Spring has finally begun in Shanghai and as he blossoms bloom and the temperature becomes warmer, there are new seasonal delicacies on offer at Shàng-Xí. With fresh seasonal ingredients, Executive Chinese Chef Simon introduces his new menu.
The dishes are created with complex flavor combinations that blend together in unison to represent the region’s seasonal tastes, as well as being nutritious and healthy.
Dishes include a Braised Bumblebee Garoupa Soup accompanied by ocean treasures such as Braised Baby Oysters and Sautéed River Shrimps in Spinach Sauce. There is the Braised Bamboo Shoots with Morel Mushrooms, Shrimp Roes and Green Peas that is a signature dish which cannot be missed, as is the Braised Abalones with Sea Cucumber, Pickled Cabbage and Sliced Pork.