Sichuan Court

Hilton Shanghai’s signature Asian eatery has a classic Chinois ambience with Tang-dynasty stone horses, embroidered Qing robes, and live guzhen accompaniment every evening. Tiered seating ensures that every table enjoys the full effect of the 39th-floor city views sparkling through the picture windows, while VIP functions for up to 14 people can be accommodated in an attached private room.
Master Chef Xie from Chengdu prepares authentic Sichuan favourites with an imperial touch using fresh herbs and spices flown daily from Chengdu. Xie brings 30 years of experience in the restaurant industry, having formerly worked with the Great Wall Sheraton in Beijing before joining the Hilton five years ago. His signature dishes include the braised shark’s fin soup, pan-fried lobster with chilli, and famous Chengdu tea smoked duck. Other must-tries are the pan-fried Mandarin fish with preserved vegetables, stir-fried prawns and cashew nuts with Sichuanese dried peppers, stir-fried pork in ginger garlic sauce, sweetened scrambled egg yolk with crushed walnuts, chilled almond beancurd and Sichuan dan dan noodles. 
Sichuan Court has twice been voted best Sichuan restaurant in Shanghai by leading city publications, Shanghai Tatler and Modern Weekly. It was also honoured with a ‘Great Table’ award for best Sichuanese in Shanghai by the reputed independent Tables group of publications in Singapore that recognises first-rate restaurants in Hong Kong, Kuala Lumpur, Shanghai and Singapore.