A nice LHCH meeting with a real Chinese gourmet
Mister Yang arrived from his native Zhejiang in Belgium in 2000 wishing to work in the restaurant business to share his love of Chinese cuisine. He is first and foremost a great gourmet himself. As he cooked in China for his relatives, doing so well, he was advised to study in this field. He passed the national second-level cook certificate in China. Now he is the owner of three Keyaki restaurants in Belgium !
As Top Chef and many restaurants owner, Zhang Gaijing won international awards in Europe for his knowledge of Chinese cuisine. Nowadays he a jury member of this kind of international events.
He is a representative of new overseas Chinese and quickly became a leader in Chinese cuisine in Belgium. Since he is now the chairman of the Belgian International Chinese Restaurant Industry Association, he leads the reform of Chinese restaurants in Belgium and explores a suitable path for the development of Chinese cuisine of the meeting, dedicated to the exchange and cooperation in the catering industry between China and Belgium. Mister Yang has been in the Chinese restaurant industry in Belgium for more than ten years, so he was awarded the title of “Liege Province Ambassador” by the Liege Provincial Government of Belgium.
LHCH: Mister Yang, Mister Yang you have acquired a great knowledge of the Belgian market with your restaurants near Liège, Ghent and Antwerp, but also a deep knowledge of the European market. What are the differences between these countries regarding the appreciation of asian cuisine?
Yang Gaijing: Italy likes pasta, tomatoes and grilled meats. It is very suitable for Chinese cuisine. Holland do prefer large, hearty, less refined meals. France and Belgium like to travel more into subtle dishes.
LHCH: The public unfortunately thinks it’s Chinese, but it’s Chinese adapted to European habits. No regret ?
Yang Gaijing : The restaurants owners must adapt themselves to the market. Our menu often change according to the tastes of the changing market. But we want to maintain a high standard in Asian cuisine. It is for this reason that I created the Belgian International Chinese Restaurant Industry Association. Instead of being in competition with each other, for example by lowering the prices and therefore the quality of the products, we agree on standards to be respected by all. We have a hundred members and we are united. We have to regulate the market so as not to arrive at situations like in Spain where prices have fallen with always more attractive formulas but, for us, very disappointing in the end. If promotions are needed, we will do everything to harmonize the prices according to the cities, etc.
LHCH : How did your entrepreneurial adventure start in Belgium ?
Yang Gaijing: In order to open a restaurant, I went to the Netherlands for inspections on several occasions, where Chinese food is well developed. When I went there in 2004, I found that a catering model called ‘Wok’ became popular in the Netherlands, which was actually transformed from a buffet. Because of the combination of simple meals such as Italian, Japanese, and Thai, this new type of Chinese restaurant quickly became popular in Europe, but it was still in an undeveloped state for Belgium. So I launched the concept with my own philosophy.
LHCH: To adapt to the European market, will Chinese restaurants go organic?
Yang Gaijing: Yes it is the future! For the many vegetarian dishes that we already have, but also for the meat dishes. We also plan to apply the philosophy of “YAO SHAN”, this traditional food cooked with medicinal herbs since 1000 years! You know, for example, this special cuisine is given to young mothers in China during the month of rest after childbirth. This is why young Chinese moms stay so pretty and healthy! Their beauty secrets! We have restaurant projects where the chef works in collaboration with a Chinese doctor. High-end Yaoshan.
LHCH: From your opinion, what is the future of Chinese food in Europe ?
Yang Gaijing: Let Chinese food culture come along the “Belt and Road » ; let Chinese food be on the world table. We have to tell the Chinese story behind every Chinese cuisine, and also do good everyday healthy Chinese food.
