An Epicurean dinner, at JW Marriott Shanghai, by Chef John Zhou. He was born in China, trained in France and is highly experienced with many restaurants – I couldn’t help but think I am quite the opposite, born in France, trained in China…and only recently a chef. A lot to learn from him!
Highlights: Rock sea Bamboo clam a la plancha, with fresh citrus and cucumber. Seared scallops with pumpkin purée, caviar and champagne foam. 48-hour slow-cooked Wagyu with port wine gravy.