Diao Qiseng is chef at the five-star Jinjiang Hotel in Chengdu, Sichuan province. The chef recently prepared a banquet for French President Jacques Chirac during his visit to China. Diao and his culinary team were also guest chefs at the Westin Resort in Macau to promote Sichuan cuisine.
What do you cook for yourself? 'Twice-cooked pork. I never get tired of eating Sichuan food. We usually have six or seven ways to make one dish because you can vary the spices that go into it.'
What is your favourite mainland restaurant? 'Other than my own? Gingko Restaurant in Chengdu. It is known for both Cantonese and Sichuan cuisine. In contrast to the everyday ingredients in Sichuan food, such as chicken, pork and duck, Cantonese cuisine uses a variety of fresh seafood.'
What is your favourite non-Chinese cuisine? 'I am most familiar with French and Thai food because trainee cooks from these countries often visit our hotel.'
Do you adjust the level of spiciness when you're cooking for foreigners? 'Usually we don't. The waiters might warn the customers when they take an order.
Sometimes we adjust it in the middle of preparing the meal. If the customer ordered an appetiser and it turned out to be too spicy for them, then we will know what level of spiciness suits them best in the main course.'
What was on the menu for President Chirac's visit? 'Kung Pao chicken, dan dan noodles and twice-cooked pork. I think he said in English it was 'very good'.'
You recently prepared a dinner for Macau chief executive Edmund Ho Hau-wah. What was that like? 'It is a wonderful part of my job. Mr Ho has a great tolerance for spiciness.'
This is your first time visiting Macau. What do you think of the food here? 'I've been so busy I haven't had a chance to try, but I will before I leave. Macanese food relies heavily on unique spices, just like Sichuan cuisine.'
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