"The Spanish cuisine master now has a new understanding of Chinese food. He wasn't so impressed eight years ago, when he visited the first time. But in the interim, a generation of creative Chinese chefs has emerged."

Bian Jiang, deputy secretary-general, China Cuisine Association. He hosted Ferran Adria in China during his first visit in 2003.

"What Chinese chefs can learn from Adria are his creative concepts. People from different countries have the same appreciation for beauty, although they are presented differently. For a Chinese chef to turn international, he has to learn and understand Western cuisine."

Dong Zhenxiang, owner of Da Dong Restaurant.

"His vision, creativity, and his understanding of ingredients are all unique. It is exciting for us to receive the top chef of the world to the hotel."

Christian Westbeld, acting general manager, Raffles Beijing Hotel

"I'm inspired by his creative thinking. If there is a competition in China to get into the El Bulli Foundation, I will certainly be in it. The cross-pollination between Chinese and Western cuisines will definitely help chefs create better."

Zhao Bin, chef at Samadhi, a new-age vegetarian restaurant in Beijing

(China Daily 08/28/2011 page3)