Kao Soldeu will be this winter, a must-see gastronomic destination for oriental cuisine lovers. The menu will include a selection of Chinese haute cuisine dishes from the Shanghai and Kao Dim Sum restaurants in Barcelona, but adapted to a mountain setting.
Park Piolets Mountain Hotel & Spa **** will present this winter the first winter pop-up restaurant in Andorra, located on the ground floor of the hotel, at the foot of the Grandvalira ski slopes.
The commitment to this high-quality gastronomic offer comes from the chef Josep Maria Kao, gastronomic director of the prestigious Shanghai restaurant, a benchmark for Chinese haute cuisine in Barcelona and his daughters Meilan and Nayan Kao.
Kao Soldeu, who will maintain the gastronomic seal of the Kao family at all times, will respect the strict Chinese tradition with new interpretations, with a nod to the creative and the avant-garde.
The new restaurant will be opened on December 1st and will delight us with its dishes throughout the winter season, until April 21st.
Park Piolets Mountain Hotel & Spa and Grup Kao come together to offer a differentiated restoration proposal of great quality. Kao’s know-how in Chinese high cuisine will be adapted to the mountain to compensate the energy consumption in a balanced way after a day of skiing.
The gastronomic seal of the Kao family, pioneer of Asian gastronomy in the city of Barcelona, offers a selection of the most emblematic dishes of the Shanghai restaurants - the flagship and parent company - and Kao Dim Sum - the informal Shanghai’s brother.
Discover a selection of the winter dishes of Chinese haute cuisine
Following the current of innovation and new interpretations in gastronomy of the Kao family, Kao Soldeu proposes a selection of its winter dishes. The common point in them is that they are all made with handmade cooking techniques, local quality products and a careful wine list to achieve the most sophisticated après-ski experience.
An experience for the senses
The menu for the inaugural season includes traditional soups from the coldest areas of China, hot dishes based on carbohydrates such as fresh pasta noodles sautéed in wok, veal finished in an iron plate, or ramen Chinese (or mian), which turns out to be the true origin of the Japanese dish.
Another option is to taste the dim sum (small mouthfuls that touch the heart, in its translation) as a Chinese style “tapas” made from the traditional recipe of the jiao zi, the typical dim sum of the cold regions in the north of Beijing. This gastronomic proposal -which contains freshly hand-dough by hand- was introduced by the Kao sisters with great success in Barcelona, inspired by the dim sum clubs of leading cities in which they had been trained and worked, such as Los Angeles, New York , London, Hong Kong or Singapore.
In the restaurant, you cannot miss what is surely the most emblematic dish of Shanghai: Peking Duck and noodles with vegetables; without forgetting the rossinyols (chanterelles), or the poached egg and fresh truffle, which will arrive in Andorra by Kao Soldeu. This gastronomic experience of Chinese haute cuisine is completed with a wine and sparkling wine list, selected by Luis Kao.
This winter, Kao Soldeu Park Piolets offers you a high altitude dining experience for your après-ski in Grandvalira.
We hope you like!