Wu Li Xiang’s Chef Kam tells City Weekend about his favorite Chinese cuisine and why he doesn’t want to be a celebrity chef.
When did you first learn to cook Cantonese and Hong Kong-style dishes? I worked in Hong Kong in 1986 where my uncle was a seafood supplier. He knew many chefs there and recommended chefs for me to learn from, so most of my knowledge of this type of cuisine comes from my time spent living in Hong Kong.
Which city in China have you most enjoyed living in? Wuhan was my favorite city, because Wuhan cuisine is very special, and the food there is very diverse. People in Wuhan come from a range of different regions in China, so you find a combination of many different styles of Chinese food that makes for interesting cooking. Several of my dishes were inspired by the cuisine I enjoyed in Wuhan.
We heard you’ve been featured on BBC before. Did that make you want to become a television chef? No, I didn’t want to become a TV chef, because I always wanted to be a hotel chef. Being a hotel chef was my dream so that I could get feedback from the customers and get more experience cooking different types of food for different people.
What: Wu Li Xiang
Where: 2 Dongsihuan Beilu, 东四环北路2号