Shanghai Lilly
, NVShanghai Lilly:Glamourous, Exotic Edible Escapades
Review by TableAgent
Shanghai Lilly embodies the sultry Western-style glamour, and romantic Eastern exoticism of 1930s era Shanghai. The restaurant’s namesake was a notable social icon: a philanthropist, restaurateur, and notorious beauty whose power, wealth, and charm helped establish Shanghai as Asia’s cultural capital. Shanghai Lilly captures the style and savvy of this illustrious woman, infusing its Vegas locale with the chic sophistication of one of her infamous soirees.
Blending the sleek and modern, with the historic and foreign, Shanghai Lilly's establishes an ambience that transports diners to exotic places and time periods. The marble and dark wood bar that greets diners houses an impressive collection of Asian artifacts, including an array of antique opium pipes. The opulent atmosphere is continued in the restaurant's red, black, and cream-colored dining room dazzles, its distinctive minimalism accented by Chinese lantern style lighting, silken drapes, and cozy upholstery, and large bronze bodhisattva sculptures. Two private dining areas offer stylish and intimate quarters, featuring black and white period photographs of Shanghai actresses in reference to the restaurant's inspiration. It is an atmosphere that manages to be quintessentially Asian in influence without resorting to caricature, maintaining the essential elegance and quiet beauty of the cultural aesthetic it is mimicking.
Shanghai Lilly puts the same amount of care and artistry into its cuisine as it does into its overall décor, as evidenced in the stunning presentation of our first dish. The Jumbo Sea Scallop with Spicy Sweet Fish Sauce resembles an edible flower, with a massive white scallop stamen and pinkish cured Chinese sausage slices for petals, blossoming from a delicate curl cuing cucumber stem. Its slightly sweet aroma lends credence to the visual display. The dish explores the nuances between different types of sweetness: the fish sauce's sugar-tinged tanginess accentuates the scallop's natural butteriness, while the sausage's smoky, cured sweetness melds with the meat and adds robustness. It is bright, hearty, and a memorable beginning for our meal.
We are next treated to the Imperial Peking Duck, a dish that has earned Shanghai Lilly considerable fame and recognition. Typically, the whole duck is served tableside in a stunning act of culinary performance. However, for demonstration purposes our appetizer tasting portion is sliced into manageable pieces and accompanied with steamed buns and condiments. I tuck the duck inside a doughy, white bun with a little bundle of green onions, cucumbers, and carrots, drizzle a generous helping of the pungent, molasses-like hoisin sauce, and take a bite. It is a delicious explosion of flavor and texture: the sweet, smoky hoisin, crisp skin, tender meat, crunchy vegetables, and the bun's softness work together in exquisite harmony. The entire ritual is captivating, from assembly to consumption, and makes for a truly memorable and unique culinary experience.
The next dish's identity is hidden playfully inside a golden brown dough treasure chest. Peeking inside reveals large chunks of the Black Peppered Beef Tenderloin, green asparagus spears, and plump, golden cashews that tumble out like jewels. The spiciness of the pepper deepens the flavors of the meat, while the bitterness of the asparagus and the nutty saltiness of the cashews add greater depth to the dish. A stir fried cluster of bok choy, its stems resembling tentacles, reinforces the sunken treasure visual metaphor.
True to its name, the Dragon Boat Shrimp dish appears ready to set sail. Large orange and pinkish prawns represent the boat itself, while asparagus spears impersonate edible oars. The orange sauce coating the batter-fried shrimp imparts a citric acidity and fruity sugariness that heightens their sweetness, while the garlic sauté of the whiter shrimp highlights the salty undertones of the meat. It is a dish that manages to be both delicate and bold, accentuating different characteristics intrinsic to the shellfish.
The Sea Bass with Cilantro and Onion Infused Soy Sauce is a quiet departure from the splashy artistry of previous presentations. The fish rests simply on a bed of green pea shoots surrounded by its delicate and complex aroma. The flaky crispness of the sea bass skin dissipates into an airy cloud of flavor, and contrasts with the fish's creamy texture. The sauce's sweet pungency and the crunchy freshness of the pea shoots add additional layers of flavor and texture to the sea bass. It is a complex, yet understated dish, proving it to be no less impressive than the more visually flashy dishes that preceded it.
