Deluxe Rooms measure 54 to 59 square meters and come with a king bed or twin beds. For the Huangpu and Pudong skyline, the Deluxe River Room has 54 to 55 square meters. Black lacquer and antique ceramics set off its neutral colors, keeping the river as the main point of attention.

Executive Suites occupy corners of the building, with windows on two sides. They measure 90 to 94 square meters, with separate living and sleeping rooms and views toward the gardens and Garden Bridge.

The Astor Suite has 116 square meters inside and a 115-square-meter terrace with a private whirlpool. The terrace looks over the Bund and Huangpu, bringing the waterfront into an outdoor setting that is almost as large as the suite itself.

Marble bathrooms have a bath and separate shower, while bedside controls manage lighting and temperature. In-room tablets work in eleven languages, and the bathrooms include wall-mounted televisions and nail dryers. The Peninsula Suite extends to 400 square meters, with a working fireplace and its own gym.

Yi Long Court holds one Michelin star, with Executive Chinese Chef Jacky Zhang leading the kitchen. Traditional Cantonese ingredients and techniques shape his cooking, and the dining room draws on the home of a prosperous Shanghai merchant in the 1930s. It continues the hotel's interest in the city's past through a more domestic setting than the grand public rooms.

Among the kitchen's dishes are spotted grouper in fish broth with seasonal wild mushrooms, and Boston lobster in supreme broth with crispy rice. These preparations place seafood at the center of the meal, with the broth and rice bringing different textures to the table. The second-floor restaurant also has six private dining rooms and a Peninsula Chefs' Table.

On the thirteenth floor, Sir Elly's serves Northern Italian cuisine. Chef Eugenio's communal menu takes its cue from the Sunday meals his grandmother cooked in Northern Italy. Several dishes arrive family style, including red grouper, Pollo alla Diavola and porchetta. Softer lighting and relaxed seating accompany this approach, with the meal centered on food shared around the table.

Dinner runs from Wednesday through Sunday, and five private dining rooms accommodate meals away from the main restaurant. A restaurant elevator at the Bund entrance leads to this floor. Children under three are not admitted. Upstairs, Sir Elly's Terrace occupies the fourteenth floor, with river and city views for drinks in the open air. The terrace and Sir Elly's Bar do not admit minors.

Japanese tempura has a separate address within the building. TAKIYA SHANGHAI is in the shopping arcade at basement level B1N. Chef Eita Kazami trained under Tatsuki Kasamoto, who founded the original TAKIYA in Tokyo. Shanghai is the restaurant's first international outpost, with Kasamoto's tempura dishes prepared by Kazami. Dinner is served daily from five thirty until ten in the evening.

The Lobby is arranged around tall columns and windows, with celadon-green marble and ivory tones. Afternoon tea and live music give this public room its own daily ritual. It also serves breakfast, lunch and dinner, with international dishes throughout the day. The Compass Bar changes the mood with low lighting and maritime memorabilia, a reference to Shanghai's life as a port. Reached directly from the Bund, the bar also has outdoor seating when weather permits. It serves drinks and snacks from three in the afternoon until midnight; minors are not admitted after six.

The heated indoor pool measures 25 by 7.5 meters, with a depth of 1.35 meters. Blue and white tiles and an Art Deco fireplace make the room feel closely related to the rest of the hotel. Doors lead to a terrace with garden views, so the pool is not entirely enclosed from the outdoors. Its length allows for laps, while the terrace provides a place to sit away from the water. It opens at six in the morning and closes at ten at night. Children under twelve must be accompanied by an adult.

Breakfast and light meals are served beside the pool or on the outdoor terrace, including dishes from the Naturally Peninsula menu.

In the fitness center, Life Fitness cardio and strength machines have individual televisions, alongside a selection of free weights. The gym is open around the clock.

On the third floor, the spa uses navy and ivory, dark wood floors, fireplaces and botanical artwork. Underfloor heating adds warmth to the rooms, which continue the hotel's Art Deco theme. Treatments include foot reflexology and massage for the neck, shoulders and scalp.

The Thermal Suite contains an aroma steam room and sauna, along with shaved ice and several shower settings. Side jets, cool mist and tropical rain create different ways to move through the bathing facilities. The spa is open from ten in the morning until ten at night, with treatment appointments arranged through its reception.

The river can also become part of a private excursion. The hotel arranges Huangpu cruises aboard a 14.5-meter Azimut 47 yacht, with advance booking. Meals or afternoon tea can be arranged on board. From the water, the Bund's buildings and Pudong skyline form the setting for the trip, extending the hotel's waterfront location beyond the view from a room or restaurant.

For arrival, hotel cars can be reserved from either Hongqiao or Pudong airport. The fleet includes long-wheelbase Rolls-Royce Phantoms and BMW 7 Series cars, as well as a seven-seat Mercedes-Benz Sprinter. Painted in Peninsula Green, the vehicles can also be arranged for sightseeing. Airport transfers are booked in advance, with the route and vehicle coordinated for the journey into Shanghai.