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The chefs at Pelham’s, the Western fine dining restaurant at the Waldorf Astoria Shanghai on the Bund, use seasonal elements in cooking to imbue dishes with the feeling of the season. In the winter, look for lots of truffles, mushrooms and game meats like venison. In summer, the fare is lighter to match Shanghai’s high temperatures and humidity — think consommé rather than creamy and seasonal vegetables like white asparagus. In the spring, chefs Pellerin and Bourdon play with vegetables like peas and artichokes. The restaurant’s signature dessert also changes. If you’re visiting Pelham’s during Shanghai’s cold, damp winter, be sure to try the black pork shoulder ragout with wild mushrooms, homemade tagliatelle, sage and vincotto. Those visiting Pelham’s during the warmer months will do well to tuck into seared sea scallops with leek fondue, lemon beurre blanc and osetra caviar.