The Ling Long restaurant in Shanghai announces an exceptional gastronomic collaboration that will take the form of two exclusive dinners, scheduled for February 1 and 2, featuring Vania Ghedini, Head Chef of the Oro restaurant at the Hotel Cipriani, A Belmond Hotel in Venice.
A rare encounter between two Michelin-starred kitchens, united by a common vision: to reinterpret tradition through the language of the present.
This collaboration is the result of six months of dialogue between Belmond and Jason Liu, chef and owner of Ling Long, and translates into a true creative journey through cultures, techniques, and gastronomic sensibilities. A deep harmony, based on respect for their roots and a shared desire to transcend boundaries without betraying them. On the one hand, Jason Liu, known for his ability to distill the essence of Chinese cuisine into forms of absolute precision; on the other, Vania Ghedini, whose contemporary cuisine takes shape under the influence of Massimo Bottura and finds its natural home in the iconic universe of the Hotel Cipriani, birthplace of the famous Carpaccio.
The menu for the two evenings is constructed as a harmonious contrast. Vania Ghedini‘s creations are renowned for their complex, layered architecture, capable of telling stories through the rhythm of flavors. Jason Liu, on the other hand, pursues a philosophy of radical clarity, in which each dish is reduced to its most direct truth. The meeting of these two visions gives rise to a rare gastronomic experience, designed for those seeking not only technical excellence but also a profound cultural narrative.
Among the signature dishes, Omaggio al Carpaccio stands out, a contemporary reinterpretation of one of the most iconic dishes in the history of catering, created at the Hotel Cipriani. Alongside it are creations that span sea and land, Venice and China, in a continuous interplay of references, balance, and creative tension.
Ling Long and Jason Liu
Ling Long represents one of the most refined expressions of contemporary Chinese cuisine. Jason Liu’s philosophy is rooted in a thousand-year-old tradition, shaped by time and guided by the search for XIAN (鲜), umami in its purest form. Trained professionally since the age of 14 and raised among Taipei’s finest restaurants, Jason has absorbed Western techniques without ever losing his deep connection to his own gastronomic culture.
This approach has earned him important international recognition: 27th place in Asia’s 50 Best Restaurants 2025, Creativity Award at The Best Chef Awards 2025, nomination as Young Global Leader by the World Economic Forum (2024), and a Michelin star confirmed in Shanghai for the two-year period 2024–2025.
Oro and Vania Ghedini
Overlooking the Giudecca, just a few minutes from St. Mark’s Square, the Oro restaurant embodies the most intimate and refined soul of Venice. Here, Vania Ghedini’s cuisine dialogues with Massimo Bottura’s creative direction, giving life to an experience that combines memory, territory, and experimentation.
Originally from Ferrara, Vania creates a vibrant menu that showcases hyper-local ingredients from the Veneto region, intertwining her Emilian-Romagnolo roots with Moroccan influences gained during her international career. The sea is the absolute protagonist: from the iconic Venetian Moeche to new interpretations that blend technique and storytelling, each dish is a bridge between past and present.
Guests will have the unique opportunity to experience a fusion of haute cuisine, as chef Vania Ghedini brings the refined flavors and sophisticated techniques of Ristorante Oro to the renowned kitchen of Ling Long. The menu is designed as a studied and elegant contrast: Chef Vania’s dishes are celebrated for their complex and layered architecture of flavors, an exercise in conscious complexity. Chef Jason’s creations, on the other hand, follow a philosophy of radical precision and absolute clarity, distilling the essence to its most direct form. This collaboration offers a rare opportunity to savor a menu conceived with passion, rigor, and a deep respect for the ingredients and cultural heritage of both cuisines.
The new Homage to Carpaccio, dedicated to the dish invented by Giuseppe Cipriani, founder of the Hotel, represents the perfect synthesis of this philosophy: respect for the icon, creative freedom, and contemporary vision.
Menu:
Amuse Bouche
Chefs Jason Liu and Vania Ghedini
Homage to Carpaccio
Sirloin | Fig | Carpaccio
Chef Vania Ghedini
Mantis Shrimp
Abalone Sauce #13 | Pickled Radish | Deep Fried
Chef Jason Liu
Lagoon
Crab | Sea Urchin | Hand-Shredded
Chef Vania Ghedini
Tagliolini
Mountains | Sea | Handmade
Chef Vania Ghedini
Golden Thread
White Truffle | Chicken Essence | Reduced
Chef Jason Liu
Tiramisu
Chocolate | Coffee | Fluffed
Chef Vania Ghedini
Mignardises
Chefs Jason Liu and Vania Ghedini
