The all-new Chinese restaurant, Spicy Duck at Taj Palace, hopes to redefine authenticity. Chef Cheang Chee leong gets chatty
The new Chinese restaurant, Spicy Duck, will replace Blue Ginger at the Taj Palace with Chef Cheang Chee leong at the helm and hopes to take on five-star and fine-dining competition with an emphasis on authenticity that is not at cross -purposes with the Indian palate.
Having worked in some of the best hotel chains in the world, the chef understands the art of marrying Cantonese sensibility with local preferences. “In China, duck signifies freedom, happiness and fidelity. The name Spicy Duck captures the contemporary vibrancy of the space combined with the authenticity at the heart of the cuisine. The duck is also the most versatile meat as it can be roasted, stewed, braised or steamed to create healthy yet flavourful dishes. The duck has been served in China since the Northern and Southern dynasties and is a central feature to Chinese cuisine over centuries. The famous Peking duck was fully developed during the Ming Dynasty and was the main dish on the Imperial court menus. Here we will be showcasing other signature dishes like the applewood smoked duck, crispy duck with air-dried shrimps and duck bone pepper salt,” the chef told us.
How is Spicy Duck different from other restaurants in the cityIJ Chee leong explained, “Undoubtedly the expertise and versatility of our team. The cuisine at the restaurant will be a reflection of my diverse culinary repertoire that I have imbibed over the last three decades from the best master chefs in the industry. Having worked in some of the best cuisine capitals of the world such as Hong Kong, Dubai, Manzhouli, and Kuala lumpur, I am bringing an international perspective while retaining an authentic flavour profile.”
Asked about the menu, he said, “The menu has been carefully crafted by me. It takes high level of skill and expertise and love for food to create a dish. My handpicked ingredients from Chengdu, combined with home infused oils and aromatic spices will be the central feature of the signature creations. The cuisine reflects the specialities of the Taishan and Chengdu sub-regions of Sichuan and Canton province. Use of homemade base concoctions and infused oils for cooking, with minimalistic use of condiments, impart lightness to the preparations. Traditional presentation manifests authenticity and comfort dining for our patrons.” Try his mushroom and milk dim sums with truffle oil, a creamy, melting, fulsome dish that everybody will fall for. The pan-fried lamb rack with black pepper is guaranteed to score among carnivores.
The ambience is set by the optimistic orange panels. With over 72 covers, including a private dining area, it is quite a boutique spread. Sharing his excitement on the launch, Executive Chef Rajesh Wadhwa said, “The cuisine goes beyond everything we have ever created. Our food inspiration comes from authentic Chinese flavours, recipes and ingredients sourced from the country of origin. It’s an experiential dining offering that our guests will surely love”.