We are served the Almond Cake with Coconut Sorbet and Mango Puree, and the Trio of Bananas for sweet treats. Resting in a yellow pool of mango and accompanied by a scoop of white coconut sorbet, the cake dessert presents an intricate harmony of bright, tropical flavors, balancing the mango's tartness, the nutty sweetness of the almond, and the clean refreshment of the sorbet’s coconut water notes. The Trio of Bananas, presented as three ice-cream stuffed profiteroles that are drizzled with nuts and chocolate, delivers a classic dessert flavor combination. The banana reveals itself upon tasting, blending with the sweet chocolate, cool milky ice cream, and cakey brioche to make for a pleasing, and rich finale. The salty nuts temper the dessert's sweetness and balance it effortlessly.
In a final note of hospitality, the Shanghai Lilly staff brings us two kinds of tea and their signature almond cookies to help ease our digestion and sweeten our goodbyes. The jasmine tea is like drinking the fragrance of flowers, while the monkey pick tea, which is named for its unusual and elaborate harvesting method, proves more understated, with a more traditional, slightly floral, slightly bitter taste. The buttery sweetness of the almond cookies, are a flavorful and harmonious pairing.
Shanghai Lilly transports taste buds across continents and through time, to a place of imagined decadence and exotic intrigue where diners can escape the everyday in favor of an intoxicating, foreign flight of fancy.
Copyright © TableAgent.com
Reservations
Business Info
- Address: , NV
- Location: Las Vegas Strip
- Cuisine: Asian | Chinese |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual Elegant
- Meals Served: None |
- Parking: None |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: N/A
- Website:
- Phone:
- Features: Full Bar, Hotel Dining, Private Room, Prix Fixe Menu, Smoking Area, Takeout Available, Tasting Menu, Wheelchair Access, Valet Parking,
- Occasion: Business Dining, People Watching, Special Occasion,
Photos
Business Hours
Reservations Available
- Monday
- Tuesday
- Wednesday
- Thursday
- Friday
- Saturday
- Sunday
F.A.Q.s
Frequently Asked Questions- What style of Chinese cooking do you offer?
- Shanghai Lilly offers Chinese cuisine in the Cantonese and Szechwan style of cooking.
- Do you serve lunch on Tuesdays?
- No, Shanghai Lilly is closed on Tuesdays and Wednesdays. Also, only dinner is served.
- Got any vegetarian dishes?
- Yes, the Shanghai Lilly Menu offers a number of vegetarian dishes.
Menus
Dinner Menu
Appetizers
- Shanghai Lilly Appetizer Platter 26.00
- Pork Pot Stickers, Crab Meat Wontons, Spring Rolls & Fried Prawns
- BBQ Combo Platter 19.00
- Chicken, Pork, Duck
- Steamed Pork Wontons with Chili Oil 9.00
- Vegetable Spring Rolls 9.00
- Jumbo Sea Scallop with Spicy Sweet Fish Sauce 15.00
- Honey Glazed Pork 15.00
- Coconut Shrimp 16.00
- Lobster Lettuce Wraps 16.00
- BBQ Baby Back Ribs 14.00
- Traditional Pot Stickers 9.00
- Imperial Peking Duck 62.00
- Soya Chicken 12.00
Soups
- Wonton Soup 7.00
- Hot & Sour Soup 7.00
- Velvet Sweet Corn Soup 8.00
- Soup of the Day 8.00
Seafood
