Mr. Cao is one of our cooks and he has been with us for as long as we have been open on Norrlandsgatan. He’s a Chinese ex-pat who lives and works in Sweden.
We interviewed him to delve into his opinions on China, Sweden and more.
Hello Mr. Cao, it’s great to meet you here at Surfers. Tell us, who are you?
I’m Chinese, and they call me Old Cao. I’m getting older, almost 50. Other than that, there’s nothing too special about me. I’m from Dongbei, so I’m Manchurian. That’s pretty much it, not much more to say. I was a chef back in China, and I became one here in Sweden too.
How did you end up at Surfers?
It all started with Mr. Chen, who owned a restaurant called R. Asia in Solna. Ludvig and Mr. Chen met and thought it would be a good idea for him to join Surfers. Ludvig came to Solna to meet me, and I’ve been working here ever since.
What’s the most important aspect of Chinese culture for you?
I wouldn’t say I’m very cultured, but I think old buildings and ancient relics from the past are really cool.
Is there anything you particularly like about Swedish culture?
Even when I was in China, I heard about the Vikings here in Sweden, and I found them fascinating. I’m impressed by Sweden and you Swedes because, like the Vikings, this small country has managed to make a mark on the world, even in places like Russia. It’s impressive.
How do you incorporate Chinese dishes into the menu at Surfers?
I have a lot of knowledge about what I do here. I take classic Chinese dishes I’m familiar with and bring them to Surfers. Then I work with the kitchen to adapt them in a way that works for this restaurant. The focus has been on Sichuan cuisine, but Manchurian food has also been brought in through my cultural background.
What’s your favorite region in China for food?
I’m from Manchuria, so I like to eat Manchurian food the most. Sichuan is exciting with all its flavors. There’s also Lu cuisine, which comes from Shandong near Beijing. It’s really interesting, with more intricate techniques than other regions in China.
I particularly like a specific style of Sichuan cuisine, the Jianghu style from Chongqing. In this part of Sichuan cooking, you follow your heart, and I really like that. A dish is usually supposed to be made in a certain way in China, but in this region, the recipe can follow your heart. For example, fish-fragrant pork strips are generally supposed to be sour and spicy, but in this area, it could just as easily be a salty dish with lots of umami.
What does a perfect weekend look like for you?
Being home with my wife and kids, cooking good food for them.
This or That
Snaps or baijiu?
As long as it’s strong, I’ll take it. I’m not one to turn down a drink. There’s a saying in China: if the alcohol percentage is high, there’s nothing fake about it. If it’s low, it could be watered down, but if it’s strong, you know it’s good.
A night in or a night out?
I’d choose staying in, though sometimes I’ll take the family out to a restaurant, but I prefer being at home.
Swedish cuisine or Thai food?
Thai food is way too spicy, so I’d go with Swedish.
