Last year was a wonderful whirlwind of travel to new places that helped broaden my mind, and opened new approaches to inspiration.

In the past my thoughts revolved around Western cuisine, particularly French and Italian (my favourites!) yet now I find myself exploring new ways of creating and having fun – vital ingredients to a great life.

The Macanese mix of Chinese and Western flavours and cultures surrounds us in Macau, and concentrates itself particularly well in our food. I’ve started feeling a special draw to my Shanghainese heritage, one that leaves me feeling compelled to incorporate Chinese cooking into my French and Italian recipes – after all, I’m a Chinese Chef cooking Western cuisine.

I’ve thrown myself into studying the Chinese Yin and Yang philosophy of balance, of hot and cool energy, and working that into the way I approach my art of cooking. In homage to Macau’s mixed culture, I’m looking at including more Asian elements into what I do.

How do I do that? I take the very best of each cuisine. For example, the best of Japanese cooking, the best of Korean cooking, and with that I create something unique, unexpected and delicious.

This is my new creative process, there is a lot to play with and the fun is endless. There are no boundaries, and my mind is buzzing with new ideas and thoughts all the time. I feel alive and inspired!

What about my guests and customers? People love the new ideas; it gives me great joy to see their expressions of surprise when they sit down to try the new dishes.

Sharing joy has always been my greatest motivation and knowing I live a life doing exactly that is the greatest gift I could ever give myself. And others.

創作帶我尋回自己的根

去年像旋風般去處旅行讓我眼界大開，也讓我獲得不少新靈感。

過去，我的心思都在西式美食上打轉，特別是法國菜和義大利菜（我的最愛！），但現在，我發現自己在探索新的創作和享受方式，而這一切都是美好生活的重要要元素。

澳門到處都是中西文化交融的特色，特別是美食方面。我開始察覺自己被家鄉上海的特色深深吸引，以至開始將中菜與法國菜及意大利菜糅合——畢竟，我是一個烹調西菜的中國廚師。

我開始研究中國哲學中的陰陽與溫、熱、寒、涼的平衡，並將之融入我的烹調中。為表我對澳門多元文化的敬意，我亦將於自己的美食中加入更多亞洲元素。我會怎樣處理？就是抽取每個國家的美食精髓，例如日本菜與韓國菜的精髓，再將之創作出令人意想不到的獨特美食。

這是我全新的創作歷程，當中的可能性很多，而且樂趣無窮，亦沒有界限。現在我腦海中無時無刻都是新的點子，感覺衝勁十足！

我的客人也很喜歡新構思。當看見他們品嚐新菜式露出的驚喜表情，更是讓我滿心歡喜。

分享快樂一直是我最大的創作原動力。可以以此為生活，是我能給自己最大的幸福，也是我能送大家最大的禮物。