The China Kitchen at Hyatt Regency Delhi recently completed 11 years in the food industry. To celebrate the special occasion they introduced about ten to fifteen new dishes in their menu inspired by Beijing's authentic street style food. The China Kitchen's menu which currently boasts of more than 130 dishes continues to feature The China Kitchen's most loved dishes like peking duck, gong bao chicken, cumin lamb and mapo tofu, along with an array of oriental delights from China's streets as part of the new menu.
One of the striking feature of the new menu is the play of colours and flavours across all the dishes. The spicy green dumpling made with the goodness of asparagus, lotus and peas is a stellar and vibrant vegetarian delight which won our hearts for both it's visual and culinary appeal. Team them with sweet and sour chilly sauce and you would know what we mean.
For seeking inspiration for the new menu, we were told that some of the chefs actually flew to China, and stayed there for a couple of months to study their unique street food specialties. As a result, most of the dishes are not so mild and come loaded with spices that are sure to fare well with Indian palates. The peppery after-taste of the 4 seasons vegetable dumplings is a fine example. If that is not hot enough for you, try their wok-fried spicy mushrooms. Fried crisp, these shiitake mushrooms served with bullet chilies and spring onion, were full of texture and crunch. The Sichuan-style chicken wanton served in a chilly broth made with a mix of chilly flakes, coriander and veggies, makes for a filling and toothsome treat too.
Of course, it would be a crime to visit The China Kitchen and not try their traditional roasted peking duck. The China Kitchen chooses to retain the classic as is and we cannot be more glad! You can choose to have the sweet and tender meat served in roll-ups or team them with sauce of your choice.
From the new menu however, the major highlight was the Shanxi style belt noodle. The flat noodle was served with a delectable mix of fresh, green veggies, chilly flakes, Chinese vinegar and sesame oil. The chef revealed that the noodle is passed through the machine twice to get the characteristic thickness and length.
Clay pot king fish tossed in spicy sauce, hunan-style spicy sliced chicken, wok-fried chilly prawns are some other notable new additions that impress on all accords; texture, presentation and essence. The way the dishes retain the crunch and freshness of vegetables is also worth commending.
For desserts we were served chocolate fondue with an assortment of pastries, marshmallows, eclairs and fruits. The cream-filled choux pastry dipped in the silky and indulgent chocolate fondue is perhaps the best close you can ask for.
Where: The China Kitchen, Hyatt Regency New Delhi
Timings: 12noon – 2:30pm, 7pm – 11:30pm
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.