The Hyatt Regency in Chongming is one of the few Hyatt properties in Shanghai. It’s surprising that they opened one so far out, but it stands as the only international five-star hotel chain on the island and arguably the best hotel in the area. It’s definitely worth a visit for a vacation. However, with resort hotels like this, it’s best to avoid Saturdays when prices peak—often double the weekday rates. Honestly, while the facilities and service are quite good, the hotel itself feels a bit small for a full-fledged resort experience. There isn’t much nearby either; even the closest attraction, Dongtan Wetland Park, is over 20 kilometers away, and places like Dongping National Forest Park are about 50 km out. Basically, if you have elite status or points to redeem, it’s a solid choice for an overnight stay.
Getting here from downtown is actually quite convenient; once you cross the Yangtze River Bridge, the hotel isn’t far. We did a day trip to Chongming this time and chose the hotel’s Chinese restaurant for lunch. This place serves refined Chongming cuisine—think farmhouse cooking elevated to a whole new level. Both the ingredients and preparation are a significant step up from typical rustic fare. The ambiance is impeccable, the service is excellent, and the food was thoroughly satisfying. Prices are reasonable too, averaging just over 100 RMB per person—a quality of dining you’d be hard-pressed to find for that price in the city.
Pre-meal Appetizers
Braised Taro with Green Beans: Personally, I found this dish a bit mediocre; it paled in comparison to the others.
Yangtze River Mandarin Fish with Pine Nuts: The fish meat was fresh and tender, completely boneless—absolutely perfect.
Farmhouse Stuffed Eggplant: The name is far too modest! The eggplant was generously stuffed with shrimp, making every bite incredibly satisfying. Topped with bonito flakes, both the texture and flavor were exquisite.
Chongming Farmhouse Tomato Thick Soup: I’m not sure how many tomatoes were reduced into this rich base, finished with egg drops. Sweet, sour, and refreshing—it was truly an excellent soup.
Salted Pork Vegetable Rice: Simple dishes are the true test of a chef’s skill. The rice grains were distinct and fluffy, perfectly balanced with the aroma of vegetables and pork without being greasy. Very well done.
Chongming Clover Cake: A small snack made from glutinous rice. As someone who isn’t a big fan of sticky rice textures, I found the taste just average.
Our biggest mistake today was ordering predominantly sweet dishes despite having three Northeasterners at the table… Although everything tasted great initially, by the end of the meal, everyone admitted they couldn’t handle any more sugar…
Restaurant Ambiance:
A few photos of the hotel grounds—the stone lions at the entrance are rather cute:
Photos in this post taken with SONY A5100 + 16-50 f3.5-5.6, post-processed in Lightroom.
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