Acclaimed chef George Chen brings decades of culinary vision to Asia Live, the new food emporium at Westfield Valley Fair in Santa Clara. He burst onto the San Francisco scene with Betelnut, a project with the city’s famous Chinatown restaurateur Cecilia Chiang that presaged Asia Live with a menu showcasing cuisine from Singapore to Tokyo.
RELATED: Unique Japanese market opens doors in San Jose to enthusiastic patrons
He and his wife and business partner, Cindy Wong-Chen, followed up that act with trailblazing places like the sophisticated Shanghai 1930 and the prescient Longlife Noodle Company and Jook Joint. In 2017, they embarked on their biggest SF project, opening the massive China Live food palace.
We chatted with them about selecting Silicon Valley for Asia Live and asked them for recommendations for the foodies who will be flocking to Stevens Creek Boulevard to check it out.
Q: You would have sealed your legacy as a groundbreaking chef if you had stopped at the 16 restaurant concepts you have created globally. What made you decide to embark on this Asia Live venture?
A: Imagination keeps Cindy and me alive. We don’t have children (God’s fate), but we’re best friends and always interested in the arts, most certainly culinary. China Live, after years of toil, became a local sensation even in a city as fickle as San Francisco. From Betelnut, Shanghai 1930 (when Cindy joined me), we’ve always tried to push the envelope toward new ideas and venues. Certainly not all work because they’re all different and succeed and fail just as in life.
RELATED: A food lover’s guide to Asia Live at Valley Fair
What drew us to the South Bay is that this dynamic area with strong ethnic demographics does not have real home-grown mega-concepts, but look at the amazing tech titans that changed the world there. And one thing for sure … we all love good food and the overall dining experience. So Asia Live takes aim at this market as it’s a big part of the Bay Area and seems to never get much culinary attention.
We have very high expectations and standards — but so does the public — and we’re working hard daily to improve the food, service and overall experience. Give us time, and we’ll be a unique part of this large community.
Q: George, in our guide to Asia Live for readers, we’ve highlighted your bestsellers, the dishes for which you are famous. What else on the Dining Hall menu would you recommend?
A: I generally have an idea with all my restaurant creations, but it really comes down to execution. People always ask me what’s my favorite dish on the menu — and I always answer, the one that’s made perfectly! From the new menu, I think Pad Banh (still tweaking), Butter Chicken Tandoori Nuggets, Kaya Shrimp Toast, Isan “Hot Dog,” and our version of Boat Noodles, Laksa & Japchae. Of course, the sacred cows of China Live will live here too!
Q: Cindy, we have highlighted the Duck Fat Popcorn, the Ginger-Infused Vinegar and various sweets and snacks in the marketplace. What else do you recommend for foodies? What deserves the shoppers’ attention?
RELATED: Treat yourself at Asia Live: These 4 tasty to-go products are worth snagging
A: Exotic fruit jams like jackfruit, pandan, soursop, etc., jasmine tea biscuits, my Asian Mix Granola, Asian Saam sauce. George and I are always exploring flavors and exotic ingredients to showcase. … It’s exciting for us, too.
Q: What can diners look forward to this winter holiday season? Will there be special dishes on the Dining Hall menu? New gift options in the Marketplace?
A: We are called “Live” because it’s a living platform, so don’t expect the same menu items all the time. Winter brings different produce, and yin-yang balances come into play. We are highly seasonal and always sustainable.
Q: Are you able to give us a hint about where you might open the second Asia Live?
A: Not even on the radar. Cindy and I are trying to create something unique at Valley Fair, and it took the best of our combined 70 years of experience to pull this off — so far. We’re not young except at “heart,” so it’s not about the money, but just do the best we can do. It’ll happen, but the public needs to be a bit patient!