Bravo! Nansha: A Cross-Continental Four-Hand Dinner Between Italy and Lingnan

This October, the air in Nansha carried more than just the scent of the sea. It shimmers with the promise of an unexpected culinary encounter. 

On October 12–13, 2025, Suparnin Guangzhou joined hands with Cellar To Table Shanghai to present Bravo! Nansha, a four-hand dinner led by Italian Michelin-starred Chef Francesco Bovini and Chef Gary Guo from Guangzhou.

Together, they reinterprete the geography of taste, blending Mediterranean philosophy with Lingnan terroir in a menu that defied borders and celebrated the art of co-creation.

A Dialogue Between Two WorldsRather than a showcase of fusion for its own sake, the collaboration began as a captivating conversation between South China’s vibrant food culture and Italy’s time-honored craft. 

The two chefs set out to decode each other’s culinary language: Francesco brought his precise Italian structure, while Gary offered a spontaneous approach drawn from the rhythm of local markets.

Before the event, Francesco explored Nansha with Gary, visiting the Banqiao Market and the Shisiyong Aquaculture Base to hand-pick regional ingredients. 

What followed was a translation of terroir, a cultural exchange expressed on porcelain, where Italian discipline met Cantonese pragmatism.

The Menu: Fire, Freshness, and DialogueAmuse-Bouche opened with two playful contrasts:

·       Baby Pizzetta with Fish Maw and Burrata

Italian comfort reimagined through a Cantonese lens, where creamy cheese met the subtle luxury of collagen-rich fish maw.

·       Anchovy Roe with Cherry Radish and Wasabi Mayo

Gary’s homage to the sea is encased in a crisp golden crust that gave way to briny sweetness and delicate spice.

Starters continued the duet:

·       Mitten Crab with Foie Gras and Heirloom Tomatoes layered Nansha blue crab, Shaoxing wine, and silky duck liver into a dance of umami and texture.

·       Baby Squid with Mortadella, Bagna Cauda, and Pistachio Cream showcased Francesco’s playful side, pairing local seafood with the smoky richness of Emilia-Romagna charcuterie.

Pasta brought the evening’s most intimate dialogue:

·       Handmade Cavatelli with Sea Urchin, Bergamot, and Spicy Sauce combined spicy flavor with the sweetness of fresh sea urchin. 

The citrus lift of bergamot of a 30-year-old tree, a bridge between ocean depth and orchard brightness.

Mains carried dual signatures:

·       Charcoal-Grilled Spanish Mackerel with Nduja Sauce motivated Cantonese restraint with southern Italian fire, each bite flickering between smoky, spicy, and fresh.

·       Australian M7+ Wagyu Rib-Eye with Sicilian Caponata paired with buttery beef and Francesco’s take on rustic eggplant stew. 

This is a vivid contrast of color, acidity, and aroma.

Desserts brought the narrative full circle:

·       Melon with Yogurt, Basil, and Dill refreshed the senses before Nonna Cake, Cellar To Table’s signature apple cake served with almond sorbet, a nostalgic nod to Italian home kitchens.

The evening closed with delicate Petit Fours, including bergamot pear tart and hazelnut biscuits with orange peel, edible souvenirs of two chefs’ friendship.

Meet the ChefsFrancesco Bovini, trained at the three-Michelin-star Da Vittorio in Italy, later helmed the kitchen at Da Vittorio Shanghai and the one-star NEW WAVE. 

Today, as Executive Chef at Cellar To Table, he continues to reinterpret Italian classics through a contemporary lens, balancing authenticity with creative freedom.

Gary Guo, previously of Beijing’s Asia’s 50 Best-listed Refer, is known for his precision and his ability to draw depth from local ingredients. 

At Suparnin, he transforms Nansha’s coastal produce into imaginative, global expressions rooted in place.

Suparnin: A Gateway to Nansha’s Culinary FutureSince opening, Suparnin has evolved into a bridge between worlds, a restaurant that invites global diners to experience Lingnan culture through a modern, experimental lens. 

Its design follows the philosophy of a Future Garden Dreamscape, merging local craftsmanship with international sensibility.

The restaurant was recently shortlisted for the 2025 Restaurant & Bar Design Awards in the UK — one of only 17 Chinese entries among 223 global finalists — a recognition that mirrors its creative spirit.

Bravo! Nansha was not only an artisan event, but it also declared that Guangzhou’s southern frontier is ready to join the global conversation in taste, culture, and design.

[All images courtesy of Suparnin]