Jean-Georges Shanghai:lighter and airier food

Jean-Georges Shanghai restaurant is known for its light and Asian-influenced style of French cuisine. [Photo by Hu Weiwei/China Daily]

With the famous chocolate molten cake and a dark chocolate ball positioned like 12 and 6 on the clock, the pastry chef has gathered everything that matches well with chocolate and settled them in between the two major treats. There are literally 10 "side desserts" in the group, including the chilled hibiscus sorbet, acid lemon confit, olive oil powder, ultra-rich peanut-butter crumble, and slightly salty macadamia nut milk, served in a glass goblet.

"The restaurant (industry) today is a show-biz," said Vongerichten, adding that the most important thing about being a chef is that "you have to like to please people".

But he doesn't think that means people are paying less attention to food.

"It's a part of the culinary experience. They want to see, taste, touch and smell. The senses are all connected. You can't just ask someone to come to your restaurant with his tongue only," he says.

That's why the two open kitchens were designed for the Shanghai restaurant, as people want to see what's going on.