JOHN C. TSANG: Hong Kong Uncorking Asia‘s Wine Market

Belgian native Geoffrey Weckx has over 20 years experience in the culinary and hospitality world, having worked in many countries including the United States, Belgium, Malaysia, China and the Middle East. A professional chef and established entrepreneur, Geoffrey currently manages and owns W dine & wine, a popular contemporary European restaurant in Beijing. Prior to that, Mr. Weckx worked in the hospitality industry, including Starwood, Marriott and Sofitel Hotels as well as one to three-star Michelin restaurants, where he led F&B operations, marketing and management.


How did you wind up cooking contemporary European cuisine in Beijing?
When I conceptualized W dine & wine, I wanted to start a new trend in Western cuisine in Beijing based on a French base but with a contemporary, creative touch. I have always been inspired by the diversity of flavors, styles and ingredients in Europe and wanted to create high quality, contemporary European dishes at affordable prices for everyone to enjoy. Many of the dishes at W dine & wine have a Mediterranean twist – with fresh herbs and olive oil - while keeping the ingredients’ true flavors and elements.

What inspired you to take up cooking?
I started cooking at an early age of 13. At a young age, I’ve always wanted to be an artist, and cooking for me, was a way of personal expression which always brought pleasure and joy to the people around me.

How would describe European cuisine to someone who has never had it?
European cuisine includes a melting pot of authentic and diverse flavors, ingredients and dishes that is characteristic of the region. Each region and area in Europe is known for specific cuisines and styles and each is so different and unique. One of the greatest pleasures for me when travelling around Europe is to experience the regional cuisines and specialties – ex: foie gras and truffles from Perigueux (France), oysters from Brittany (France), crevette grise from Zeebrugge (Belgium), Serrano Ham from Spain, and olive oil from Greece….

Name three must-tries on your menu.
1.    Grilled Goose Liver with Spice Bread, Celeriac Puree, New Zealand Raw Honey Apple, Lemon Comfit
2.    Artichoke Avocado Timbale, Alaska Crab Meat, Roasted Tomato, Virgin Olive Oil, Basil Pesto, Hazelnut Flavor    
3.    Veal Osso Buco Milanese Style Citrus Twist – in cocotte

What is your clientele like?
We attract a large embassy crowd during lunch. For dinner, we have a mix of corporate, Chinese and European customers.

What have you learned from your time in China?
There is no black and white – just many layers of grey in China! Everything is possible but nothing is easy!