Chef Zhou Bai Yan and Chef Luo Jin Hong
Chef Yan trained in restaurants that serve both Sichuan and Cantonese and worked with hotels in Beijing for eight years. He currently specializes in both variations. He moved to India late last year to join the chain in Mumbai.
Twenty-nine-year-old chef Hong from Hunan has been with the chain for the past five months. This is his first job in India; he worked at five-star hotels in Hunan before his Mumbai gig. Chef Hong manages the Hunan dishes and the dim sum kitchen.
Chef David Pang
Royal China’s head chef has been with the institution since it opened its doors four years ago. Chef Pang has headed kitchens in Royal China restaurants in the UK, China, Spain and France, before moving to Mumbai. Chef Pang is known to be quite a taskmaster in the kitchen and is a workaholic. His admirers say that’s what keeps the quality of his cuisine consistent.
Chef Sam Wong
In his 25-year career, Chef Sam Wong has worked with the Oberoi group in Mumbai and New Delhi, and the Grand Hyatt in Singapore. Chef Wong specializes in Sichuan and Cantonese. Chef Kanchit Vong, with over 27 years of experience, is chef Wong’s Thai counterpart, in charge of VongWong’s Thai kitchen. The restaurant is named after the two chefs.
China House, Grand Hyatt
Chef Jun Hu
Chef Hu heads a team of five Chinese chefs at the restaurant. Born and brought up in China’s Sichuan province, he worked with the Marriott group in Beijing. His signature dishes are Beggar’s Chicken and Poached Chicken.
Chef Tan Dequan
From Ghangzhou province in China, this dim sum chef was brought to New Delhi by Baba Ling three years ago to expand the variety of the dim sum menu. He introduced some innovative variations like Stalin’s Beard (dim sum with potato and radish filling) and Harkow (prawn dumplings).
Ano-Tai, Jaypee Vasant Continental
Chef Li Peng
He has been in India for the past five years, working in Bangalore and Mumbai before New Delhi; he was in Beijing prior to that. He specializes in Chinese home-style food (both Cantonese and Sichuan), with dishes such as Hot Pot in Chong Qing Sauce.
My Humble House, ITC Maurya
Chef Shivneet Pohoja
Chef Pohoja trained extensively for eight months at My Humble House in Singapore, to head the operations of the New Delhi restaurant. His innovations include Mud Crab Claw in Black Pepper Sauce, which he describes as “crispy and not mouth-numbingly pungent”.
Empress of China, InterContinental Eros,
Chef Thomas Wee
This Malaysian Chinese chef specializes in Sichuan and has 25 years of experience behind him. He has worked at the Hyatt Regency in Malaysia and Le Meridien hotel in Dubai.