#ChineseFoodiesofIG: George Chen of China Live, Eight Tables

 

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

Born in Taiwan (family from mainland China), grew up in Los Angeles and attended the University of California, Berkeley. I worked on Wall Street for a while and then jumped into the fire (restaurant business in 1995 with Betelnut opening). More so, I am really from the life of cooking, smelling, exploring food and drink since early childhood.

What does home taste like?

My home? Whatever my wife Cindy and I are cooking that day/night. She grows over 200 herbs, vegetables and fruits on our property, so our home will get a seasonal veggie and fruit scent.

Rice or noodles?

Both! Can’t live without rice even as I’m trying to cut carbs ;).

Share a food memory:

Just one? Best falafel on December 28th while freezing in New York City near 7th Ave; chewy bao with pickled vegetables on the way up to Nagano Temple; fried wild yellow croaker in Northgate Restaurant in Suzhou; my mom’s steamed sticky rice meatballs. My wife Cindy and I live a life of great food memories — we have been to over 100 restaurants and most of the World’s 50 Best Restaurants.

Who's your Chinese food legend?

Not Cecilia 😆, but I know her too well. I admire tons of chefs, but to me, a legend is like a mythical person, that being said maybe Ferdinand Point and Passard. Many Spanish chefs and Chinese chefs that come and go and disappear, who knows?

Most underrated Chinese ingredient:

Soy sauce — my favorite condiment! There’s more to soy sauce than just a red or green cap. Soy sauce can come from braising, marinating, finishing, etc. and made with different soybeans. My favorite is Black Bean Native Species Organic Soy Essence from Taiwan.

Dream dinner party guests:

Abraham Lincoln, Confucius and my mom (she passed) — and, always with Cindy 😊

What’s in your fridge?

I have three — which mostly have weird condiments from around the world.

Know any good Chinese restaurants?

You mean besides mine 😊 — of course! My 3 favorites are: The Chairman (Hong Kong), Fengji Shanghai Cafe (Taipei), and Jesse Shanghai (depending if Chef Li is around).

What would you like to tell the world about Chinese food?

It's time to get out of this 'hole in the wall' syndrome that Chinese food is only good in dirty, cheap and large portion places.

 
#ChineseFoodiesofIGJenny Lauchinese identity, chinese american food, chinese american, chefs, san francisco, taiwanese american, restaurantsComment