Michelin-starred Italian chef back in China with spring menu

Among the menu's highlights is the Blue Lobster Salad with Zucchini, Wild Greens, and Pink Pepper, where the sweetness of blue lobster meets the crisp freshness of zucchini, enhanced by pink peppercorn and fennel liqueur. The Vegetable Lasagna with Spring Vegetables and Parmigiano Reggiano Sauce reinterprets a beloved classic, layering handmade pasta with a medley of spring vegetables, brought together by a velvety Parmigiano Reggiano sauce for a perfect balance of richness and lightness.