Chef’s Corner: Chef Golpin Sianipar’s Spiced Crispy Lotus Stem & Robata Charred Canadian Lobster Recipes

If you’ve ever dined at an upscale restaurant, chances are that you may have come across two items that sounded great but also quite intimidating – lotus stems and lobsters. If you’ve ever been intrigued by these two items, we have something very special for you in this edition of Chef’s Corner.

Chef’s Corner is a special section of unstumbled that throws a spotlight on some of the most talented chefs in the industry and allows them to share recipes that are close to their hearts. This way, you can taste a part of the magic they create in their kitchens. In this edition, we have Chef Golpin Sianipar, the Chef de Cuisine of The Westin Mumbai Powai Lake. He was kind enough to share not one, but two recipes with us: the Spiced Crispy Lotus Stem and the Robata Charred Canadian Lobster. 

About Chef Golpin Sianipar Of Mayouchi, The Westin Mumbai Powai Lake

Chef Golpin Sianipar, Chef de Cuisine at Mayouchi, The Westin Mumbai Powai Lake, is known for creating exceptional dining experiences that celebrate the depth and diversity of Asian cuisine through a contemporary approach. With over a decade of experience across international hospitality brands, he brings a refined culinary style shaped by precision, creativity, and a deep respect for authentic ingredients and techniques.

Guided by the belief that every dish should tell a story, Chef Golpin focuses on creating a harmonious balance of flavors, textures, and presentation. His cuisine reflects a thoughtful blend of traditional Asian culinary heritage and modern innovation, allowing guests to experience familiar flavors in an elevated form.

Beyond his culinary expertise, Chef Golpin is a skilled leader with extensive experience in menu development, kitchen operations, and team management. His vision has been instrumental in shaping the culinary identity of Mayouchi, delivering memorable dining experiences while maintaining the highest standards of quality and excellence. For Chef Golpin, cooking is an art form that connects people through flavors, culture, and creativity. Through his cuisine, he continues to celebrate the essence of Asian gastronomy while reimagining it with a contemporary touch.

Recipe For Spiced Crispy Lotus Stem

Ingredients

For Lotus Stem

• Lotus stem: 120 gm
• Cornflour 40 gm
• Refined flour: 20 gm
• Five spice powder: 5 gm
• Salt: 2 gm
• Black pepper: 1 gm
• Oil for frying: as required

Sauce

• Sweet chilli sauce: 20 ml
• Soy sauce: 10 ml
• Honey: 10 ml
• Garlic (chopped): 5 gm

How To Make

Step 1: Prepare The Lotus Stem

1. Wash and peel the lotus stem thoroughly.
2. Slice into thin, even rounds and soak in water for ten minutes.
3. Drain and pat dry completely.

Step 2: Coat And Fry

1. Mix cornflour, refined flour, five-spice powder, salt, and black pepper in a bowl.
2. Coat the lotus stem slices evenly in the flour mixture.
3. Heat oil to 170 to 180°C and deep fry until crisp and golden brown.

Step 3: Prepare The Sauce

1. Heat a pan and add chopped garlic.
2. Add sweet chilli sauce, soy sauce, and honey.
3. Cook for one to two minutes until slightly thick.
4. Add fried lotus stem to the sauce and toss gently until coated evenly.

Serve immediately while it’s crispy.

Recipe For Robata Charred Canadian Lobster

Ingredients

Lobster Preparation

• Canadian lobster tail: 180 gm
• Olive oil: 10 ml
• Garlic (minced): 5 gm
• Lemon juice: 5 ml
• Salt: 2 gm
• Crushed black pepper: 1 gm
• Butter: 20 gm

Sweet Potato Puree

• Sweet potato: 150 gm
• Butter: 10 gm
• Fresh cream: 15 ml
• Salt: 1 gm

Lobster Sauce

• Lobster stock: 100 ml
• Butter: 20 gm
• Cream: 20 ml
• Salt: 1 gm

Other Ingredients

• Edamame beans: 30 gm
• Artichoke hearts (diced): 40 gm
• Corn kernels: 20 gm
• Butter: 10 gm
• Crispy potato strands: 10 gm
• Herb oil: 5 ml
• Microgreens: 5 gm

How To Make

Step 1: Prepare The Lobster

1. Cut the lobster shell carefully using kitchen scissors and remove the meat gently.
2. Marinate the lobster with olive oil, minced garlic, lemon juice, salt, and crushed black pepper for 10 minutes.

Step 2: Prepare Sweet Potato Puree

1. Peel and boil the sweet potato until soft.
2. Blend with butter, cream, and salt until smooth.
3. Keep warm for plating.

Step 3: Prepare Vegetables

1. Heat butter in a sauté pan.
2. Add artichoke hearts, edamame, and corn kernels.
3. Sauté lightly for two to three minutes and season with salt.

Step 4: Prepare Lobster Sauce

1. Heat lobster stock in a saucepan.
2. Add cream and reduce slightly.
3. Finish with cold butter for a glossy texture. 
4. Adjust seasoning and keep warm.

Step 5: Grill The Lobster

1. Heat the robata grill until very hot.
2. Grill the lobster for three to four minutes on each side while basting with butter.
3. Cook until lightly charred and succulent.

Garnishing And How To Assemble

1. Pour the lobster sauce into the serving bowl.
2. Place a quenelle of sweet potato puree on one side.
3. Arrange the grilled lobster in the center.
4. Spoon sautéed vegetables around the lobster.
5. Top with crispy potato strands.
6. Finish with herb oil and microgreens before serving.

Also Read: Chef’s Corner: Gambas Al Ajillo Recipe By Chef Manuel Olveira

Summing Up

Great restaurant dishes often seem out of reach, but with the right ingredients and technique, you can recreate their flavors at home. Chef Golpin Sianipar’s Spiced Crispy Lotus Stem delivers the perfect balance of crunch, sweetness, and spice, while the Robata Charred Canadian Lobster showcases refined Asian-inspired cooking with rich, elegant flavors. Whether you’re preparing a unique appetizer or an impressive main course for a special occasion, these recipes offer a glimpse into the craftsmanship and creativity behind Mayouchi at The Westin Mumbai Powai Lake. Try them in your own kitchen and bring a touch of fine dining to your table.