Eddie Wang (son of legendary restaurateur Nelson Wang), delights diners by giving China Garden a fresh, crackling perspective… all the while staying true to his father’s vision. Having injected fizz and froth into this high-end eatery’s culinary tradition, he ensures that China Garden continues to sizzle and sparkle in the restaurant world, says Andrea CostaBir.
A phenomenon that shaped the way India devours Chinese cuisine, China Garden was established by the charming and winsome chef Nelson Wang in the ‘80s. This iconic Mumbai restaurant soon became the place where the who’s who of the country wanted to dine and be seen. All through the ‘80s and ‘90s, you hadn’t arrived until you were a regular at China Garden! Truly, Nelson Wang elevated dining to an art form by crafting recipes that stole palates, and experiences that stole hearts.
Today, the spirited and dynamic Eddie Wang continues to honour his father’s legacy by blending cherished tradition with cutting-edge flair. He ensures that he always gives you a spectacular dining experience – whether it’s an occasion you’re out to celebrate, or you’re visiting the restaurant in search of a super delicious meal!
Excerpts from the interview…
Could you tell us the concept behind your legacy restaurant China Garden?
The restaurant was established by my father Nelson Wang in 1983; it is now 42 years old. We cook fresh, seasonal ingredients simply and ensure that everything tastes delicious at China Garden. We have customers from the same family across three generations, which is beautiful to see (grandfather, son and grandson). China Garden is one of the few legacy restaurants still thriving in today’s extra-competitive market.
What are some of the biggest challenges that China Garden has faced in the industry?
One of the biggest challenges we have faced is maintaining the quality and consistency of our food. Our customers are accustomed to a certain taste since they have been eating the same dish since childhood. To maintain that consistency in taste for four decades is extremely difficult, but I think we do a pretty good job. Training new cooks to execute China Garden food is also a huge challenge but since I am a chef myself, I can overcome this challenge quite easily. Any new chefs joining China Garden are personally trained by me.
How do you differentiate your restaurant from competitors?
Honestly, the food at China Garden is so different from what is out there in the market today. I feel we are only competing with ourselves and not with others to constantly evolve and offer a better product. China Garden lays emphasis on the good taste and deliciousness of food. Period.
What are your long-term goals for the restaurant?
We are planning on expanding internationally now… in cities like Dubai, Bangladesh and London.
Has the rising cost of goods and services postCovid impacted the way you run your business?
Covid has impacted our business in a big way. The cost of raw materials has increased significantly. However, we continue to offer value for money to our customers, which is one of our core philosophies.
Being from the restaurant business, what is the one big thing your journey has taught you so far?
I have learnt that hard work alone is not enough. There is only so much that you can do yourself. A good team and backend support are essential for success.
The restaurant industry can be quite cut-throat and demanding, what message do you have for aspiring restaurateurs?
Don’t chase the bottom line. Be true to yourself. Serve food that you would love to eat yourself.
