Before Tekuna Gachechiladze could understand what “high cuisine” was, like many other Tbilisite girls, she was spending her time on various experiments using thousands of dishes at home in order to arrange family parties for her friends in grey Tbilisi of the nineties. Today she is a professional chef and she is involved in the experiments of absolutely another level. She is interested in molecular gastronomy. But, at this stage this is simply her hobby. Probably, later Tbilisites will definitely taste it. Until then, please, visit a restaurant Vong, the Asian fusion of which will open the door into the new world, where there are no borders and where even Newton's law of universal gravitation loses its force.
Vong’s cuisine represents a mix – the so-called “fusion.” We offer you Thailand, Vietnamese and Chinese dishes adjusted to the European taste. Personally I like very much Vietnamese spring rolls – this is a salmon, thynnus or vegetables wrapped in a rice paper. It is mostly served with soybean sauce. The dish is extremely pleasant, healthy and light.
I gained my first professional experience in German cuisine. I was a student of the faculty of psychology then and simultaneously I was working at a restaurant. Later, I got so much interested in this work that I decided to acquire one more profession. So, I graduated from the New York Cookery Academy. From the very beginning, constant quest and novelties attracted me most in cookery. It is desirable to see and familiarize yourself with a new taste and new flavor on the ground. Therefore, I always advise the cooks to travel much. It is absolutely impossible to resume the taste, or to make an exact copy of a soup made by a Vietnamese woman in Tbilisi or even in New York – as the foodstuffs, including the most exquisite spices definitely change their taste and flavor during transportation. However, the emotion, which a real cook feels while discovering a new taste, remains unchanged. Just that serves as a determinant later. While making a dish, I try to recollect the mood and not an exact list of ingredients. Like a musician, who listens to certain music and then plays it aurally, a cook – if she/he is a good cook – will only taste a dish and restore it without any recipe.