Savour the taste of China at the Cantonese food fete at Hotel Residency Towers
Welcome to China. Orion, the ground floor restaurant at Hotel Residency Towers, has been decked up for the ongoing Cantonese food festival. Tinkling Chinese bells and music in the background add to that effect. The charming hostess Winona, dressed suitably for the occasion, welcomes you with a smile into the land of the dragon.
The Cantonese food festival brings to the city the rich ethnic cuisine of the Southern Chinese province. “Traditional styles of Cantonese cooking are steamed, braised and stir fried. And common ingredients are black mushroom, fermented beans, shark fin and hoi sin sauce,” says chef Vinod John, who adds that there is a different menu for each day of the fete.
For starters, there is the Shredded duckling and assorted vegetable soup, a rather clear soup. Various Chinese greens add to the flavour of this exotic soup. The live counter's five-spice grilled chicken is a treat. It is chicken marinated in the five typical spices of the region – cinnamon, star anise, clove, maize and Schezwan pepper corn.
Stir-fried fish fillet (king fish) in black bean sauce is the highlight of the non-vegetarian section. The other dishes in the non-vegetarian counter include Cantonese roast duck, braised pork with spinach and leeks, and red-cooked chicken, to name a few. Chef Vinod recommends Chicken Lo Mein – a combination of flat noodles, shredded chicken, mushrooms, carrots, celery and oyster sauce.
There are quite a number of vegetarian dishes on the menu too. Garlic-flavour egg plant, San tung garden vegetable and crispy fried onion rings are some of the notable ones. The salt-and-pepper baby corn and mushroom – a dry preparation with crushed chilli, crushed pepper and soyabean sauce – was particularly tasty.
The salad counter too has an interesting variety. The cha-hsia salad– a combination of prawns, lettuce, red pepper and tofu crumbs dressed in honey and sesame oil, was savoury. Peking bean sprout was a vegetarian's delight with baby tomatoes and Chinese parsley to add to the taste. Other salads include the crunchy pork salad, white radish salad and the oriental chicken salad.
The dessert counter too does not disappoint. Mint fruit salad, cold pumpkin soufflé, dried fruit compote, banana-pear whip and Cantonese sponge cake are perfect for those with the sweet tooth.
The fete is on till May 2. The timings are from 7 p.m. to 11 p.m. The dinner buffet is priced at Rs. 425 plus tax. Contact: 0471 2331661 or 9847072050.