'Salt and pepper bullfrog is our best Cantonese delicacy'

Your best food-related experience.
No matter where I have it, any experience involving nasi goreng always wins in my book. It is a dish that originated from Indonesia, and many people compare it to Chinese fried rice - which is quite similar, but with less spices and flavours. Traditionally eaten for breakfast, I always consider this dish as the best thing to come out of Asia and the finest way to start the day.

Who do you admire most in the culinary world, and why?
I have always admired Chef Stephane Buchholzer, culinary director at W Hotel Doha, who I was lucky enough to work with. His honesty, unique culinary creations and the way he approached leadership by being completely willing to share his extensive knowledge with every member of the team are traits I greatly appreciated. He always encouraged everyone to dream big and it is due to his words of motivation that I have become the chef I am today.

Your favourite culinary destination, and why?
Chengdu in China is a magical place that I always look forward to visiting for the culture, the surrounding mountains - not to mention, being the capital of the world-famous Szechwan cuisine. Known typically for its strong flavours, created through a mixture of spices and freshly ground Szechwan pepper, this type of Chinese cuisine is totally addictive. Once you start eating it, you just can't get enough.

How often do you eat out? What's your favourite place around town?
With my busy schedule, it's quite rare for me to get the chance to eat out and explore other restaurants in the UAE. When I do find the time, it's hard to resist the pull of my favourite Szechwan food and, thankfully, Dubai is home to an amazing range of international restaurants. My favourite Szechwan restaurant is called YI Ping Fu in International City.

If you could cook for a high-profile personality, who would it be and what would you serve him or her?
In my 15-year career, I have had the opportunity to cook for lots of celebrities, but if I had the chance and the good fortune, I would love to cook a banquet for the people of my home place, the city of Nanjing in East China. I would love to share and showcase my latest creation: braised wagyu short ribs in hoisin sauce. I prepare this dish by slow-cooking BBQ short ribs at 62°C for 48 hours, then serve them with Korean cabbage kimchi and jalapeno chilli on the side. All I can say is: perfect.

You're asked to invent an unusual dish - what would it be?
Salt and pepper bullfrog might sound unusual, but it is our best Cantonese delicacy, and I am always excited to share this exotic cuisine with friends and colleagues. I am always working on variations and am hopeful that it will be adopted as an international food trend.

One ingredient/dish you can't stand, and why.
An ingredient that I can barely stand to work with due to its strong flavour characteristics is Thai sweet basil. However, if you get the right balance, adding even a small portion to the right dish can bring out other flavours and make something truly outstanding.

After cooking all day, do you cook for yourself at home too?
Indeed! As my wife has a busy work schedule (like me!), I always take the opportunity to cook for my family. That includes breakfast, lunch and dinner and is something that makes me feel complete and happy.

Favourite comfort food?
For me, there is nothing quite like starting the day with an omelette, flavoured with onions, mushrooms and chilli. Simple yet healthy food, it's the perfect way to kick off my morning.

You're choosing a last meal - what would it be?
Whenever I talk about food with friends or colleagues, I tell them that my mother's cooking will always be the best. For my last meal, I'd ask her to cook her wok-fried beef topped with green chilli and homemade style dumplings, which never fails to take me back to my childhood.

Where can we find you, when not in the kitchen?
I'm a humble person, so if I'm not in the kitchen, you'll find me spending precious time with my daughter.  
- Staff reporter