Chef Wong takes you on a culinary journey through flavours, spices and tastes, courtesy the schezwan food festival in the city

Cuisine tales coming from expert palates often make our taste buds clamour for unknown tastes. Gauging this need of food lovers, Whispering Bamboo at hotel Taj Blue Diamond has come up with a schezwan special food festival — Schezwan Fever. The food fiesta introduces schezwan specialties of Master chef Wong Wen, who specialises in schezwan cuisine and is the latest member of the Chinese kitchen of Taj Blue Diamond.

Having won accolades for his expertise in schezwan delicacies back home in Beijing, Wong is all geared up to make Puneites develop a liking for schezwan food. "I want that whenever someone thinks of schezwan food, hotel Taj Blue Diamond should become the ultimate destination," says 25-year-old Wen.

Talking of his decision to come to India he says,"My teacher who works as a chef in Chandigarh was always full of praise for this country. So it didn't take me long to take a decision when I got an offer from Taj Blue Diamond" adds he.

A perfectionist by nature, Wong does not like to compromise on the condiment requirements of a particular dish. For him good food is that which has the best ingredients, is presented well and is served hot to guests. Like all other chefs, he also shares the opinion that guest satisfaction is the ultimate parameter of a good chef. "From Crunchy Water Chestnut and Baby Corn Wild Pepper to Crispy Pomfret Schezwan Style, Sliced Duck In Black Bean Chilli Sauce, Ladyfinger Black Bean Sauce and ultimately pamper the sweet tooth with toffees and pancakes, I serve everything," says he.

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