On the first day of spring we met Rosy Chin, entrepreneur, creator, mother and chef at her YOKOHAMA restaurant in Milan, with her husband Paolo, also chef, and his collaborators in an elegant and refined place, in an atmosphere that has become oriental, true reference point for fusion cuisine in Milan. Spring is a rebirth, an explosion of colors and smells that we find in the fusion dishes that Rosy Chin personally prepared for us for the occasion, where creativity and scents become an indelible taste experience, between innovation and tradition, in a perfect Fusion between East and West. We asked Rosy Chin three questions that we thought were relevant. What philosophy leads you to create a spring-inspired fusion dish?When I think of spring, I think of colors, I think of scents and freshness. Above all, my dishes must be an emotion that can be experienced. Can Italian creativity and Mediterranean elements be a new inspiration for your future dishes? There are no limits or barriers to creativity, cooking does not require a passport, and the Mediterranean key is already a tool I often use in my culinary experiments. Are the senses and colors important for the composition and planting of a dish For me, the senses and colors are fundamental in a dish, first you have to hit with the eyes, second the sense of smell and with intoxicating the scents and third but no less the taste matters. These three senses are the only ones that must merge in synergy with a single goal, which is to impress and amaze my guest.In some images I have captured you can see deep feelings of an inner passion that comes from the heart of Rosy Chin comes, whom I consider a true tea queen of food.
Service created by Nick Zonna and Rosanna Turconi
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