The winning dish is ‘beef teriyaki with watermelon and rice wine tuile’ and it’s Noble Joseph’s ticket to an upcoming international culinary contest.
Noble, a demi-chef de partie at Hilton Garden Inn in the city, won an internal contest for fellow chefs at the hotel and will now represent the hotel at the prestigious ISEA Food & Beverages Masters Culinary Challenge for chefs employed at Hilton hotels across Asia and India, to be held soon. This is the second time that Noble is representing his hotel at the international culinary challenge.
Chef Noble Joseph
“I like to call it my signature dish; it’s a refined version of the winning dish that got me to the same contest that was held in Colombo last year,” says the 26-year-old chef who specialises in Oriental cuisine, specifically Chinese, Thai and Japanese cuisines. For the internal contest, all chefs had to dish up two servings of a starter, a main course and a dessert each. Noble presented the beef teriyaki as a starter. He also made herb and nut crusted lamb with water-chestnut dumpling and greens for main course and fried ice-cream for dessert.
“The starter is inspired by Japanese cuisine and involves marinating the beef in red wine and then in teriyaki sauce before grilling it. The tuile (a baked wafer that resembles a brandy snap) was made out of rice wine, which is again a popular ingredient in Oriental cuisine. The grilled watermelon in the dish is a twist, a nod to native cuisine,” explains Noble, a native of Malayatoor, who has been working in the hotel for four years now. “I hope to modify the dish further in time for the international contest,” he adds. So, is it available on the menu at Garden Grille restaurant? “Not right now. But, I’m always happy to make it on order,” he says.
