1515 West Chophouse & Bar (Jing An Shangri-La)

Name: 1515 West Chophouse & Bar (Jing An Shangri-La)
Telephone: +86 21 2203 8889
Price range: $$$

For the dinner where the beef is the occasion: a hotel chophouse in Jing'an with its own Australian brand, an aging room and a flame grill.

OpenNot yet visited · facts from 9 sourcesNo paid rankings

By Lena Sterling · Steakpedia editorial voice · Who writes

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Why go

1515 West Chophouse & Bar is organized around its beef. It sits on the fourth floor of Jing An Shangri-La, at 1218 Middle Yan'an Road, and works as a run of rooms rather than one dining room: a bar, a raw seafood bar, a cheese and charcuterie room, a bakery, a beef aging room and a main room with a flame grill in an open kitchen, as Time Out Shanghai described it in 2013. The MICHELIN Guide lists it as a steakhouse in the ¥¥¥ band, says the grill takes center stage, and notes the classic steakhouse dishes that go with it: a Caesar salad mixed at the table, steak tartare, cheesecake. Rachel Gouk's October 2019 note adds a long table for 20 in front of the open kitchen, which is where a group celebration would sit.

What to order

Porterhouse, dry-aged
Striploin
Tomahawk

Aged45 days, dry

BreedBlack Angus Wagyu (Stanbroke), Wagyu (Rangers Valley full blood), Wagyu (Uruguay)

GradeM5 (Stanbroke), M7+ (Rangers Valley), M8/9 (Uruguay)

Price$$$

Not published: fire, year opened.

01What to order

Porterhouse, dry-agedIn October 2019 it cost ¥998 for 600 g / 21 oz or ¥1,888 for 1.2 kg / 2.6 lb, with one side and one sauce. A porterhouse is also on the August 2025 menu; no current price was published.
StriploinFrom ¥288 for 280 g / 10 oz in October 2019, the entry point of the steak list; striploin is on the August 2025 menu too.
TomahawkThe large cut on the August 2025 à la carte menu. No weight or price was published.
Dry-aged Uruguayan Wagyu, M8/9Added in August 2025 and presented by SmartShanghai as its Shanghai debut.
Surf & TurfPrime steak with blue lobster, on the August 2025 menu.
Red wine braised short ribsAdded to the menu, according to the Shangri-La offer page for 2026.

02The beef

The beef is the house's own. In 2013, Time Out Shanghai reported a 1515 WEST brand of Australian beef, developed over four months with Stanbroke Ranch in Queensland, from cattle raised for the hotel: nine months on open pasture, then 12 months on a feed of wheat, sorghum, molasses, hay and minerals. The menu then also listed cuts from five ranches in Australia and Tasmania. In October 2019 the lead steak was Stanbroke Black Angus Wagyu M5, dry-aged at least 45 days on site, next to Stockyard's Wagyu Kiwami. The August 2025 menu names Stanbroke Black Angus Wagyu as exclusive to 1515, Rangers Valley Infinite Full Blood Wagyu M7+ and dry-aged Uruguayan Wagyu M8/9. The number: 45 days.

03The fire

Time Out Shanghai describes a flame grill in the open kitchen, run in 2013 by chef de cuisine Jair Gudino Chavez, from Mexico. The MICHELIN Guide says the cuts of dry-aged Australian beef are chargrilled. No source names the fuel.

04The story

The earliest source Steakpedia found is Time Out Shanghai's review, posted on June 25, 2013; the opening year itself was not found. In October 2019 the room was described as a high-end steakhouse built around Australian branded beef. In March 2025 it was described as a classic American-style steakhouse, with mahogany-lined banquettes and floors, leather upholstery and glossy black wall tiles. For the August 2025 menu launch SmartShanghai wrote that the space itself had not changed, with Old Shanghai cinema styling over the American bar and grill, and named King Wang as beverage director and advanced sommelier.

05The practical

4F, Jing An Shangri-La, 1218 Middle Yan'an Road (延安中路1218号), near Tongren Road; the nearest metro station is Jing'an Temple. Telephone +86 21 2203 8889. Rachel Gouk's 2019 listing gave lunch from 11:30 to 14:30 and dinner from 18:00 to 22:30; current hours were not confirmed, so call ahead. Prices in 2013 carried a 15% service charge. Booking ahead is the safe course for the long table.