Chongqing - "I'm eager to offer a variety of dining experiences for both Chongqing locals and visitors, bringing more to the table than just hot pot," said Li Gen, manager of L153 and also a self-described "slash youth"—a term for young people juggling multiple careers. His journey from car sales to pizza house owner has been a path to personal fulfillment.
"My love for fine food led me to open L153 Pizza House," Li shared recently in an exclusive interview with Bridging News. The name "L153" comes from the location of his first shop, Level 1, spot number 53 in Chongqing The Mixc. Now, L153 is located in the cultural and artistic hub of Ecool in Chongqing's Liangjiang New Area.
Li Gen, the manager of L153. (Photo/L153)
Interestingly, Li's team felt the casual, abstract name aligned perfectly with their concept. It reflects their all-day service, allowing customers to enjoy L153 at any time—morning, afternoon, or evening. The concept is intentionally broad, not confined to a specific meal period.
Initially, Li planned to offer just brunch, inspired by his travels and the brunch culture abroad. He saw an opportunity to introduce brunch to Chongqing, a city with few brunch spots. However, after the opening, feedback from customers suggested extending hours into the evening to accommodate local preferences for dinner.
Despite this, Li took another risk, defying the market trend of price sensitivity amidst the economic slowdown. "My goal is to create an art gallery-like dining atmosphere," he explains. "To achieve that, I need to use top-quality ingredients, which naturally means prices will be slightly higher."
Li sources premium ingredients globally, incorporating Austrian beef, Spanish ham, French moules, and Lanhuang eggs from Shanghai into his Chongqing-inspired dishes.
The inside of L153 Pizza House. (Photo/L153)
From tasting global flavors to crafting unique creations
Li's passion for food first led him to experience authentic Neapolitan pizza in Italy, sparking a desire to recreate it. He immersed himself in cookbooks, documentaries, and hands-on training, even visiting renowned pizza spots worldwide to master their techniques.
In the process, he realized his true calling was to craft a pizza that combined Chinese flavors with Western styles. Inspired by his love for edible fungi, Li and his team found a harmonious fusion between Neapolitan-style pizza and termite mushrooms from Yunnan, Southwest China.
"The crispy sweetness of the termite mushroom paired with the soft pizza dough is a hit with guests," he said. This innovation resulted in one of their signature dishes, the Chicken and Mushroom Pizza, topped with mozzarella, parmesan, and black truffle sauce.
This pizza, with its charred cornicione (crust), exemplifies the classic Neapolitan style. "The caramelization of the crust indicates the perfect fermentation of the dough," Li explains.
The process of making Chicken and Mushroom Pizza. (Photo/L153)
For a time, L153 developed a distinctive style in the local market. Reflecting on the restaurant's growth, Li recalls the challenges of adapting Western dishes in a kitchen with a shortage of seasoned chefs and little experience in design.
However, Li believes that diligence can compensate for a lack of talent. To understand the ideal layout for a pizza kitchen, he flew to Melbourne to study local pizza shop designs. Meanwhile, his team continued to learn Western cooking techniques, and today, L153 has firmly established itself in the pizza industry.
Over the years, whether expanding his "commercial empire" with ventures in yakiniku, bakeries, Hunan cuisine, and French dining or his personal growth, Li has consistently stepped out of his comfort zone and embraced new challenges.
This pioneering spirit is evident in L153's latest creations, such as the porcini mushroom-infused milk foam coffee. This coffee blends traditional Chinese ingredients into Western coffee, offering a refreshing aftertaste thanks to the mushroom component.
Li smiles and quotes Steve Jobs' philosophy when asked about his innovative approach: "Creativity is just connecting things." He believed innovation is about integrating various elements, recognizing their connections, and creating something new.
(Ma Manlin, as an intern, also contributed to this report.)