ASA Middle Eastern Cuisine

Step off the shopping floors of Wanda Plaza in Yangpu District and into ASA, and the change in atmosphere is immediate. Stained glass lamps hang overhead, carved wooden doors frame the entrance, and heavy drapery softens the corners of a room built to evoke a Middle Eastern palace rather than a shopping mall storefront. Copper teapots with fine engraving sit on display, and hookahs are available for guests who want to linger after the meal.

The kitchen draws from Turkish, Yemeni, and broader Middle Eastern traditions, and the range on offer reflects that mix. Chicken thighs are grilled over charcoal, while wings are cooked over fruitwood for a different kind of smoke. A curry prawn dish is made in house rather than from a shortcut base, and a theatrical centerpiece known as flaming camel ribs is grilled tableside in a ceramic pot, finished in front of the diner rather than in the kitchen. Yemeni style lamb leg stew is ladled generously over rice, built for slow eating, and the Turkish pide arrives boat shaped, its dough crisped at the edges and pooled with toppings down the center. A dish described on the menu as Turkish Cappadocia is a potted beef preparation served alongside warm pita for scooping. A mixed grill platter brings lamb chops, chicken, prawns, and vegetables together on one plate for groups who want to sample several items at once. Arabic yogurt studded with nuts closes out the savory side, while a pomegranate based drink and Turkish tea round out the beverage list.

ASA is operated by a Kunming based hospitality company whose own name references Medina, a detail that runs through the branding at every location the group operates, from Kunming to Suzhou to its two Shanghai outposts. The Wujiaochang branch is the newer of the two Shanghai locations, joining an earlier one near Livat in Changning District.