(Photo provided to China Daily)
I know it's happening some and people offer to take me to these places, but that's not what interests me. When I visit a place, I want to find the original cuisine, the essence of what's there. That is my goal wherever I go. If you make a great seafood broth or mashed potato, that's what I am happy to find.
But you are not really a stranger to Asia?
No, we opened Catalunya in Singapore in 2012 and in Hong Kong in 2013. And I love the foods of Southeast Asia. It's a showcase for the variety of foods in Asia. Vietnam, Thailand and－h(huán)ave you been to Cambodia? Amazing!
Is patience key to your approach to food?
Well, I have done 4,000 cooking demonstrations now, I think. At the last one, we produced 16 textures from one ingredient: water. If you can do that, I tell them afterwards, you can do a million things with what you have in your cooler, your pantry.
Have the chefs you are working with here been able to connect with what you do?
Yes. For example, Spanish cuisine can be salty, and that's quite common in food in Beijing, too. Chinese people are also comfortable with unexpected textures.
If you go
Tapas with Alain Devahive
Through April 26. Ritz Carlton Tianjin, 167 Dagubei Road, Heping district, Tianjin.
022-5857-8888.
