Hyatt Hotels recently launched its new luxury property Andaz at the Aerocity and it is truly resplendent. We decide to head off to their new Cantonese restaurant, the Hong Kong Club. Built around the theme of an Indian sailor who fell for a Cantonese beauty on his travails, the restaurant is dominated by a towering Bar. The nearly 300 seater restaurant has a casual nightlife vibe which is displayed across the restaurant in its casual décor.
Although the Juniper Bar with its elaborate menu of Gins already making the right noises in the city, the bar at The Hong Kong Club doesn’t back down from impressing. The signature cocktails take their hints from the Chinese Zodiac year. So while the Horse has an element of burnt hay on top of Champagne, the Rabbit is Gin along with Watermelon. The flavours range from a whole gamut of sweet to dry and had me floored at first sight.
What did we eat at The Hong Kong Club?
I decide to dive into the simple yet scrumptious menu and start off with a Lobster and Spinach Shumai. Just like The China Place at the Hyatt Regency in Delhi, Hyatt Andaz has a team of six expat chefs creating the best of Cantonese food. The juicy, watery flavours of the Shumai are quite lovely while I also decide to try out the Scallops fried Dumplings. We pick up some Crispy Turnip Cakes combined with a salty Hoisin sauce and some Pork Belly with cucumber. Laced with a ginger and sesame sauce dressing, the crunch of the Cucumber combines like a dream while the condiments adds a layer of flavours to them.
One dish that stood out from the whole menu and encapsulated my night was the crispy Pork Belly with Kashundi Mustard. The soft succulent pork has been crisped on one side and the spicy, tangy mustard sauce on the other side imparts it a flavour that every Bengali will fall in love with. The Hong Kong Club has imparted quite a few twists to the classic Cantonese food with the usage of local Indian produce. I try out a delectable plate of baby carrots with a dash of onion seeds and garlic chives. I combine it with a Wok fried Bamboo and Red rice and a Crispy Noodles with Shitake mushrooms.
Although I did not want for the meal to end, but it finally did with a delectable Star Anise Brulee with Caramelised Pineapple and Sorbet. Spread over a full bowl, the spicy sweetness is combined with acidity from the Pineapple. A Tapioca Pudding with almonds and Passion Fruit Jelly was the final topping off on a decadent meal. There is something really Cantonese about The Hong Kong Club that keeps you coming back for more.
