LUNETTE BY AMANDA (Bund Branch)
Western cuisine · ⭐ 4.8
No. 133 Sichuan Middle Road, Waitan Subdistrict, 7th Floor (near Guangdong Road)
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at No. 133 Sichuan Middle Road, Waitan Subdistrict, 7th Floor (near Guangdong Road). It is a Western cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dongkui Handmade Yangmei Ice Cream, Low-Temperature Charcoal-Roasted Beef Tongue, North Ice Ocean King Crab Risotto.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Western cuisine, so check ingredients and flavors before ordering.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: Western cuisine
- Rating: 4.8
- Address: No. 133 Sichuan Middle Road, Waitan Subdistrict, 7th Floor (near Guangdong Road)
- Popular dishes: Dongkui Handmade Yangmei Ice Cream, Low-Temperature Charcoal-Roasted Beef Tongue, North Ice Ocean King Crab Risotto, Wellington Steak, Tomahawk Steak
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Dishes
Dongkui Handmade Yangmei Ice CreamMade with fresh Dongkui yangmei berries, blended with cream and sugar, then frozen for a smooth, tangy-sweet treat.
Low-Temperature Charcoal-Roasted Beef TongueBeef tongue slowly roasted over charcoal at low temperature, preserving tenderness and enhancing smoky flavor.
North Ice Ocean King Crab RisottoMade with North Ice Ocean king crab meat and premium rice, slowly cooked in cream and spices for a rich, savory flavor.
Wellington SteakBeef Wellington is a dish featuring a beef tenderloin wrapped in flaky pastry and baked at high temperature. The steak is seared to medium-rare, maintaining its tenderness, then coated with a pastry made from herbs and butter, creating a crispy exterior and tender interior.
Tomahawk SteakTomahawk steak, made from bone-in ribeye, marinated and then grilled. Its shape resembles a tomahawk, with tender meat and rich aroma.
Yuzu SakeA refreshing dish combining the citrusy aroma of fresh yuzu with subtle sake flavor, made by soaking yuzu zest in chilled sake for a light and tangy appetizer.
Seafood Morel Mushroom SoupThis seafood and morel mushroom soup is made with fresh seafood and premium morels, slowly simmered to create a rich, savory broth.
Hot Spring EggA温泉蛋 (onsen tamago) is a Japanese dish made primarily from eggs. Its distinctive feature is the slow cooking of eggs using the heat from hot springs, typically maintained at 60–70°C for about 30–40 minutes. This method results in a custard-like yolk that is set but still soft, with a silky texture and unique flavor.
SouffléA soufflé is a dessert made primarily from eggs, milk, and flour, created by whipping egg whites and mixing them with other ingredients before baking. It has a light, fluffy texture and a delicate consistency. The preparation requires careful control of temperature and time to maintain its unique soft structure.
Dinner RollAppetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.
Lobster Sea Urchin Truffle PastaThis dish features fresh lobster, sea urchin, and truffle tossed in handmade pasta with butter and garlic, finished with Parmesan cheese for a rich, umami-packed experience.
Black Truffle Wagyu Beef SlicesThin slices of premium Wagyu beef served with black truffle, delicately prepared to highlight the rich umami and luxurious texture.