Chinese cuisine

They came, they saw, they conquered the heart of Delhi

Meet three talented expatriate cooks who have made Delhi their home and run some of the best restaurants. They also each shared a favorite recipe so you can try them out at home.

Chief Travis Loh, Asian Chief De Cuisine, K3 – New Delhi Food Theater, JW Marriott

Chief Travis runs Asian cuisine at K3 – JW Marriott New Delhi’s Food Theater. It was at ‘Palace of the Golden Horses Malaysia’ in 2001, his first job, that he honed his skills to soak up the essentials of Asian cuisine. Determined to discover every detail of Asian cuisine, he moved to award-winning Chinese restaurant Zuan Yuan where he designed the menu. He also worked at the Sunway Putra Hotel’s popular restaurant, the Coffee House, as well as the Emperor Restaurant in Dorsett Grand Subang; JinBei 2 Hotel & Casino, SihanoukVille Cambodia; and Sokha Hotel Residence Phnom Penh, Cambodia.

Your specialty and how you integrate it into the food

Cantonese cuisine is what I grew up learning day in and day out over my 23 year career. I have also developed an interest in other Asian and South Asian cuisines which have shaped my culinary expertise. The Delhi crowd enjoys Chinese cuisine as well as South Asian cuisine. Thus, I rediscover in particular old traditional Malaysian and Singaporean recipes, and introduce them to our guests.

Where do you get your ingredients

I particularly like the INA market and the spice market.

Your Favorite Ingredient Market in Delhi

IN A and Khari Baoli.

About life in Delhi

It’s interesting and there is a lot to see and discover. My favorite areas so far are South and Old Delhi, but I’ll be exploring more!

Favorite places to eat in Delhi

Not in Delhi but in Gurgaon on Golf Road, there are plenty of good restaurants. Lajpat Nagar and its Afghan and Kashmiri restaurants are also good spots.

How to make a chef Travis Special Homemade Malaysian Chicken Curry

Chicken with skin: 220 g; dry red chilli: 2 pieces; garlic: 8 g; onion: 10 g; ginger: 4 g; lemongrass: 6 g; green chili: 1 piece; curry leaves: 8 to 10; turmeric powder: a pinch; ground cumin: 1 tbsp; coriander powder: 5 g; oil: 10 ml; coconut milk: 50 ml; chilli oil: 5 g


Make a paste with chili peppers, garlic, ginger, onion and lemongrass.

Cook it for about twenty minutes over low heat.

Now add the turmeric, cumin and coriander powders, cook for a while.

Add the coconut milk and cook for the next five minutes.

Add the chicken pieces and cover the pan with a lid, cook for 20 to 30 minutes.

Garnish with curry leaf and chili oil

Chief Adriano Baldassarre, Mentor Chief, Perbacco, Le Lodhi

One of the youngest cooks for winning a Michelin star, Adriano Baldassarre worked in partnership with Giorgio Locatelli in London, Antonello Colonna at Labico and Heinz Beck three Michelin stars. Adriano Baldassarre spent two years in India, working at Vetro, The Oberoi, Mumbai. Its restaurant ‘Tordomatto’ is located in the center of Rome.

Your specialty and how you integrate it into the food

I only focus on tasty food, which is rooted in traditional cuisine. I am open to invention, but I attach great importance to the ethnicities of the kitchen and the ingredients that should be used. My confidence is that when you present your cuisine to the world, you have to translate it purely; you shouldn’t dilute it with experimentation. When you try to change the tradition too much, it doesn’t work in the long run because you’re not being true to the source and validity of the cuisine. This philosophy is always evident in the food I create.

Where do you get your ingredients

Since we want to be authentic, we get most of our ingredients from Italy and also from India. We contact many organic farms in India to source ingredients which we believe are of the same standard and quality. Why travel miles for an ingredient when you can get it from a local farm that grows a good quality one.

Your Favorite Ingredient Market in Delhi

Without a doubt, my favorite market here is Khari Baoli.

Life in Delhi

Working in Delhi has been very interesting. The city is so diverse in its culture and culinary repertoire. After my extensive learning experience here, I have developed a richer flavor portfolio with more ideas for creatively using and combining different ingredients.

