The satisfaction of my customers is my life enjoyment
As a Cantonese, Chef Wen had been cooking Chinese food for more than 27 years. Before 1998, he has been learning cooking techniques in various hotels and restaurants in Shenzhen and Guangdong. After that, he served as a chef in star-level hotels and restaurants in many large and medium-sized cities in China, such as Changsha and Beijing. He was good at making all kinds of abalone, sea cucumber, bird’s nest, seafood and Cantonese cuisine. He also used the combination of Chinese and Western ways to make dishes. "I've cooked for 27 years, several springs and autumns were spent within the kitchen, the satisfaction of my customers is my life enjoyment." This is Leon's understanding of his career.