KITCHEN KIN
“Happy People Make Happy Food” - Chef
Sam Wong
E
est, the Pan Asian restaurant at Westin started out on a great foot. Their sushi buffet was the talk of the town at one point and many were the mavens for this gorgeous restaurant. Then came a slump. It was unclear whether it was the influx of Asian fine dining options in New Delhi or whether the novelty of Pan-Asian cuisine had worn off. But now it is time for a revival. With a bevy of new chefs, from the country of the cuisine they represent, it is time to take note of Eest once again. Parul Pratap Shirazi had the opportunity to meet Chef Sam Wong, the new Chinese Chefde-Cuisine for Eest and came back impressed by his enthusiasm and positivity. Parul Shirazi (PS): How would you chart your culinary footsteps in New Delhi?
60
If you want to enjoy a fabulous dinner of Chinese and Japanese dishes, a place where you can savor salmon and tuna sashimi blindly, then Eest, the Pan Asian restaurant at Westin, with Chef Sam Wong at the helm, is the place to be. Sam Wong (SW): I have been in and out of India for 13 years, between Bombay and Delhi, therefore Delhi is like a second home. Before I joined the Westin team, I was with Crowne Plaza Today in Okhla as part of their pre-opening team. Before that I was on the opening team at Westin, Sohna. But what really made me strong was that I started my career in India with The Oberoi Hotels. 13 years ago, Taipan at the Oberoi was one of the best Asian restaurants, and that was my foundation here. I learned from the locals on how to improve myself.
“Initially when I came to India, nothing was happening on the culinary scene. Now you see India growing and in so many ways, it is better than Singapore. That is why I came here.” Chef Sam Wong
PS: That’s interesting, but how did India happen for you? SW: Initially when I came to India, nothing was happening on the culinary scene. Now you see India growing and in so many ways, it CaLDRON Magazine April 2014