1515 West Chophouse & Bar, perched on the 4th floor of Jing An Shangri-La, has just unveiled a new à la carte menu that stretches from Montevideo to Shanghai. Think premium Uruguayan beef, South American flair, and Asian accents worked into dishes that are both indulgent and a little unexpected.

The headliners are, of course, the steaks. The restaurant has introduced an "upgraded Wagyu program," which sounds clinical but basically means you get more options than ever: Australian Stanbroke Black Angus Wagyu (exclusive to 1515), Rangers Valley Infinite Full Blood Wagyu M7+, and—making its Shanghai debut—dry-aged Uruguayan Wagyu M8/9. Cuts run from striploin to porterhouse to a Flintstones-sized tomahawk. Seasonings range from lemon sea salt to Himalayan rock salt to horseradish and black pepper sauce.

But there's more going on here than beef. The new Surf & Turf doubles down with prime steak and blue lobster. The Peruvian-style ceviche cures yellowtail and prawns in citrus and heat, rounded out with avocado. There's a pâté en croûte nodding to French terroir, a lamb shoulder slow-cooked with cumin and paprika, and a lobster-sea urchin duet that's basically ocean umami in stereo.

Beverage Director and Advanced Sommelier King Wang is matching these with wines that balance weight and brightness, if you're into that sort of thing.

The space itself hasn't changed: Old Shanghai cinema meets American bar-and-grill, vintage ovens pumping out fresh bread, a charcuterie room stocked with cheeses and cured meats, and the bar shaking up classic cocktails with views over the piazza and Mao's former residence.

Full venue info: The 1515 West Chophouse & Bar

Check the event listing: 1515 West New Menu Launch