Burrowed inside the large Waldorf Astoria Shanghai on the Bund, cozy Pelham’s makes itself stand out among the hotel’s six restaurants and bars with its nouveau American cuisine. You’ll find touches of molecular gastronomy (the sea urchin ravioli with lots of foam) and French influences (black pork shoulder ragout). Though if it’s traditional American fare you’re after, chefs Clément Pellerin and Hubert Bourdon offer plenty of that, too, like Black Angus rib-eye with potato puree and asparagus or the to-die-for s’mores, filled with passion fruit marshmallow, chocolate and graham cracker ice cream.

DETAILS - Insider Information About This Restaurant

DETAILS - Insider Information About This Restaurant