There may not be a chef in China who has more fun with food than Aniello Turco. His latest spring menu from the kitchen at Mio includes this mouth-watering Spanish mackerel on seaweed, as well as langoustine with black caviar and housemade tortellini in a soup brewed at your table. And don't miss dessert: The carefully sculpted fruit tart is pure pleasure to dissect.
Mio at the Four Seasons Beijing, 48 Liangmaqiao Road, Chaoyang district. 010-5695-8522.
China Daily
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