FOOD This promotion presents a bouquet of flavours and textures
One would’ve thought there wasn’t much you could do with mushrooms apart from use as a topping on a pizza. Chef Liang set about proving us deliciously wrong, offering a range of dishes from soups and starters to the main course and staples with different types of fresh mushrooms, including the oyster, abalone and the popular shimeji.
For starters, we had stir-fried shiitake with peppers, which was chewy and crunchy and all round wonderful.
The tofu and golden mushroom broth was light and extraordinarily flavourful. For the main course we went with stir fried tofu and abalone mushroom in oyster sauce where the silken tofu combined with fleshy abalone to float delicately in the oyster sauce.
Chef also suggested a shimeji dish which with that tangy sauce went wonderfully well with a bowl of sticky rice. The braised noodles with fresh mushrooms was a glorious tango of taste.
The promotion is from the a la carte menu and on till January 20 for lunch and dinner at Szechwan Court, The Oberoi, M.G. Road. Call: 25585858.