There is much more of
note on the menu, of course. Wu invited three chefs from China to accompany him
at Yu Yuan: a BBQ chef, a Dim Sum chef, and a Sous chef – all, like him,
excited to work with the Hotel’s international team. Among many standout dishes
are Braised Sea Cucumber with spring onion in abalone sauce; Steamed Fresh Crab
Claw with grated ginger and Chinese rice wine; “Bi Feng Tang” Wok Fried Boston
Lobster with garlic, chili and soya bean; and “Dong Po” Hangzhou Braised Pork
Pyramid with steam buns and bok choy.
The design of Yu
Yuan, which offers a lavish yet discreet contemporary setting throughout a main
dining room, eight private dining rooms and a pair of VIP rooms, “fits the
cuisine perfectly,” says Wu. “As the saying goes in China: It is a good balance
of Yin and Yang.”
Wu was destined for
the kitchen from a young age. Everyone in his family worked in restaurants in
Hong Kong, and his older brother was his mentor. “I followed him into the
kitchen and worked beside him for five years. He encouraged me to learn traditional
Chinese cooking methods. I always liked to eat, so I enjoyed learning to cook.”
Wu has learned much
by cooking in 16 different addresses in Beijing and Hong Kong over a
three-decade-long career. There have been many memorable occasions along the
way: At one stop in Beijing, he catered a massive event for more than 10,000
guests dining on the Great Wall of China for the Turandot Opera House; at
another, he spearheaded events for a clubhouse, a state guesthouse, and the
largest airline in Hong Kong. The more experience, the better, he says:
“Different hotels have taught me different things.”
Wu’s culinary
philosophy is twofold: Always use the best ingredients available and take care
to ensure that dishes are healthy and nutritious. When traditional ingredients
and Chinese seasonings can’t be accessed in Seoul, he adapts his personal
recipes to fit market availability. Whatever the circumstances, Wu always aims
to present himself as a role model for those on his kitchen team. “Respect and
esteem originate from the food I prepare.”
When not minding the
menu at Yu Yuan, Wu enjoys simple pleasures such as keeping up with the news
and staying in touch with friends via social media. But only when he gets the
chance: “These days, I don’t have much chance – our kitchen is always very
busy!”