The Snapshot

Nestled in the nearly century-old historic Jin Jiang 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, one of the most influential dynasties in modern Shanghai history. Step inside, and the space seamlessly marries the grandeur of the past with the sophistication of contemporary French design.

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 not just another restaurant; it is a culinary homage to Shanghai's history and a celebration of the city’s vibrant future.

The History

The Jin Jiang Hotel stands as 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 U.S. President Richard Nixon and Chinese Premier Zhou Enlai (the first joint statement that outlined the basis of developing the China-U.S. relationship.) Over the years, it’s also served as the place where the Chinese president and premier would entertain foreign guests, from US Secretary of State Henry Kissinger to Britain’s Queen Elizabeth II.

The Jin Jiang Hotel features 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 Jin Jiang 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 Jin Jiang Hotel. Chef Guillaume Galliot and his design team approached the project with a deep appreciation for the building's historical significance, aiming to create a dialogue between the storied past of the Jin Jiang Hotel and the contemporary culinary landscape of Shanghai.

The vision for 1929 is to create an inviting space that is more than just a luxurious dining experience; it is designed to be an everyday gathering spot for individuals and families seeking to indulge in exquisite cuisine without the formality typically associated with fine dining establishments.

In a city as dynamic as Shanghai, many new dining spaces often lean towards 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. By restoring this authentic spirit, the restaurant aspires to be a cultural hub that resonates with Shanghai’s melting pot of cultures. The dining experience at 1929 is not just about food; it is about celebrating the rich history of Shanghai while embracing modern culinary innovation.

The Menu

Rooted in French tradition with a touch 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 résumé 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.

Chef Marco Morandini

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.

Pâté en Croute (RMB288) – Duck and pork meat, foie gras, rosemary and thyme crust, Chinese spices, Sichuan peppercorn, homemade pickles

Seafood Quenelle (RMB188)

Land and Sea Tartare (RMB488)

The menu at 1929 is a reflection of Galliot's cooking philosophy, seamlessly blending premium local ingredients with refined French techniques. The restaurant embraces the bounty of Shanghai’s seafood, featuring dishes – such as Sole Meunière (RMB598), Seafood Quenelle (RMB188) in a buttery lobster bisque, and Land and Sea Tartare (RMB488) with Wagyu M7 beef, poached oysters, and Perseus No.2 caviar – which highlight the quality of regional produce.

A standout dish, the Blue Lobster (RMB868), 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 (RMB288), an homage to Chef Galliot’s time in Singapore, where he met his wife. This dish features 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

Longgang Chicken Cordon Bleu (RMB368)

Additionally, the Hot and Cold Onion Soup (RMB188) 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 morish 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 RMB108 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.

Tarte Tatin (RMB108)

Beyond the trolley service, mainstay desserts, like Rhum Baba (RMB138) with vanilla chantilly cream, Pecan Mille-feuille (RMB138) layered with soft caramel, and a selection of Ice Cream and Sorbet (RMB48 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% of the wine list sees French selections, particularly from Burgundy and Bordeaux, while the remaining 30% includes offerings from Spain, Italy, China, the USA, 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.

The Space

The dining experience at 1929 is designed to be refined yet approachable. Guests can expect genuine and attentive service in a warm atmosphere that invites them to relax and savor their meal. The restaurant 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 boasts 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. The restaurant aspires to be a place where guests can celebrate life’s everyday moments, making it a part of their regular dining repertoire. 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.

1929 by Guillaume Galliot, 59 Maoming South Road, by Changle Road, 茂名南路59号锦北楼西侧一楼沿街, 近长乐路.