Brittany biscuit, praline cream, crunchy hazelnut and caramelized pear. [Photo by Ye Jun/China Daily]

He says his inspiration comes from within and he does not copy anybody else.

Since he arrived in Beijing, he has been getting mixed feedback, although usually good reports, from customers.

"For example, the trout done at room temperature - it's different from what Chinese chefs do, but for me it is a good way to preserve the flavor," he says.

The dish is similar to a signature dish in his hometown, almond trout, but he adds his own twist with a crunchy roasted hazelnut crust. Also, the trout is originally poached, which for Jakovljev, is overcooking the fish.

"If you cook the trout in the pan, it becomes too dry," he says. So he cooks it at around 57 C, at room temperature, near the oven, with the help of a thermometer.

After 20 minutes, the result is a very tender, flavorful fish, with a texture different from any other traditional way of cooking.

Another skill he applies in the kitchen is vacuum cooking, for pork, lamb, duck, chicken and some fish dishes.

The chef defines his style of cooking as "time cooking" - a blend of flavors and textures based on seasonal products and modern cooking methods. The dishes are visually clean, with one base ingredient dominant.

It is a method that is becoming increasingly popular in Europe since its inception around 2002, and the chef thinks every fine-dining restaurant will be cooking like this in 10 years.

Hong Kong's year on a plate	Year on a Plate