This speciality restaurant lets the ingredients take the lead. Fresh and imaginative, it invigorates traditional recipes for a modern audience.
Set at the heart of the FIVE Palm Jumeirah Dubai with dramatic views across the marina and an amazing karaoke room, Maiden Shanghai invites guests to be at the centre of the action. The restaurant is home to a variety of dining areas and outdoor terraces, indoor bar, private dining rooms and an opulent rooftop bar. The decor playfully fuses the traditional with the boldly modern, creating spaces that feel open yet connected.
Open 7 days a week, guests can enjoy food, drinks and music and experience Maiden Shanghai’s unique ambience. A selective cocktail menu has been carefully crafted to intrigue and delight, completing an exceptional culinary show.
a fresh approach
a fresh approach
Maiden Shanghai aims to revitalise Chinese culinary tradition. Drawing from Cantonese, Sichuan, Shanghai and Beijing influences, it shifts the focus back to fresh ingredients and recipes passed down from generation to generation.
Executive Chef Luo Bing combines age-old techniques and meaningful flavours with imagination and refinement. The result: dishes that are flavourful, unexpected and elegantly executed. Signature dishes include a traditional, hand-prepared Peking Duck and Chef Bing’s decadent take on the Sichuan Kung Pao dish.
Maiden Shanghai's dim sum bar selection offers exciting flavour combinations beautifully prepared in delicate parcels. The carefully crafted menu features tiger prawn dumplings with luxurious black truffle and pan fried Wagyu beef buns.
The cocktail menu is thoughtfully innovative, using fresh ingredients and premium liqueurs, crafted to create unusual, oriental-inspired combinations. Signature cocktails include Jade Emperor, Fu Xi Oracle, Dragon Saber, Heaven Sword and The Way of the Mandarin.
Executive Chef Luo Bing is responsible for Maiden Shanghai's unique culinary offering. He is renowned for his traditional regional cooking style, which he executes with his own innovative flair.
Luo Bing has a wealth of global experience having worked in Barcelona and Hong Kong, and as Executive Chef at Time Out's 100 Best Restaurants In London. He graduated from the Sichuan Culinary College in Cheng Du.
Gi Man Leung (Simon) is a well-travelled restaurateur with experience in some of the world’s most Cosmopolitan cities, including Hong Kong and London
He started his career as a banker in the financial sector in London and now has traveled around the world before moving into is culinary career
Simon has worked at a number of renowed restaurants including Peninsula Hong Kong, Zuma Hong Kong and Hutong in London’s Shard building.
Razvan brings more than 14 years’ experience in the bar, hotel and restaurant industry, having worked in Dubai, United Kingdom and Romania.
Razvan previously managed one of The World's 50 Best Bars for two consecutive years. In 2013 and 2015 he came second in the Dubai Diageo World Class Final Competition, after winning the “English Pop Culture” and “Tropical Journey” challenges.