EVENT 2025
1929 by Guillaume Galliot × Chef’s Table by Lebua Four-Hands Collaboration
Dining | August
On August 29–30, the “Twin Cities Star Chefs: 1929 BY GG × Chef’s Table by Lebua Four-Hands Feast” successfully concluded. Chef Guillaume Galliot of 1929 BY GG in Shanghai joined hands with Chef Vincent Thierry of Bangkok’s Michelin-starred Chef’s Table by Lebua to present a two-day symphony of culture and flavors, offering guests an extraordinary culinary journey. We would like to extend our heartfelt thanks to Chef Vincent Thierry and the Lebua Bangkok team for their tremendous support, and our sincere gratitude to every guest who attended. We are deeply grateful for your continuous love and recognition of 1929. Please stay tuned—1929 will continue to strive to bring you more exceptional dining experiences.
1929 Bar X EPIC
Bar | August
On August 28, Mirror, the bar manager of EPIC Shanghai, joined us at the 1929 second-floor bar as a guest bartender. That evening, she presented five signature cocktails, each one a delightful surprise, bringing our guests a truly memorable experience. We would like to once again thank Mirror and Donggesen for their support, and also extend our gratitude to all the guests who attended. Stay tuned to 1929 for more exciting bar events to come!
2025 The Wonderful Race Greater China
Bar | August
On August 6, 1929 by GG welcomed Sandy Chen from Bar Without, a Top 3 winner in the 2025 Woodford Reserve Star Challenge, known as the “Oscars of Bourbon Mixology.” Showcasing her passion for the Old Fashioned, Sandy reimagined Woodford Reserve Bourbon—the Kentucky icon of balance and craftsmanship—through four creations that blended heritage with local inspirations like barbecue syrup and five-flower tea. Infused with her “Zen Without Boundaries” philosophy, each cocktail became a dialogue between East and West, offering guests an elegant evening of flavor and creativity.
Michel Couvreur Whisky Master Class
Bar | May
The owner of France’s Michel Couvreur distillery journeyed across continents to bring the “terroir philosophy” of whisky to the bar on the second floor of 1929. From the breathing of oak casks to the life story of malt, he wove an immersive narrative of aroma and flavor through stories and guided tastings. As the first stop of his tour in China, this Master Class felt more like sharing a drink with an old friend—the relaxed ease of the owner, the amber glow of the whisky, and the shared resonance on “time and craftsmanship” became golden fragments etched in memory.
520 · A Duet of Love and Flavor
Festive | May
That evening, 1929 became a “curator of romance”: on the first floor, a festive set menu in the restaurant, with every dish hiding a “secret language of love”; on the second floor, a specially invited jazz live band let the notes dance with the bubbles in the glasses, infusing the night view with sweetness. When food and atmosphere become vessels for emotion, the meaning of 520 has long transcended the holiday itself. We look forward to the next “love letter of flavors,” to continue this romance with you once more.
Essence of Champagne
Bar | May
At 1929, Booking.com hosted a professional sommelier champagne tasting—Pierre Paillard’s Master Class—that felt like a “flavor archaeology” of the champagne world. Eight exquisite cuvées from different vintages and vineyard plots awakened in the glass under the vintner’s narration—delicate minerality, lush fruit aromas, like a map of the Champagne terroir unfolding on the palate. The sommeliers’ professional exchanges and the enthusiasts’ murmured exclamations made this tasting more than just a sensory experience—it became a profound dialogue between cultures of wine. As the last drop of champagne slipped to the bottom of the glass, we knew the journey of exploring “terroir and craftsmanship” was far from over.
All In Wine 澳琳湾精品酒 Wine dinner
Wine Dining | May
On May 28, All In Wine hosted a special tasting dinner at 1929 Restaurant featuring the legendary Bordeaux winemaker Francois Mitjavile. On this occasion, Francois Mitjavile himself traveled to Shanghai to join wine enthusiasts in savoring five remarkable vintages of his iconic creations: 1986 and 2006 Tertre Roteboeuf, 1989 and 2004 Roc de Cambes, and 2017 Domaine de Cambes. To complement these extraordinary wines, Chef Marco designed a refined and imaginative menu that achieved a perfect harmony with Mitjavile’s masterpieces. The evening delivered a sense of relaxation and delight, offering guests an unforgettable experience of fine wine and gastronomy.
