Chef Wu tells Iknoor Kaur what makes sizzlers the best choice during the rains
Monsoon is the time when food specialists love to revamp the platter. Ano Tai at Jaypee Vasant Continental has recently revived the menu. Their new chef, Eagle Wu from China added his touch to the restaurant making it an apt destination for Chinese and sizzlers’ lovers. According to the chef, the entire concept of sizzlers originated from the Cantonese cuisine and “the people in China discovered the recipe in extreme winters many years back because the other food would get cold very fast. The invading showers are the right time to indulge in sizzling bites.”
With over 17 years of experience in the hospitality industry, Eagle Wu mastered his culinary skills in Sichuan and Hunan cuisine, Chongqing hot pot and medicinal food.
His Indian journey began in 2006 and he joined the Jaypee only five months ago.
He managed to merge the flavours from his hometown with the steaming charge of the sizzler. The chef has added an array of sizzlers to the menu, especially prepared with Chinese ingredients. Pan fried lamb guotie, vegetable bao, chicken Shanghai style, fruit flavoured tofu, cumin flavoured lamb, sea bass with Sichuan sauce and egg plant are a part of his sizzler delicacies. His desserts menu offers date pancakes. Chef says that he has added a few ingredients in the dishes to make them unique.
“Some of the major ingredients used in the sizzlers are onion, garlic and variety of sauces — like black pepper, cumin, oyster, Sichuan and fish flavoured sauce. Vinegar, chillu paste, chilli beans and sugar are added to it.”
He adds that he wants to offer his guests authentic flavours and introduce them to the culture of the place.