Ba Restaurant serves as a sophisticated bridge between millenary Cantonese traditions and the avant-garde culinary landscape of modern Milan. Under the direction of Marco Liu and executive chef Bryan Hooi, the kitchen employs rigorous technical precision to elevate familiar Chinese flavors into the realm of fine dining. The signature Peking duck undergoes a meticulous three-day preparation involving glazing and wood-firing to achieve a lacquered, glass-like skin and succulent meat. Dim sum artistry is equally central, featuring translucent dumplings filled with black cod and garnished with earthy black truffle and orange tobiko. Technical mastery is evident in the long-cooked abalone, braised in a traditional chicken and ham reduction to extract deep umami notes. Textures vary from the delicate snap of Sichuan-salted lobster to the airy crunch of puffed rice in seafood broth. Within a sleek, concrete-walled interior, the experience is defined by a fragrant aroma of applewood smoke and refined spice.