Photo by Liu Zhihua / China Daily

Vic Bistro's version is simmered with beans and dried bean curd. The innovation enriches the texture and flavor.

I regretted there was no traditional Chinese rice wine to pair with the jelly, although the bistro has an extensive beverage menu.

The restaurant's international culinary masters also include French chef Mikolajczak Yann and Indian chef Vinod Kumar, who provide signature dishes from their hometowns.

Yann, who's from Lyon, creates the "frog legs from my childhood", which - unlike Chinese frog-leg dishes that are heavily seasoned - has a light taste.

Kumar, who's from New Dehli, brings a range of flavors from his home country, such as fragrant curries, and exotic condiments, including bay leaf, cinnamon and green cardamom. His signature dish is butter chicken - "the dish of his country", as he puts it.

Contact the writer at liuzhihua@chinadaily.com.cn