{"id":10550,"date":"2018-04-26T08:51:25","date_gmt":"2018-04-26T08:51:25","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=10550"},"modified":"2018-04-26T17:42:11","modified_gmt":"2018-04-26T17:42:11","slug":"milano-gong-la-perfezione","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/","title":{"rendered":"Milano: Gong, la perfezione!"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10551\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/image-4286\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331.jpeg?fit=1600%2C1066&amp;ssl=1\" data-orig-size=\"1600,1066\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10551\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-331.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Sublime. A tratti divino. Esagerazioni? No. Esaltazione? Forse. Perch\u00e9 \u00e8 uno di quei ristoranti per i quali vale la pena vivere e fare questo mestiere, ovvero provare il meglio e raccontarlo ai lettori.<\/strong><br \/>\nVoto dieci pi\u00f9, dall\u2019estetica all\u2019organizzazione, dalla lista degli champagne al personale di sala, dalla cucina all\u2019atmosfera.<br \/>\nE poi, ammettiamolo: non si era mai vista una situazione del genere: tre fratelli, tre ristoranti con incassi mirabolanti, tre ristoranti dove splende e funziona tutto, tre macchine da guerra dove \u00e8 difficile trovare un posto senza prenotare.<br \/>\nGiulia, Claudio e Marco Liu sono nati in Italia, i loro genitori invece sono originari di Zheziang, nel sud della Cina.<br \/>\nOgnuno gestisce un ristorante in una zona diversa della citt\u00e0, cos\u00ec da poter presidiare l\u2019intero \u201cterritorio\u201d.<br \/>\nSono straordinari, davvero: <strong>Giulia regna al Gong, Claudio da Iyo, Marco invece tiene le redini del Ba Asian Mood<\/strong>. Certo, spicca l\u2019Iyo, una stella Michelin e un record ancora imbattuto a Milano, 620 persone rifiutate in un sabato qualunque perch\u00e9, semplicemente, era tutto pieno.<br \/>\nOra, torniamo al Gong, una delle tre macchine perfette, 100 coperti ogni sera, 35 persone che ci lavorano, fra sala e cucina. Entri e rimani sbalordito, il primo impatto \u00e8 formidabile, pare uno di quei tempi dell\u2019alta ristorazione. Colpisce il design, le camicie bianche dei camerieri, gli spazi ampi, la luce che entra dalle finestre gigantesche.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10554\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/image-4289\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-334.jpeg?fit=1080%2C810&amp;ssl=1\" data-orig-size=\"1080,810\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-334.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-334.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10554\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-334-300x225.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-334.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-334.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-334.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-334.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\nPoi ti siedi e, come sempre, inizi a giudicare un ristorante dalle amuse bouche, che raccontano tanto se non tutto sulla cucina, sullo chef e sulla filosofia del ristorante.<br \/>\nPotrebbero offrirti due cosette due, carine e poco impegnative, di poca intensit\u00e0 e personalit\u00e0: e invece. Trovi mini ghiotterie fantasiose, frizzanti, vigorose, eleganti, ispirate, pittoriche. Primeggia il <strong>grissino leggero e croccante con coda di scampo e gelatina di tosatsu, una salsa a base di soia e aceto di riso<\/strong> che detta cos\u00ec pare una carineria e nulla pi\u00f9, per\u00f2 assaggiatelo e poi vediamo.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10557\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/image-4292\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-337.jpeg?fit=1080%2C810&amp;ssl=1\" data-orig-size=\"1080,810\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-337.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-337.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10557\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-337-300x225.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-337.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-337.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-337.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-337.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Segue l\u2019<strong>ostrica con dashi e uova di lompo<\/strong>: lo scoppiettio delicato delle palline, l\u2019intensit\u00e0 del dashi, \u00e8 seduzione totale.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10552\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/image-4287\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-332.jpeg?fit=1080%2C912&amp;ssl=1\" data-orig-size=\"1080,912\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-332.jpeg?fit=300%2C253&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-332.jpeg?fit=640%2C541&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10552\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-332-300x253.jpeg?resize=500%2C422\" alt=\"\" width=\"500\" height=\"422\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-332.jpeg?resize=300%2C253&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-332.jpeg?resize=768%2C649&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-332.jpeg?resize=1024%2C865&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-332.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\nCerto, il men\u00f9 \u00e8 ampio, non puoi e non ha senso raccontare ogni piatto assaggiato, la nostra intenzione \u00e8 di mettere l\u2019accento sulla ricerca della perfezione e della felicit\u00e0.<br \/>\nPrendiamo per esempio il &#8220;Hamachi&#8221;, ricciola del Pacifico con salsa mirabolante di mizu.<br \/>\nOgni morso \u00e8 felicit\u00e0, tenerezza allo stato puro: hai la sensazione di assaggiare l\u2019intensit\u00e0 dell\u2019oceano, i profumi sono nitidi, la mano dello chef Keisuke salda. Si scioglie al solo contatto con la lingua, \u00e8 un piatto saporito come un bacio e che va assaggiato con lentezza, tanta lentezza.<br \/>\nDi grande impatto coreografico il <strong>carpaccio di storione con salsa mojito e zenzero candito, mela verde e dragon fruit, marinato con ginbotanic<\/strong>: nulla \u00e8 lasciato a caso, l\u2019insieme vale. E tanto.