Jade at Claridges, New Delhi: Celebrating the Chinese New Year

'Pe fun tang' Lobster with fried garlic and dried chiily
‘Pe fun tang’ Lobster with fried garlic and dried chiily

Jade, the signature Chinese restaurant at The Claridges, New Delhi, is celebrating the Chinese New Year with an exclusive Chinese menu bundled with an innovative punch. The three-day celebration begins on 31st January and goes on till 2nd February.

Chinese New Year is an important traditional Chinese

Fried giant Scallops and vegetable in 'Sha cha' sauce and trout caviar
Fried giant Scallops and vegetable in ‘Sha cha’ sauce and trout caviar

holiday celebrated at the turn of the Chinese calendar. In China, it is also known as the Spring Festival. Master Chef at Jade, The Claridges, Lin Lin Yang elaborates, “The Chinese New Year rakes up images of colourful parades, fire-eaters, bright lights and culinary splendours. At Jade, our patrons will savour

Sea bass, sweet corn and asparagus spears in tart shells
Sea bass, sweet corn and asparagus spears in tart shells

a celebration menu in the festive atmosphere and décor.” I am here to preview their rather exotic menu. Joining me are the hotel’s executive Chef Neeraj Tyagi and their Regional Director – Marketing and PR, Jagdeesh Pillai.

The first dish to arrive on the table does so in style. ‘Pe fun tang’ lobster with

Beef and baby potato stew with star anise
Beef and baby potato stew with star anise

fried garlic and dried chilly (Rs 1645) is royalty on a plate. I am served what can loosely be described as lobster pakodas served with crispy garlic and chilly. After tasting these, all I can say is that everyone should have lobster pakodas at least once in their lifetime.

More exotic starters follow. Fried giant scallops and vegetable in sha cha sauce and trout caviar (Rs 1245) has juicy scallops in a delicious sauce. Sha cha sauce is primarily used in Fujian and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp giving it has a savory and slightly spicy taste. Stir fried spicy duck with celery root and roasted cashew nut (Rs 1145) is another delicious dish with contrasting flavours and textures. I ditch the tart shells that sea bass, sweet corn and asparagus spears (Rs 945) are served in and enjoy the insides. Pan Fried Tofu with snow peas and cep mushroom (Rs 745) is an exotic vegetarian starter with mushrooms specially flown in from France.

Steamed baby ‘Grouper’ with Cantonese sauce
Steamed baby ‘Grouper’ with Cantonese sauce

The deliciousness parade continues with the main course selection. Tiger Prawns with winter vegetables in spicy pepper sauce (Rs 1795) has juicy plump prawns in a perfectly matching sauce.Steamed baby Grouper with Cantonese sauce (Rs 1545) is a stunner to look at. One bite into it reveals a light and flavourful fish in an understated sauce.

The next dish steals my heart. Twice cooked pork belly with cabbage and black fungus (Rs 945) is a very tasty dish, so much so that despite the number of dishes to be tasted, I ask for a second helping. Beef and baby potato stew with star anise (Rs 895) is competent, and spicy chicken stew with baby carrots and Brussels sprout (Rs 895) has a very addictive broth. Chinese cabbage, preserved tofu and bamboo shoot (Rs 795) has a very interesting

'Zha xian nai' with green tea gelato and fresh fruits
‘Zha xian nai’ with green tea gelato and fresh fruits

texture.

‘Zha xian nai’ with green tea gelato and fresh fruits (Rs 495) is a perfect end to the meal. Zha xian nai literally means fried milk, and is a delicious dessert.

This meal has been a delicious experience with many memorable dishes. It is truly a celebration fit for a King.

 

 

 

No Comments Yet

Comments are closed