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Everything Chinese about it

The Chinese Pavilion at Banjara Hills serves authentic Chinese fare in an archetypal Chinese ambience.

SILK ROUTE: The décor and ambience contribute to the dining experience.

ENTER THE dragon - Chinese Pavilion. Everything is Chinese about it. Chinese crockery, Chinese chef, Chinese waiters (barring a few), Chinese music, Chinese ambience, Chinese menu and of course, authentic Chinese food which necessarily need be eaten in the traditional Chinese way with sticks and prongs.

"We have tried to maintain as much authenticity as possible. From artefacts adorning the walls to the paintings to the décor and utensils et al, there is a flagrant Chinese touch in every element and that is actually the USP of the restaurant," says Chinese Pavilion (Ph no: 6785680) manager Edward.

Situated below Zedd's shoe store in Banjara Hills, the recently come-up swanky joint has carved out for itself a discerning clientele that is burgeoning with each passing day. "I have never come across Chinese food that is so authentic, in Hyderabad," says Ken Lo, a student from China pursuing a course at the CIEFL.

And authentic the food has to be when Rocky Chung makes it. "We bring the spices, herbs and even the sauce from China," says chef Chung, who has several years of experience in China Garden (Mumbai), which is rated as one of the best Chinese restaurants in the continent.

"I love coming to the place as it makes me feel very nostalgic. Venessa Lee's instrumental serenades just has the right effect on me," continues Ken.

ALL AUTHENTIC: The design on the main door has been flown in from Hong Kong.

Extolling the music, MNC executive Ravichandra R. Tonpe, a regular at the Pavilion says, "I love the food they serve here, apart from the ambience and the soothing music. It is worth the money you pay."

The laughing Buddha's, wind chimes, fabricated glass and toadstools, just remind one of a typical Chinese house as you step inside. The add-on Chinese design on the main door has been specially flown in from Hong Kong.

"Sea-food is our forte," says Edward adding that more than a score dishes are available. Squid, crab, lobster, prawn and pomfret dishes are aplenty.

Typical starters include, amongst many, Sharkfin Crab soup, Lung Fung soup, Peking Pomfret, Prawns Tepan Yaki, Sai Woo lamb, Chicken in Banana Leaf and Lamb Oyster Chilly. In the main course, you can choose from Prawns Broccoli, Pomfret Black Bean Sauce, Chicken in Wine Sauce with Bamboo rice or Man thou, amongst the 50-odd items. The interest of the vegetarian has also been kept in mind. One can start with Moo Goo Choi (a kind of soup) and Barbecued Vegetables, Crispy Cauliflower or Crispy Hakka Potato. For the main course, one can choose a combination of Singaporean Fried Rice with Vegetable Thai Curry, Egg Plant and Vegetable Teppan Yaki with hot garlic or burnt chilly sauce.

One would definitely enjoy the food provided the taste buds are attuned to Chinese cuisine.


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