Shanghai and Greek food promos at The Ritz-Carlton hotels

Alvin Darlanika Soedarjo ,  The Jakarta Post ,  Jakarta   |  Sun, 06/08/2008 10:06 AM  |  On the Town

What's the difference between the Chinese food served in local restaurants and that served in its place of origin?

There are many differences, although the ingredients and sauces necessary to create authentic Chinese dishes are widely available in Jakarta, said Chef King Wong of the Portman Ritz-Carlton Shanghai, China.

Chef King Wong, whose full name is Wong Chak Ho King, will be the guest chef at the Airlangga Restaurant at the Ritz-Carlton Jakarta, Mega Kuningan, during the Shanghai food festival from June 5-14.

He plans to prepare a range of dishes, such as traditional entrees from Shanghai, Szechuan and Canton. "I've brought a list of 30 items. Every day I will change the menu."

Shanghainese cuisine, which has a stronger taste, usually revolves around chicken and pork, while the Cantonese are famous for their seafood, he said.

Among King's most popular dishes are Deep Fried Mandarin Fish with Pine Seeds in Sweet and Sour Sauce, Stewed Bull Frog with Mushrooms and Hangzhouness-style Braised Pork with Soy Sauce.

"When a friend tells me about a great dish at another restaurant, I'll go there and order about three items and a beer. I learn to create the dish just by tasting the food," he said.

King added that he would assemble the dish and give it free of charge to the person who'd first told him how good it was.

"I don't like to give discounts to my guests. I prefer to give them my new food creations for free," said King, who has been cooking professionally for more than two-and-a-half decades.

King, who has worked in Singapore and Hong Kong among other places, looks to Western, Italian and Japanese cookbooks for ideas, rather than Chinese ones.

"I already know the Chinese recipes. When I read the cookbooks from other countries, I think about making the dishes using Chinese ingredients."

He said that being able to speak English, Cantonese and Mandarin fluently gave him a competitive edge over other chefs in China.

King routinely gathers his staff together for brainstorming sessions to generate new recipe ideas.

"I want to become the best chef in China. That's my ambition."

Meanwhile, The Pacific Restaurant & Lounge at the Ritz-Carlton Jakarta at Pacific Place will play host to Australian Chef of the Year, George Calombaris, on Saturday, June 14. He is the executive chef of award-winning Melbourne restaurant, The Press Club.

"Food is family, family is life, life is everything" is his motto.

Autographed copies of Calombaris' book, The Press Club, will also be available at The Pacific restaurant.

Shanghai Food Festival at the Airlangga Restaurant (June 5-14)
Jl. Lingkar Mega Kuningan Kav. E.1.1 no 1 Mega Kuningan
Rp 158,000++ per person for lunch
Rp 188,000++ per person for dinner
Reservation (021) 2551 8888 ext. 8882/8103

The Greek Odyssey with Chef George Calombaris at the Pacific
Restaurant & Lounge at The Ritz-Carlton Jakarta, Pacific Place (Saturday, June 14)
Rp 678,000++ per person for "The Press Club" dinner
Rp 788,000++ per person for "The Press Club" dinner matched with international wines
Reservation (021) 2550 1888 ext. 3993

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