The Foodservices HQ sits atop a high-rise building atop a shopping mall in downtown Shanghai.
The innovation kitchen is the real centrepiece of the operation. Headed up by Michael Fan, a former restaurant head chef in Hong Kong, it's a modern combination of commercial kitchen and laboratory, with picturesque views over downtown.
Though food may be at the centre of everything in the kitchen, Fan is undoubtedly the star attraction.
After a brief tour of the facilities, he takes his position behind the counter flanked by a pair of eager deputies. Hands ablur and narrating as he goes, the charismatic Fan puts on a dairy master class that wouldn't look out of place on prime time television.
First on the menu today is a soft wonton, not unlike tortellini, filled with prawn and mozzarella and topped with a creamy wasabi sauce. For such a seemingly bizarre combination, which raised more than few eyebrows as it was proudly plated in front of us, the verdict was unanimously and definitely positive.
That sentiment remained as a feast of fusion tapas and dairy desserts were presented and quickly devoured.