Shangralila

A signature alcoholic blend of the establishment. Typically fruity and balanced to whet the appetite.

A refreshing non-alcoholic drink made with a mix of fruit juices and syrups. Ideal for a light aperitif.

A prestigious French sparkling wine served by the glass. Appreciated for its fine bubbles and elegance.

A spirit distilled from grains. Served neat or with ice, it offers woody and malty notes.

A premium blended Scotch whisky. Known for its smoothness, rich fruit, and honey aromas.

An Italian vermouth flavored with herbs and spices. The red is sweet and bitter, the white is drier and more floral.

A classic French cocktail made with white wine and crème de cassis. Sweet and fruity.

An elegant variation of Kir prepared with champagne instead of white wine. Sparkling and festive.

A typical anise-flavored liqueur from the South of France (Pastis). Usually drunk diluted with fresh water, turning milky.

A long drink cocktail based on gin and tonic water. Fresh, slightly bitter, and sparkling.

A light and refreshing Chinese pale lager. It perfectly complements spicy Asian dishes.

A classic French lager. It has malty notes and a balanced bitterness.

A world-renowned Dutch pale lager. Crisp taste with a slight bitterness.

Natural mineral water (Evian, still) or sparkling water (Badoit). Served by the bottle.

A naturally sparkling French mineral water. Very fizzy and refreshing.

World-famous cola soda. Sweet, caffeinated, and fizzy.

A French orange soda with citrus pulp. Shake lightly before drinking.

Fresh fruit juices. Choices include classic or exotic flavors like lychee and mango.

A sweet plant-based drink made from soybeans. Often served sweetened and cold in Asian cuisine.

A renowned French grape brandy. Rich, amber, and complex, consumed after the meal.

A clear and neutral spirit. Usually drunk chilled as a digestif.

A traditional clear Asian spirit distilled from rice (often called Baijiu or Soju depending on the region, likely Mei Kuei Lu or similar here). Very high in alcohol and fragrant.

A French green mint liqueur. Intense and sweet menthol taste, served with ice.

A short, strong coffee with a fine layer of cream (crema) on top.

A decaffeinated coffee, retaining the taste of traditional coffee.

An espresso with a tiny touch of hot milk or milk foam.

Coffee served with a generous portion of hot milk.

Green tea flavored with jasmine flowers. Floral and soothing, it pairs very well with Chinese meals.

Classic Chinese green tea, unfermented. Vegetal and thirst-quenching flavor.

A floral infusion made from dried chrysanthemum flowers. Sweet, light, and known for its refreshing properties.

A classic thick Chinese soup, both spicy and vinegary. It usually contains tofu, black mushrooms, bamboo, and beaten egg. Served hot, it offers a silky texture and a bold flavor.

A creamy soup combining the sweetness of crab meat and pieces of asparagus. The texture is often slightly thickened with starch and egg whites.

A clear broth served with wontons (dumplings) filled with shrimp. Light and flavorful.

A Thai-inspired soup (Tom Yam), flavored with lemongrass and spices. It contains shrimp and offers a tangy and spicy taste.

A rich and spicy seafood soup prepared in the Wenzhou style. It is garnished with various seafood and vegetables.

A broth containing homemade fish balls, typical of Wenzhou cuisine. Elastic texture and delicate fish taste.

Fresh rolls (non-fried) wrapped in rice paper. Filled with shrimp, rice vermicelli, lettuce, and fresh herbs. Served cold with nuoc-mâm or hoisin sauce.

Immature soybeans served in their pods, boiled or steamed and salted. The seeds are eaten by pressing them out of the pod with your teeth.

A mixed salad of crunchy vegetables (cabbage, carrots, soy) and chicken strips, seasoned with an Asian sesame or soy vinaigrette.

Fresh salad with crunchy vegetables accompanied by cooked shrimp. Light and fragrant dressing.

Mixed salad with crab meat, offering a delicate marine flavor mixed with crunchy vegetables.

Thinly sliced cold beef marinated in five spices and other aromatics. A flavorful and fragrant starter.

Crispy fried imperial rolls, filled with a mixture of minced pork, vermicelli, and vegetables. To be enjoyed hot, often wrapped in lettuce.

Variation of classic spring rolls, filled with shrimp. Crispy on the outside and tender on the inside.

Dumplings (Gyoza or Jiaozi) with a pan-fried base and steamed top. Juicy meat and vegetable filling.

Fried vegetarian spring rolls, filled with shredded vegetables and vermicelli.

Golden omelette filled with whole or chopped shrimp. A simple and tasty dish.

Large shrimp coated in a thick, crispy batter. Served with a sweet and sour sauce.

Fluffy omelette incorporating crab meat.

A tasting platter including several types of hot starters (spring rolls, fritters, dumplings, etc.). Ideal for sharing.

Assortment of steamed dim sum (Ha Kao, Siu Mai, etc.). Allows tasting different bites.

Steamed dumplings filled with vegetables. The dough is translucent and slightly elastic.

Open-topped steamed dumplings, filled with a mixture of shrimp and sometimes pork. Dense and juicy texture.

Classic steamed dim sum made with minced pork and mushrooms, wrapped in a yellow dough.

Steamed filled rice flour dumplings (Banh Cuon type or similar). Tender and delicate.

Pieces of monkfish (firm-fleshed fish) cooked in a sweet, sour, and slightly spicy Peking sauce.

Fried or wok-sautéed monkfish fillets, simply seasoned with salt, pepper, and herbs to enhance the fish's flavor.

Whole fish (Sea Bass) delicately steamed with ginger, scallions, and soy sauce. Tender and fragrant flesh.

Whole turbot, a noble flatfish with very fine white flesh, steamed to preserve its texture. A sharing dish.

A complete menu including a starter, a main course with a side dish, and a dessert of your choice. An economical option for a balanced meal.

A more elaborate menu with dishes often served on a hot plate or in a hot pot. Includes starter, main course, side dish, and dessert.