East Entrance of the Fairmont Peace Hotel
The Octagonal Pavilion Lobby
So when a new chef takes the helm of its kitchens, it isn't merely a staffing update—it's a statement.
Chef Chris Wang
Enter Chris Wang, a chef making an extraordinary homecoming after circumnavigating the culinary globe.
Wang's story begins, as all good stories do, with a twist. He didn't start out dreaming of Michelin stars or perfect soufflés. No, he studied economics. But food was always in his blood.
His family ran a restaurant, and his father worked in five-star hotels, opening his eyes to a variety of cooking styles. "From a young age, I was exposed to Western cuisine." he recalls, "It fascinated me."
By the time he finished college, he'd traded spreadsheets for saucepans, studying at the prestigious Cordon Bleu culinary school, and landing his first gig as an intern at the Peace Hotel in 2017.
Fairmont Peace Hotel at Night
What followed was a globetrotting masterclass in haute cuisine. Tokyo's effervescence taught him precision. New York's Café Boulud, under highly acclaimed French chef, restaurateur Daniel Boulud, introduced him to the relentless pace of a fine dining kitchen.
Grueling 15-hour days at London's Le Gavroche, that bastion of French fine dining, forged a classical foundation—and earned him a top 10 spot in the San Pellegrino Young Chef competition.
Then came the pièce de résistance: a stint at Thomas Keller's three Michelin star Per Se, where Wang mastered the art of perfectionism—one relentless detail at a time.
"That was intense," he says, with a laugh that suggests he's still recovering.
Slide to view more
The Cathay Room
Now, he's back at the Fairmont Peace Hotel, and his mission is clear: to elevate its dining scene while paying homage to its storied past.
Wang's cooking is a love letter to French cuisine, but one written with a global accent.
Duo of Wagyu Beef
Take his signature Wagyu beef dish, for example. It's a nod to the classic French dish beef bourguignon, but Wang deconstructs it, turning the stew into a garnish for a perfectly seared cut of Wagyu.
"It's about respecting the old flavors while embracing the new," he explains. The result is a dish that's both nostalgic and thrillingly modern.
Confit Cod Fish
Then there's his cod fish, a masterclass in lightness and umami. Traditional French beurre blanc sauce, with its cream and butter, is replaced by a Chinese-style fish stock, reduced to a rich, smooth consistency without using a drop of cream.
A touch of kombu adds depth, creating a dish that's elegant but not heavy. "People want healthier options now," Wang says, "but they still want flavor."
Winter Veloute
Pan Roasted Scallop
Foie Gras Torchon
Wang's return to the Peace Hotel feels like a homecoming, but it's also a bold new chapter. His food is a reflection of his journey: deeply rooted in French technique but infused with the flavors and techniques he's gathered from Tokyo, New York, and London.
It's a cuisine that speaks to the hotel's celebrated history while pushing it firmly into the future.
Tart aux Chocolat
Clement Sorbet
For diners, this is exciting news. The Fairmont Peace Hotel has always been a place where history feels alive.
Now, with Chris Wang in the kitchen, it's also a place where the future tastes delicious.
Fairmont Peace Hotel 20 Nanjing Dong Lu, by Zhongshan Dong Yi Lu, Huangpu District 南京东路20号, 近中山东一路
No comments:
Post a Comment