Although Wakiya, the new high-end Chinese restaurant in Ian Schrager’s Gramercy Park Hotel, is staffed almost entirely by Japanese chefs, the food is traditional Chinese, only slightly modernized. A good example is this “Bang Bang Chicken,” a classic Szechuan recipe in which, historically, a stick was used to soften the meat (hence the name). As prepared by Yuji Wakiya’s able chef de cuisine, Koji Hagihara, there are some hidden Japanese elements as well, but none that the eye can easily detect. As always, mouse over the different elements to see them described in Hagihara’s own words.
Photo: Melissa Hom