BY AKANKSHA DEAN
This modern, chic fine dining restaurant is an oasis for delectable Chinese food; a refreshing change from most Chinese restaurants in the city as it boasts of contemporary and vibrant interiors.
I am blown away with the menu here, as it covers everything from small eats to flavourful dim sums and baos. The Shaolin Crispy Fish tossed in burnt garlic, black pepper and sho shing wine, is spicy and mouth-watering, the juiciness of the fish is offset by the seasoning it is marinated in.
I opt to try out a variety of dumplings too, the Blue Pea and Seafood Dumplings are the ones that stood out for me, they are not only pleasing to the eye but are delicate, meaty and sweet. These tiny edible parcels pair well with the homemade chili oil.
Another must order dish is the Pot Honey Doubanjiang Pork Belly, slow cooked in honey and soy, it is pure substantial lusciousness, the belly is nice and tender and melts in your mouth with each bite.
I would suggest pairing this with a small portion of steamed rice, the sauce from the belly is an excellent accompaniment. The service is warm and friendly. My overall dining experience is satisfactory I must add.
The menu though a wee bit expensive is priced fairly, as the ingredients being sourced are of top quality. The dumplings are the stars of this menu in my opinion. The regular diner would surely enjoy this place as it offers an extensive menu, spanning from lip-smacking stir -fries to flavoursome mains such as pork and seafood. This place is definitely not your average Chinese restaurant, it is something definitely out of the ordinary.
FAST FACTS
WHERE: JW Marriott Hotel Chandigarh
JW Marriott Hotel, Plot 6, Dakshin Marg, 35B, Chandigarh.
Tel: 0172 455 5555
https://www.marriott.com/en-us/hotels/ixcjw-jw-marriott-hotel-chandigarh/dining/
Akanksha Dean is an Independent Chef, Events Specialist, & Food & travel writer, who is the first Indian to have trained at Osteria Francescana, in Modena, Italy, rated as the world’s best restaurant in the World’s 50 Best Restaurants, in 2016 and 2018
