Calypso Restaurant & Lounge at Jing An Shangri-La, Shanghai, introduces its new spring à la carte menu, created by Chef de Cuisine Tonino Giglio. Drawing on Italian, Spanish, and Southern French influences, the seasonal selection features nearly 20 dishes that highlight ingredients like fava beans, asparagus, and artichokes. New additions include Vignarola Salad, Asparagi E Iberico Ham, Pan-fried Salmon with Lemon Butter Sauce, and Cotoletta Di Tomahawk Alla Pizzaiola, alongside desserts like Pistachio Cheesecake. Signature favourites such as Gamberoni All’Aglio, Capesante Alla Piastra, and Stinco Di Agenllo Brasato remain on the menu, while updates to pizza and pasta dishes—like Southern Italian "Puccia" and “Rigatoni Alla Gricia Con Fave”—reflect the chef’s refined approach. Seasonal botanical cocktails, including "Peach Spritz" and "Tomato Basil," add a fresh twist. The newly launched Spring Afternoon Picnic Set features a sharing basket of cured meats, cheese, focaccia, salad, and berry tart, ideal for enjoying in the venue’s outdoor space decorated with greenery, wooden tables, and checkered linens. Calypso offers both indoor and alfresco settings for relaxed spring dining.