- Steamed Tofu & Scallops with Black Bean Sauce 26.00
- Dragon Boat Shrimp 29.00
- Garlic Sauteed & Orange Sauce Coated Shrimp
- Kung Pao Lobster 50.00
- Singapore Style Chili Prawns 31.00
- Shrimp with Seasonal Vegetables 31.00
- Sea Bass with Cilantro & Onion Infused Soy Sauce 32.00
- Calamari with Asparagus in X.O. Sauce 19.00
- Shell on Lobster Tail with Roasted Garlic & Chili 52.00
Beef, Pork, and Lamb
- Black Peppered Beef Tenderloin 40.00
- Black Peppered Kobe Beef Tenderloin 120.00
- Mongolian Beef 26.00
- Beef with Macadamia Nuts and Spring Onions 28.00
- Tangerine Beef 24.00
- Lamb with Ginger, Onion, Basil & Chili 31.00
- Lamb with Leeks 31.00
- Braised Pork Belly with Preserved Vegetables 24.00
- Cantonese Sweet & Sour Pork 19.00
- Minced Pork with Fried Tofu 20.00
- Moo Shu Pork 19.00
- Deep Fried Pork Chops with Spicy Salt 21.00
Poultry
- Crispy Fried Marinated Chicken 21.00
- 21.00 Half 38.00 Whole
- Kung Pao Chicken 19.00
- Drunken Chicken 24.00
- Whole Chicken Braised with Basil, Wine, Ginger and Soy
- Lemon Chicken 19.00
- General Tso Chicken 19.00
- Chicken with Dry Tofu, Cabbage, Peppers & QuLin Chili Sauce 19.00
- Honey Glazed Chicken 18.00
- Steamed Chicken with Black Mushrooms 21.00
Vegetables
- Mixed Vegetables with Soft Tofu 18.00
- Bok Choy Shoots 15.00
- Green Beans in X..O. Sauce 15.00
- Pea Sprouts with Garlic 18.00
- Choy Sum 14.00
- Tung Choi with X.O. sauce 18.00
- Spicy Clay Pot Braised Tofu with Eggplant 17.00
Noodles and Rice
- Stir Fried Noodles, Bean Sprouts, Toasted Sesame Seeds & Light Soy Sauce 15.00
- Singapore Style Noodles 19.00
- Braised E-Fu Noodle with Abalone 38.00
- Beef Chow Fun 20.00
- Hong Kong Style Seafood Noodles 31.00
- Fried Rice with Jumbo Lump Crab Meat & Egg Whites 21.00
- Yang Chow Fried Rice 15.00
- Vegetable Fried Rice 14.00
- Fried Rice with Scallops, Shrimp & Chinese Broccoli Tossed in X.O. Sauce 22.00
Live Fish and Shellfish
- Live Rock Cod, Sheep Head, or Goby 54.00
- Prepared: Steamed, Steamed with Black Bean Sauce, Whole Fried, or Stir Fried with Soup. 98.00 per lb., 54.00 per lb., or 75.00 per lb..
- Pacific Prawns 74.00
- Prepared Boiled or Sashimi Style 74.00 per lb.
- Maine Lobster 88.00
- Prepared with Ginger Garlic Glaze or Sashimi Style 88.00 each
- Crab 88.00
- Prepared with Ginger Garlic Glaze or Simmered in a Clay Pot with Noodles
- Geoduck Clam 60.00
- Sashimi, Stir Fried with Yellow Chives, Soup or Fried with Spicy Salt 60.00 per lb.
Shabu Shabu Menu
$39.00
All You Can Eat
Seafood
- Sea Bass 0.00
- Scallops 0.00
- Sliver Fish 0.00
- Salmon 0.00
- Shrimp 0.00
- Fried Fish Tofu 0.00
Meat
- Beef 0.00
- Pork 0.00
- Chicken 0.00
- Sausage 0.00
- Meat Ball (Beef, Pork, Fish, Shrimp) 0.00
Vegetables
- Lettuce 0.00
- Cabbage 0.00
- Romaine Lettuce 0.00
- Daikon 0.00
- Napa 0.00
- Fried Tofu 0.00
- Bok Choy Shoots 0.00
- Root Taro 0.00
Noodles and Rice
- Vermicelli 0.00
- Steamed Rice 0.00
- LoMein 0.00
- Brown Rice 0.00
Large Party Menus
$75.00
All menus are subject to change and are exclusive of wine, beverage, set up fee, 7.75% sales tax and 20% gratuity
Appetizer
- BBQ Pork & Vegetable Spring Rolls& Lobster Lettuce Wraps 0.00