TFWE FanHui Wine Dinner
Wine Dining | May
On the evening of May 29, TFWE凡荟 hosted an exclusive Emmanuel Rouget Winery Dinner at 1929 Restaurant. This exquisite feast, pairing Burgundy’s finest wines with a bespoke six-course menu by Chef Marco, took guests on a journey from the pure fruit expression of a Savigny-lès-Beaune Village, to the terroir-driven depth of Les Beaumonts Premier Cru, and culminating in a breathtaking dialogue across two decades with the 2021 and 2002 Echezeaux Grand Cru—a perfect embodiment of the winemaking philosophy of the legendary Henri Jayer. The evening was further elevated by the first release of the latest vintage allocations reserved exclusively for private clients, professional insights shared by the estate’s representative and sommeliers, and the rare opportunity to taste the 2002 vintage Echezeaux (with fewer than 500 bottles remaining in global circulation). Guests were fully immersed in Emmanuel Rouget’s masterful expression of terroir and craftsmanship, experiencing a timeless interplay of flavor and history at the table. We look forward to creating more professional and inspiring tasting journeys in the future.
Honky Tonks 双城风味碰撞· Friends of 1929
Bar | April
From Hong Kong’s HONKY TONKS came the soul of Americana, meeting the modern textures of Shanghai’s 1929. At the bar, we unlocked a one-day-only off-menu creation—an experimental fusion of American mixology techniques and local ingredients—paired with Honky Tonks’ signature fried bites and handcrafted pizzas. The night was filled with clinking glasses and laughter, an impromptu symphony of northern and southern food cultures.To all the “flavor adventurers” who joined us, thank you—and know that our next collision is already in the making.
1929 by Guillaume Galliot × Chef’s Table by Lebua Four-Hands Collaboration
Dining | August
On August 29–30, the “Twin Cities Star Chefs: 1929 BY GG × Chef’s Table by Lebua Four-Hands Feast” successfully concluded. Chef Guillaume Galliot of 1929 BY GG in Shanghai joined hands with Chef Vincent Thierry of Bangkok’s Michelin-starred Chef’s Table by Lebua to present a two-day symphony of culture and flavors, offering guests an extraordinary culinary journey. We would like to extend our heartfelt thanks to Chef Vincent Thierry and the Lebua Bangkok team for their tremendous support, and our sincere gratitude to every guest who attended. We are deeply grateful for your continuous love and recognition of 1929. Please stay tuned—1929 will continue to strive to bring you more exceptional dining experiences.
1929 Bar X EPIC
Bar | August
On August 28, Mirror, the bar manager of EPIC Shanghai, joined us at the 1929 second-floor bar as a guest bartender. That evening, she presented five signature cocktails, each one a delightful surprise, bringing our guests a truly memorable experience. We would like to once again thank Mirror and Donggesen for their support, and also extend our gratitude to all the guests who attended. Stay tuned to 1929 for more exciting bar events to come!
2025 The Wonderful Race Greater China
Bar | August
On August 6, 1929 by GG welcomed Sandy Chen from Bar Without, a Top 3 winner in the 2025 Woodford Reserve Star Challenge, known as the “Oscars of Bourbon Mixology.” Showcasing her passion for the Old Fashioned, Sandy reimagined Woodford Reserve Bourbon—the Kentucky icon of balance and craftsmanship—through four creations that blended heritage with local inspirations like barbecue syrup and five-flower tea. Infused with her “Zen Without Boundaries” philosophy, each cocktail became a dialogue between East and West, offering guests an elegant evening of flavor and creativity.
Michel Couvreur Whisky Master Class
Bar | May
The owner of France’s Michel Couvreur distillery journeyed across continents to bring the “terroir philosophy” of whisky to the bar on the second floor of 1929. From the breathing of oak casks to the life story of malt, he wove an immersive narrative of aroma and flavor through stories and guided tastings. As the first stop of his tour in China, this Master Class felt more like sharing a drink with an old friend—the relaxed ease of the owner, the amber glow of the whisky, and the shared resonance on “time and craftsmanship” became golden fragments etched in memory.
520 · A Duet of Love and Flavor
Festive | May
That evening, 1929 became a “curator of romance”: on the first floor, a festive set menu in the restaurant, with every dish hiding a “secret language of love”; on the second floor, a specially invited jazz live band let the notes dance with the bubbles in the glasses, infusing the night view with sweetness. When food and atmosphere become vessels for emotion, the meaning of 520 has long transcended the holiday itself. We look forward to the next “love letter of flavors,” to continue this romance with you once more.
Essence of Champagne
Bar | May
At 1929, Booking.com hosted a professional sommelier champagne tasting—Pierre Paillard’s Master Class—that felt like a “flavor archaeology” of the champagne world. Eight exquisite cuvées from different vintages and vineyard plots awakened in the glass under the vintner’s narration—delicate minerality, lush fruit aromas, like a map of the Champagne terroir unfolding on the palate. The sommeliers’ professional exchanges and the enthusiasts’ murmured exclamations made this tasting more than just a sensory experience—it became a profound dialogue between cultures of wine. As the last drop of champagne slipped to the bottom of the glass, we knew the journey of exploring “terroir and craftsmanship” was far from over.
