Chef Jack Aw Yong, Executive Chef at Park Hyatt, Beijing, found himself a bit baffled but more curious when he recently flew down to introduce a new menu at The China Kitchen at Hyatt Regency, New Delhi. He happened to try the Indian version of chilli chicken, and oh! boy, was he surprised. “They say this is Chinese, but we don’t make anything like this in Beijing,” he says with a shy smile. He adds, “Nonetheless, I am happy our cuisine is popular enough to be improvised in so many different ways.”
During his short stay in the city, he did quite a bit, but mostly in the kitchen. The proof is in the pudding—a fresh new menu with lots of colours and flavours. This comes starkly in contrast to the largely dark preparations from earlier. “Innovation is a change that unlocks new value. For me, it’s a constant endeavour to bring interesting concepts to the table. As they say, variety is the spice of life, so I keep on inventing to provide my guests a taste they would remember for a lifetime,” says Yong.
The chilli chicken went down alright with him, but he still prefers classic creations over experimental curations. His food at The China Kitchen boasts the latter. He values originality and that’s why his most important tools are his ingredients. “The hotel owners have their own farm houses and we source most of the vegetables from there,” he says, adding, “We also import vegetables, herbs and spices from Beijing which retains the essence of the food here.”
Out of the vast menu, we could only try a handful dishes. Of them, the chef has outdone himself with Red Chili, Coriander Shrimp Mousse and Ginger Soy; Twice-Cooked Crispy Lamb with Garlic, Cumin, Coriander and Chili; and the Crispy Spicy Prawn in Sichuan Black Bean Sauce, Spring Onions and Crispy Garlic. There are enough vegetarian options in the menu, but none we had were plated as signature vegetarian attractions. That wasn’t surprising because seldom does one find a non-meat dish being sold as a chief attraction. The chef however, was quick to differ. “We have experimented with vegetarian dishes too. If you look at our Beijing Style Vegetable Dumplings or Crystal Vegetable Dumplings, the filling combinations are interesting. I am convinced that no other restaurant in Delhi provides vegetarian food like we do,” he says. Now that’s something of a claim, but we leave it up to you to decide. However, there is a small confession from Yong. “If I talk about Chinese cuisine, a non-vegetarian meal is more versatile because there is far more variety to experiment with,” he says. Don’t leave the table without trying the Crispy Coconut Waffle with Ice Cream, White and Milk Chocolate Truffles, and Warm Chinese Egg Tart.
It doesn’t matter what you finally order as every dish retains its uniqueness. “Each item is redesigned infusing my personal sensibilities and style. I really hope you enjoy what I understand as good food,” says Yong.