Eugene Chang has three bucket list items in life.
His first was to become an explosives engineer in the demolition industry. He worked in the United Kingdom, bringing down power blocks and power stations, chimneys, cooling towers and bridges. He is currently on his second item, becoming a chef and running his own restaurant, serving what he wants to serve. Italian cuisine is his favourite type of food, even though Chang is from Korea. He loves what he is cooking and doing at present. The third item on his list which he is yet to achieve is to become an airline pilot, although Chang admits it may not be on the cards.
“I’m not sure whether or not I can execute that one.”
At Chang’s Canterbury restaurant, ChiChi, they mainly serve pasta dishes and risotto. Chang said that it is more of a modern take on Italian cuisine that they enjoy cooking.
“We don't serve traditional Italian type foods but something very different dishes bringing many elements from different cultures. For instance, Green curry risotto, Bulgogi pasta, Leek and bacon pasta to name a few.”
Italian is Chang’s preferred cuisine to cook, but does enjoy exploring Korean and Japanese styles as well. Heading into truffle season in Canterbury has Chang excited about introducing new dishes with locally sourced truffles.
ChiChi has been voted the best Italian restaurant in Christchurch in 2019 and 2020, as well as being in one of the top 10 restaurants in Christchurch overall. Chang said that this result has come from a lot of hard work and dedication, and something many people try to achieve.
“I have seen many people say "let's try food business." This is not the mindset you should have if you are planning to start your food business. You must love making food. It is not a hobby, it is a mission.”
ChiChi is planning on incorporating a more casual way of dining in future, and adapting to the meaning behind the name.
“Christchurch in short is ChiChi, a small but trendy restaurant that is full of energy.”
