The Oberoi, New Delhi is an iconic hotel in honor of its place in
the history of the city and in the memory of all who have experienced its
unparalleled hospitality. The hotel enjoys a deep emotional
connect with locals and visitors alike and has witnessed many generations of
families sharing cherished moments decade after decade.
It opened its doors in the year 1965 and has enjoyed unwavering
patronage ever since. Recognized as a pioneer in luxury hospitality, this ICON
of New Delhi has played host to the world’s elite – from presidents to premiers;
CEO’s to celebrities and continues to do so.
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| Chef Jia Yi Hu |
TAIPAN
"Taipan" in Chinese stands for Supreme Leader
in a company or an army, a fleet or a nation or A powerful businessman in China.......
A large portrait of a Chinese warrior made of rice paper,
at the entrance of this iconic restaurant welcomes us. It’s located on the
rooftop facing the Delhi Golf Club and the Lutyens Delhi which gives an all round
view of our green Delhi. Taipan has been in existence since last 30 years and is
considered to be a benchmark in Chinese cuisine. The Interiors are soothing and
have an old world charm attached to them The Mahogany wood furniture creates an
ambiance par excellence.
A new resident Chef has been called from China, named
Chef Jia Yi Hu. Chef Hu has had a very diverse career spanning over a decade in
top restaurants in Beijing. Popularly known as the Dimsum King, Chef Hu, is a
master at innovation and can make over 300 varieties of dimsums. Always keen to
extend his repertoire, the chef is also a skilled master of hand pulled
noodles! He has even won a Gold Medal in a Dimsum competition in China organized
by China Hotel Association in 2008.
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| Dimsums |
We had a chance to savour his lovely delights the other
day in the form of Dimsum lunch at the most iconic, Taipan. Chef personally came to meet and greet us,
though language is an issue but his gestures and actions showed how passionate and
excited he was to serve us.
I must admit everything was outstanding and the taste was nowhere near to what I have ever tasted till now, very light and subtle on the palate. Chef Hu is a master in his art. He also served us his signature Dan Dan Noodle Soup which was awesome and spicy. The contrast in flavors of the Dimsums and the soup was phenomenal. As they were too subtle and bland with light flavors of chilly and pepper whereas the soup was full of flavors and bursted with chilly and other ingredients like crushed peanuts etc showcasing the Schezwan style of cooking. The hand pulled noodles were so rustic and well made, that it was really a delightful experience altogether.
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| Desserts |
To sweeten up our palate, we were served the Chilled mango Pudding with Baked Mango Puff. A very different dessert than we usually have, it was custardy with lovely aroma of mango and mildly sweet. The other dessert served was the Raspberry Sorbet in hand folded waffle cones, too refreshing as if we were having fresh raspberries. Last but not the least Hong Kong Style Egg Tart, which was tart shells filled with sweetened egg filling…
Taipan with its amazing views of the city is a must try place for anyone who loves Chinese food…..Wishing many more quality years to, TAIPAN.....
Reviewed By : Vickrham (vicky) , TWCI - The Writers Collective of India
email id : vickrham.m@gmail.com
