Cruisin' for a fusion

Mango rosemary Caipirinha. Provided to China Daily

The food served at Unico by Mauro Colagreco is neither Spanish, nor French, nor Argentine, nor Chinese.

Like its founding chef Mauro Colagreco, the 37-year-old Argentine-born Italian who started his culinary career in France and is now developing his interest in Chinese ingredients, it's a fusion of all.

Redefining fusion cuisine

"It's very difficult to describe my food. It's very personal, and the only rule is (that) the products must be fresh," says the newly awarded Michelin two-star chef, when making his visit to Shanghai to prepare a four-hand dinner for local diners. The other two hands are "borrowed" from arguably the most popular young chef at Singapore's Jaan at the Swissotel, Julien Royer.

While what is offered at the 10-course dinner is not available daily, the regular menu features a selection of creative dishes with elements from this country or that culture.

The sharing bread, as a start, is a family recipe from Colagreco's grandmother, who spent most of her life in the Spanish countryside. The recipe is nothing special - butter, flour and an extra touch of olive oil. But for the chef, it's all about sweet holidays waking up in the aroma of bread baking.