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    Expect delish portions of Singapore, China and Bengal, at a dining experience the Park Hyatt is getting rather good at

    Chef Partha Roy

    Chef Partha Roy

    WOK fried crab, wild roasted duck, mezze, kebabs and curries a�� if you have a weakness for any of the above, dona��t miss the Masters of Food and Wine event at Park Hyatt this weekend. The series, featuring award-winning chefs, bite-sized portions, fine wines and like-minded people, was a hit last September, and this year, the team is introducing Chinese, Singaporean and Bengali flavours. Visiting chefs Lee Kwang Sen from Grand Hyatt Singapore and Partha Roy from Hyatt Regency Kolkata will be joining resident chef Dev.

    Fans of Stig Drageide and Fabien Berteau, the hotela��s former executive and pastry chefs, will be introduced to the new team. Meanwhile, the multi-cultural feasts will be spread across the celebrated Flying Elephant, The Dining Room and the intimate Apartment. For those who want to replicate the treats at home, there are Oriental and Bengali master classes as well.

    Chew easy
    Chef Lee, who Singapore regulars will remember from mezza9, Orchard Street, is bringing classics like drunken chicken drumstick and black

    Chef Lee

    Chef Lee

    pepper crab. There are homestyle surprises and, if things go as planned, morsels of silver fish and chicken with shredded ginger at the grand finale. Chef Lee has a vegetarian Oriental class planned, where Sichuan sauce and the lotus root play starring roles. Meanwhile, Chef Partha Roy is also showcasing homestyle, and will include lessons on his signature Bapa betki a�� with steamed fresh water fish. As for sommelier Sergi Castro from Torres vineyard, Spain, he notes that we are a red wine city and will come prepared with Frontera Cabernet Sauvignon and Marchesi di Barolo Gavi Di Gavi.

    The buffet, March 7 to 15, is Rs. 950 for lunch, Rs. 1,375 for dinner. The finale, with Singaporean, Sichuan, Bengali, Polish, Middle EastA� and Italian counters is Rs. 3,500. Details: 71771234

    a�� Team Indulge


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