Coconut Rock. (Photo provided to China Daily)
The refreshed a la carte menu is designed to "use fresh herbs to create invigorating and memorable flavors," he says. "When you respect every vegetable and meat that goes into your kitchen, even as underrated as a carrot, only then can you call yourself a true cook."
Paiva began his career at five-star hotels in his native Portugal, and his experience also includes two-and-half years in an award-winning Michelin-starred restaurant in Ireland, where he was on the team that hosted Queen Elizabeth II at a gala dinner in Dublin in 2011. He later moved to United Arab Emirates to lead culinary teams at award-winning restaurants there and at Shangri-La Hotel, Doha as chef de cuisine of Yabby.
New appetizers include comfort soups, robust salads and a savory flourish from the chef, his foie gras parfait, a playground of textures with foie gras mousse nestled on chestnut soup, pine nut and crispy granola. The Alaskan king crab salad with caviar is a refreshing combo of fresh crab meat, caviar, crispy nori, avocado, micro greens, cucumber, and sesame dressing. Salad lovers eager to post lovely food photos on WeChat won't want to miss the roasted beetroot and pickled melon salad, which also boasts tangy flavors of goat cheese, pistachio, mixed greens, honey and balsamic vinegar.
