Wok the Talk

After serving exotic Oriental fare for a year and being largely overshadowed by The Hyatt8217;s China Kitchen, My Humble House, the rooftop diner at ITC Maurya has come up with an adventure booklet.

My Humble House goes back to the yin and yang of Chinese cuisine for its ongoing food fiesta

After serving exotic Oriental fare for a year and being largely overshadowed by The Hyatt8217;s China Kitchen, My Humble House, the rooftop diner at ITC Maurya has come up with an adventure booklet. The new menu, designed especially for the food festival, offers smart combinations of heady spirits with an experimental menu.

Chef Sam Leong in the picture, the culinary maestro behind My Humble House in Singapore is holding fort at the Delhi outlet along with Chef Hoo, who specialises in vegetarian cooking. The kitchen is decked with ingredients like coral seaweed, monkey head mushrooms and an eclectic variety of fruit sauces that Chef Leong has brought along from his Singapore kitchen. Clearly, interesting concoctions are in the offing.

Chef Leong is attempting to put together the extremes of Chinese cuisine on one plate balancing the yin and yang into a harmonious meal. 8220;Vegetarian food works well in Delhi, something I realised during my previous visits. So, this time I have more vegetables complimenting the meats and the wines,8221; says Chef Leong, director of the kitchen, Tung Lok Restaurants. So, you can sample a delicious helping of chilled coral seaweed in a spicy sauce between sips of Chardonnay or pair a glass of Shiraz with double boiled Barley Consomme with ginkgo nuts and bamboo piths. Chef Leong has even rolled out a vegetarian version of satay with tofu and water chestnut skewered on sticks. 8220;I8217;ve picked up local ingredients from the vegetable markets here and stirred them into dishes with flavours of local Chinese food,8221; he adds.

On offer are interesting mixes and combinations, and suggestions on wine pairings are neatly inked below each dish. For instance, a platter of Beijing-style fried shredded pork and leek is offered with Chardonnay and a clay pot of braised chicken and garlic gels well with Pinot Noir. Joining Chef Leong by the end of this week will be Andrew Tjioe, executive chairman of Tung Lok Restaurants that set up My Humble House in Singapore in 2002. He will wax eloquent on the finer nuances of combining Chinese wines with meals during a wine pairing session at the restaurant.

The food promotion is on till October 24
Meal for two: Rs 4,500
Contact: 26112233