Sichuan cuisine gets star touch

"She's also pretty," says Chiang.

Meanwhile, Chiang has studied the history of Sichuan cuisine and also learned traditional recipes from Sichuan master chefs.

Now, Chiang flies to Chengdu once a month to update the menu. The morning after he arrives, he wakes up early to visit the local market with Li Hongshun, the executive chef of The Bridge.

"To buy fresh local ingredients is one thing, but the other thing is to spend time with the chef, just the two of us. It's my way of developing a rapport," says Chiang.

In February, Chiang became the first Chinese chef to be presented with a lifetime achievement award by Asia's Best 50, as well as the youngest chef to receive the prize.

He wore a Chinese Tang suit to the ceremony and spoke in Chinese while delivering his acceptance speech.

Chiang now aims to be the coach of a scorer-like team.

"I used to be a star scorer player, but now I want to lead, tell them how to train, and spend more time off the field."

Besides The Bridge and other restaurants he manages, Chiang is working on two projects, including a new restaurant at Restaurant Andre's old location, a three-floor white house.

Chiang says that every decade he has a new mission, and he likens them to rockets.

Before turning 30, he was building the rocket, and between 30 and 40, the rocket was being prepared for launch.

"Now after 40, I need to make sure that the rocket stays in orbit," says Chiang.

Contact the writer at liyingxue@chinadaily.com.cn