Italian cuisine restaurant Tavola in Beijing welcomed a new Italian chef Vittorio Lepore in January. Together with Chinese chef Bernard Wang, the duo co-launched a new menu for the restaurant.
Wang has over 15 years of experience in culinary field, and Lepore has worked at various Michelin-starred restaurants in Europe.
The two chefs, with their keen understanding and insight into ingredients, have crafted a new menu. Building upon the foundation of Italian culinary culture and incorporating local ingredients, they seamlessly blend international modern cooking concepts into their creations.
A standout among their gastronomic opus is the Burrata with semidry cherries, cherry tomatoes, tomato emulsion, and finger lime. The crowning glory of this dish lies in the choice of Burrata sourced from Lepore's hometown, the sun-kissed Apulia region in southern Italy.
The pan-fried scallop with amatriciana sauce, potato foam and crispy potato crumble is another must-try dish, which harmoniously marries the freshness of the scallop with the bold and savory notes of the amatriciana sauce.
