Ishigaki, Island in Ishigaki, Okinawa, Japan

The playful wonderland features a modern setting with a charming courtyard and bar. The chef is fiercely devoted to freshness, hygiene, technique and use light, fresh and seasonal ingredients. Most of the dishes, from mains to the condiments are made from scratch in the Guppy kitchen.Along with being the Business head and Executive Chef, Guppy and The Poke Bar, Delhi and Hello Huppy Mumbai; Vikram Khatri is quite the ninja in the kitchen. Six years and with multiple awards, he has proven that Japanese cuisine is much more than raw seafood with an exceptionally wide selection for vegetar and a variety of meat for non-vegetar.With Guppy, he explores Japan's bold striking flavours; infusing spices, tang, and the exotic all in one bite. And at Hello Guppy, he's given Japanese food a light-hearted touch. He shares some of his favourite dishes from the menu.Chef Vikram Khatri shares a hearty reci Chef Vikram Khatripe and his favourite picks with life that help you experience the mild flavours of Asian cuisine.***Mushi Dori steamed chickenI always felt to keep one more chicken starter, which has to be non fried. So this steamed chicken has delicate flavours of Japanese herbs just melts and tastes fantastic with Miso Hollandaise.***Baked AvocadoThe buttery Plump Avocado with curried vegetables paired with healthy Buckwheat noodles is the healthy munch from Guppy's winter menu."***Grilled Artichoke and tomatoI Am always fond of artichokes and here they are paired with dashi poached tomatoes and on the bed of Quinoa and cauliflower porridge.***Wok-fried Soft shell crabA perfect seafood option from Winter Sea. I just thought of dedicating it to my last meal in Singapore***Black Chicken NabeIngredients8 cups chicken stock1 large piece of kombu (about 3 inches)2 Country Black Chicken ( kadak nath) deboned , Boneless leg and breast cut into thin strips( 0.5 inch approx)2 leeks, sliced into 2-inch diamond shape pieces1/4 small head Chinese cabbage, cut into bite-size pieces4-6 medium shiitake mushrooms, sliced1 medium carrot, peeled, cut into 2-inch pieces, and thinly sliced lengthwise2 teaspoons salt/Soy (adjust to taste)2 heads baby bok choy, cut into bite-size pieces1 medium radish, peeled, cut into thick7-8 tablespoon PonzuMethodPut the stock and kombu (if using) in a Japanese Nabe, or other cooking pot. Heat over medium-high heat. As stock start simmering, remove the kombu.Add the chicken and simmer over medium heat for 10-12 minutes (Depending on the size and age of chicken used, large chicken requires more time).Add salt/soy in the stock. Check and adjustAdd the cabbage, baby Pok Choy, carrots, mushrooms, radish and leaks, arranging each ingredient in a separate, neat bunch. Sprinkle the salt over the ingredients in the pot.Cover the pot and bring the liquid to a simmer. Simmer for 6 to 8minutes. Reduce heat if stock starts to boil.Skim off any scum from surface of liquid while the nabe is cooking. Check for doneness and add more stock if required.Serve entire Nabe bowl on the table. Serve the ingredients together with the broth in small bowls. Ponzu sauce can be added as desired. Serve with hot steamed rice.( With inputs from IANS )

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