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10555\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/image-4290\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-335.jpeg?fit=1066%2C1600&amp;ssl=1\" data-orig-size=\"1066,1600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-335.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-335.jpeg?fit=640%2C961&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10555\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-335-200x300.jpeg?resize=333%2C500\" alt=\"\" width=\"333\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-335.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-335.jpeg?resize=768%2C1153&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-335.jpeg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-335.jpeg?w=1066&amp;ssl=1 1066w\" sizes=\"(max-width: 333px) 100vw, 333px\" data-recalc-dims=\"1\" \/><br \/>\nSul podio delle portate assaggiate sale, forse al primo gradino, la<strong> tartare di tonno spagnolo Belfago<\/strong>. Preparato con una maionese all\u2019ostrica e wasabi, \u00e9 quasi afrodisiaco, mettiamo il quasi perch\u00e9 ognuno ha la sua sensibilit\u00e0 e palato, magari per qualcuno l\u2019emozione \u00e8 minore, anche se dobbiamo dirlo che in tal caso Gong non fa a caso suo. Piatto che ha e che da ritmo, di una delicatezza vibrante.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10553\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/image-4288\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-333.jpeg?fit=1080%2C1350&amp;ssl=1\" data-orig-size=\"1080,1350\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-333.jpeg?fit=240%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-333.jpeg?fit=640%2C800&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10553\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-333-240x300.jpeg?resize=400%2C500\" alt=\"\" width=\"400\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-333.jpeg?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-333.jpeg?resize=768%2C960&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-333.jpeg?resize=819%2C1024&amp;ssl=1 819w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-333.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><br \/>\nVoto altissimo anche per il raviolo con filetto di wagyu di Kagoshima, morbido come un cuscino: caramella amorosa, paradisiaca, che lascia il segno e ti fa venire la voglia di tornare anche domani.<br \/>\nPortata di estrazione geografica pi\u00f9 chiara, davvero perfetto (ancora, \u00e8 una parola che la si deve ripetere assai, nella casa di Giulia Liu).<br \/>\nL\u2019anatra \u00e8 morbida come il raso, \u00e8 un piatto che va annusato in modo profondo, ampiamente. Piatto che richiede lumi di candela, il fegato grasso servito accanto completa, mentre la salsa di sesamo nero, mizu cinese e biscotti di soia \u00e8 il tocco in pi\u00f9 che da potenza.<br \/>\nCerto, qui da Gong rimane il problema dell\u2019identificazione, lo abbiamo preso alla larga perch\u00e9 non \u00e8 facile inquadrarlo. Sono evidenti e forti le matrici asiatiche, per\u00f2 si deve stare attenti nel considerarlo un ristorante cinese solo perch\u00e9 la patron, Giulia, proviene dal paese del dragone.<br \/>\nIn pi\u00f9, sarebbe riduttivo e, ammettiamolo, sminuente, vale anche per il termine fusion, che ormai significa tutto e nulla. Qui si fa alta cucina e la si propone in maniera costante, senza amnesie e differenze da una settimana all\u2019altra, come spesso accade altrove. Il livello rimane sempre superlativo, puoi tornare dopo alcuni mesi ed \u00e8 tutto identico, come servizio e qualit\u00e0. Giulia \u00e8 consapevole che non si possono fare passi falsi in una citt\u00e0 dove si \u00e8 alzata e di molto l\u2019asticella, ha ben chiaro che diventa sempre pi\u00f9 difficile soddisfare una clientela esigente. Lo sa e sa anche come far funzionare il tutto.<strong> E\u2019 merito suo anche l\u2019intesa fra i due chef, Keisuke Koga e Gugliemo Paolucci<\/strong>, scuole cos\u00ec diverse ma che vanno cos\u00ec d\u2019accordo. Menzione d\u2019onore anche per il sommelier <strong>Roberto Riccardo Tornabene<\/strong>: discreto, preparato, gentile, affidabile, serio.<br \/>\nProvando a trovare una definizione, diremmo che \u00e8 un ristorante con una cucina traboccante di idee, pur non spingendosi troppo oltre certe frontiere gustative: un ristorante per gente affamata di sensazioni, dove ti fanno vivere e assaporare dei piaceri sconosciuti.<br \/>\nDi sicuro, se vi aspettate molto, le vostre aspettative saranno interamente soddisfatte e, forse, superate.<br \/>\n<strong>Standing ovation<\/strong>.<\/p>\n<p><a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/good-life-dominique-antognoni\/\"><em><strong><span style=\"color: #0000ff;\">Dominique Antognoni<\/span><\/strong><\/em><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.gongmilano.it\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10556\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/image-4291\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-336.jpeg?fit=550%2C413&amp;ssl=1\" data-orig-size=\"550,413\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-336.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-336.jpeg?fit=550%2C413&amp;ssl=1\" class=\"aligncenter wp-image-10556\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-336-300x225.jpeg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-336.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-336.jpeg?w=550&amp;ssl=1 550w\" sizes=\"(max-width: 250px) 100vw, 250px\" data-recalc-dims=\"1\" \/><\/a><br \/>\nCorso Concordia 8, Milano<br \/>\nph. +39 02 7602 3873<br \/>\nmb. +39 3397498699<br \/>\n<span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"mailto:info@gongmilano.it\">info@gongmilano.it<\/a><\/span><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Sublime. A tratti divino. Esagerazioni? No. Esaltazione? Forse. Perch\u00e9 \u00e8 uno di quei ristoranti per i quali vale la pena vivere e fare questo mestiere, ovvero provare il meglio e [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[73],"tags":[379],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Milano: Gong, la perfezione! - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/26\/milano-gong-la-perfezione\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milano: Gong, la perfezione! - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Sublime. 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