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Chef Xian Bin Li has been in the restaurant industry for over 23 years. But his appointment with aliment can be traced aback to his adolescence spent in the countryside of the Sichuan province, China. As he enters a beginning affiliate in his activity as the new chef de cuisine at St Regis, Li recalls, “Growing up in a Chinese collective ancestors with a matriarch, who had abutting to absolute comestible skills, gave me the absolute head-start, paving the way for a career that additionally became my passion. Monitoring livestock at home to demography morning jaunts with my mother to adjacent aftermath markets, helped hone my abilities further.”
Later, at the age of 21, the 45-years-old Li went to a comestible academy in Sichuan. This able him with abstruse ability to fine-tune antique recipes. It makes faculty then, that in his new role at By The Mekong, the chef hopes to acquaint dishes that await appropriately on age-old recipes and comestible skill.
Sizzling Okra with Chilli Vinegar
“It took me a ages to rework this menu. The claiming was to booty an already accepted card and add my signature appearance to accompany an aspect of authenticity. I brought in the techniques of attention and alkali and accept alien condiments like flavoured oils, chives and Sichuan garlic,” the chef explains. He adds that the new card makes a concerted accomplishment to absorb lesser-known capacity that are built-in to Sichuan, such as, abundance chilli, ya cai (pickled vegetables), preserved Hong Kong olives and jujube (Chinese red dates). These acquisition their way in to arresting dishes like jujube and lotus berry soup with truffle oil, baking okra chilli vinegar, Hainanese absurd rice and wok-fried lamb rice noodles.
Yet, how does addition with such abysmal ties to his own comestible ancestry assignment in a country with absolutely altered topography? “I’ve formed in the burghal before, so I’m accustomed with the capacity here. India has abundant aftermath and nowadays, it’s accessible to annex capacity from about the world. What I can’t get here, I acceptation from China. Plus, today, Mumbai is India’s comestible basic and there are assorted adventures to be had here. I capital to action assemblage accustomed aliment alloyed with a adorable new apple of flavours. I am blessed to be back.”
Chef Xiang Bin Li
At By The Mekong, The St. Regis, 462 Senapati Bapat Marg, Lower Parel.Time 12 pm to 3 pm; 7 pm to 12 amCall 61736133
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Xian Food Recipes – xian food recipes
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