New Chef on the block

The Golden Dragon, specializing in Szechuan and Cantonese style Chinese cuisine at the plush Taj Samudra Hotel in the heart of the city needs no introduction to Colombo. This restaurant has always been at the top, in view of its cuisine service and overall experience offered when you walk through its doors.

Master Chef Bai Ping is no stranger to regulars at the Golden Dragon. His cuisine and signature dishes have always been and will continue to be the talk of the town. Chef Bai Ping and his team of culinary experts expand with the addition of its newest member.

Master Chef and Szechuan specialist Chef Li Qi Wu with much enthusiasm is fresh from Beijing, China enters the Golden Dragon. Talented, keen and youthful would well-describe Chef Li Qi Wu, whose life has centered around food for as long as he can remember. Li Qi Wu joined his mother in the kitchen regularly and found himself falling in love with the kitchen.

Li Qi Wu began his culinary studies immediately following high school and soon after began an apprenticeship at the Liaoyuan hotel in 2005 and later moved to the Beijing Capital Airport in 2008. This well seasoned chef is travelling to Sri Lanka for the first time and ready for an adventure of a life time.

Together Chef Bai Ping and Chef Li Qi Wu unveil the epitome of Chinese cuisine specializing in both Cantonese and Szechuan culinary traditions. Master Chef Ping and Chef Li Qi Wu both stem from the culinary rich Szechuan Province of China. The regional cultural differences of China have given rise to different styles of food resulting in the 'Eight Great Culinary Traditions of China'. Of these eight traditions Szechuan is famed for bold flavours, particularly pungency and spiciness - It comes as no surprise that Szechwan cuisine is very popular in Sri lanka.