Midway through the Wagyu black pepper beef, the restaurant manager came to see how we were enjoying our meal. I was enthralled with the meat, so tender it nearly melted on my tongue that I was unable to answer. The manager, Lisa Chien, smiled and said, “we get that response often. It is definitely my favourite dish.” Recognizing we had something very much in common, we sat down to chat and find out more about her.
Li Jiang is the Asian fusion restaurant located at the Ritz Carlton Grand Canal. Its woody interior is decorated with spices on the walls. It has a market kitchen feel with an open kitchen where chefs are cooking with bright flames encircling their large woks. Lisa, from Taipei, Taiwan, has managed it for eighteen months. Here’s she told me…
“Before the Ritz Carlton I worked in Dubai for Kempinski, making me a 5-year resident here in the UAE. I feel a strong bond to this country, like I might have been Emirati in another life.
“I was originally educated in information communications in Taipei. At the time that was a growing business sector and smart to get into. But it was not for me. I am more outgoing and prefer to interact with live people. I then found my way to IHTTI School of Hotel Management, in Neuchâtel, Switzerland. It is a wonderful school in an old castle. It runs as a hotel where the students alternate between being staff and guests to learn both sides of hospitality.
“I am definitely in the right line of work; my hobby is travelling. I love to see, and taste, different cultures. I like to do food and beverage tastings everywhere I go. Contrary to my background, I love a good steak, or anything Italian. If I go out for dinner, I choose either a steakhouse or somewhere I can have a big bowl of pasta. When I cook at home, it is often tagliatelli, or some other thick, chewy pasta with garlic, chilli and olive oil. I love spicy food – that is when you see that I am Taiwanese. But, if you came to my home, I would try something more fancy, such as roasted chicken with homemade stuffing. Here at the restaurant I love the Wagyu beef, of course, but also the honey glazed black cod and a rice noodle dish called Mi Fen.
“I definitely get praised for good service. I appreciate the work it takes for a manager to lead good servers and like to mention it when I see it. It takes REALLY bad service for me to speak up. I usually speak with my wallet and simply do not return if I have a lousy experience.
“[In ten years I hope to be] in Asia, though not necessarily Taiwan, working for Ritz Carlton. I really respect their policy of calling their staff ladies and gentlemen, not employees. The theory is that people can only give good service if they themselves are well treated. It inspires me to accomplish my mission: guests leaving with a smile every time.”
Photo Credit: Gilles Vandevoorde
