Frank Lao comes from a humble background of famous Chinatown in Kolkata where he was born and brought up. His ancestors moved to India 3-4 generations ago. He learnt authentic style of Sichuan and Cantonese cooking from his mother and gradually started cooking professionally.

Aged 51, Frank has over 36 years of rich experience. Extreme passionate about his profession, he is the driving force behind most authentic Sichuan and Cantonese delicacies, which created a distinct identity for Djinngs, a debutant Chinese restaurant in Gurgaon, within a short

Frank is credited with introducing the clay pot technique of cooking for the first time in any Chinese restaurant in the Delhi-NCR region. This distinct style keeps the aroma and flavours sealed for a longer period of time. There is also a health benefit in these dishes, as very little or no oil is used in their cooking. Frank has used this technique for creating dishes like Clay Pot Rice & Chicken and Mongolian Chicken and Dry Chilly Fish (Crispy/Grilled).

Chef Frank Lao


• Oil – 1 tablespoon
• Rice – 130gm
• Water (to cook rice) – 450ml
• Sataki Mushrooms – 20gm
• Diced Chicken – 150gm
• Salt to taste


  • Marinate the chicken with salt, light soya sauce, pinch of sugar and cornflour.

  • Boil the rice with one tablespoon of oil and salt. When cooked, keep it aside.

  • Grill the chicken and sataki mushroom with one tablespoon oil. When grilled, keep it aside.

  • Put the rice in the clay pot and top it with the chicken and mushroom keeping the clay pot on a very low flame for not more than 3 to 5 minutes.

  • The Chicken Clay Pot Rice is ready to be served.

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