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With food in his DNA, Chef Sahil Singh proceeded to complete his Bachelor’s of Science in Hospitality & Hotel Administration from the Institute of Hotel Management, Jodhpur in 2007. Recognised as one of the finest pan-Asian Executive Chefs in the country, he has over eight years of experience of working with the greatest chefs in the international culinary field, one of them being Chef Masaharu Morimoto. To his credit, he has launched the culinary landmarks Shanghai Club and TIAN Asian Cuisine Studio at ITC Hotels.

In a candid conversation, he talks more about himself and his work:

Your philosophy on food?

No philosophy, just the food being served should be full-bodied with texture, flavour and served at the right temperature.

Your fav cuisine?

I like all cuisines but personally prefer home food.

Your fav spice?

I like the way cardamom affects the flavour of the dish. Of course, all spices are important and no spice is less than the other.

Lessons learnt in the kitchen?

Discipline and time management

How do you like to de-stress?

Cooking itself is a stress buster. I also like to watch movies.

What are you passionate about?

Cooking, of course.

Last meal on earth, what would you choose? 

A good piping hot Neapolitan Pepperoni pizza.



Spring onion                                    100 g

Chicken shredded/

blanched (thigh)                               2 kg

Coriander                                         50g

Gochujang                                       300g

Tomato ketchup                                500g

Chili paste (HM)                                80g

Broth powder                                    150g

Breakfast sugar                                50g

Sesame oil                                      50g

Oyster sauce                                     200g

Oil                                                   40ml

Butter                                                80g

Ginger                                              150g

Garlic                                               150g

Potato Starch                                    200g

Water                                                650ml


  1. Make balls of dimsum dough of 10g each and roll into four circles with a rolling pin. (Sub Recipe Detailed Below)
  2. Stuff with the pan- seared Korean chicken stuffing and fold to shape (Sub Recipe for this follows).
  3. Steam over a banana leaf for 8-10 minutes.


  1. Mix 600g of Red Lotus flour, 300 ml water, yeast, 40g castor sugar in a bowl and knead well with hands.
  2. In a separate bowl, mix 170g Red Lotus Flour, Hongkong flour, remaining sugar and ammonia bicarb.
  3. Combine the two dough mixtures together and put in the stand up mixer for four minutes.
  4. Make balls of 10g.

In a wok, saute the chopped garlic and ginger, broth powder, oyster sauce, poached chicken mixture, gochuganj and other items, saute  for 5 minutes. Add the chilli paste and potato starch and saute for 2 minutes.