Delicacies from the dragon land
The accent is on regional cuisine from China at this food fest
Serving in style Pics: S. Siva Saravanan.
THE SETTING was perfect. A portrait of the `Shaolin Temple', a bunch of men clad in orange robes with the `nonchuck' tagged on, photographs of Bruce Lee and Jackie Chan, the `sparring background' (where fights are staged) and insignia embedded with caricatures and Chinese letters lined up on either side of the hall at Chin Chin, the Chinese restaurant of The Residency.
The restaurant is now playing host to `Martial Arts' food festival.
Soups, noodles, dimsum... . you can partake a whole lot of Chinese and continental delicacies.
You can enjoy the sumptuous meal and as well as watch martial art-based movies on a giant TV screen put up in the middle of the hall.
Though continental cuisine is also available, it is the regional delicacies from China that have added spice to the fest.
"For a regional flavour we have included a lot of delicacies that are popular in certain provinces of China," says M. Manohar, Corporate Chef of the hotel. I started off with Aikido, a thick soup prepared with lettuce and tomato.
The nicely shredded chicken added on to the soup made it truly appetising.
For starters you can try the crispy `Chicken Black Belt'.
The delicacy (boneless leg pieces of chicken marinated in batter with chilli garlic and deep fried) is quite bland.
Follow it with the Budo Crab, a Thai speciality. You need patience to taste this dish.
To begin with carefully scoop the meat neatly placed inside a shell.
An enviable spread
With help coming from some friends, I managed to get the meatball (a combination of minced crab and fish, steamed and deep fried) out in a jiffy.
There is also a Chef's special crab, which tasted sweet. Then I popped up the spicy `Muay Thai kickboxing prawns'.
The peanut sauce as an accompaniment made for a good combination.
You can also try sour, yet spicy `Lamb in earthen pot', (sliced lamb cooked in sauce). The sticky `Samurai chicken' (shredded chicken marinated and fried with strips of egg) was good. `Kothe', the non-vegetarian `dimsum' is a must try.
There are quite a lot of vegetarian items in the menu. Veggies can try the Singapore noodles, crackling spinach and the `Nunchakoo' corn. There is also `Chow thu chow pun' (vegetarian fried rice).
To end the meal on a sweet note, try the lip-smacking desserts. The `pineapple fighters', (sliced pineapple dipped in sweet batter and deep fried) was heavenly.
Served with honey and nuts, the sweet taste lingers on.
The fest is on between 7.30 p.m. and 11 p.m. on weekdays, 12.30 p.m. to 3 p.m. and 7.30 p.m. to 11.30 p.m. during weekends till August 29.
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