BIOS

China Daily (Canada) - - IN DEPTH -

leg­endary restau­ra­teur who of­ten is cred­ited with in­tro­duc­ing a more au­then­tic ver­sion of Chi­nese cui­sine to the US, asked him to take care of her restau­rant Man­darin in San Fran­cisco while she was in China, he in­dulged him­self in run­ning the restau­rant and ended up open­ing his own in Los Angeles where he met Flem­ing.

But even for a Chi­nese cui­sine guru as Chi­ang, run­ning a Chi­nese restau­rant, not to men­tion a chain of them, is still very dif­fi­cult.

“It’s re­ally hard to do. Even though we have so many restaurants, it is still dif­fi­cult.” said Chi­ang who now serves as culi­nary con­sul­tant and cul­tural am­bas­sador for P. F. Chang’s. “Chi­nese food is so la­bor in­tense. It takes more than strong fi­nan­cial back­ing to open a group of restaurants.”

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