As I delve into the captivating world of Jason Liu, it’s evident that his life journey is as intriguing and dynamic as Chinese cuisine itself. A chef who has traversed the culinary landscape from Taipei to Shanghai, Liu’s story mirrors the rich tapestry of flavors that characterize China’s diverse regional cuisines.
Behind every exquisite dish served to diners lies not only the blend of color, scent, and taste, but also the chef’s personal emotions and experiences that can’t be put into words. Chef Jason Liu, a culinary artist at 1 Michelin Star restaurant LING LONG, skillfully transforms these intangible elements into reality by combining familiar cooking methods with inventive twists. This fusion elevates the simple act of eating to an extraordinary journey beyond food’s conventional understanding.
At fourteen, Liu embarked on his gastronomic adventure by learning the art of cooking. Subsequently, he honed his skills at a Western eatery before launching Bistro 3 in Beijing. Drawing upon his initial training and insights gleaned from a twelve-month expedition delving into the origins of Chinese culinary traditions, Liu established LING LONG – an elegant dining establishment that redefines modern Chinese gastronomy.
At LING LONG, we blend freshness, tradition, and local flavors from both Eastern and Western culinary worlds to craft unique yet comforting dishes that honor our heritage. This fusion approach has contributed significantly to the restaurant’s acclaim, extending its reputation beyond the food industry. In 2023, LING LONG Beijing was honored as one of Asia’s 50 Best Restaurants. Although the Shanghai location opened just this year, it was already highlighted in 2024’s list of Asia’s 50 Best Restaurants. Both outposts received a Michelin star in their respective years, 2022 for Beijing and 2024 for Shanghai. Notably, our chef also earned the Beijing Michelin Young Chef Award in 2022.
Apart from his culinary endeavors, it’s worth mentioning that Jason Liu has a significant presence in the fashion world too. This year alone, he strutted the runway for Hermès’ SS24 Menswear show held in Shanghai. What’s more, this talented chef is currently collaborating with Nike on a new project. In an exclusive interview with TopMob, Jason Liu opened up about his unique journey and what his daily must-haves are.
WŪSTHOF Kitchen Knife
At my initial gathering for LING LONG Beijing’s design team in Germany, I acquired this collection of eight knives. Over the past six years, I’ve been consistently using them. The handles on these knives are crafted from African ebony, while their blades are made of robust German steel.
Nike C1TY
For me, the Nike C1TY sneaker perfectly suits an active city dweller. Interestingly, this specific pair is part of a “Yes Chef” limited edition line, only available at LING LONG, and it just so happens that this unique colorway aligns with my personal favorite hue.
Watch, Glasses & Pen
In the year 2022, as I received the “Young Chef Award,” LING LONG Beijing also earned a Michelin star. That particular year’s sponsor was Blancpain, and since it was a significant year for me, purchasing one of their Fifty Fathoms timepieces felt emblematic. Consequently, I splurged all my savings on that watch that very year.
As I’m growing older, I now require reading glasses, but that’s just a joke – the glasses I’m wearing are actually anti-blue-light spectacles which I bought during my trip to Taipei.
Finally, I’d like to mention that this pen was generously given to me by Mr. Lu Yang, a pioneering Chinese Master Sommelier. The inscription on it reads “劉禾森,” my name written in Chinese characters.
For those who aren’t familiar with you, could you briefly introduce your restaurant, LING LONG?
Hi there! I’m Jason, the proprietor and culinary mastermind behind LING LONG. My passion for cooking took root at the tender age of 14. After honing my skills in a Western eatery in Taipei, I embarked on an exciting journey to Beijing where I delved into the rich tapestry of Chinese cuisine. Over the last seven years, I’ve crisscrossed China, immersing myself in local culinary traditions and learning from esteemed masters of Chinese gastronomy.
In the year 2019, LING LONG Beijing came into existence. Four years down the line, I launched another LING LONG restaurant in Shanghai. These two eateries symbolize elegance, finesse, and transparency in Chinese culinary artistry, an essence I strive to embody in my menu offerings.
