In today’s episode, I talk to Will Fung, head chef at China Chilcano in Washington, D.C. With his extensive cooking experience, plus an educational year spent learning the art of high-end Japanese cooking in Kyoto, he brings a wide range of influences to his menu.

You’ll learn the concept of the Hot Pot and how you can put one together, the cultural influences behind the menu at China Chilcano, and what it’s like to work with Jose Andre. He also shares his eye-opening experience working in Kyoto and breaks down what it’s like managing near-constant change with the concept of Kaiseki. He also shares his favorite way to make fried rice at home, and his special recipe for XO sauce.
What you'll learn with chef Will Fung

Smells from chef Will Fung childhood (3:20)
The gingery fish dish he grew up on (3:56)
Breaking down the concept of the Hot Pot (5:29)
How hot pot flavor profiles vary by region (7:25)
The story behind Fat Choi Hot Pot (8:48)
The cultural influences of China Chilcano (9:47)
Dishes you’ll find on the menu at China Chilcano (10:36)
Chef Will Fung experience working with Jose Andre (12:27)
The menu creation process (15:26)
Learning to pivot when supply issues happen (15:35)
How chef Will Fung incorporates seasonal themes into his food (17:29)
Understanding Kaiseki, the art of fine dining in Japan (21:56)
The resources required to manage a 12-month changing menu (24:09)
What floral arrangements and plating food have in common (24:48)
Lessons from Kaiseki cuisine (25:35)
A Kyoto food experience he’d like to see more of in America (27:03)
Chef Will Fung favorite piece of cooking equipment (28:03)
How to make fried rice at home, Will Fung-style (29:49)
5 spots to eat in DC (32:19)
His guilty pleasure food (34:23)
Cookbooks he’s been inspired by (34:49)
One kitchen pet peeve (36:00)
The sauce he always has on hand at home and how to make it (36:46)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes in the DMV area
Conversation with Chef Opie Crooks

Conversation with Chef Matt Conroy

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee
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Ceviche Nikkei: Big Eye Tuna, Soy-Cured Egg Yolk, Ponzu, Puffed Quinoa, Avocado, Jicama, Red Onion, Furikake





Ensalada de Quinoa: Quinoa, Choclo, Cucumber, Okinawa Potato, Fresh Cheese, Lettuce Cups





Concolón: Crispy Fried Rice Pot, Pork Belly, Egg, Lap Chong Sausage, Shitake Mushroom, Bok Choy, Rocoto





Siu Mai Pollo: Chicken, Scallion, Cloud Ear Mushroom, Aji Amarillo, Black Vinegar Chica de Jora Dipping Sauce




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Asian people don't like very sweet desserts. So the best dessert compliment you can get from an Asian person is that it's not too sweet.
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The first week [of a new menu], you don't really know how much of each dish you're going to sell. So you don't know how to prep. In the second and third weeks, you adjust and fine-tune how to prep things. And the last week, it is cruise control now.
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