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The words of Master Apichai struck like thunder in a clear sky, leaving Li Qiang's smile frozen on his face, momentarily at a loss for how to respond. Wang Li and Li Ming were equally stunned, exchanging incredulous glances filled with shock and confusion. Somchai's mouth dropped open in disbelief, causing the bottle of mineral water in his hand to slip and roll away, making a loud thud as it hit the ground.
"Master Apichai, you... you’re not joking, are you?" Somchai was the first to break the silence, stammering as he spoke, his tone laced with disbelief.
Apichai smiled gently, a hint of determination shining through his kind face. "Of course not. I truly appreciate this young man's talent; he has great potential. I believe that with his efforts, he can become an excellent chef."
Li Qiang took a deep breath, trying to calm the tumult of emotions within him. He glanced at Apichai, then at his family and friends nearby, finally settling his gaze on Somchai.
Somchai seemed to understand his unspoken thoughts and stepped forward, patting Li Qiang on the shoulder. "Li Qiang, this is a once-in-a-lifetime opportunity! Master Apichai is the top chef in Thailand; to earn his recognition is a tremendous honor for you!"
Wang Li also stepped forward, taking Li Qiang's hand and softly saying, "Yes, Li Qiang, I believe you can do it! We will always support you!"
Li Ming looked up with hopeful eyes at Li Qiang. "Dad, go for it! I want to eat the Royal Cuisine you make!"
The encouragement from his family and friends filled Li Qiang with warmth. He turned to Apichai, his gaze now more resolute. "Master Apichai, thank you for your recognition; I am willing to learn from you!"
"Good!" Apichai smiled with satisfaction. "I believe you won't disappoint me!"
With Apichai's endorsement, Li Qiang officially became his disciple and began learning authentic Thai Royal Cuisine. Apichai's restaurant was located in an ancient Thai-style building in the heart of Bangkok, adorned with intricate carvings and luxurious decorations that exuded rich Thai culture.
Every day, Li Qiang rose early and worked late alongside Apichai to learn various cooking techniques—from selecting ingredients to mastering cooking times—meticulously attending to every detail. Apichai was very strict with Li Qiang but generously shared all his knowledge without reservation. Li Qiang studied diligently; he not only sought advice humbly but also integrated his skills from Sichuan Cuisine into Thai cooking, creating many novel and unique dishes.
"Li Qiang, your knife skills still need improvement. Look..." Apichai demonstrated the technique of filleting fish while patiently explaining the skills involved.
Li Qiang watched intently, practicing with the knife in his hand. Beads of sweat the size of beans slid down his forehead, but he didn't bother to wipe them away, afraid of missing any details.
After a period of learning, Li Qiang's culinary skills improved dramatically, and his dishes gradually gained recognition from customers. Many diners came specifically to taste his fusion dishes that combined Chinese and Thai cuisines.
"This Curry Crab is delicious! It has the rich aroma of curry and the freshness of chili; it's truly amazing!" one customer praised Li Qiang enthusiastically.
"This Tom Yum Goong is also great—it's sour and spicy, and with the addition of Sichuan pepper and black pepper, it has a unique flavor that lingers on the palate!" another customer exclaimed.
Li Qiang's success was not accidental; he loved cooking, was diligent in learning, and most importantly, he dared to innovate by blending two different cultures to create distinctive dishes. This was the secret to his success. Li Qiang sparked a wave of Chinese-Thai culinary fusion in Thailand, and his story became a local legend.
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