By BW Hotelier
AFTER A distinguished career in top restaurants in Beijing that spanned for over a decade, Delhi sees the arrival of Chef Jiayi Hu, popularly known as the Dimsum King, as he takes up his new assignment at The Oberoi New Delhi’s Taipan restaurant.
Chef Hu is a master of innovation and can make over 300 varieties of dim sums. He is also trained as a master of handpulled noodles.
This is what Chef Hu had to say to BW Hotelier when we asked him why he decided to become a dimsum chef.
’I had been working on my dimsum making skills for as long as I can remember, so it was no surprise that in 2008, when I won a gold medal in the dim sum competition organised by the China Hotel Association, This made me decide to pursue it more passionately. In my opinion, this competition is considered to be the Holy Grail of culinary discoveries, so it’s a great honour’.
On his move to India Chef Hu told us he first did some research and spoke to fellow Chinese chefs based in India, when he first got the offer to join Taipan.
’To be part of this restaurant and an iconic hotel such as The Oberoi, New Delhi is an honour and I am looking forward to adding to the legacy,’ he told us.
AFTER A distinguished career in top restaurants in Beijing that spanned for over a decade, Delhi sees the arrival of Chef Jiayi Hu, popularly known as the Dimsum King, as he takes up his new assignment at The Oberoi New Delhi’s Taipan restaurant.
Chef Hu is a master of innovation and can make over 300 varieties of dim sums. He is also trained as a master of handpulled noodles.
This is what Chef Hu had to say to BW Hotelier when we asked him why he decided to become a dimsum chef.
’I had been working on my dimsum making skills for as long as I can remember, so it was no surprise that in 2008, when I won a gold medal in the dim sum competition organised by the China Hotel Association, This made me decide to pursue it more passionately. In my opinion, this competition is considered to be the Holy Grail of culinary discoveries, so it’s a great honour’.
On his move to India Chef Hu told us he first did some research and spoke to fellow Chinese chefs based in India, when he first got the offer to join Taipan.
’To be part of this restaurant and an iconic hotel such as The Oberoi, New Delhi is an honour and I am looking forward to adding to the legacy,’ he told us.
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