Chef David Wang is the newbie in town. He’s just started his stint at Szechwan Court at The Oberoi. In conversation with Explocity he says, cooking with love and passion breeds creativity.

Where did you grow up?

I grew up in and around the bustling town of Beijing.

What led you to becoming a chef?

There were quite a few of my cousins who were in the food business and chefs too. Thus, I was attracted to their vibrant careers and wanted to become a part of this industry when I grew up.

How long have you been a chef?

More than two decades

What do you enjoy more? Cooking or creating?

To me cooking with love and passion is creating. So, when I cook, I create.

Do you feel there is virtue in preserving the authenticity of cuisine?

Nothing more valuable. Tradition, originality, authenticity can become a dying art if not preserved and nurtured through generations. Thus, I take pride that my food stays very true to their roots.

What dish do you like eating the most?

My comfort and go-to food is stir-fried vegetables tossed with fresh garlic and soy, with steamed rice and for a little pampering add generous portions of palm heart and asparagus.

What’s your least favourite dish?

A father loves all his children…

How long have you been in Bangalore?

Just 5 weeks.

Do you like it here?

It’s a lovely city and the people are friendly. The hotel team for me is family here and they have made me feel at home.