Global EditionASIA 中文双语Français
Lifestyle
Home / Food

Chinese restaurateur breaks Japanese cuisine stereotypes

By Li Yingxue | China Daily | Updated: 2018-11-23 08:59
Share
Share - WeChat
Filet steak teppanyaki, sashimi platter and Japanese-style boiled abalone are among the highlights at Wang Hui's restaurant. [Photo provided to China Daily]

While other kids pretended to be scientists or doctors in kindergarten, Wang Hui played chef.

Fast forward to today - the 42-year-old has recently opened his third restaurant, Hecai Japanese Cuisine, in Beijing.

Wang started to learn how to cook Japanese food at the Sino-Japanese Youth Exchange Center in 1993.

Ten years later, he was named the executive Japanese-cuisine chef of Grand Hyatt Beijing, a job he earned by competing with 64 other chefs for one month and kept for more than a decade.

He left the hotel to start his own Japanese restaurant in 2015, bringing his cooking experience and management knowledge with him.

"Even though I'm an investor now, I still think from a chef 's perspective in which I value diners' experiences the most," Wang says.

"I'm providing the best ingredients and won't use cheaper ones to make more profit. That's the baseline of a chef."

1 2 3 Next   >>|
Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US