【Monday Foodie】Beata té you're so lucky

Text by TRAVELER Luxe Traveler’s Journal, Liao Hongxin

 

Continually expanding its culinary map, Beata té (you're so lucky) recently welcomed a new head chef from Italy, Riccardo Ghironi. This accomplished chef, whose cooking style is refreshingly simple and bold, aims to deliver pure flavors that leave diners smiling from ear to ear, as if basking in sunshine on open fields.

 

Stepping into the sun-drenched space of Beata té (you're so lucky), one of the co-founders, Alberto Zambotti, was already waiting for us. Located on the top floor of BELLAVITA, Beata té enjoys abundant natural light, as if specially designed for those feeling down. Unlike some restaurants with cramped, overly formal layouts, this place feels airy and bright. The space is designed to offer diners a relaxed and pressure-free dining experience. When asked about it, Alberto simply smiled and said, “Eating should be comfortable and spacious—you need that to truly enjoy your food.”

Just like the French greeting “Bon appétit” – meaning “enjoy your meal” – Beata té means “you’re so lucky” in Italian. It reflects the founders, Alberto Zambotti and Purple’s, hope that everyone who dines here will be filled with joy from the first bite to the last. That’s why not only are the ingredients carefully selected, but the chefs themselves are equally important. That’s why in early April, they welcomed their new head chef, Riccardo Ghironi.

 

Savor the flavor, keep the craft

Simple flavors, stripped down to the essence

Today, Riccardo prepared for us a traditional vegetable pastry, seafood cacao dumplings, and the signature whole live lobster tagliolini. A taste of both mountain and sea, inspired by his roots in Lunigiana. The traditional vegetable pastry is reminiscent of his mother’s home cooking. Italians never stop cherishing the flavors of childhood, and this dish is simple and unadorned, radiating a natural and pure charm. The crust is soft and lightly flour-scented, while the filling is a layered mix of potatoes and plenty of vegetables. Alberto said this is a common home dish from Riccardo’s hometown, with each mother having her own secret recipe—so it’s hard to say exactly what’s inside. It’s a casual kind of cooking. Riccardo’s version is rich and hearty, with a delicate aroma of vegetables that whets the appetite. Paired with a pecorino cheese sauce, it highlights the deep flavor of the potatoes.

The seafood cacao dumplings are Riccardo’s playful creation. They feature egg pasta and chocolate pasta combined into a two-tone dumpling, stuffed with minced shrimp and fish. After boiling, they are lightly pan-fried in herb-infused cream sauce and served with fried tomato peels, basil, and mascarpone cheese rolls that resemble egg rolls. Alberto joked that the inspiration came from the Italian brand FENDI, with the color scheme mimicking a popular bag design from the previous season. Contrary to its whimsical appearance, the dish is refreshingly light: the two-tone pasta carries no egg or chocolate flavor—the star is the crisp shrimp and tender fish inside, which retain a slight bounce in texture, adding dimension to the dumpling. The herb cream sauce is light and doesn’t overpower, while the caramelized cheese roll tempers any clash between the cheese and seafood.