¡Feliz Navidad!

By Ned Kelly

Nestled up a staircase on Hengshan Lu's Yong Pingli Lane, COLCA is a vibrant portal to Peru, named for the South American country's awe-inspiring Colca Canyon.

At the helm is Azul Group's Peruvian chef—and Shanghai veteran—Eduardo Vargas, who offers a high-end culinary experience at approachable prices, focusing on modern Peruvian cuisine with Nikkei (Japanese-Peruvian) and Chifa (Chinese-Peruvian) influences.

With seating for 150 guests, the venue features a central patio flanked by a cocktail bar on one side and a private banquet room on the other.

The main dining area is comprised of several larger rooms that can open up to each other or be sectioned off, all of which makes COLCA the perfect function space this festive season—be your party large or small.

Their festive menus are at the end of this article, but first let's introduce a few of their classic and standout dishes...

The Scallop Reggiana (RMB58), Ceviche Del Puerto (RMB158) & Mulled Wine (RMB68)

The Scallop Reggiana (RMB58) sees a plump Okinawa scallop, seared and baked gratin-style, served over spinach with a white wine butter reduction, yellow chili, Parmesan and garlic confit.

A rich, comforting preparation where the sweetness of the scallop shines through the savory cheese and aromatic garlic.

Fresh sea bass from Qingdao is marinated in a lime-and-chili 'tiger's milk' and served with sweet potato and crunchy corn for the Ceviche Del Puerto (RMB158).

A bright, citrusy classic that embodies the vibrant spirit of Peruvian ceviche.

COLCA's Mulled Wine (RMB68) is simmered with brandy and Triple Sec, then gently infused with fresh orange juice, cloves, and cinnamon, all served steaming in the cup.

A comforting, festive drink that wraps you in the spirit of the holidays.

Causa Chalaca Del Mar (RMB108), Octopus Al Josper (RMB128) & Christmas Pisco Sour

Causa Chalaca Del Mar (RMB108) sees a Peruvian potato salad base layered with seared tuna and crispy calamari, avocado chucks and puree.

Refreshing and well-textured, with the creaminess of avocado complementing the light seafood.

Octopus is marinated in Peruvian spices and grilled in the Josper oven for the Octopus Al Josper (RMB128), then served with a chilled potato salad, Kalamata aioli and chili-feta sauce.

Meaty, with a pleasant smokiness, balanced by the cool, creamy textures alongside.

The Christmas Pisco Sour is a festive twist on the classic, made with strawberry syrup. Sweet, tangy and smooth—a celebratory drink with a seasonal touch.

Duck Rice (RMB208) & Fish Al Josper (RMB268)

Also from the Josper, a substantial 700g halibut is marinated in Peruvian spices and grilled for the Fish Al Josper (RMB268), then served with chili-garlic sauce and a crisp side salad.

Flaky, moist, full of aroma—and ideal for sharing.

A cilantro-and-beer infused Duck Rice (RMB208) is served paella-style, topped with duck confit and fried quail eggs.

Fragrant, hearty and deeply satisfying, with the rich duck melting into the herbaceous rice.

Mixed Grill Anticucho (RMB448) & Peruvian Lobster Rice (RMB428 half / RMB628 full)

Anticucho is described as "the heart of Peruvian food." The meat is marinated in vinegar and spices—including cumin, ají pepper, and garlic—and cooked in charcoal pieces.

COLCA's Mixed Grill Anticucho (RMB448) sees the Peruvian-style street skewers of beef tenderloin, tuna, chicken, prawns and portobello mushrooms, served with roasted potatoes and huancaina sauce.

Bold, smoky and—once again—perfect for sharing.

Peruvian Lobster Rice (RMB428 half / RMB628 full) sees a medley of seafood including prawns, mussels and squid simmered in lobster sauce with herbs, topped with grilled lobster.

Luxurious, aromatic and packed with flavor.

Northern Style Baby Lamb Leg (RMB488)

Northern Style Baby Lamb Leg (RMB488) is marinated in dry red chili, garlic, beer and cumin, slow-roasted and served with white bean puree, onion salsa and a red wine reduction.

Tender, deeply spiced, and wonderfully aromatic.

A seasonal specialty from COLCA's festive menu, the Barramundi & Pumpkin Risotto reimagines classic Peruvian comfort with a luxurious touch.

Fresh barramundi—known for its firm, flaky texture—is pan-seared to a golden crisp, then laid atop a creamy pumpkin risotto.

COLCA is a perennial award-winner, consistently recognized by Shanghai media as a restaurant of the year. It has also earned the prestigious Black Pearl 'must-eat' status accolade.