MILAN, March 25 (Class Editori) -- At the beginning of March, inside one of the most representative buildings of Beijing, the China World Hotel, the Made-in-Italy brand Giada launched in Italy by Rosanna Daolio in 2001 and then purchased by the Chinese Group RedStone Haute Couture owned by Zhao Yizheng, opened a new restaurant with a typically Italian management as a new flagship boutique.
Zhao not only maintained the brand's character and spirit based on luxury, good taste and tradition, but also its headquarters based in Milan's fashion district and a production completely anchored to the territory.
Now, the Giada Garden restaurant belongs to the Shangri-La chain. It was built on the remains of Aria, one of the first fining and fusion restaurants opened in Beijing a little before 2000, and expresses luxury and tradition, two aspect also mirrored in the furniture and details of the China World Hotel.
In the Chinese cultural and religious tradition, jade stone has a relevant mystic connotation and the similarity with the name of the place where the restaurant has been opened leads to an imaginary that can also be found in the atmosphere of its interiors.
Marino D'Antonio, the chef of the restaurant who has been living in China since 2006, is the creator of this fusion between fashion and cuisine, tradition and future. After obtaining the high school degree at the hotel school in San Pellegrino, in Italy, his experience ranged from collective catering to cruise ships, with practice in EU restaurants until the opening of the restaurant 'Sophia's – for your Italian moments' in China, inside the Presidential Plaza Hotel.
The chef also worked at Sureño, another Italian restaurant inside the Opposite House, which has been the starting point for the widely celebrated 8 ½ of Umberto Bombana in Hong Kong, with whom he worked for seven years in Beijing at the Opera Bombana, receiving the award as Chef Of The Year from Time Out Beijing in 2014.
After leaving his fellow from Bergamo, his last experience was at the Frasca restaurant in Shanghai, in the Middle House complex managed by the Hong Kong-based Group Swire, a model later replayed in Beijing.
As a good Bergamo native, Marino likes concreteness, as he demonstrated at Frasca, and won the Michelin Plate in 2019, though he raised the bar with a menu aimed at a wealthy upper class. Appetizers include a lobster carpaccio, Ossetra caviar, almonds and yuzu, a Far Eastern fruit with a strong flavor somewhere between lemon and orange, used as a sauce or dressing.
Second courses include lobster from Nova Scotia with seafood foam and fennel purée, as well as traditional dishes that have been limitedly revisited or rethought, such as veal with a creamy, mayonnaise-like sauce flavored with tuna, seafood soup, Garden risotto with Parmesan cheese enriched with seasonal vegetables, burrata ravioli, roast lamb with artichokes and caponata —a sweet-and-sour Sicilian dish made of fried eggplants, capers, olives and celery—, and classic Milanese breaded cutlet.
(Source:Class Editori)
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