Your favorite places to eat in Delhi

Delhi offers many fantastic places to eat and one can also enjoy several styles of cuisines. When I’m in town, if I have time to go out between Perbacco’s opening hours, then some of my favorite places to eat well and meet my friends are Indian Accent, Leo’s Pizzeria, and Bo Tai.

How to make a chef Adriano Tiramisu

Breakfast sugar: 200 g; mascarpone cheese: 500 g; water: 60 ml; egg yolk: 7; egg white: 5; Espresso: 15 shots; Savoiardi: 7 pieces


Heat the sugar and water to 120 degrees Celsius. Remove from the heat and lower the temperature to 118 degrees.

Beat the egg yolks in a bowl. Now add the sugar mixture to the egg yolks and mix well.

Very gently mix the soft mascarpone with the egg yolk mixture.

Take another bowl and whisk the egg whites into soft peaks. Now fold in the egg white mixture with the mascarpone and egg yolk mixture.

Take shots of espresso in a large bowl.

Now place in a cup, once or twice, the mascarpone mixture and the soaked Savoiardi; then refrigerate for 2-3 hours.

Sprinkle with cocoa powder and serve.

Chief Krungthong, Thai Chief – Leela Palace New Delhi

Chief Krungthong brings nearly 17 years of experience and heads the Thai section of Qube, The Leela Palace New Delhi. He started as a commissioner chief at ACSA Restaurant, American Embassy, ​​Bangkok, then worked at Four Seasons Resort, Chiangmai and Four Seasons Hotel Amman Jordan. Chief Krungthong is a follower of old-fashioned and contemporary Thai cuisine. The inspiring gastronomic journey led him to relocate to India with The Leela Palace New Delhi.

Your specialty and how you integrate it into the food

My specialty is home cooking, which comes from my heart and is reflected in the dish. When I was a kid, I spent all my time in the kitchen watching my mom cook the most delicious meals for us. She never complained and cooked with all her love every time, which inspired me. His cooking style would make a simple steamed fish with jasmine rice and gai krapow absolutely delicious. My specialty is always reflected in my menu at Qube, The Leela Palace New Delhi. My cooking technique is the house style and the way families in the Isaan region would traditionally cook. I have maintained my cooking style over all these years which our guests have enjoyed, appreciated and returned for as well.

Where do you get your ingredients

The ingredients we use are genuine and come from various source markets in Thailand.

Your favorite markets in Delhi

Foodhall has various options and a variety of products and ingredients available. Apart from that, the INA market in Delhi is definitely the hub which has all the ingredients available.

Life in Delhi

As I mentioned Delhi is now my second home. This city gave me the best years of my professional life. I love the vibrancy of the city, the people of diverse origins and cultures coming together in one city, the way certain festivals are celebrated throughout the year, the love of food that people have and even more.

Your favorite places to eat in Delhi

I like to meet my friends from time to time over a good meal. My favorite places right now are Townhall, Jade Restaurant, Tamra in Shangri La.

How to make a chef Pla Neung Manao from Krungthong

Chilean sea bass steak: 200 g; ginger: 2 pieces: kaffir lime: 2 pieces; lemongrass: 2 pieces; galangal: 1 stem; powdered sugar: 4 tbsp; lemon juice: 4 tablespoons; fish sauce: 4 tablespoons; chopped Bird Eye pepper: 25 g; chopped cilantro: 20 g; garlic: 20 g; Chinese cabbage: 100 g


Clean, wash and dry the fish steak properly.

Layer the fish with kaffir lime, galangal, crushed lemongrass and ginger over the fish.

Steam the fish for 15 minutes so that the fish absorbs all the Thai herbs.

Meanwhile prepare the sauce by adding an equal amount of fish sauce, lemon juice and sugar; finish with chopped Bird Eye chili, chopped garlic and chopped cilantro.

Take the fish out of the steamer and add the fish water to the sauce to enhance the flavor.

Blanch Chinese cabbage

For the plate, place the steamed fish on the bed of blanched Chinese cabbage

Add the hot sauce to the fish and garnish with a few slices of lemon, julienned chili peppers and fresh cilantro.

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