MIO Lab of­fers an in­ti­mate taste of Italy

Global Times – Metro Beijing - - ENTERPRISE -

For chefs, in­spi­ra­tion comes from the world around them. For the Four Sea­sons Ho­tel Bei­jing com­bi­na­tions that de­light and sur­prise guests in MIO Lab, ro­tat­ing tast­ing menu of mod­ern Italian dishes based on fresh, seasonal in­gre­di­ents and tal­ented ex­e­cu­tion.

In this edi­tion of the ex com­bine forces to bring guests ex­pe­ri­ence that food­ies will not want to miss.

Draw­ing in­spi­ra­tion from lo­cal cui­sine and cul­ture, MIO Chef de Cui­sine Aniello Turco, Sous Chef de Cui­sine Joel Man of Four Sea­sons Ho­tel Bei­jing Paolo Bel­loni cre­ate a range of in­com­pa­ra­ble mod­ern Italian dishes that will en­trance guests

“MIO Lab show­cases the and cul­ture,” said Chef Paolo, Sea­sons Ho­tel Bei­jing.

“What we present here is ‘molto Ital­iano,’ from the wel­come drinks to the wine pair­ing and of course, the food.”

MIO Lab takes guests be­hind the scenes of a bustling kitchen as the chefs pre­pare the dishes in front of them and en­gage in the meal.

main in­gre­di­ents of each dish are marked with a cor­re­spond­ing emoji on the menu. Guests will MIO’s menu, as the chefs will choose the most pop­u­lar dishes from MIO Lab to add to MIO’s a la carte of­fer­ings.

is an oa­sis of lux­u­ri­ous din­ing. At MIO, guests are as­sured din­ing ex­pe­ri­ence.

MIO Lab, an in­ti­mate chef’s with a max­i­mum of eight peo­ple.

Pho­tos: Courtesy of the Four Sea­sons Ho­tel Bei­jing

The chefs at MIO Lab; Be­low: Lob­ster Piad­ina

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