Roman Singh, born in 1966 and Nepalese by ethnicity, has cooked in Nepal, India, Germany, Muscat, China, and Macau and specializes in Indian cuisine at Gaylord Restaurant in Hong Kong.
Hi, my name is Roman Singh. I was born in 1966, and I’m Nepalese by ethnicity. I started as a steward in the F&B industry, but destiny had other plans for me: I realized that cooking was what I wanted to do. It was in my heart, so I jumped into the kitchen.
Since then I have worked as a chef in Nepal, India, Germany, Muscat, China, and Macau. Now I find myself in Hong Kong with 33 years of culinary experience.
Although I specialize in Indian cuisine, I love cooking Thai, Chinese, and Middle Eastern dishes. When I’m not cooking, I take the time to travel and save memories of my adventures in snapshots.
My advice to readers is to listen to your heart: follow it, and you will never regret anything in life.
The dish I have chosen is Prawn Jalfrezi. I picked it because I love seafood, and also because it’s a must-try dish that is gaining popularity.
