The China Kitchen, Hyatt Regency is a must visit
We got a chance to visit the upscale and authentic The China Kitchen in Hyatt hotel a few days back and for us the definition of Chinese food has changed!
The food we had here was a special menu by Chef Dong Long, who was back to Hyatt kitchens for a few days, a few dishes from this menu shall be incorporated in the regular menu. When we met the Chef, one question I asked, was what are the special flavours you have introduced? The translator took a few minutes and the Chef replied back mushrooms. There are so many varieties and in India the flavours ate yet to be used. And then began a night of fine wine, beautiful dumplings and tasty food.
Ambience: We sat in a small set up above the restaurant which can be used for a private party. The restaurant faces the pool area of the hotel and also has an open pool side facing area. The restaurant is looks comfortable the kinds you would visit for good food over jazzy decor.
Food: Since we knew mushroom is the star of today’s menu, I tried the fungi with much excitement but the flavours salad but as a first timer it was not for my palate. The Li Jiang spicy shredded chicken, cucumber salad was a chicken salad, crisp with cucumbers and slightly chilli but perfect to go with the wine.
The clear wild mushroom soup with black truffle is beautiful it’s the kinds which warms your soul. I could have had two bowls of this and called it a meal! The soup was meaty thanks to the mushrooms.
The China kitchen is known for it’s dumplings. We had some three varieties for me the garlic chicken, chive crystal dumpling was the star. I liked the crystal vegetable dumpling, green pea, corn, celery, wood ear mushroom is tasty. It is a medley of vegetables, a must have.
The chef brought the traditional roasted duck and carved it in front of us and it was a sight. They then rolled the duck with a special sauce in paper thin pancakes. This was beautiful and I loved the dish with its smoky flavours, juicy duck and some crunch via cucumbers.
The main course was perfectly suitable to most Indian palates. The stir fried udon noodles with vegetables and mushrooms were spot on. The kung pao chicken is my weekly must have and this was yummy, though a tad bit chilly.
The wok fried minced lamb and mushroom tasted great but the lack odd gravy made out too dry and crunchy. The veggie star dish was crispy porcini mushroom with dried chilli and we loved it.
The desserts were the staple China Kitchen dessert tray and a treat, super velvety ice creams, deep fried chocolate and banana roll, mango mousse and coconut pannacotta were all delectable and must haves.
Rating: 4/5
