Alea is a casual fine dining restaurant where Ningbo heritage and Chinese influences join with Western culinary technique. It's led by Ningbo-native chef Zee Zheng, who also cooks at upstairs fine dining restaurant Fabula.
The menu here is a convergence of personal history and fine dining technique, a vision best conveyed with the signature Sea Anemone Risotto, which substitutes Italian rice with diced Ningbo rice cake, bound in a savory sea anemone sauce. Dishes like the Chicken & Duck display technical prowess, while the Hiramasa, buttery sashimi with seasonal stone fruit, delivers comfort with elegance. Think fine dining precision scaled for family-style sharing. The space is intimate with just six tables for a maximum capacity of 20 people.
