"We are delighted to bring chef Michaela Frank to Beijing to share her perspective — rooted in Swiss excellence, enriched by her Chinese heritage — with the people of this city."
During her two-week residency at DuLi, Frank introduced a menu reflecting her philosophy of "less, but right", emphasizing high-quality, sustainably sourced ingredients and mindful consumption.
"Swiss food is, in one sense, so simple and in another, it holds so much history. Every dish includes an ingredient that tells a story of why it was created, and we are very specific about how it is made," she said.
In Beijing, she modernized each dish, adapting them to Chinese tastes while adding her own creative twists.
Signature dishes include Malakoff & Jurassic red cabbage, polenta Ticinesi, Berner rosti, Capuns, and Coupe Aargau, each presenting a modern take on Swiss culinary traditions.
