Besides, they have warm personalities and they make us laugh a lot. Because they are usually in the kitchen cooking, we thought we would introduce you to them here.
OUR TEAM
Who We Are
ABOUT US
At China Sichuan we are so proud of our team. From front of house, to table service to our chefs in the kitchen it is our people that make China Sichuan the very special restaurant experience it is.
KEVIN HUI – PROPRIETOR
PRATEEK VIKRAM – MANAGER
JAIN PAUL NJALIPLACKIL – ASSISTANT MANAGER
DAVID SOO – TABLE SERVICE
SHII POU SONG – CHEF
OWEN MCNAMEE – SOUS CHEF
Meet our chefs
ABOUT
At China Sichuan we are so proud of our three chefs, Jian Liao, Yang Cheng, and Li Ke, all who hail from Sichuan province and who bring to our kitchen not just their fierce skills and traditions, but also their own very individual flavors of creative magic.
廖剑
Jian Liao
Hometown: Luzhou, Sichuan
Loves to eat: Chicken with green peppers, steamed pork
Loves to make: “Luzhou” Baked Eggs, aka the most perfect omelet.
Favorite culinary memory: Watching the old people in my hometown use their hands to dextrously wrap glutinous rice into bamboo leaves to make the delicious local Luzhou snack huangba.
家乡：四川泸州
最愛吃的菜：青椒仔鸡和粉蒸肉
最喜欢做的菜：泸州烘蛋
对我职业生涯的影响最大是在家乡看着老人用一双灵巧的双手用竹叶包着糯米在制作出一个个可口的地方特色小吃—黄粑，让我对烹饪产生浓厚兴趣，小时候最大的梦想就是成为一名优秀的厨师
杨成
Yang Cheng
Hometown: Chengdu, Sichuan
Loves to eat: Garlic sprouts with twice cooked pork and “white water” (perfectly poached) vegetables
Loves to make: Fish with Sichuan pickles
Favorite culinary moment: Watching my mother turn flour into steamed buns when I was young, which made me feel very magical and aroused my curiosity
家乡：四川成都
最愛吃的菜：蒜苗回锅肉和白水菜
最愛做的菜：酸菜鱼
对我职业生涯影响最大的是我的母亲在我小的时候把面粉做成馒头让我感觉非常的神奇，极大的勾起了我的好奇心。
家乡：四川成都
最愛吃的菜：点心餐厅是《新兴旺港式茶餐厅》
最愛做的菜：四川小籠包子，麻婆豆腐，鱼香肉丝，干烧鲈鱼
做厨师影响最大的人:雷建军, 《宇豪金荷花酒店》.雷师傅，坚持做一件事，做好了，做多了，慢慢积累，有量的积累才会有质的改变。
李科
Li Ke
Hometown: Chengdu, Sichuan
Loves to eat: Dim sum, especially in Xinxing Wang Hong Kong Tea Restaurant in Sichuan
Loves to make: Sichuan style soup dumplings, mapo tofu, shredded pork with fish flavor, dry roasted sea bass
Greatest culinary influence: Lei Jianjun, the chef in the Uhao Golden Lotus Hotel. Master Lei, who was my mentor, insists on repeating one task perfectly over a long period of time. From him I have learned patience.