AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Ming Zhang
Born:
Shanghai, China.
History:
After graduating from The Professional Chef College in Shanghai with systematic technique training, I went on to study nutrition. I became a teaching assistant and lecturer for over 2 years at chef school following graduation. Together with my team, we achieved outstanding results at the 1997 World Cooking Competition. Being a certified top chef of Chinese food, certified international Nutritionist, and award winner of various skills and technique competitions, I have serviced Shanghai starred hotels for over 5 years.
Have you always wanted to be a Chef?I am a fine-food lover and have always dreamed about being an outstanding chef. China is a country with traditional cuisines and technical requirements of which are very strict. By bringing out the best nutritional essence of the food materials, more and more diners can enjoy and appreciate our Chinese food with very special flavors.
How would you define your style?
I like to keep to the traditional Chinese food flavours, in combination with the typical food flavours from different places, the exquisite plate art of western food as well as the modern day diet.
What is your feature flavour these days?
During the special season of Christmas and Chinese New Year, I will introduce a series of dishes based on seafood with Chinese characteristics. While adhering to the characteristics of Shanghai cuisine, I use special cooking methods and techniques in preparing these dishes so that our overseas Chinese will inevitably recall the flavours of their hometown and at the same time our local diners can appreciate our Chinese culture.
Obsessive compulsive about?
The unique charm of Chinese food comes from its taste. And the finest tastes originate from the finest harmony of flavours. Bearing in mind the concept of a healthy diet, I hope I can put together the six elements of colour, shape, aroma, taste, nourish and nutrition. I promise our diners that they will get comprehensive enjoyment of sight, the touch and the taste of our dishes. All such endeavours will result in forming the Chinese cooking characteristics with charming taste at the core, keeping good health as the purpose, and introducing the Chinese traditional and innovative cuisine to more exotic diners.
What do you love about this business?
The combination of Chinese and western and the continuous innovation to create new flavours of Chinese food.
An ingredient you can’t live without?
Seafood, vegetables and tofu.
Most ‘eyebrow raising’ menu item?
Gongfu tofu, rose bean curd, steamed Barramundi with red hot peppers and crispy duck.
What is your Signature dish?
The Crab Feast, which will be introduced during the Chinese New Year.
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