Haowei

During the boom of fixed-price fusion restaurants, Lu Ke, with admirable courage and professionalism, went against the tide of many of his compatriots’ offerings. In Bolognina, the neighborhood from which many Asian eateries have sprung, there stands a restaurant far less anonymous than its exterior might suggest. Haowei has for years been arguably the city’s only true gourmet Chinese dining destination — one that approaches traditional recipes with an entirely different spirit.

You can sense it right away: the dining room is spotless and pleasantly scented, free from lingering fried odors; the décor is sober and linear, with no dragons snaking across the walls or waving maneki neko by the till.

Luke’s vision and philosophy, shaped by over thirty years of experience in his homeland, aim to counteract the banalization and standardization of Chinese menus replicated throughout Italy. Exceptional ingredients, modern techniques, dishes that are both clean and distinctive in texture and flavor, and perfectly managed temperatures give life to creative tasting menus or à la carte options.

The now-iconic crystal dumplings, the hearty wonton soup, steamed shrimp spheres, glutinous rice with pork ribs, fresh noodles with the chef’s sauce, and Peking duck are just a few of the bold offerings on a menu that remains rich and varied — distinguished by the quality of both its cuisine and its wine cellar.

Raviolo di cristallo con gamberi