Chao Xing

Chao Xing on the Hot Seat

1. What inspired you to become a chef?

My desire to travel. I always saw all the chefs in my town learn their craft and then travel to bigger cities. They would meet interesting people, serve them great food, and even make new friends. So, beyond food, my interests were with people and their experiences that could somehow elevate my own cooking habit and offer people a fresh menu.

2. What is your signature dish? What do people love about it?

I'm among the few chefs who claim they don't have a signature dish. I make three unique preparations and I do them well. Hope I don't sound pompous. But it's very difficult to tell with people.. I've had many love one dish I make and not be fond of another. It's really up to people and their tastebuds.

3. How do you describe your overall cooking philosophy?

That's a very hard question to answer for any chef. I usually understand every ingredient and how it interacts with another because that's key in creating harmony across different kinds of cuisine. I usually call my approach 'Harmonious Tastebud Hugs' because when the right ingredients are mixed together it really feels like they're hugging your tastebuds for an incredible taste. 

4. When and where was your last vacation?

I haven't gone on a proper vacation in a year. The last place I visited was Australia and I can't wait to visit Norway next. I have a few of my friends there but the weather can be unrelenting I've heard, so plenty of warm soup and multiple layers should do the trick. I hope.

5. What's your secret to being so cheerful all the time?

That was Derrick telling you to ask me this, wasn't it? He's usually asking me the same question. And I'll tell you what I tell him.. It's always the people and the place that makes all the difference. If you're still feeling down, always count your blessings and you'll instantly feel happy.