As for cooking techniques, Yang thinks that mastering the duration and degree of heat is the most important skill that a chef should practice every day.

"Unlike Western cooking methods, Chinese cuisine asks the chef to especially master the heat," says the 44-year-old. "One important thing is the temperature of the pot, which I only started to understand after 10 years' experience."

The plating of all the dishes at Feast is Western style, and the food is served banquetstyle, taking diners on a culinary journey that evolves course by course, like the movements of a symphony.

After a main course of rich bamboo shoots with tofu and bolete, Yang offers fresh corn, corn puree and maple sugar to adjust the flavor.

"The corn is refreshing, so I just smoke it with a bit of olive oil and add a bit salt," he explains.