The Beijing-born chef, DaDong, has travelled far and wide in pursuit of what his menu proclaims is his “artistic conception of Chinese cuisine,” also known as DaDong YiJing cuisine. While global culinary trends went from authentic to fusion, from traditional to molecular, DaDong proceeded further to involve the mental and spiritual pleasures in dining with his Yijing cuisine. DaDong’s Yijing or “transcendental” culinary creations are the visual metaphor of poetry on the plate, embarking the senses on a gastronomic journey from the table to the landscape of farms and nature from where the ingredients are gathered.
“I’m a Chinese chef, so my philosophy is to always focus on Chinese food,” Chef Dong says. “But, I draw upon other places and peoples, ingredients and techniques to make my food great.”
Indeed, cuisine from various Chinese regions and even classic French and Italian cooking are all part of the chef’s repertoire in a food career that has spanned 35 years.