Award-winning chef dishes up star quality
Years of experience and refining his skills result in head of new restaurant being in Michelin's spotlight, Li Yingxue reports.
Trial operations began in August. From that moment until the Michelin star announcement, Zeng never took an extended break, maintaining a constant state of tension and determination to present his best at the new restaurant — and he succeeded.
The menu is constantly evolving. Almost every month, he travels to Ningbo to learn about the freshest seasonal ingredients and authentic cooking methods. Then, he reinterprets them to create refined dishes that are true to Ningbo's flavors but with modern flair.
Freshly caught fish arrive in Hangzhou within two hours by car. He strives to bring the freshest ingredients to his table while applying years of culinary experience and cooking techniques from across the country to bring out the best flavors.
Eighteen Cuts is a traditional Ningbo dish that showcases the region's freshest red crab roe. Zeng makes it a standout by precisely cutting female mitten crabs into 18 pieces, carefully removing the gills, heart and stomach, and slicing each leg into eight segments, ensuring each bite carries the rich crab roe.
Marinated in a secret sauce and served chilled, the dish delivers a fresh, fragrant and silky sweetness. Zeng explains, "I made some adjustments to the sauce to enhance the pepper flavor" — his way of adding a twist to a classic.