Soup
- Seafood and Tofu Soup 0.00
Entrees
- Kung Pao Lobster 0.00
- Sautéed with Peanuts, Hoisin Sauce, Sesame Paste and Chinese Vegetables
- Black Peppered Beef Tenderloin 0.00
- Sautéed with Asparagus
- Pork Chops 0.00
- Garlic Marinated and Fried Pork Loin with Chilies, Crispy Garlic, and Cilantro
- Shrimp with Seasonal Green 0.00
- Sautéed with Pea Pods, Water Chestnuts, Carrots, Broccoli, Mushroom and Baby Corn
- Honey Glazed Chicken 0.00
- Deep Fried Chicken Breast with Honey Glaze and Toasted Sesame Seeds
- Beef Chow Fun 0.00
- Pan Fried Flat Nice Noodle with Bean Sprouts and Scallions
- Green Beans in X.O Sauce 0.00
- Stir Fried Green Beans with Spicy X.O Sauce
- Choy Sum 0.00
- Sautéed with Garlic
- Yang Chow Fried Rice 0.00
- Sautéed with Barbecued Pork and Shrimp
Dessert
- Almond cake Filled with Coconut Sorbet 0.00
$65 MENU
Appetizer
- BBQ Baby Back Ribs & Vegetable Spring Rolls& Lobster Lettuce Wraps 0.00
Soup
- Wonton Soup 0.00
Entrees
- Pork Chops 0.00
- Garlic Marinated and Fried Pork Loin with Chilies, Crispy Garlic, and Cilantro
- Kung Pao Chicken 0.00
- Sautéed with Bamboo Shoots, Straw Mushrooms and Peanuts in a Spicy Sauce
- Black Peppered Beef Tenderloin 0.00
- Sautéed with Asparagus
- Shrimp with Seasonal Green 0.00
- with Pea Pods, Water Chestnuts, Carrots, Broccoli, Mushroom and Baby Corn
- Honey Glazed Chicken 0.00
- Deep Fried Chicken Breast with Honey Glaze and Toasted Sesame Seeds
- Beef Chow Fun 0.00
- Pan Fried Flat Rice Noodle with Bean Sprouts and Scallions
- Green Beans in X.O Sauce 0.00
- Stir Fried Green Beans with Spicy X.O Sauce
- Choy Sum 0.00
- Sauteed with Garlic
- Yang Chow Fried Rice 0.00
- Sautéed with Barbecued Pork and Shrimp
Dessert
- Mango and Passion Fruit Crème Brulee 0.00
$55 MENU
Appetizer
- BBQ Baby Back Ribs & Vegetable Spring Rolls & Lobster Lettuce Wraps 0.00
Entree
- Mongolian Beef 0.00
- Sautéed with Brown Sauce
- Kung Pao Chicken 0.00
- Sautéed with Bamboo Shoots, Straw Mushrooms and Peanuts in a Spicy Sauce
- Moo Shu Pork 0.00
- Sautéed Shredded Pork, Julienne of Bamboo Shoots, Cabbage, Woodears Mushroom and Eggs. Served with Chinese Crepes and Hoisin Sauce
- Shrimp with Seasonal Green 0.00
- Sautéed with Pea Pods, Water Chestnuts, Carrots, Broccoli, Mushroom and Baby Corn
- Beef Chow Fun 0.00
- Pan Fried Flat Rice Noodle with Bean Sprouts and Scallions
- Choy Sum 0.00
- Sautéed with Garlic
- Green Beans in X.O Sauce 0.00
- Sautéed with X.O sauce
- Yang Chow Fried Rice 0.00
- Sautéed with Barbecued Pork and Shrimp
Dessert
- White Chocolate Mousse 0.00
Lion King Menu
$55.00
Appetizer
- Vegetable Spring Roll 0.00
- Filled with Julienne of Mixed Vegetable
Soup
- Hot & Sour Soup 0.00
- Shredded Pork, Jar Choy, Tofu, Woodear Mushrooms and Egg Drops
- Velvet Sweet Corn Soup 0.00
- Minced Chicken, Sweet Corn and Egg White Drops
Entree
- Sea Bass with Chef’s Special Sweet Sauce 0.00
- Served with Steamed Broccoli and Egg Fried Rice
- Black Peppered Beef Tenderloin 0.00
- Served with Steamed Broccoli and Egg Fried Rice
Dessert
- Trio of Banana Ice Cream Profiterole 0.00
- Mango & Passion Fruit Crème Brulee 0.00