Local Media Preview the New China Kitchen

November 29

Local Media preview the new China Kitchen at Shangri La Open, opening from 1 December 2023, 7 days a week…
China Kitchen, the esteemed Sichuan restaurant that has been delighting diners since 2015, is proud to announce its highly-anticipated fully reopening after a three-year hiatus due to the pandemic. The restaurant, recognized as a “Michelin Plate” recipient in the Thai Michelin Guide editions of 2020 and 2021, will be reopening its doors seven days a week to cater to both local and international guests. At the heart of this culinary revival is the unveiling of China Kitchen’s new Sichuan-born chef, Chef Tony. In his unique role as “chef patron,” Chef Tony invites discerning diners to embark on an unforgettable Sichuan culinary journey, renowned for its bold flavors, aromatic spices, and distinctive peppers. With his expert touch, Chef Tony expertly crafts each dish to deliver the perfect balance of pungent yet refined spiciness that is enjoyed by food enthusiasts worldwide. While Sichuan cuisine takes center stage, China Kitchen also presents an exciting opportunity for guests to explore other regional Chinese flavors. Those with a penchant for Cantonese, Shanghainese, and Yunnan cuisines will be pleased to discover a limited, yet meticulously curated selection of specialties thoughtfully prepared by Chef Tony to satisfy diverse palates. The reopening of China Kitchen will allow locals and visitors alike to savor the authentic flavors of Sichuan and explore the diverse culinary offerings of China. Guests can expect a charming ambience, warm hospitality, and dishes that celebrate the heritage and artistry of Chinese cooking. China Kitchen at Shangri-La Chiang Mai will resume fully operations from 1st December 2023 onwards. For more information or to make reservations, please contact [email protected] About China Kitchen China Kitchen, located at Shangri-La Chiang Mai, is the first Sichuan restaurant in town since 2015. Known for its authentic flavors, impeccable service, and elegant surroundings, China Kitchen has garnered recognition, including the prestigious “Michelin Plate” award in the Thai Michelin Guide editions of 2020 and 2021. Under the leadership of its esteemed chef, Chef Tony, China Kitchen continues to redefine the culinary landscape in Chiang Mai, delivering memorable dining experiences to discerning Guests.
Shangri-La Chiang Mai, proudly introduces his new Sichuan-born Chinese Chef of China Kitchen restaurant, Zheng Wei for the registry office, Chef Tony in art for his fellow colleagues and friends, was born in 1987 in Chengdu, capital city of Southwestern Chinese province of Sichuan, home of the spicy Sichuan pepper appreciated worldwide by the most strenuous chefs for its distinctive flavor. Raised in a traditional Chinese family, where the art of cooking has always represented an important value, with his mum acting as the “Chef of the house”, supported by his grandmother, father and other relatives, it is not surprising that Chef Tony nurtured his passion for Chinese cuisine since his early age. He remembers as if it was yesterday, when he was about 8, sitting next to his grandma, both meticulously tasked by his “Chef mum” returning from the market, washing vegetables, hand-picking the nicest ones, cutting them, and even preparing the dumplings for the next meal. His dad, when at home, back from work, would instead perform those more complex tasks, such as cleaning chickens, trimming meats and chopping all necessary ingredients, to be finally tossed and jumped in a fiery wok, all together. Little Tony could not resist to stay next to his dad, mastering a yet dangerous skill, and watch him acting around the wok with such incredible coordination of the movements, just as an orchestra conductor would do with the musicians. This is when Chef Tony realizes that he wants to become a chef. At the age of 18 he graduated with honors from the esteemed Chengdu Chef Training Institute, where he learned all the basics and nuances of the Sichuan cuisine, which make it one of the 8 gastronomic pillars in China and one of the most popular cuisines in the world. When he was 24 he became a “wok chef” and only 2 years later he was assigned his first position as “Chinese Chef” of the popular Na Jia restaurant in Beijing. Strong in his childhood teachings, Chef Tony very soon realized that the attributes of a good chef lie in the passion he puts in all the dishes he creates and obviously the quality of the produce he uses. Hence his consistent tantra in not compromising on raw materials, which form the true essence of his cuisine. With the times he also realized the importance of using local products, wherever he would be, and he learned to blend them into those traditional and authentic Sichuan recipes, skillfully mastering the art of balancing those 5 basic tastes which define Sichuan cuisine, spiciness, saltiness, sourness, sweetness and smokiness. Through his journey, Chef Tony had the privilege to showcase his skills beyond Sichuan province, exporting them to Beijing, Xinjiang, and even abroad such as Armenia, Sri Lanka and India, where he was awarded with the “Most Popular Chinese Food Award” in Tamil Nadu in 2016, and recognized as the chef of the “Best Chinese Restaurant” in 2019. Chef Tony is proud to launch is newly-designed Sichuan-inspired menu for the delight of all China Kitchen patrons, from 1 December, whose iconic Sichuan dishes, such as the spicy “Steamed Chicken with chili sauce”, the tangy “Sole Fish in Hot Sichuan Oil”, the creamy “Dong Po Pork”, the “Spicy Canadian Lobster”, the “Spicy Sichuan Chili Chicken” will undoubtedly stimulate everyone’s taste buds. Chef Tony is member of the World Chefs Federation Asia-Pacific Regional Council for Greater China, serving as senior director.

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