroes!

Catherine has recently been invited to join The Guild of Food Writers, so what better opportunity to put her typing fingers to work and celebrate one of London’s most exciting new openings?

“This is Dim Sum at its most refined, precise, soulful, and beautifully expressive,” remarked Michael Coaker, taking in the first wave of dishes with delight “having worked as British Culinary Ambassador of InterContinental® for many years, I have been fortunate enough to sample Dim Sum all over the world, and this is up there with the very best I have ever tasted – Wonderful Fei, excellent work!”

The banquet opened with a breath taking block of oshizushi, each pre-cut square a jewel of craftsmanship, garnished with gold leaf. The melt-in-the-mouth Bluefin tuna, kissed with gentle heat, was pressed with immaculate precision, an opening statement of confidence and elegance.

The Mixed Steamed Dim Sum Basket followed: a silky trio for two, showcasing delicate texture, aromatic fillings, and flawless steaming technique. “Absolutely some of the best dim sum we’ve tasted, pure craftsmanship,” said Catherine Farinha, admiring the artistry in presentation.

A selection of Mixed Fried Dim Sum soon arrived: crisp prawn toast, vibrant vegetable spring rolls, and a golden Wagyu Taro parcel. Each piece delivered richness without heaviness, a testament to balance and control.

The Yellowtail Carpaccio with Black Truffle provided a moment of quiet luxury. Clean, bright ponzu enhanced the sweetness of the fish, while an intoxicating veil of truffle added harmony and depth. A serene palate cleanser, performed with grace.

Yellowtail Maki, rolled with clarity and intention, provided a refreshing midpoint, crisp, bright, and ingredient-led.

“The precision here is unbelievable, every bite is intentional,” said Marika, reflecting the table’s admiration. “I will definitely be back, what a beautiful lunch?!”

At our request, Chef Fei sent her choice of signature dishes for the table, collaborating with Chef Marcio to create a spectacular procession.

The Beef with Garlic & Black Pepper Sauce was pure comfort elevated; tender slices enveloped in glossy, pepper-forward richness. Marcio’s wok mastery was unmistakable. This quickly became a unanimous favourite across the table.

The Longevity Seafood Crispy Noodles brought theatre and opulence: Clams, cuttlefish, prawns, scallops, lobster, king crab, Pak choi, quail eggs, oyster mushrooms, and crispy ear mushrooms. a festival of ocean sweetness and textural contrast.

Tiger Prawns in Chilli Sauce burst with energy, colour, and bright heat, fiery yet controlled, each bite urging the next.

A seemingly humble Egg Fried Rice proved to be a revelation. Fragrant, perfectly seasoned, and technically flawless, it tied the entire menu together with understated brilliance.

The Shanghai Me Grand Dessert Platter was truly theatrical; it featured Japanese cheesecake, a mini fortune cookie, matcha tiramisu, milky cake, wasabi truffle, coconut flan, brown butter ice cream, and seasonal fruits. A journey through textures and flavours, from playful to indulgent.

The flan, silky and aromatic, paired beautifully with warming ginger ice cream; a final flourish that captured the restaurant’s harmony of comfort and artistry.

Our heartfelt thanks go to Chefs Fei Wong and Marcio Dos Santos for creating a culinary experience that will stay with us for a long time. Shanghai Me London has infused this historic dining room with vibrant new energy, honouring its legacy while confidently setting a new standard for modern Pan-Asian cuisine in London’s Mayfair!

An afternoon of superb food, excellent company, and engaging culinary conversation; truly, a Chef’s Lunch to remember – here’s to a new era on Park Lane!

For more information on Shanghai Me, visit www.shanghaime-london.com

Words by Catherine Farinha, Photography by Carlos Farinha @carlosclickuk