By Kim Tae-jong
Staff Reporter
At the Ritz Carlton, Seoul, three elementary school friends have been working together as chefs nicknamed the ``Three Musketeers.''
The inseparable musketeers served their king with their swords in the popular novel, while the three chefs use knives to serve the best dishes possible to their customers.
The three are Chyn Shiuh-lin, 32, Teng Lin-chih, 31, and Wang Ping-hao, 31 at the hotel's Chinese restaurant, Chee Hong.
``It's a lot of fun and helpful for us to work together as chefs at the same restaurant,'' Chyn said.
Their friendship began as classmates at the same elementary and continued as they attended the same middle and high schools.
Upon gradation, they separated in search of their individual dreams.
``We didn't know we would meet as chefs at the same restaurant,'' Wang said. ``We all had different dreams and being chefs was not our list of plans back in school.''
Their reunion took place in 2002 as they joined the restaurant separately from other hotel restaurants and they now enjoy a new level of friendship.
They said traditionally, there is a strict hierarchy for chefs and rules in the kitchen, but joked they are free from such restrictions.
During the interview, Chyn and Wang mischievously and affectionately teased the shy Teng.
After work, they hang out together, going to PC rooms to play online games and drink.
However, they behave professionally at work.
``It's a lot easier to learn from your friends,'' Wang said. ``We have our own specialties and as we share, we can quickly learn each other's strengths.''
Their friendship can be seen in a special way as they're Taiwanese born in Korea, which they believe bonds them.
``We sometimes have to deal with discrimination due to our nationality. But being together, we can get it over easily,'' Wang said.
In terms of cuisine, they believe their background gives them an advantage to create Chinese dishes favored by Koreans.
``There is a range of Chinese dishes that have not been introduced here as Koreans wouldn't like them due to the oil and strange ingredients. But we can make them suitable for Koreans,'' Wang said.
They said they definitely try to create new items as Chinese dishes available in Korea are too Koreanized.
``I want to create dishes with ingredients unfamiliar to Koreans. Most Chinese dishes are too common,'' Teng said.
They understand that they may not work together forever. But they agree that they want to get together as much time as possible to encourage each other in friendly competition.
For more information on Chee Hong, call (02) 3451 8273.