789 Nanjing Road East, Shanghai 200001 China
+86 21 3318 9999

Ai Mei

Hours of Operation

05:30 PM–10:00 PM 11:30 AM–02:30 PM
05:30 PM–10:00 PM 11:30 AM–02:30 PM
05:30 PM–10:00 PM 11:30 AM–02:30 PM
05:30 PM–10:00 PM 11:30 AM–02:30 PM
05:30 PM–10:00 PM 11:30 AM–02:30 PM
05:30 PM–10:00 PM 10:30 AM–02:30 PM
05:30 PM–10:00 PM 10:30 AM–02:30 PM



Dress code



+86 21 33189999; ext= 7700

Ai Mei Chinese Restaurant at Le Royal Méridien Shanghai features traditional Cantonese cuisine with popular Sichuanese and Shanghainese dishes.

Head Chef Peter Cheung’s creative menu features authentic Cantonese, Sichuanese and Shanghainese delicacies. Signature dishes include: fiery wok-fried beef tenderloin with kale and black pepper; sweet and savoury honey glazed chicken with crispy ginger; stewed frogs with chilli in a traditional clay pot. Creative Dim sum including steamed beef dumplings with goose liver, and steamed pork dumplings with fresh water crab is served on weekends.

Chef Bio & Signature Dishes

Le Royal Méridien Shanghai appoints Alan Li as Chinese Executive Chef

Alan is a culinary veteran with 13 years of experience. He started his career in the hotel industry at Pudong Shangri-La, East Shanghai as Chef de Cuisine, Banquet and Chinese Kitchen, and then he joined Shanghai Xijiao State Guest Hotel Shanghai in 2006 as Chinese Executive Chef and Executive Chef, taking charge of reception and the main banquets for the parties and government delegations from various countries.

With his great passion for culinary arts, he has won numerous awards such as “Shanghai Chef” by the Shanghai Cooking Association and “National Cooking Chef”.

Shanghai Duck

Locally Selected medium sized Millet Duck in cast aged soya sauce which gives our Duck a Tender Sweet after taste and a glossy appearance is perfectly. Carved at your table side and served a wafer thin pancakes, sweet plum sauce and sweetened crispy wonton skin and Hangzhou Long Jing Tea.

Beggars Chicken

Beggars chicken is one of China’s traditional dishes with a very long history but we put the Aimei twist to it. Marinated Hainan Wenchang Chicken baked with a selection of special spices in a pastry crust which is served in a way you will never forget. Once the crust has been broken the room will fill with this beautiful aroma.

Pan Fried Soon Hock Fish

Renowned Thailand Wild Soon Hock Fish, served with a trio of sauces (sweet & sour, mustard, plum) to give the customer a variety of different flavours in which to enjoy this special fish.

Deep Fried Yellow Croaker Fish

Famous Eastern China Sea Yellow Croaker Fish fried to perfection then finished at your table in a glass shaker with fresh pepper salt, sesame seeds & green onion.