Chef brings ideas that are in the best possible taste

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A delicious debut

The new menu debuted during a dinner event and afterward, Durante enjoyed two cocktails before sinking into a deep, restorative sleep — the best he'd had in a month. The past few weeks had been a whirlwind of menu preparations, kitchen adjustments and settling into a new city.

"I don't have time to enjoy the city but I enjoyed the markets," he says. "I want to use Chinese ingredients because we're in China."

During his market visits, he was particularly intrigued by local pigeons that had never flown, which he transformed into a standout dish on his new menu. Seafood, another area of expertise for Durante, also plays a significant role. "I come from the sea and so do my dishes," he notes.

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