SUNBIZ

Traditional Sichuan Cuisine In Capital

Yao Lin, the owner of Fong Lee Seafood Restaurant on Victoria Parade, is bringing what he says is his home Sichuan Cuisine to the capital city. Mr Yao has been
21 Sep 2014 09:23
Traditional Sichuan Cuisine In Capital
Jekope Naimawi (in purple shirt) outisde the High Court in Suva on August 12, 2020. Photo: Ashna Kumar

Yao Lin, the owner of Fong Lee Seafood Restaurant on Victoria Parade, is bringing what he says is his home Sichuan Cuisine to the capital city.

Mr Yao has been living in Fiji for the past 12 years and worked for a Taiwanese-based fishing company.

Sichuan-menuLast year, from his savings, he invested $70,000 to takeover a restaurant which specialised in Hong Kong cuisine after its owners decided to return to their homeland.

But his love for his traditional food, Sichuan cuisine, has prompted him to seek help from abroad and start up what he boasts to be a first for Fiji.

“I have already tasted Sichuan dish from various restaurants here, but none compares to the real one you can get from a restaurant back home,” Mr Yao said.

“You see China is famous for its variety of dishes and many people around the world especially come every year to have a taste of the different dishes available.

“But it’s also known that Sichuan cuisine is one of the most sought-after dishes of Chinese food.”

Last month, he managed to secure employing a first-class chef from Sichuan who agreed to work for him as long as he cooked and made with Sichuan food.

Since then, Mr Yao and his chef have been trying out different dishes from the Sichuan food menu to their customers which he says has been gaining positive feedback.

“Unlike other Chinese food, Sichuan cuisine is said to be the most popular of the eight cuisines in China,” he said.

“It’s famous for colour, scent, presentation and with an emphasis on taste.

“There are more that 30 methods of cooking included-stir fry, sauté, deep fry, grill, preserve, bittern, bake and pickle.”

However Mr Lin is trying out only a handful until his service has the capacity to bring more to the table.

But Mr Yao  is not just going to stop there with the dish.

He plans to revamp the restaurant in the not-too-distant future to help enhance not only the dish but also one that focuses on service and presentation.

“My ultimate goal is to bring people to the restaurant so they can have a taste Sichuan food, a cuisine so close to my heart given that I’m originally from there.

“Not only is the presentation good but it’s healthy and that’s also one of the key reasons why I decided to set up the business.

“Because the former owner took pride too in the Hong Kong cuisine they offered, I also plan to keep that and invest more in the days to come.”

Feedback:  ranobab@fijisun.com.fj

 




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