All In Wine 澳琳湾精品酒 Wine dinner
Wine Dining | May
On May 28, All In Wine hosted a special tasting dinner at 1929 Restaurant featuring the legendary Bordeaux winemaker Francois Mitjavile. On this occasion, Francois Mitjavile himself traveled to Shanghai to join wine enthusiasts in savoring five remarkable vintages of his iconic creations: 1986 and 2006 Tertre Roteboeuf, 1989 and 2004 Roc de Cambes, and 2017 Domaine de Cambes. To complement these extraordinary wines, Chef Marco designed a refined and imaginative menu that achieved a perfect harmony with Mitjavile’s masterpieces. The evening delivered a sense of relaxation and delight, offering guests an unforgettable experience of fine wine and gastronomy.
TFWE FanHui Wine Dinner
Wine Dining | May
On the evening of May 29, TFWE凡荟 hosted an exclusive Emmanuel Rouget Winery Dinner at 1929 Restaurant. This exquisite feast, pairing Burgundy’s finest wines with a bespoke six-course menu by Chef Marco, took guests on a journey from the pure fruit expression of a Savigny-lès-Beaune Village, to the terroir-driven depth of Les Beaumonts Premier Cru, and culminating in a breathtaking dialogue across two decades with the 2021 and 2002 Echezeaux Grand Cru—a perfect embodiment of the winemaking philosophy of the legendary Henri Jayer. The evening was further elevated by the first release of the latest vintage allocations reserved exclusively for private clients, professional insights shared by the estate’s representative and sommeliers, and the rare opportunity to taste the 2002 vintage Echezeaux (with fewer than 500 bottles remaining in global circulation). Guests were fully immersed in Emmanuel Rouget’s masterful expression of terroir and craftsmanship, experiencing a timeless interplay of flavor and history at the table. We look forward to creating more professional and inspiring tasting journeys in the future.
Honky Tonks 双城风味碰撞· Friends of 1929
Bar | April
From Hong Kong’s HONKY TONKS came the soul of Americana, meeting the modern textures of Shanghai’s 1929. At the bar, we unlocked a one-day-only off-menu creation—an experimental fusion of American mixology techniques and local ingredients—paired with Honky Tonks’ signature fried bites and handcrafted pizzas. The night was filled with clinking glasses and laughter, an impromptu symphony of northern and southern food cultures.To all the “flavor adventurers” who joined us, thank you—and know that our next collision is already in the making.
Restaurant
LUNCH
FRI&SUN 12:00 pm – 15:00 pm
(last order at 13:30pm)
DINNER
WED-FRI 18:00 pm – 22:00 pm
SAT&SUN 17:30 pm – 22:00 pm
(last order at 21:30pm)
AFTERNOON TEA
STA&SUN 14:30 pm – 18:00 pm
(last order at 16:30pm)
Closed on Monday , Tuesday
BAR
WED&THU&SUN
18:00 pm – 1:00 am
(Last food order at 23:00,drink order at 00:30)
FRI&SAT
18:00 pm – 2:00 am
(Last food order at 23:00,drink order at 1:30)
Closed on Monday , Tuesday
Restaurant
LUNCH
FRI&SUN 12:00 pm – 15:00 pm
(last order at 13:30pm)
DINNER
WED-FRI 18:00 pm – 22:00 pm
SAT&SUN 17:30 pm – 22:00 pm
(last order at 21:30pm)
AFTERNOON TEA
STA&SUN 14:30 pm – 18:00 pm
(last order at 16:30pm)
Closed on Monday , Tuesday
BAR
WED&THU&SUN
18:00 pm – 1:00 am
(Last food order at 23:00,drink order at 00:30)
FRI&SAT
18:00 pm – 2:00 am
(Last food order at 23:00,drink order at 1:30)
Closed on Monday , Tuesday
ADDRESS
1929 by Guillaume Galliot
上海市黄浦区茂名南路59号锦北楼西侧1楼
(靠近长乐路口)
Restaurant
LUNCH
FRI&SUN 12:00 pm – 15:00 pm
(last order at 13:30pm)
DINNER
WED-FRI 18:00 pm – 22:00 pm
SAT&SUN 17:30 pm – 22:00 pm
(last order at 21:30pm)
AFTERNOON TEA
STA&SUN 14:30 pm – 18:00 pm
(last order at 16:30pm)
Closed on Monday , Tuesday
BAR
WED&THU&SUN
18:00 pm – 1:00 am
(Last food order at 23:00,drink order at 00:30)
FRI&SAT
18:00 pm – 2:00 am
(Last food order at 23:00,drink order at 1:30)
Closed on Monday , Tuesday