The Snapshot

Nestled in the nearly century-old historic Jinjiang Hotel (formerly the Cathay Mansion), 1929 by Guillaume Galliot is a collaboration between renowned Michelin-starred French chef Guillaume Galliot and the innovative onefifteen brand. The name 1929 is a nod to the year this architectural icon was built by the Sassoon family, a powerful and influential mercantile and banking family that ties deeply with Shanghai's history (the Fairmont Peace Hotel, which was formerly the Cathay Hotel, also places their origins with the Sassoons). Step inside, and the space seamlessly marries the grandeur of the past with the sophistication of contemporary French design. It is yet another example of Shanghai's relentless march forward as a top-tier global city.

From the open kitchen showcasing the craft of culinary artisans to an exclusive chef's table seating eight, every detail oozes refinement. The main dining room offers intimacy, while the bar lounge downstairs and the second-floor bar salon invite guests to sip cocktails inspired by Asian spice trade routes. 1929 by Guillaume Galliot is a culinary homage to Shanghai's history and a celebration of the city's vibrant future.

The History

The Jinjiang Hotel is a testament to the city's history and evolution. It was the first state-owned hotel in Shanghai and has since become a landmark of Chinese hospitality. The hotel is celebrated for its historical significance, having hosted numerous diplomatic events, including the signing of the Shanghai Communique in 1972 by then US President Richard Nixon and Chinese Premier Zhou Enlai (the first joint statement that outlined the basis of developing the China-US relationship.) Over the years, it's also served as the place where the Chinese president and premier would entertain foreign guests, like Britain's Queen Elizabeth II.

The Jinjiang Hotel has a stunning architectural ensemble, including the Cathay Mansion (built in 1929) with its British Gothic-style exterior and the Grosvenor House (built in 1934), a masterpiece of art deco elegance. With roots tracing back to the 1930s, the hotel has been a cornerstone of Shanghai's culinary scene since the legendary restaurateur Dong Zhujun founded the Jinjiang Restaurant, celebrated for its authentic Sichuan fare.

The inception of 1929 by Guillaume Galliot came about serendipitously when the team behind onefifteen decided to open a French restaurant in the nearly century-old Jinbei Building of the Jinjiang Hotel. Chef Guillaume Galliot and his design team approached the project with an appreciation for the building's historical significance, aiming to create a dialogue between the storied past of the Jinjiang Hotel and the contemporary culinary landscape of Shanghai.

In a city as dynamic as Shanghai, many new dining spaces often lean toward trendy design elements but lack historical resonance. 1929 seeks to encapsulate the spirit of Shanghai during its heyday in 1929 – a time when the city was an international metropolis influenced by its connection to Paris.

The Space

The dining experience at 1929 is designed to be refined and approachable. Diners can expect genuine and attentive service and the warm atmosphere is definitely an invitation to relax. The venue is split into two distinct areas: the main dining room, which seats 32, and a private chef's table that accommodates eight guests. The second-floor bar offers plush teal seating on one side and a modern lounge area on the other, providing an ideal setting for pre-dinner drinks or late-night indulgence.

The design of 1929 merges historical charm with contemporary elegance. The interior has elements of retro chic with a contemporary touch, including gold accents, distressed mirrors, and geometric shapes that create a sophisticated ambiance. The dining space is adorned with vaulted ceilings, black lacquer tables, and mismatched wooden and black leather-outfitted chairs. A large floral display near the semi-open kitchen adds a natural touch, while the overall design reflects a timeless quality that resonates with the restaurant's core tenet.

As 1929 by Guillaume Galliot begins its journey, it aims to establish itself as a cornerstone of Shanghai's bustling dining scene. Its downtown central location certainly lends itself to this. With its blend of sophisticated cuisine, warm atmosphere and a tailored approach to French-Asian flavors, 1929 is poised to become a beloved destination for both locals and visitors alike.

The Food

Rooted in French tradition with elements of Asian flair, the menu reflects distinguished Chef Galliot's two decades of experience in Asia, including culinary accolades like the achievement of two Michelin stars at The Tasting Room in Macau and the restoration of Caprice's three Michelin stars in record time. Daily execution is in the hands of Italian head chef Marco Morandini, whose resume includes Michelin-starred icons like Caprice and Estro in Hong Kong, Il Ristorante Niko Romito in Tokyo and Beijing, and Alain Ducasse at Morpheus in Macau.

