Inspired by Milan's famed opera house, the Teatro alla Scala, and Italian Renaissance gardens, upscale restaurant La Scala is a stylish highlight of The Sukhothai Shanghai.

Image courtesy of La Scala

The interior showcases a blend of classical and modern elements through the use of hand-glazed, emerald green ceramic tiles, teakwood parquet flooring, and hanging lights framed by gridded wood columns, exuding a sense of contemporary sophistication.

The culinary team, helmed by executive chef Duncan Feng, takes La Scala’s epicurean offering to new heights, crafting creative culinary memories for guests and discerning gourmets alike. 

La Scala’s newly launched Spring Opera menu features time-honored recipes innovated with a touch of in vogue flair, alongside some original creations.

The menu is also accompanied by a selection of over 180 premium wines including Italian boutique wines, champagnes, dessert and fortified wines – to deliver the most exquisite gastronomic experience.

The delicate tastes of the season are at the forefront of the Burrata Salad (RM188), an elevated take on a caprese with a plump fresh burrata atop balsamic-glazed frisée greens, spring peas, cherry tomatoes, radicchio, toasted almonds and fresh basil. 

Plated to mimic the sun, the moon, and the stars, the Wagyu Beef Tartare (RMB198) sees a ring of Chilean tenderloin surrounding a sunshine-hued egg yolk (the sun) – one that’s been cooked for an hour with chicken fat for a smarmy texture that augments the meat’s unctuousness.

A semi-circular Cajun spice-dusted lavash crisp acts as the moon, while the stars are represented through bright circular water chestnut cutouts, simultaneously lending crunch.  

A fusion of Mexican and Italian cuisine, the Chili con Lasagna (RMB188) presents a 17-layered noodle stack – mimicking the hotel’s 17 floors – interspersed with minced Australian Wagyu and red bean chili. 

A delicate tuft of tomato chantilly is siphoned tableside, oozing down the side and into each delicately pleated stratum. 

Steeped in a Shanghinese tea egg broth, expertly al dente saffron risotto is adorned with pigeon two ways – braised leg and seared breast – as the Saffron Risotto with Five Spice Pigeon (RMBB188).

Fragrant aromas of anise, cinnamon and cloves permeate the fowl’s flesh, augmented by the subtly sweet and earthy notes of saffron.

Quite possibly the largest milanese in town, the “Elephant Ear” Veal Milanese (RMB328) is the size of – well – an actual elephant’s ear, resulting in a portion that could easily feed four.

Using USDA Prime Beef tenderloin, cut from near the bone for an ultra-tender mouthfeel, the veal chop is coated in spiced panko before being pan-fried for a crispy finish.

Flanked by a mizuna and grated horseradish salad, the beef can be enjoyed either on its own, with a bite of fresh salad, or dipped in a homemade berry jam.

A modern “molecular gastronomified” take on Crème Brûlée (RMB108) is topped with wild blackberry 'caviar' pearls, imparting a pop of fruity tartness to temper the vanilla cream’s treacly notes.

Served free-flow style out of a large tray, the Tiramisu (RMB98) is just plopped on your plate, like your nonna would do as you protest to eating too much – knowing full well that you will easily devour it... and probably opt for a second spoonful. 

The tiramisu embodies the family style atmosphere of the entire restaurant: It’s archetypal Italian, with a moist lady finger 'cake' soaked in Kahlua and Amaretto, lush whipped mascarpone cream cut by acidic coffee syrup, a sprinkle of cocoa powder, and a topper in the form of glass-like coffee bean candy.

La Scala, 380 Weihai Lu, by Shimenyi Lu 威海路380号, 近石门一路.