Chef Liang who started his career at 19, always has a creative edge and Chinese cuisine is his favourite and forte. Currently, with the ITC Maratha, he is Nothing less than a food encyclopedia when it comes to Chinese cuisine, chef Liang is also winner of several prestigious honours and titles. He has won the hearts of international dignitaries, including Bill Gates, Bill Clinton, the Sultan of Brunei, anyone who can't resist the flavours of pan-Asian food. Honoured with several prestigious awards from around the world, he has won the hearts of international dignitaries in an illustrative career spanning over four decades.
Known as someone who infuses time-honored classics with the meticulous presentation, and truly unique yet authentic flavours, currently in the capital city, he is tossing and turning flavours at Yi Jing, Sheraton New Delhi, and giving city foodies a taste of his Cantonese and Sichuan specialities.
What do you keep in mind while designing a menu that caters to the Indian audience?
As a chef, I truly understand the importance of designing a menu that caters to Indian audience. First and foremost, we take into account their taste preference and palate. Since, Indian cuisine is known for diverse flavors and spices, hence, we always incorporate a wide range of tangy, spicy-sweet flavors to satisfy diverse palates of Indian diners. Likewise, authenticity is paramount and we always believe in offering an authentic dining experience by preparing dishes using traditional cooking methods and high-quality ingredients. According to the Indian taste preferences, Chinese dishes feature in our menus ensuring it is a fusion of Chinese and Indian flavors.
What has been your food philosophy?
Cooking is an art form, every dish created is a canvas on which I express my creativity, respect and passion for the ingredients. I always strive to create dishes with different flavors, textures and aromas to delights the palate, additionally, it is recommended to use fresh and seasonal ingredients. In my culinary journey I have found inspiration from different cuisines and enjoy their techniques, flavors and ingredients. Ultimately, my aim is to create memorable dining experience that evoke emotions
How has it been cooking for international dignitaries? Did you get any odd request?
We always believe in offering the best dining experience possible, which also means never say never to any kind of requests. Some of these are like unique challenge and my approach has always been to embrace these requirements and find ways to showcase our best to the patrons. For instance, although we do not have vegetarian manchurian in our menu, however, as per guest request, we create something special and indeed, our duty to adapt and cater to such preferences. This approach has allowed me to continuously explore as a chef and deliver exceptional dining experiences at our restaurants.
You are a culinary specialist with over 17 years of expertise in Cantonese and Sichuan, For a layman how would you differentiate both these cuisine?
Sichuan and Cantonese both are very popular Chinese culinary traditions but they are very distinct from each other, Cantonese cuisine is known for its delicate and subtle flavours, it focuses on showing the natural taste and texture of the ingredients, Cantonese cuisine often has fresh seafood and cooking technique is lighter. On the other hand, Sichuan cuisine is famous for its fiery and bold flavours, it emphasis on more use of chill, garlic and spices. It focuses on creating intense flavours. Sichuan cuisine is aromatic, vibrant and has robust flavours.
What can we expect out of the Special Edition Menu Experience at Yi Jing, Sheraton New Delhi
At Yi Jing, this limited-edition menu offers an exciting culinary experience that aims to delight and surprise our guests. When it comes to what can you expect? I can assure you that we are exploring new ingredients and creating innovative recipes to offer a fresh and memorable dining experience. Through this menu we will showcase a variety of mushrooms, they are versatile ingredients and adds depth and earthy flavours to dishes. Moreover, the menu will present my signature recipes that are carefully crafted and highlight the flavours of ingredients, our goal is always to create dishes that inspire and leave a lasting impression on your plate.
Have you noticed any changing trends in your Indian patrons over the years? Please elaborate.
Absolutely, there has been a noticeable change in the expectations and preferences of guests. With more and more people travelling abroad and experiencing authentic Chinese flavours, there expectations and understanding of Chinese food has evolved over these years. They are open to more authentic flavour and curious to explore Chinese specialities beyond the Indian fusion of Chinese cuisine. To cater to such preferences, we have adapted our menu to offer wide assortment of authentic Chinese dishes.
China is known for its great street food. Do we see some of that influence in your menu?
China’s vibrant street food culture is a treasure of flavours and creativity. We draw inspiration from it’s rich tradition and incorporated key elements in our menu offerings, while ensuring a touch of a speciality restaurant and use of finest ingredients. Our menu offerings reflect the vibrant and diverse flavours found in popular Chinese street food with improvisation as per local palate. One of a very famous street food dish is glass noodles, transparent noodles with delightful chewy flavours that amalgamates well with the flavours of accompanying ingredients.
Lastly, we always ensure that every dish reflects the top quality.
Do you use any seasonal Indian ingredients in your food? How do Indian ingredients inspire you?
Indian cuisine is renowned for vibrant and diverse range of flavours. I truly believe in incorporating seasonal ingredients in our culinary creations. One of key elements that inspires me is Indian spices that we often infuse with the ingredients for creating incredible flavour. Another element is the Indian spring onion having a distinct flavour and colour, it adds depth of taste to our dishes. Likewise, herbs in India offers endless possibility for creativity and innovation. The vibrant spices along with unique ingredients as spring onions inspire me to create dishes that capture the essence of our culinary tradition.
What is that one food memory that really makes you nostalgic?
A food memory that makes me nostalgic is Sizzling rice it takes me back to my early years as a chef. The aroma of rice, and the delicate Cantonese fresh flavours has stayed with me ever since. Preparing sizzling rice requires attention to detail and deep understanding of flavour it combines. This dish symbolizes my passion for creating exceptional dishes and my hands-on experience as chef.