It’s a revolution of chinese food this year. The ebullient China Kitchen at The Hyatt Regency, New Delhi undergoes a spunky makeover. With Chef Jack Aw Young, Executive Chef Park Hyatt Beijing at the helm, the menu has taken on some spicy changes to suit the North Indian palate.
Starters and Dim Sum
With Delhiites becoming a big fan of dimsums, the elaborate dimsum menu will satisfy your every craving. Try out the Poached chicken dimsum with a spicy sesame sauce, the crunch of peanuts, the sweet earthiness of crispy garlic along with the zing of coriander. Not spicy enough, try out the Red Chili with a coriander shrimp mouse with a saltiness of ginger soy.
Mains
The mains include a twice cooked crispy lamb shank with garlic, cumin, coriander and chili. One of Mr Vir Sanghvi’s favourites in the newly launched menu, the lamb is an explosion of flavours inside the mouth. For the lovers of heat, the Traditional Mapu Tofu is a must try. With chili, chive, garlic and Sichuan peppercorn, the heat from the chillies will leave you smoldering. The Hunan Style sliced pork gives your palate some relief with the sweet flavours of the pork peeking through. Of course, the Peking Duck still holds centre stage. Combine them with some Northern Style fried rice and Sichuan fried noodles.
Dessert
The desserts at The China Kitchen are something that will always leave you satiated. The platter has some sweet rolls, egg tarts and ice cream to accompany it. But it’s the cigar rolls that take top points for taste. An abundance of chocolate combined with either the flavourful Remy Martin or Laphroaig with the acidity of red currants cutting across it.
This new menu is something that everyone should try, especially those who feel Chinese food is bland. A visually appealing menu will also give you an insight into the dishes that you are ordering with mouth-watering pictures to assist you in your choices. Book now at hyattrestaurants.com and avail a special 30% off from 6:45pm- 8:15 pm.
