Like Mama Used to Make: Chef Santosh Jori, The Westin Beijing Financial Street
A new arrival on Beijing’s culinary scene, Santosh Jori, the director of kitchens at The Westin Beijing Financial Street, arrived with his family just this summer. A native of India but trained in French cuisine, he’s learning that Beijing offers a whole new slate of culinary possibilities.
What do you like to cook most?
I like to play with chocolate because it reminds me of being a child. To me, cooking is all about passion and creativity.
What’s the most memorable thing you’ve eaten in Beijing so far?
Before my arrival last month, all I had heard was Beijing duck is very popular, and I loved it when I had it for the first time with my family. Chef Andy, our Executive Chinese Chef, prepared it in a traditional way and the duck was accompanied with three different types of pancakes. It was absolutely delicious.
It’s your day off. You’re going out to eat. Do you choose something Chinese, or something international?
As I am very new to Beijing and it’s my first time in China, I'm discovering Chinese cuisine on my days off. However, I’m from India originally, so I like spicy food such as Sichuan and Hunan cuisine.
Do you dine out for the food, or for the atmosphere?
When I choose a dining venue, I look to see if the quality of the food is very good, but personalized service and ambience are also very important. We also live in a society where casual, chic restaurants are winning over patrons and white-tablecloths. Formal dining is reserved for only special occasions. But despite the preference for a relaxed dining environment, the world’s palate is growing more and more sophisticated and people are more food savvy.
To which restaurants do you take visitors when they come to Beijing?
We have a fantastic Prego Restaurant here which is a fun Italian-dining venue at The Westin Beijing Financial Street as a first option for guests. If I want to go out and discover Beijing, then it has to be Da Dong.
When someone visits you from home, what’s the one food item you ask them to bring?
Homemade pickles from my mother’s kitchen. My mom makes the best raw mango pickles which are fragrant with cloves, black peppers and jaggery. We are going to feature a “Mom’s Kitchen” concept for a month at Senses, where we are inviting my mom to showcase traditional Indian cuisine to Beijing guests. It will be a culinary journey to northern and western India.
What is Beijing’s dining scene lacking or need more of?
Good quality street food that is tasty and a good option for everyone, including the locals.
What was the very first thing you ate after you arrived in Beijing?
We had fantastic la mian – hand-pulled noodle soup at Senses after an almost 18-hour journey. It was fantastic to see the chef making fresh varieties of noodles served with seasonal vegetables and meat dumplings.
Join Chef Santosh Jori and his mother from November 22 to December 1 for “Mom’s Kitchen” at Senses, where the mother and son team will showcase traditional Indian cuisine to Beijing guests. For reservations and information, call 6629 7810.
Photo: Westin Beijing Financial Street
