Mandarin-speaking chef in Chennai heads a kitchen with translator app  

Chef Sun Wenlin from Shandong, China speaks only Mandarin and uses a translator app to communicate with his staff
Mandarin-speaking chef in Chennai heads a kitchen with translator app  

Chef Sun Wenlin can’t get enough of Chennai’s fish markets. And you know we aren’t exaggerating when this Sichuanese seafood expert who hails from Shandong, China, says he will visit a meen market every morning for the next 10 days, starting today. The hope is to snag the freshest catch for the seafood festival at Stix, Hyatt Regency Chennai — to churn out signatures like his Meringue Shrimp and Squirrel Fish. When he isn’t tossing seafood in a wok, he’s usually dishing out instructions. 5 am mornings aside, this expat also has no qualms with leading a fleet of chefs without understanding a single word of English!

We hear that you will be going to the market every single morning of the festival. Have you been to Kasimedu yet?  
Yes, we went to Kasimedu and we actually went on a boat with one of the fishermen. It was abuzz with activity, from the first catch of the morning being brought in by small boats and trawlers. The whole area is covered with slime and fins, and the market place is always wet with melted ice. 

Language is probably a barrier with the cooking staff in Chennai. Do you have a translator in the kitchen?   
Yes it is, but I connect with my guests only with food. I have a translating app on my phone which helps me to connect with colleagues. I never felt any requirement for a translator.    

What are your interests outside the kitchen?       
Outside the kitchen, I like to go around the local streets. On an off-day, I just like some beer with seafood on my table.   
              
Favourite Indian food so far. 
I love mutton rogan josh with naan. The best part is to eat with your hands, and not use chopsticks.

Xiang Chilli Crab
 Ingredients

■ Crab – 1800 gms ■  Garlic – 30 gms
■  Ginger – 30 gms ■ Green onion/shallots – 
   30 gms ■  Sichuan pepper – 15 gms
■ Chicken powder (seasoning) – A pinch
■ Szechuan dried red chilli powder –  To taste
■ Chilli bean drum sauce – 30 gms
■ Raw soya sauce (a pinch) 

 Method
■  Dip crabs in flour. Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5 to 7 minutes or until just crispy
■  In a hot wok, stir-fry Sichuan pepper and 
ginger, garlic, green onions, add the chili bean sauce, Szechuan dried red chilli 
powder and soy sauce.
■ Pepper, chicken powder, soy sauce can be reduced or increased depending on your taste.
■ Top everything on crab and serve 
immediately.

Tips
■ Seafood should be fresh and cleaned properly. Do not buy the seafood if it is too soft.
■ The most common mistake people make with seafood is overcooking it.

Seafood Sensation is on at Stix, Hyatt Regency Chennai. June 23 to July 2. Dinner only. Details:
6100 1234

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