Director of Public Relations
The Ritz-Carlton, Guangzhou
3 Xing An Road, Pearl River New City, Tianhe District
Telephone: +86 20 3813 6688 ext. 8315
Direct Line: +86 20 3813 6827
Fax: +86-20-3813 6698
GUANGZHOU, CHINA—September 19, 2016— Starting from September, 2016, The Ritz-Carlton, Guangzhou takes gourmet indulgence to a new level with a revamped menu by Chef Andrea Zamboni featuring over 40 new dishes to its selection at Italian restaurant, LIMONI. These new items include an array of Italian regional classics that celebrate local culture and original tastes using a whole palette of flavors.
“We spent over three months of careful menu planning and food-tasting sessions to create a menu that we felt was just right,” said Andrea, Chef de Cuisine – LIMONI. “We want to provide guests with a wider selection featuring authentic flavor profiles and also present unique creations that are new to the market.”
Chef Andrea hails from Bergamo in northwest Italy, next to Milano. The world-renowned Michelin three-star chef, Umberto Bombana, also grew up in the area. Chef Andrea’s ingenious creations and creative concepts are highly influenced by his Bergamo heritage and professional experience. He draws culinary inspiration from his childhood. He used to live near a pastureland where he got to pick fresh organic ingredients to prepare each meal with his family. Afterwards, he honed his culinary skills through 16 years of working experience in many Michelin restaurants in Italy and Hong Kong. He incorporates unique perspectives in the creation of his dishes, apart from in pursuit of quality ingredients and aesthetics. In this new menu, he enhances the pastoral scenery of the Apennine peninsula through his cuisines, offering a variety of specialties that features the best of nature and the freshest ingredients in season with Italian home-style recipes.
Field – Sous-vide organic egg over poached asparagus
This is a signature Bergamo home-style dish which Chef Andrea usually ate in his childhood. Asparagus is one of the most conventional ingredients in western cuisine. The egg is boiled at 62 degrees centigrade, and the chef seasons it with Parmesan cheese cream and crispy Parma ham. The egg glaze, slowly infused with the asparagus, perfectly adds a touch of freshness and smoothness to the taste.
Ocean – Homemade black ink tagliolini
Tagliolini is a type of traditional pasta from the mid-eastern coast of Italy. The tagliolini is drizzled with clam broth and cooked in boiling salted water. Squids and clams are heated up together with the pasta. Finally, drizzle with extra virgin olive oil to create additional layers of flavor and complexity.
Pasture – Roasted lamb loin with Cauliflower Cream
Chef Andrea uses prime loin cut of lamb and braises it by wrapping it in tin foil until the gravy is fully absorbed, to ensure succulence. The natural sweetness of the poached asparagus and cocoa-scented mushroom oil adds a subtle flavor to the tender meat.
Amusement Park – Chocolate Madness
Chef put on his artistic hat, using chocolate as the drawing pen and the plate as the palette to create sensations of textures and temperatures in the chocolate world, perfectly blending presentation and flavor.
LIMONI is open daily from 11:30 a.m. to 2:00 p.m. and 6:00 p.m. to 10:00 p.m. For inquiries or reservations, please call (86 20) 3813 6888.