Chef Yang Cheng hails from the vibrant city of Chengdu, Sichuan, bringing with him a deep-rooted love and understanding of Sichuan cuisine. His favourite dishes are garlic sprouts with twice-cooked pork and the simplicity of “white water” vegetables, a testament to his appreciation for both the bold and subtle flavours of his hometown.

In the kitchen, Chef Yang Cheng is known for his exceptional skill in preparing fish with Sichuan pickles, a dish that beautifully encapsulates the essence of Sichuan cooking. His approach to this dish, like all his creations, is infused with both tradition and innovation.

One of Chef Yang Cheng’s most cherished culinary memories dates back to his childhood, watching his mother transform simple flour into steamed buns. This magical transformation ignited his curiosity and passion for cooking, a passion that he brings to our kitchen every day.

Join us in celebrating Chef Yang Cheng, whose culinary talents and personal journey add an invaluable depth to the dining experience at China Sichuan Restaurant.

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