Ex-pilot follows dream to become chef｜Taiwan News

Описание: Tang Yu-chien, who owns a hotpot restaurant in Kaohsiung, is not your average award-winning chef. He also has a private pilot license. But instead of continuing to pursue a high-flying career as a pilot, he found his calling in the kitchen. Last month he won a gold and a silver at a culinary challenge in Singapore. Let’s see what he’s got.

Shrimps and calamari are minced, then added with cheddar and made into a round shape. Cover the surface with crispy granules, then deep-fry until cooked.

After that, garnish with mint leaves. This is litchi shrimp balls, a dim sum dish. There’s also pork neck heavily covered with sugar, then caramelized with a torch. Served with lemon slices, the sweet and sour taste is simply divine.

Customer
In it beginning it was a bit of a shock, but after tasting it you’ll find that it’s very layered. The lemon slices really cut down the greasiness.

Customer
As for the litchi shrimp balls, it’s crispy on the outside and soft on the inside. You can taste the freshness of the prawns. It’s really delightful the first time I saw it.

Last month, the chef of this restaurant participated in a culinary challenge in Singapore with these two delectable dishes. He won a gold and silver medal competing against over 100 contestants from nine countries.

Tang Yu-chien
Chef
The litchi shrimp balls have to be shaped again and again, up to three times, which takes around half an hour. My plating also really impressed the judges. They thought I wasn’t just serving dishes, but works of art.

Chef Tang Yu-chien learned his craft at Le Cordon Bleu in France. Last year he returned to his hometown Kaohsiung to open a hot pot restaurant. Tang enjoys experimenting with new dishes, and his chops go beyond the kitchen. He’s also a licensed pilot who’s flown a fighter jet, but instead of pursuing a high-flying career as a pilot, he chose to answer his calling as a restaurateur.

Tang Yu-chien
Chef
I studied for 17 years in Australia, and mainly studied hotel management and aeronautics. I enrolled in a training program at an airline company and got a private pilot license. But while training I thought my interest were still in the restaurant industry. I believe that you should follow your interests, that way even the average person can shine.

Instead of exploring the skies, Tang decided to experiment in the kitchen. The ex-pilot turned chef found his place in the restaurant industry. Next month, he’ll be participating in another culinary challenge in South Korea. Whatever he’s got, it’ll sure delight customers.

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