Trident Nariman Point has recently welcomed chef Chengwei Wang to the hotel’s pan-Asian specialty restaurant India Jones.
With over three years of culinary experience, chef Wang has come onboard as the Chinese master chef at the restaurant. He has worked in many cities including Beijing, Hangzhou, Hong Kong, Jakarta Mauritius and Sri Lanka.
In addition to sichuan food, the chef also specialises in Cantonese, Shanghai and Beijing- Muslim style food. One of the signature dishes by him is the traditional peking duck.
Following his arrival at India Jones, Chef Wang has launched a new menu at India Jones for guests to enjoy. The menu comprises sichuan style grouper done in two ways, sichuan style crackling duck, braised lamb leg, celery crab, chicken, and eggplant chilli garlic sauce, sichuan seven spiced soft-shell crab, and stir-fried calamari with snow peas.
Aneri Shroff
