Spinach perhaps never tasted this good. The green colour is intact, alright. But spoon a mouthful and it feels like you’ve bit into some candy. Tossed in hot sugar syrup, the spinach has transformed into delightful crispy wisps and onto a bed of this sweet spinach are placed fiery red pieces of fried chicken. Here’s crackling spinach chicken, Ming’s Wok style. As Jithu K.M., owner of the restaurant, introduces this dish, he says: “Many people do not opt for the dish when they see the word spinach. It is actually a great recipe that combines sweet and spicy flavours perfectly.” The chicken is spicy as it is dunked in a combination of sauces comprising largely of chilli and tomato before frying.
All-time favourite
Ming’s Wok at Panampilly Nagar, has been dedicatedly serving Chinese food for over two years now. Preparing for its yearly Oriental food festival set to begin in November, it has wok-tossed its menu a bit—rearranging dishes, removing a few and adding a few more.
“I arrived at the name Ming’s Wok, because I absolutely had to have the word ‘wok’ (a large pan used to cook Chinese food) in it,” admits Jithu, a 26-year-old engineer who decided to enter the food business following his family, which has been in the business for over 30 years. “But I am the first to have ventured into Chinese. Though I had apprehensions in the beginning, it took off well,” he says.
Demand for Chinese food has never dipped, says Jithu, who is also planning to start a gourmet eating place above Ming’s Wok.
The restaurant, though small, has whipped up an exhaustive menu spanning soups, salads, starters and main course. Among the soups, tom yum and manchow are the most popular, Jithu says, but the dragon chicken soup has as much potential, being spicy and flavourful.
Great variety awaits in the starter section—Bangkok crispy chicken, chilli red pepper chicken, shredded lamb with celery and bell pepper to start with. Though vegetarian and Chinese don’t often go together, there is a fair selection of vegetarian dishes—baby corn, mushroom, tofu, cauliflower and paneer in a variety of sauces. Among the starters, golden fried baby corn, salt and pepper buttered mushroom and chilli red pepper paneer are favourites.
Chicken supreme
For those who are looking for a light meal, try spring rolls and salads. Though chicken reigns supreme, there are takers for fish, says Jithu.
Red chilli fish, for instance, is a well-loved dish. A thick slice of Basa in spicy sauce, it can be had as a starter or as main dish. Cebu prawns, too, is a speciality—small pieces of prawn dipped in a batter of szechwan chilli oil and honey and fried in sweet and spicy sauce. Jithu has not given red meats a miss. Beef and lamb options are aplenty.
Main course packs in a choice variety of rice and noodles. The inevitable chowmeins and the chopsueys are there too. Desserts, however, are missing on the menu. The best you could get is a fresh lime soda or the standard aerated drinks.
