Grasp Chef Lian Yun Leif( left) from Golden Dragon restaurant in Taj Coromandel, Chennai and Chef Sarathchandra Banerji, the chief chef at Crimson Pearl restaurant at Taj Vivanta in Coimbatore
| Photograph Credit score: Siva Saravanan S
Grasp Chef Lian Yun Leif, who’s from Nanjing in China, recollects a fond childhood reminiscence the place a bowl of flat noodles, tossed with sauces and a serving to of pork made for a pleasant deal with. “We love pork, notably pork ribs,” he grins including that innovating with easy components is his forte. Chef Lian, who specialises in Sichuan and Cantonese delicacies at Golden Dragon restaurant in Taj Coromandel, Chennai is in Coimbatore to put out genuine Chinese language fare for gourmands right here. He curates a particular menu as a part of an ongoing meals pageant at Crimson Pearl Chinese language restaurant in Vivanta by Taj.
Over Chengdu lotus stem (thinly sliced, tender, lotus stem stir-fried with garlic, ginger), and Hong Kong-style lemon hen the place fried, skinny hen slices are served with lemon sauce with a touch of sweetness poured on prime, he elaborates that sauces matter in Chinese language delicacies. “Each time I go to China, I convey again Sichuan pepper corns, five-star anise, complete black beans, oyster sauce, and likewise a sauce made with soya beans. The delicacies retains various. In Shanghai, folks like meals with a tinge of sweetness whereas in Nanjing they wish to have it recent with minimal spices. In Hunan cuisines, pickled dried spices and dried pepper corns are used generously,” he explains.
Hong Kong type lemon hen
| Photograph Credit score:
Siva Saravanan S
In response to Sarathchandra Banerji, the chief chef at Crimson Pearl, the target of the pageant is to supply a deal with for the common diners with Chef Lian’s curated menu. There can be crab meat and onion soup, crispy fragrant duck, hula tang (a spicy, scorching pepper soup), lobster and tausi potato.
Shanghai type Chengdu lotus stem
| Photograph Credit score:
Siva Saravanan S
The menu consists of dry cooked haricot beans, assorted steamed dimsums, braised asparagus and yang chow fired rice. The yee mein noodles (tossed with greens or assorted seafood like fish and prawns) in a scrumptious sauce is spongy and one can have it with smoked fish served in sweet-sour sauce. “In North China, folks desire dumplings and wheat noodles whereas within the South, it’s a few excessive carb weight loss plan of rice and noodles made out of potato starch.” So far as desserts go, they like a bowl of recent fruits and wash all of it down with white tea. I spherical off the meal with a creamy Alphonso mango pudding and plenty of cups of flavourful jasmine tea.
On until June 25 at Crimson Pearl restaurant, Vivanta, Race Course. Open for lunch and dinner. For reservations, name: 9895053224. A meal for 2 prices round ₹2500