The China Kitchen at Hyatt Regency Delhi is close to the hearts of Delhi’s foodies, who prefer authentic Chinese food. However, this time, one doesn’t need to burn a hole in the pocket, as TCK by The China Kitchen has now come out of the hotel and popped up at DLF Cyberhub in Gurgaon.

Chef Jack Aw Yong, the man behind the place is known for opening many popular restaurants worldwide. For, people who love an authentic Chinese affair would never leave disappointed. The place has been designed as “dining around the kitchen”, with a Peking duck oven, a dumpling and noodle station, a steamer, three woks, wide selection of teas and a dessert station. Be it the delicious Honey Glazed Prawn or Pecking duck roll, Chef Yong gets excited each time he has to talk about food. On a candid chat with the Godfather of Chinese cuisine as he is known across Hyatt Hotels, Chef Yong talks about deconstructing the traditional cuisine.

What made you step out of Hyatt into CyberHub?

As a brand we have always been particular about offering diners some of the best dining experiences in the city, and all our restaurants at Hyatt Regency Delhi enjoy a legacy for themselves. Thus it was no different when the decision to open our first standalone restaurant was in the works. Initial research showed that there were already numerous restaurants serving interpretations of various cuisines like Italian and Indian. There is however a great opportunity for authentic Chinese cuisine in a standalone format, especially in CyberHub. Hence, with the success of over 11 years of The China Kitchen, the intention was to offer guests something different and that is not available. TCK by The China Kitchen was an easy decision and is a celebration of an authentic yet understated Chinese dining experience while also being value for money.

What changes in menu did you make to suit TCK CyberHub for the market?

When the thought of a standalone format came into being, the aim was to bring to life a menu that was significantly different from the menu at The China Kitchen in Hyatt Regency Delhi but at the same time retained the classics. The main difference in the menu is the price points. The aspiration is to bring authentic Beijing style street food at competitive prices. Hence the priority was to serve food that was of premium quality but at half the price. The dishes are made to be visually stunning so that one eats with their eyes first.

What is unique about the ingredients at TCK?

The soul of an extraordinary dish lies in its origin, which requires picking of right and fresh ingredients and combining them with exquisite flavours and this is the core belief of TCK. In order to keep the soul of the dish as authentic as possible, the ingredients play a pivotal role and hence even those are sourced as organically as possible. From sauces to condiments like bullet chillies have been sourced from Beijing to keep the flavour as authentic as possible.

Do the patrons in these parts prefer authentic Chinese cuisine?

Introducing authentic Chinese cuisine is no longer an uphill battle. The Indian population has evolved and so has their palates. People today are very well travelled and in the process have been exposed to flavours and foods belonging to different countries. Millennial has a palate that has been exposed to flavours hailing from diverse regions and tend to opt for food that is organic and authentic in its flavours. There is a major chunk of the population that is aware of the different tastes belonging to the various provinces that match the Indian palate like Hunan Sichaun and is more responsive to trying out these cuisines.

At TCK there is a constant endeavour to experiment with new ingredients or with old ones to create dishes that are contemporary and unique. The aim is to play with flavours and spices that translate into true Beijing Style Street food that utilizes novel flavours and textures to elicit an immediate palate response.