The Renai Cochin ropes in chef Tony Sherpa to re-engineer their Oriental menu

So how did a Sikkim-based chef—who speaks impeccable Malayalam—gain acute knowledge of all eight regional Chinese cuisines?

Anoop Menon Published :  19th May 2017 06:00 AM   |   Published :   |  19th May 2017 06:00 AM
Steamed Fish in Wine

Steamed Fish in Wine

The Black Pearl is packed. But, that’s not why chef Tony Sherpa is beaming. “The Malayali palate has evolved,” he tells me, adding, “Not a single table at this 48-cover restaurant has ordered the age-old Indo-Chinese staple: chilly chicken. Nowadays, orders vary from mapo tofu to Peking duck.”

While kids seem to love their punny pu-pu platter (an assortment of cheese-fried wontons and egg rolls), diet-conscious folk prefer chef’s special (no fat/oil) fare like the steamed crab with mixed vegetables.

Sherpa’s trail
 

                                                                    Chef Tony Sherpa

So how did a Sikkim-based chef—who speaks impeccable Malayalam—gain acute knowledge of all eight regional Chinese cuisines? “During my stint at Bengaluru’s Taj Connemara, I worked under the watchful eye of Chinese chef Jimmy Chu. I used that expertise to redesign this 19-year-old institution’s menu,” explains the 44-year-old, as I slurp my way through a steaming bowl of seafood soup.

Upon request, chef Tony prepares a few off-menu authentic dishes that pair perfectly with restaurant’s beer and wine selection. Counting calories? Opt for a glass of Sauvignon with their delightful Mandarin steam fish fillet topped with wine-soaked broccoli.

I recommend trying egg-infused Malaysian flat noodle with crunchy bok choy and salty barbequed pork coupled with a piquant platter of wok-tossed chicken doused in orange pulp. Here’s a tip—if you’re heading to this eatery with your significant other, call ahead and reserve their cosy couples dining space, as the view it offers during the rains is worth it.



 

Meal for two `1,000 onwards.
Details: 2344463

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