Top-notch creative cuisine in a glamorous setting

Caesar Song, founder of Sense 8 Cantonese Cuisine, has come up with another impressive venue – The Peacock Room inside Taikoo Hui. 
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The interior concept is inspired by James McNeill Whistler’s masterpiece of interior decorative mural art – The Peacock Room

After the opening of a much talked-about venue Sense 8 Cantonese Cuisine that boasts Chinoiserie extravagance and Oriental glamour, founder Caesar Song recently set up another impressive venue inside Taikoo Hui — The Peacock Room.

The concept is inspired by James McNeill Whistler’s masterpiece of interior decorative mural art – The Peacock Room, which is housed in the Freer Gallery of Art in Washington, DC. 

Song extended such a classic artwork to Shanghai by creating an impressive Chinese fusion restaurant.

Renowned designer Andy Hall has helped Song’s concept come true by working his magic on the meticulous elements of the interior, mixing contemporary materials into a glamorous dining space. A combination of light and shadow, the different mood lights from daytime to evening also give diners an unexpected sense of space and vibe.

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Braised beef scalp 

The central point of the space is the ultra-long dining table that can accommodate 70 people. The styling of the long table is another magnificent highlight. A selection of white porcelain vases are elegantly placed along the walls.

The cuisine at The Peacock Room is rather contemporary and fusion-themed Sichuan delicacies, made with high quality ingredients. They have two different sets for dinner priced at 500 yuan (US$80) and 600 yuan per person, and two for lunch: 168 yuan or 268 yuan per person. Malaysian-born executive chef Sam Zhang has made innovative dishes to satisfy both local and international guests.

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Smoky white rosita

The food experience at The Peacock Room is an experimental journey from amuse bouche, to mains and dessert. One after another, all came beautifully presented and I had chance to taste a bit of everything.

The highlights included stir fried minced chicken topped with caviar, which had a very refined, subtle taste with touch of luxurious delicacy. Braised beef scalp was another favorite that was actually a tender piece of beef cheek covered in delicious gravy. Signature dessert strawberry mousse and beetroot sorbet perfectly wrapped up the gastronomic experience.

Wine pairing is also key at The Peacock Room. They have installed a special wine cellar wall featuring the world’s top wineries. Beverage manager Matteo was invited to join the venue to select the right wine and cocktails to match the innovative Sichuan Cantonese dishes.

info

Opening hours: 11:30am-2:30pm; 5:30pm-1am

Tel: 52391999

Address: S301, South Bldg, Taikoo Hui, 288 Shimen Rd No. 1

Average per person: 500 yuan

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