Michelin Stars in Their Eyes at 10 Corso Como

They are shooting for the stars of the Michelin variety in the kitchen at 10 Corso Como, the multi-brand concept store plus restaurant, which opened its doors in Shinkong Place last month. 

Leading the charge is Chef Corrado Michelazzo, executive chef at the Shanghai branch of 10 Corso Como, which opened back in September 2013. Michelazzo gained his first Michelin star back when he was working in Italy, before moving to Shanghai. Since arriving in Asia, he has made guest appearances at some of the region's top Italian restaurants, such as Sabatini in Hong Kong.
 

He will be visiting 10 Corso Como Beijing once a month to prepare a special chef's tasting menu, each with a unique theme. So, in February, you can eat your way through a carnival feast of dishes from different Italian regions, in March, you can indulge your inner carnivore, and then in April, you can repent for it all with a vegetarian menu paired with organic juices. Read more in the event listing.
 

I stopped by to try the first dinner last week, which had a "nitro" theme, and was impressed by the ambitious cooking. All the dishes used liquid nitrogen in some form or another, whether that be in an intensely flavored frozen tomato popcorn or a silky smooth raspberry ice cream. As is often the case with this kind of "molecular" cooking, not all of the dishes were 100 percent successful (I'm looking at you, "orange scented steamed lobster"). Nevertheless, there were some definite highlights, prime among them being the "nitro tonno," which took the traditional dish vitello tonnato (cold veal in tuna sauce) and turned it on its head – serving a piece of seared tuna with a veal stock glaze and a snowy mound of frozen tuna sauce with capers and anchovies. 

Theatrics aside, the food at 10 Corso Como shows real promise and we look forward to trying the upcoming menus. 

More stories by this author here.

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Photos: Robynne Tindall