GONG XI #02: “AFTERWORD”

Was there a Chinese ingredient or technique that especially stayed with you?

Juan Pescador: Yes, cooking wine, pickles, dehydrated vegetables, and fermentation. What I found beautiful is how natural all of this feels here.

It's part of daily food culture.

Did the trip spark ideas you might bring back to Barcelona?

Juan Pescador: Absolutely. We're excited to move further toward Asian flavors, more misos, more vinegars, more Chinese sauces.

Paulo, what did Juan bring into your kitchen that felt new?

Paulo de Souza: Northern Mexican cuisine.

Not Tex-Mex, something more specific, more rooted.

A real highlight was the white mole, which surprisingly felt close to certain Chinese textures, almost like porridge or dessert.

"FIRE HAS BEEN SHARED!"

As GONG XI #02 comes to a close, we asked Chef JUAN PESCADOR and Chef PAULO DE SOUZA to reflect on the collaboration, the flavors, and what this exchange brought to the table.

What will stay with you most from this trip to China?

Juan Pescador: The depth of Chinese culture. The diversity of products, the regional differences, and the richness of the techniques.

It's a very profound food culture.

Paulo, how did this collaboration express your idea of "third culture cuisine"?

Paulo de Souza: Juan already cooks from a third-culture perspective:

Mexican roots, shaped by Barcelona. At The Merchants, we bring that together with our own approach, using only Chinese ingredients. That made the whole experience even more interesting.

What do collaborations like this bring to chefs, beyond the food itself?

Juan Pescador: They open your mind.

Travel takes you away from stereotypes and puts you face to face with reality.

Cooking can do the same.

What do you hope guests will remember from

GONG XI #02?

Paulo de Souza:That food can be a meeting point.

Not just between ingredients,

but between cultures, people, and ways of thinking.

Three words for your China experience?

Juan Pescador:

Magnificent. Complex. Delightful.

Any hint about GONG XI #03?

Paulo de Souza: Still a secret.

But expect bold flavors from far away!