[dropcap]T[/dropcap]his restaurant, serving superlative food has become so popular that making reservations for the table and the dish are advised. As I entered, it transcended itself to open into a garden area where one can opt to even dine in pagodas encircled by natural bamboo plants, while a bridge over flowing water leads diners to their tables. Plush wood panelling and handsome columns are reminiscent of an imperial Chinese courtyard. Inside it are five stunning open kitchens and four private dining rooms.
The yummy spread
The ambience is chic modern Chinese and the Chinese fare is excellent. The menu explores the shades of tastes through a most exciting range of vegetarian and non-vegetarian delicacies. Do not miss the ‘Sichuan crispy mixed vegetables’; an amalgam of wonderful flavours and the button mushrooms are absolutely divine.
The plethora of seafood dishes are not your typical mass-produced fare, more like the crème de la crème of gourmet sea-food and the best part is that the guests can select their favourite seafood from natural seawater tanks from the ‘Pick Your Fish’ corner. Other dishes represent the wide spectrum that is regional china, for example very good ‘roast pork’ and ‘salted black bean duck’. And yes, all the Dimsums are to die for!
Pièce de résistance
India’s first wood-fired Peking Duck oven out here is definitely a treat to the eye and depicts traditional elements of a Chinese house. It is a must try, crisp, succulent experience of the highest order, pièce de résistance served with the chéf’s special sauce, the slices of the duck skin is melt-in-the-mouth tender.
The service of the duck is an attraction of sorts as it involves the chéf to visit the table and carve the duck for each and every guest. The carving process is a treat for anyone to watch.
The service is done in the traditional 3-course meal method. First course is the crispy skin, which tastes brilliant with plum sauce. In the second serving the guest gets the first round of the meat which is placed on a pancake. “A rolled pancake with duck meat, cucumber and leeks is the best way to enjoy a Peking duck,” shares Chéf Kedar. Interestingly, the history of Peking duck can be traced as far back as the Yuan Dynasty.
By the time of the early 15th century, it had become one of the favourite dishes of the Imperial Ming family. Good wine list and the impeccable service make dining here a total experience.
China House, Grand Hyatt, Mumbai.
Operating Hours: Daily for lunch from 12:30 pm to 3:00 pm & for dinner from 7:00 pm to 12:00 midnight. The lounge is open from 10:00 pm to 3:00 am.
Meal for two: Rs 5,000 without alcohol.
(Story by Rupali Dean)