Like the American writer O Henry’s stories, every one of chef Kamal Singh’s dishes has an unexpected twist. Hospitality major MRG Group’s celebrated chef derives a thrill out of taking the less traversed culinary path to create signature dishes that become instant hits at any feast, banquet or an elaborate fine-dine experience at a luxury hotel.
This trait could well be the secret sauce of his success as a chef. In Goa for over a month, Singh has been romancing with Mee Kong food – created from an amalgamation of cooking styles taken from all regions through which Mekong River flows.
'The Mee Kong Edition' at the Double Tree by Hilton in Panjim from May 1 to May 12 has been showcasing the chef’s one-off dishes for those looking to tease their palates with experimental Pan Asian cuisine.
So, you have Chinese, Thai and Vietnamese cooking methods coming together, and its outcome can leave your tastebuds pampered with exotic flavours.
“My specialty is Szechuan (Chinese cooking that is peppery, spicy and oily) and Cantonese (Chinese cooking involving a lot of steaming, stir-frying and roasting). I bring the two together and like to play with them,” said the guest chef, who has been flown down by Hilton to Goa just to introduce its guests to exclusive Pan Asian flavours.
He has been painstakingly creating sauces-with-a-twist from 'preserved' beans, chillies and condiments to add a little oomph to his dishes. So, when you land up at the ongoing Mee Kong fiesta at the Double Tree by Hilton, don’t expect a staid fare. Be sure of a culinary adventure that will hit all your senses.
The gastronomical rollercoaster begins from the moment the tangy and mauve-coloured winter melon or the white pumpkin in a shot glass arrives at your table, setting the tone for a delightful dinner.
The cheese spring-roll stuffed with vegetables, water chestnuts and corns, whets the appetite. Then, the glitzy star of the evening – Steamed Coconut Soup, cooked by steaming assorted vegetables in coconut water in its shell – makes the entry.
Next, Mountain Chilli Prawn, which is tangy but with a hint of heat, and La Cha Chie Chicken, made with soya sauce, wine and sesame oil, sashay in to entice you with flavours and aromas of Pan Asian cuisine.
Singh explains that the fried prawn and chicken are dunked in the water to strain out oil from them. And voila! You have dishes that don’t mess with your health even as they create an explosion of flavours and tastes in your mouth.
“My food is very light with no cornflour or maida (flour) and very little oil,” said the West-Bengal-born chef, who started his culinary journey by rustling up meals for his mother and siblings at a very young age.
Singh, who hails from a northeastern state, moved to Maharashtra when he was barely 12 years old and picked up his skills working at restaurants. He’s been in the hospitality industry for 28 years now and has also worked abroad in Singapore, Thailand, Dubai, Qatar and other such countries.
He found his calling in oriental cooking and has honed his talent in that area. And despite one of his food ventures going awry, he did not give up his dreams. He came back with a bang and has set his sight on all ambitions waiting to be fulfilled.
“Right now, I’m busy creating and inventing new dishes but I have a long way to go. I have still not reached my final destination,” said the renowned chef, who refuses to settle for anything less than he’s bargained for and is always looking for ways to soup up the engines of his ‘delicious’ life.