Bangaloreans enjoy good food: Chef Liang Cheng

Chef Liang Cheng shares his experiences with India, Bangalore to be exact, as they unfold their culinary tales in the city…

When did you move to Bangalore? What were your first few days like?
I came to India as a chef for the Oberoi Hotel in September. It was very exciting — the whole idea of a new job, a new place altogether, meeting new people… Bangalore is my first overseas assignment!

Did you find it drastically different when it came to the culture and tastes?
Although India is a part of Asia, the transition included a lot of learning. The culture here has distinct features, different from what I’ve seen back home. I am still discovering the nuances, as I have been here only a few months. But, the commonality is our warmth in hospitality.

Did you have a notion of what people want in the city in terms of dining out? Were they right, have they changed over time?
Yes, by now I understand a little bit of what people want in Bangalore in terms of their dining preferences. They like their Chinese with predominantly a little gravy finish and love their spices, especially the Sichuan kind — neither of these two is a usual dining practice in the Chinese mainland, and more so Beijing, which is where I come from.
 
Did you have to innovate and change your style of cooking to suit these preferences?
As I am the head chef for a specialty restaurant, which is famed for serving authentic Chinese cuisine with a focus on Sichuan delicacies, I remain loyal to certain basic foundational techniques and ingredients of my dishes. But, as one of the primary goals of a chef is to make his diner happy and come back for more, I do cater to individual preferences and special requests.

What is your perception of Bangalore dining out, in comparison to where you come from?
Bangaloreans enjoy good food as much as people in my home city. But, there is a marked difference in serving style of food here. In China, all orders are brought in together and the customers serve themselves and prefer having all courses together. Here, we serve food in courses and are served by attendees on the table, in keeping with five star service etiquettes.

What is the one defining trend you see when it comes to fine dining among Bangaloreans?
I think most diners in Bangalore, who love Oriental food, prefer seafood and fresh fish more than other meats.
 
What are your signature dishes?
That would be the steamed crab with broccoli and mushroom with fresh garlic. And I’d also like to introduce more pork and tenderloin dishes to the menu; these are traditional favourites back home. However, the Kung Pao Chicken and Fresh Mushroom Salad with Garlic are two of the most popular dishes from the menu.