Fresh BeiDa Grad's Chinese Take on Traditional Pizza Adds Crayfish, Durian, Xinjiang Lamb

In the run-up to our 2015 Pizza Cup Launch Party which kicks off tomorrow, we are profiling some of the best pies in Beijing so that you, our faithful readers, can try as many as possible before we ask you to make your choice for the best. Today we talk to Gabriella Chau, founder and CEO of Whale's Pizza, who will be slinging their pies at our event this weekend.

How long have you plied the trade?
Nearly two years. We set up in December 2013.

What's your style/pizza philosophy?
I love pizza, it’s my favorite food.I love cheese and a crisp base. But I don't like traditional Italian or American Pizza — there are too many toppings that I have to pick out before I eat. This is quite common among Chinese people. So gradually, I began to think: "What if we just make our own Chinese style pizza? No olives, no strange fragrances, no artichokes ... and instead used common Chinese condiments?" I thought about how Chinese cuisine is broad and profound. And I thought mixing that with pizza would be perfect, and something new.

So I decided to start up this business in 2013, when I was a junior at Peking University. I just graduated last year. It was difficult to balance this business with my studies, but I think I am young and full of passion to start my dream ASAP.

I was really busy with this during university, and I made a lot of mistakes starting this business. But I thought: “As long as I love it, I will never give up.” I have a good team now, I don’t need to stay at the restaurant all day long, they help me to manage everything. But this was a long long way for me to come. It was really hard before.

In a market crowded with over 100 different pizza shops, what do you do to stand out?
We succeed in integrating Chinese and Western tastes to create new style of pizza you are likely to have never seen before. Like Durian Pizza, Urumqi Roast Lamb Pizza, Spicy Crayfish Pizza, Vege Pesto Pizza, New Orleans Chicken Thigh Pizza, Chaozhou Beef Ball Pizza.

What would you say your style is?
Young style! Just make what you like, this is our life style and our pizza-making style!

Thick vs Thin: What's your take?
Thin and crisp

What's the secret to your sauce?
Add more Chinese specific condiments.

What kind(s) of cheese do you use and why?
Mozzarella. It’s popular and yummy.

Tell us about one of your pizzas:
Name: Vege Pesto Pizza  
Thick or thin crust? Thin
Type of sauce: Pesto
Type(s) of cheese: Mozzarella
What other things make it special? Our pesto is homemade.
What sizes does it come in? One slice (10x20cm) is RMB25. 12 inches is RMB 78, and 14 inches is RMB 108.

Tell us about your most creative pizza
Name: Spicy Crayfish Pizza 
Thick or thin crust? Thin
Type of sauce? Mayonnaise and Yellow Mustard
Type(s) of cheese? Mozzarella
What other things make it special? Spicy crayfish, broccoli and Sichuan peppercorns.
What sizes does it come in? A slice, 10 by 20 cm, isRMB25. 12 inches is RMB78, 14 inches is RMB108.

Come sample slices from Whale's Pizza and 17 other Beijing's pizza makers at our two-day pizza festival tomorrow and Sunday (Oct 17-18) at Galaxy Soho.

Images: Whale's Pizza