It's time for another Chinese New Year and chef Tso Kim Fu of Emperor's Court, Renaissance Hotel has a full spread for you to choose from. Here's what the Singapore-born culinary expert has on his menu till next week.
It's time for another Chinese New Year and chef Tso Kim Fu of Emperor's Court, Renaissance Hotel has a full spread for you to choose from. Here's what the Singapore-born culinary expert has on his menu till next week.u00a0
Chinese platter
In China the celebrations for the New Year start two weeks before the actual day. So they must be already on in a big way in Singapore, Hong Kong and Malaysia. Everyone gets busy shopping and since red is considered to be a lucky colour, you'll find everyone sporting it or decorating their house with a hint of red.
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Indian touch
I can never think of offering this spread here in India, as no one will eat it. So, my Chinese New Year spread is quite customised to the Indian tastes with lots of spices and sauces. The welcome drink, made up of rye-fungi, honey dew, coriander and rock sugar. It is really good for your lungs. For appetisers, instead of the raw fish, I have prepared smoked salmon with fresh fruit salad. The main course has lots to choose from, but the favourites are grilled double lamb chops in honey pepper sauce, crispy duck, pan-fried king prawns in barbeque sauce, and roasted chicken in dry garlic. The dessert here is a fusion of Russian-European delicacies, unlike in China and Singapore where the round sticky rice dumpling is the traditional dessert.
My favourites
I've been in India for four years now and have come to like the food a lot. Chicken biryani, yellow chicken curry with mixed vegetables and chicken tikka are my favourites. I love the use of spinach in curries. Last month my family had flown down. I took them to the Elephanta caves and the numerous shopping malls. I think India is booming at a fast pace and will soon become the second Shanghai.
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