PAUL KINNY

THE ST. REGIS MUMBAI

An industry veteran, Paul Kinny’s career commenced at the legendary Zodiac Grill at The Taj Mahal Palace under the able tutelage of celebrated chef, Chef Hemant Oberoi. He earned his stripes here, as he rose in rank as Sous Chef and moved on from this strong foundation to lead teams at award-winning restaurants and helm culinary operations at multiple organizations. His assignments over the next three decades included launching celebrated cricketer, Sachin Tendulkar’s fine-dining venue, helming the creative and whimsical venues by Impresario Entertainment & Hospitality, leading the culinary team at international hospitality organizations like IHG and Phoenix Mills Ltd, introducing and managing diverse brands at varied locations in the role of a Culinary Director. At The St. Regis Mumbai, Paul helms the hotels award-winning vibrant and distinctive F&B venues, with the dynamic culinary teams of the hotel. His passion for this profession started with his love for food and his need to explore led him to pursue a Diploma in Hotel Administration and Food Technology from the famed Sophia’s Polytechnic in Mumbai. He has received industry recognition as the Most Admired Chef in 2013 and nominated as 50 top chefs in India.

INGREDIENTS

150g silken tofu 10g ginger 10g garlic 10g bamboo shoot 10g shiitake mushroom 10g oyster sauce 5g broth powder 5g dark soya 5g pepper oil 5g chilli oil 3g salt 10g potato starch

Method

Cut and blanch the tofu cubes, bamboo shoot and shiitake, remove and keep it aside In a pan, add chilli oil, chopped ginger and garlic, add homemade chilli paste, tobanjan sauce, oyster and dark soy sauce, add water and adjust seasoning. Give it a quick boil. Add the blanched tofu, bamboo shoot and shiitake mushroom, add slurry according to the required consistency. Finish with Sichuan pepper oil and serve hot with rice or noodles.

CLASSIC MAPO TOFU

by PAUL KINNY