Breaking culinary boundaries: Chef Yang's quest for innovation

In the vibrant culinary landscape of Chongqing's Liangjiang New Area, Chef Yang Huangyi stands as a beacon of innovation and gastronomic creativity. As the head chef and founder of Sweet As Food Lab, he epitomizes the notion that dining is not merely about taste, but an immersive experience etched in memory.

Yang's culinary journey traces back to his early fascination with gourmet food, which blossomed into a lifelong passion. Recalling his joy of cooking elaborate meals for his families and friends when he was in the third grade in primary school, he found himself drawn to the world of gastronomy. Despite graduating from medical college, he had no enthusiasm for a future career in the industry and the call of the kitchen grew irresistible, prompting him to embark on a transformative journey.

Driven by his ardor for culinary excellence, Yang pursued formal training at Le Cordon Bleu Culinary Arts Institute in New Zealand, where he spent two years studying and three years working in diverse culinary environments, including the Huka Lodge, New Zealand's oldest and most celebrated luxury lodge. "I feel like a sponge because I am a green hand in this sector. Thus I chose to work in different environments to experience their diverse cooking techniques," said Yang.

As each chef's dream is to create their own restaurant, Yang returned to his hometown Chongqing with his wife, a fellow culinary enthusiast, and opened their own restaurant, Sweet As Food Lab.

Yang envisioned Sweet As Food Lab not merely as a restaurant, but as a culinary laboratory. Each menu is meticulously curated and is changed every three months, reflecting Yang's innovative spirit. From the dishes to the ambiance, every element is carefully crafted to evoke a memorable experience for guests. "I insist that great taste should linger in memory, not just on the tongue. I hope my guests remember not only the food, but the entire experience, creating lasting impressions," said Yang.

A testament to his ingenuity is the "reverse menu," where guests encounter Western dish names upfront, only to discover their Chinese counterparts upon tasting, a delightful fusion of familiarity and innovation. Drawing inspiration from Chinese culinary traditions while embracing global influences, Yang's creations transcend cultural boundaries.

Yang insists on maintaining unrepeatable menus at his restaurant, a reflection of his commitment to constant evolution. "If you do not change, you will enter into a comfort zone. Though there may be periods of stagnation, we need to update ourselves to avoid more bottlenecks." explained Yang. 

Driven by a desire for recognition and feedback, Yang accepted an invitation to compete in the esteemed Chinese gourmet show, The Honorable Chef. "As for me, I can learn from other experienced chefs and also from the younger chefs who often conceive innovative ideas. I will also share my ideas with others to spark new thinking," said Yang. His exceptional performance earned him an annual championship.

During his appearance on the show, he was also tasked with preparing a vegetarian dinner for the Vogue Film Ceremony in Shanghai, a great challenge for someone not accustomed to vegetarian cuisine. However, through meticulous preparation and a deep understanding of vegetarian principles, Yang executed his duties flawlessly, even amidst the complexities of serving outdoors.

For Yang, sincerity is the cornerstone of cooking, encompassing a sense of responsibility towards food and a commitment to honesty with every diner. Despite assuming multiple roles, including chef, catering consultant, and planner, Yang remains steadfast in his dedication as a chef. "My purpose for everything I have done is to bring better food to diners," underscored Yang, emphasizing his unwavering commitment to culinary excellence.

Embracing a culture of continuous innovation, Yang embarks on a new business venture each year, each restaurant offering a distinct culinary experience. Despite encountering failures along the way, he remains resolute in his passion, driven by a relentless pursuit of gastronomic perfection.