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Taste and Sip of Authenticity

The gala Chinese and Italian Masters of Food and Wine at Park Hyatt promises to be an endless showcase of culinary expertise

Published: 25th September 2015 05:16 AM  |   Last Updated: 25th September 2015 05:16 AM   |  A+A-

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It is an everyday comfort food, widely available and does not eat much into your pocket or time – that is noodles for you. Probably one of the most integral component of Chinese cuisine, and definitely the most-loved fast food for Indians.

At Park Hyatt’s Masters of Food and Wine festival, chef Xiang Bin Li not just treats aficionados to Sichuan delicacies but also teaches you how to make noodles.

Though the art may be over a 1000 years old, today its is made by a few Sichuan families in the Chengdu province of China. “Noodle making with hand which involves years of practice has lost relevance and now machines do the job. It’s strenuous and requires years of experience,” says the chef who has been moulding a lump of dough into finely thin noodles with his hand for 19 years now. 

Watching him roll, pull, twist, twirl, the mushy dough into noodles is a sight to behold. Intrigued? You can attend the chef’s cooking class Sichuan Stories at The Manor at 11am today.

Along with this experience, you can also feast on the sophisticated gala dinner dedicated to wine lovers where the sommelier will exhibit varied aged single malts of Glenfiddich. This will be paired with a detailed Chinese menu.

This apart, the chef has also lined up a menu of traditional Sichuan culinary delights. And for those who like their food hot and spicy, visiting the Oriental Bar & Kitchen on Saturday should be on their weekend planner.

TES.JPGThe three-day food fiesta also has delectable Italian cuisine. The concept, however is slightly modified with focus on north vs south Italian cuisine and your plate the battleground for chef Giovanni Parrella and chef Daniele. “The soul of Italy lies in the South,” says chef Giovanni as he shows his chicken dish which is cooked in Roman style.    “The chicken is cleaned, marinated overnight, stuffed with herbs like thyme, basil, garlic then wrapped in butter paper, covered with mud and cooked for 45 minutes. Since the meat is encased in mud, the aroma and flavours are all trapped in the meat and that makes this simple dish delectable,” he gushes.

TASTE.JPGExcited about his culinary battle with chef Daniele who is from the northern part of Italy, chef Giovanni says his menu has much more to offer than fresh or dried pasta, complete with rich olives, tomatoes, lots of greens and healthy food. Meanwhile, southern Italian cuisine is more buttery and cheesy in its makeup, but bold and consistent with its gracious use of herbs – the hallmark of Italian cooking.

Whassup!

Here’s what’s cooking where at the Park Hyatt’s three-day food fare

● Secrets of Sichuan, at Oriental Bar & Kitchen, on Saturday, from 7pm

● Italy’s Culinary Battle, at Tre-Forni Bar & Restaurant, on Friday, from 7pm

● Legacy Meets Tradition, Oriental Bar & Kitchen, on Friday, from 8pm

● Sichuan Stories, at The Manor, on Friday, from 11 am

● The Soul of Italy, at Tre-Forni Bar & Restaurant, on Saturday, from 7pm

For reservation and details, call on 040 4949 1565

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