From a distance, Wan Li Xuan seems like a serious Chinese restaurant. We headed over to the dining spot to chat to head chef Owen Wang and found out that things aren't so serious behind the scenes. It seems like the team mantra here is that work is all about fun.

What's it like to work in your kitchen?
I always tell other chefs in the kitchen that we are not cooking–we are playing. Playing is more relaxing. That way, the dishes you produce are no longer just a dull plate of food. They are alive.

Is that how you design all your new dishes?
For our new dishes, it’s even more of a play experience. In general, if you do something with a purpose, it doesn’t always end up well. It’s a drag. It’s tiring. But in the process of playing with the thing you are doing, interesting stuff will pop out. You need to have an open mind when playing. Great ideas and dishes come out of that.

How do you guide things along when you're creating?
Well, I believe in going back to nature and bringing out the natural flavors of the ingredients. I love food in rural China, all the dishes cooked by farmers. They are simple but genuine and fresh. They're a real source of inspiration for the healthy dining experiences that I like. I’m trying to bring back the long lost cultural roots of the Chinese culinary arts. Traditions are there for a reason. When develop-ing a new menu, we work within this framework to ensure our dishes can stand the test of time.

Check out Owen's work for yourself at the Renaissance Shanghai Pudong Hotel.