CHENNAI: Whoever says meat has too much heat for summer may want to have a chat with chef Ho Chun Kee (William) before they make any change in their diet this year. The man behind the exquisite flavours of Golden Dragon at the Taj Coromandel may take a moment to understand the language, but he certainly won't leave you disappointed. After a long lunch with Chef Ho, it is clear that this is oriental cuisine with a healthy boost. He says, "I'm always looking for new ingredients to keep the flavours authentic," and quickly adds, "and everybody is getting health conscious these days, so it works."Sample this for an entree: Flavours of stir fried chicken cubes coupled with sour plums contrast well on the platter, and simultaneously keep one's body heat from rising. "It's all about balance," says Ho, who speaks little and lets his food do the rest.These summer-combat innovations come as a result of a four month 'research' trip, he reveals. "I travelled to kitchens in Hong Kong, Malaysia and Singapore," elaborates the Cantonese chef who has 40 years of experience in Cantonese, Sichuan and Hunan cuisines. Think snow peas from Europe, lotus stems from Hong Kong and tofu flour from Thailand, and you can imagine how different this fare is.While most seasonal menus opt for mango specials, this chef places more emphasis on 'cooling options' that are suited to the Chennai heat. Fresh lychees are preferred over mangos for dessert and ice cream (that increases body heat) is served with a general dose of basil seeds, a coolant counterpart.However, amid several translation efforts with the aid of fellow chef Radi, one had to wonder — how are cooking instructions given in the kitchen when there is a language barrier? "A lot of sign language," laughs chef Ho. Although the chef who is even worse off in Tamil, strikes a mean bargain — be it on auto rates or at the local fish market. How does he manage? "They say 100," he responds simply. "I say No." That ought to get the message across.
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