SERICA, MILAN

​Try to fantasize about the fusion of ideas and dishes of Chinese and Italian cuisines, enter from Serica and the dream will come true.
You will be pleasantly surprised by how the chef Chang Liu's creativity manages to re-enact in every course a perfect 'contamination' between these two seemingly so distant worlds.
Courteous service and beautiful mise en place (there is to fall in love with some bowls!).
This taste path impressed me not only for the flavors and for the game of union of two cultures but also for the sophistication of the dishes, for the colors that animated the table and for the combination with interesting wines such as a Chinese Chardonnay or as a large and intense Friulian refosco, fruity and spicy Vignai Da Duline.

​Surprising start: onion flatbread with caponatina, Bao (super soft sandwich) with tongue and salsa verde, anchovies marinated in kombucha with dichno and pine nuts, three explosions of flavors.
Noteworthy the fried oyster covered with wagyu and caviar with at the base (surprise!) fermented rice (it already looks sake!)

​Also special in the presentation the Cantonese rice (the cocotte arrives warm and prepared directly at the table) with grilled eel and asparagus.
Interesting the 'Shark Fin Soup': the Chef wants to visually recreate this famous Chinese dish also in the consistency (gelatinous) in this dish of soy noodles in cappone broth and parmesan parmesan crust.
Wonderful crab noodles with Shanghai freshwater crustacean, chilli and rice liqueur.

​One of the 'star' dishes that won me over, first in colors and then in flavors, 'It's not a Peking duck', duck accompanied by small bowls with celery, carrot, onion and its bottom: "the gesture of eating the duck becomes the real protagonist of the evening"
 
Final with a special dessert: roasted potato ice cream, tempura, milk cream with sage powder and rosemary, caramelized hazelnuts.