Surely he knows her from TV or networks: Karina Gao is an influencer charismatic and kitchen communicator, born in Fujian, south of China, who arrived in Buenos Aires at the age of 9 with her family.
Years later she studied businesses in France, where she met her husband, but never hesitated to return. Karina feels as Argentina as China and, when assuming the challenge of opening her own restaurant, she decided on a proposal with her own identity, which honors the kitchen of her ancestors and seeks to connect with the local palate.
The letter, which runs through different regions of China, is divided into inputs, proteins, vegetables, hydrates and desserts. The ideal is to ask for several dishes to share (if there are 8 or 10 people, the private hall, with the rotating table center). Among the tickets are steamed spring ranges, as the Chinese usually eat; Pork and prawns meatballs; the pork raviolites; and the Taiwanese -style crockery chicken, marinated for 24 hours and battered in sweet potato starch (without TACC, like many of its dishes).
Protein and hydrates dishes are abundant, nutritious and full of flavor: Baby Ribs (Karina’s mother’s recipe), Chicken to the three aromas, veal with oyster and vegetable sauce; and noodles in different versions: sauteed with veal, with pork stew and a variant of Ramen with roast rib from the Chinese -style stew center.
The section VEGGIE It is equally attractive, with dishes such as bittersweet cauliflower, sauteed eggplants and chauchas.
Desserts are original and visually shocking, especially Chinese ice cream to share: a chopped ice tower bathed in condensed milk and accompanied with eight TOPPINGS (Fresh fruits, nuts, caramelized adukis, among others), number of fortune in Chinese culture.
The atmosphere moves away from the stereotype of the Chinese restaurant: a color palette that combines the red of Chinese culture, blue France and Argentine celestial, representing the three cultures that live daily in Karina’s life.
Image gallery
