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The pork belly is roasted at 62 C for 48 hours to be really tender.
But the chef has more. He is planning to serve chicken-liver-with-pumpkin soup, as he knows Chinese people would like it. He is also eager to cook veal cheek with the sous vide method, vacuum-sealed cooking for long hours in a controlled, low-temperature water bath, so that it comes to the plate as tender as butter.
Zucca uses many imported meats and fishes - sea bass from Chile, scallops from Canada and carpaccio from Australia.
All of his dishes, even the meats, come with many side dishes of vegetables and flower garnishes to give diners something both beautiful and healthy.
"People eat not just to fill the stomach but also to enjoy," he says.
IF YOU GO
2/F Regent Beijing, 99 Jinbao Jie, Dongcheng district, Beijing.
010-8522-1789
Average spending per head: 250 yuan for two courses. Business lunch costs 128 yuan for two courses, and 168 yuan for three courses.
Recommended: Seared Scallops, Black-Olive Gnocchi, Italian Vegetable Soup
