If you’re looking to “win at Wynn,” there can be no surer bet than one placed on Chef Richard Chen of Wing Lei. The name Wing Lei was derived from the translation of the Chinese character for Wynn and means “forever prosperous.” Chen, direct from the kitchen of Shanghai Terrace at The Peninsula Chicago, is the master of “reverse fusion,” a style of cuisine that artfully uses Western ingredients and techniques in preparing traditional Chinese classics. Chen grew up in a typical Chinese restaurant family, but his career trajectory changed significantly with culinary school training and several positions in Western-style restaurants, including The Ritz-Carlton Chicago under mentor Sarah Stegner, who taught Chen to rethink culinary traditions. By rethinking Chinese culinary traditions, Richard Chen and Wing Lei are quickly becoming synonymous for haute Chinese cuisine among in-the-know diners in Las Vegas.
Wrapped Bean Curd Sheets with Shiitake Mushrooms
Yield: 8 Servings
For Wrapped Bean Curd Sheets:
AB: Is there a culinary technique
that you have either created or used in an unusual way?
AB: What is your favorite question
to ask during an interview for a potential new line cook?
AB: What tips would you offer young
chefs just getting started?
AB: What are your favorite cookbooks?
AB: What cities do you like for
AB: What trends do you see emerging
in culinary arts?
AB: Where do you see yourself in
5 years? In 10 years?
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