Jaime Yang is an entrepreneur who arrived in Lanzarote 30 years ago. He had studies in Economics and Construction, but started as a waiter, and soon felt the affection of the people, which made him feel like another local. Two years later he set up his first restaurant and since then he never tires of bringing new ideas to his businesses.
In an interview with the radio program Más de Uno Gourmet of Radio Lanzarote, he tells his story on the island and his latest innovations in the kitchen.
- How did the idea of coming to Lanzarote come about?
I came on an adventure, on vacation, without finishing my degree. So, like all parents, mine cut off the tap and I had to make a living. My friends tricked me like a Chinese to stay in Lanzarote (laughs) and that's how my life here begins.
- Why did you dedicate yourself to hospitality?
I studied economics and construction. I never imagined myself working in the hospitality industry but since I had to start from scratch and here in Lanzarote tourism is the main industry, I started as a waiter. The first week I felt terrible, but the second week I saw that everyone loved me. I am fortunate because both friends and neighbors have always treated me as if I were from here.
"Cooking is imagination, it has no limits"
- How did you open your first business?
After two years I set up a Chinese restaurant in Playa Honda. In 2001 we opened another one in Tías. I wanted something different, so I went to Japan, Hong Kong and Shanghai to take gastronomic courses to have different dishes. In 2011 I set up Kokoxili, in Arrecife, where I went from traditional Chinese food to high-level Asian food specializing in sushi. Cooking is imagination, it has no limits. I am already a local Chinese, so I mixed Asian techniques with local products.
- How is your menu evolving?
In China, every year, there is innovation with the cuisine, so since we opened the restaurant in Tías, we have been bringing new dishes every month, which is what is currently eaten in China.
- What is the dish that can never be missing in a Chinese restaurant?
A plate of rice. It is a main element of Chinese food, like bread here. Fried rice, for example, needs to be very loose and soft. We often mix two or three types of rice so that it does not lose its aroma and has a good texture.
- Let's talk specifically about Kokoxili, a project that goes beyond a restaurant…
The gastronomic scope of Kokoxili is quite open. In addition to the restaurant, we do catering for celebrations, supermarkets, hotels… In the gastronomic field, there are no limits, there are no borders, we do a lot of fusion. We use suckling pig meat and even Iberian products.