Galliot's approach to cooking is grounded in respect for ingredients, believing that even the simplest items possess extraordinary potential when treated with care and creativity. His gastronomic style emphasizes sincerity and authenticity, creating heartfelt dishes that resonate with guests.

The menu at 1929 is a reflection of Galliot's cooking philosophy and is what you'd expect from a 3-star Michelin chef, a blending of premium local ingredients with refined French techniques. The restaurant embraces the bounty of Shanghai's seafood, featuring dishes – such as Sole Meunière (598 yuan), Seafood Quenelle (188 yuan) in a buttery lobster bisque, and Land and Sea Tartare (488 yuan) with Wagyu M7 beef, poached oysters, and Perseus No.2 caviar – which highlight the quality of regional produce.

A standout dish, the Blue Lobster (868 yuan), with Shaoxing wine sauce, homemade pillows of gnocchi, and mint emulsion, combines the finest French lobster with the complexity of a 10-year-aged Chinese wine sauce, a true representation of the seamless union of flavors that 1929 embodies.

Another signature (dating back to chef Galliot's menu in Macau) that exemplifies the restaurant's ethos is the King Crab Laksa (288 yuan), an homage to Chef Galliot's time in Singapore, where he met his wife. The bowl sees a rich laksa broth in the form of a piped foam, shredded king crab, leek confit, and toasted hazelnuts – for a playful interpretation of this beloved dish utilizing French culinary techniques

Additionally, the Hot and Cold Onion Soup (188 yuan) demonstrates the innovative spirit of the kitchen, combining sweet onion compote, homemade sourdough toast, fresh parmesan, and savory poached onion ice cream all dribbled in a decadent, concentrated onion consommé for a moreish marriage of juxtaposing temperatures and textures.

Like any true French restaurant, dessert is no afterthought, and pastry chef York Fan is wheeling out some textbook quality French patisserie and viennoiserie goodies, literally, on a dessert trolley. The trolley service offerings go for 108 yuan each, spanning a seasonal selection, like tarte tatin (pictured below) with buckwheat cream, vanilla bean-flecked flan, lip-puckering lemon tart, and stacked coffee choux pastries.

Beyond the trolley service, mainstay desserts, like Rhum Baba (138 yuan) with vanilla chantilly cream, Pecan Mille-feuille (138 yuan) layered with soft caramel, and a selection of Ice Cream and Sorbet (48 yuan per scoop) are on offer, regardless of seasonality.

One of the most impressive aspects of 1929 is its extensive wine program, curated by Victor Petiot and the local team. The selection emphasizes small producers and rare labels, with a focus on biodynamic wines. Approximately 70 percent of the wine list sees French selections, particularly from Burgundy and Bordeaux, while the remaining 30 percent includes offerings from Spain, Italy, China, the US and New Zealand. Guests can explore a collection of 420 unique labels, including rare spirits and champagne such as Abyss, which is aged 600 meters underwater for a truly exceptional tasting experience.

An Occasion to Get Blissfully Tipsy For International Women's Day:

To kick off 1929 by Guillaume Galliot's bar program, the team is hosting Dames & Drinks: An Asian Spice Route Rally. This women-led cocktail event will take place on the eve of International Women's Day (March 7) from 8-11 pm. Forward this to your favorite heroine, and mark your calendars for the three-hour guest bartender takeover. They will introduce the venue's Spice Road Cocktail menu to the Shanghai bar scene, highlighting the talents of three celebrated regional big-city female bartenders:

• Hong Kong (Eartha Hui from Quinary, #26 Asia's 50 Best Bar 2024),
  
• Singapore (Hazel Long from Junior The Pocket Bar, #98 Asia's 50 Best Bar 2022),
  
• Saigon (Grace Truong from Summer Experiment, #77 Asia's 50 Best Bars 2021),
  

Additionally, 1929 by Guillaume Galliot's own Assistant Bar Manager, Mokino Liu, and Restaurant Manager, Vivian Chen will support the event.

The event will feature a captivating "Tour of Asia," where each bartender will take the stage for one hour, serving three signature cocktails embodying their respective cities' unique spices, ingredients, and flavors. Each hour, the fourth cocktail will be a signature drink from 1929 by Guillaume Galliot's cocktail menu, inspired by the same city.

If you go...

1929 by Guillaume Galliot

59 Maoming Rd S., by Changle Rd

茂名南路59号锦北楼西侧一楼沿街, 近长乐路