Some of the most compelling culinary experiences emerge when traditions meet, techniques evolve, and familiar flavours are seen through an entirely different lens. This November, The Oberoi, New Delhi and The Oberoi, Mumbai welcome Executive Chef Christiaan Stoop of Taian Table, bringing his distinctive philosophy of Borderless Cuisine to two exclusive dining experiences across the cities.
Chef Stoop, who leads the kitchens at Taian Table’s three- and two-Michelin-starred restaurants in Shanghai and Guangzhou, has built his culinary identity around an interplay of French precision, Asian influences and seasonal ingredients. His approach draws on carefully considered cultural references, brought together through the finesse of classical French technique to create a dining experience that moves beyond geographical and culinary boundaries. The return to The Oberoi, New Delhi carries a particularly personal significance. It was during an earlier chapter of his culinary journey at the hotel that Stoop first conceived the idea of Borderless Cuisine. Having since refined his craft across some of the world’s most celebrated kitchens, his return marks an opportunity to revisit the philosophy with a far broader international perspective. In 2025, he was also recognised with the distinction of three knives at The Best Chef Awards.
The specially curated menu promises an exploration of textures, ingredients and unexpected flavour pairings. Among its highlights are Korean tuna tartare with gochujang, grilled scallop with doubanjiang and Sichuan pepper, and Australian lamb accompanied by Kashmiri sauce. Five grains with Alba truffle brings another layer of depth to the experience, while dessert takes a more playful turn with a piña colada-inspired brioche parfait, coconut gelato and an assortment of petit fours.
At 360° at The Oberoi, New Delhi, the experience unfolds on 17th and 18th November 2026. The restaurant’s intimate, drawing-room-inspired setting provides a considered backdrop for the chef’s contemporary culinary expression. The journey then moves to Fenix at The Oberoi, Mumbai, on 20th and 21st November, where its vibrant interiors and global dining sensibility offer a fitting stage for Stoop’s boundary-crossing approach. Guests at Fenix can also explore thoughtfully curated wine pairings and Japanese sake. For The Oberoi, New Delhi, the collaboration is also a homecoming of sorts. Abhishek Panshikar, Vice President and General Manager, describes the chef’s return as an opportunity to experience how his culinary philosophy has evolved since its beginnings at the hotel. At The Oberoi, Mumbai, General Manager Amit Kaul sees the collaboration as an expression of the restaurant’s international outlook, where exceptional food, considered pairings and traditional Indian hospitality come together.
Across two cities and four evenings, Chef Christiaan Stoop’s Borderless Cuisine offers more than a meeting of culinary traditions. It is an invitation to experience the possibilities that emerge when technique, culture and creativity are allowed to move freely across borders.
Images: The Oberoi Mumbai
