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Cila has been making waves in the non-expat dining scene since it opened near Yongping Lane last December. Their intention is to elevate Xibei cuisine with Western cooking methods, bringing culinary traditions from the Northwest to Shanghai. Xibei cuisine has never been known to be “fancy” – think roast lamb, mutton, cumin, naan, and lots of noodles. Unexpectedly, Cila’s head chef was formerly trained at Jean-Georges, so dishes are an interesting fusion of Xibei ingredients and French culinary techniques. Dishes taste both familiar yet innovative, catering to a diverse range of palates. Another notable aspect of Cila's menu is its emphasis on using top quality ingredients from the Northwest. The lamb chops used in their top selling dish have been specially sourced from Ningxia, China’s top region for lamb. They also feature a modest selection of international wines and cocktails (with baijiu!) to complement the punchy flavours on their menu. Upstairs, there is a second and third floor for large groups and private bookings. Overall, Cila is a promising destination for those curious about Xibei cuisine and wanting to try something new. Its dedication to quality ingredients and experimental dishes make Cila well worth a visit for a date night or dinner with friends.

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