There seems to be an increasing number of blend restaurants popping up in China’s mainland. I’d love to hear your perspective on the contemporary reimaginations of classic dishes.
We hold our traditional dishes in high regard, appreciating not just their methods and origins, but also the tales they carry. Modern adaptations reflect evolving taste preferences by subtly modifying the flavor profiles to cater to today’s tastes.
Given that you’re the young, Michelin-starred chef at the Black Pearl and the first from your background to achieve such recognition, do you ever find yourself feeling the weight of being closely watched by the authorities? If so, does this influence your creative process in any way?
As a passionate creator, there’s an undeniable sense of drive that propels me forward, and while it may seem a bit overused or sentimental, it’s this very pressure that fuels my creativity. This pressure doesn’t weigh me down in the process of creation, for if it did, I doubt I could sustain my passion following the reception of my first accolade.
When it comes to your varied journey in the realm of culinary arts, there’s a constant pursuit of enhancements and innovative adaptations. In this dynamic process, I wonder, what do you believe are the essential principles that every Chinese chef must consistently uphold?
What consumers perceive as “diversity” in Chinese cuisine, originates fundamentally from its “rich cultural heritage” or “deep-rooted traditions.” For me, upholding these traditions signifies staying true to the origins of Chinese cooking and preserving its legacy by passing it down.
Can you share the research and development process of a particular dish?
During my visit to Yunnan’s market, I witnessed the rawest form of a beehive – a fascinating sight that sparked an idea. I wanted to replicate this simplicity yet captivating essence at our dining table as a tribute to nature’s wonder. To accomplish this, we subtly incorporated the buzzing sounds reminiscent of a beehive and used fresh, vibrant flowers to enhance the atmosphere. After sampling various honeys, I chose three unique types, carefully arranging them individually to highlight their distinct traits.
What kind of meals do you prepare for yourself and your family outside of work?
Whenever I’m with my family in Taipei during the Lunar New Year, I consistently prepare boiled chicken for them, and it’s actually always this dish I cook for them.
Besides your own, what other restaurants do you personally recommend?
Meet The Bund, 102 House, FU HE HUI, Yong Fu Xiao Xian (takeaway) and Scilla.
Of all the regional Chinese cuisines, which one appeals to you the most on a personal level? Can you tell me about any specific dishes within this cuisine that have a special significance or appeal for you?
Prior to launching LING LONG, I had been touring various parts of China. While Chaoshan was my personal favorite, the dishes that left the deepest impression on me weren’t confined to that region. For instance, I adored the sashimi from Chaoshan, the radish puffs from Guangzhou, and the crispy tofu in Chengdu’s spicy hotpots.
It seems that the dining scene and fashion industry are getting more intertwined. I’ve noticed you’ve been collaborating with Nike – could you share some insights about this project?
I’m collaborating with Nike on their “Yes, Chef!” campaign, focusing particularly on the new C1TY model. Designed for city-savvy athletes, this shoe embodies vigor and a strong work ethic, values that have been instrumental in my journey from Taipei, Beijing to Shanghai.
What’s your take on the “workhorse” spirit that the new C1TY series promotes?
It’s my opinion that everyone encounters tough times, but instead of prolonging those hardships indefinitely, let’s learn to transform them into a wellspring of mental strength.
When you’re not working, what type of clothing do you usually prefer? Do you have any favorite styles or brands that you often choose?
Without a doubt, COS and BOSS are my choices. I prefer clothing in black, but I’ll keep an eye open for designs that subtly embody Chinese motifs.
Is raw talent the key to building a successful culinary career, or do you think hard work and dedication can make up for a lack of innate ability?
For me, a chef’s growth is determined by their hard work, followed by a strong vision and luck.
What message would you like to give to young and aspiring Chinese chefs?
You’re not just starting out in the culinary world; you’re still a young chef! To me, having passion for this field is crucial. Additionally, building a strong foundation of fundamental skills is key to being competitive in the industry. However, it can be risky to rely solely on passion and belief, so for myself, I believe finding a sense of achievement is vital. Discover what drives you and look for opportunities to feel accomplished in your daily tasks, as these are the forces that will propel you forward.
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2024-09-24 10:26