Cila (恣辣) is a contemporary Chinese restaurant in Shanghai inspired by the bold flavors of Xibei cuisine from China’s northwestern regions. The space opens up into a high-ceilinged dining room where raw textures, indigenous paintings, and even lamb bones give it its distinct character.
At the helm is chef Mario Chen, formerly sous chef at Jean-Georges Shanghai, who builds the menu around the punchy hallmarks of the northwest: sour, spicy, garlicky, and heavy on cumin. Beef and lamb sourced from Ningxia and Gansu appear across the menu in various forms, from skewers to chops, while the oil-splashed noodles remain a house signature.
Alongside the food is a strong focus on Chinese wine, with a list that highlights producers from regions like Ningxia, Shangri-La, and Hebei. The program encourages exploration through tasting flights and approachable by-the-glass options that showcase China’s growing wine scene.
Update (October 2025): Cila relocated to City Hotel in Huangpu.
