Peking duck with Beijing touch

Black Lotus, the fine dining Chinese restaurant of Hotel Taj-Chandigarh has always been offering authentic food. Keeping with this trend, Chef Wen Wang from Beijing takes the menu to a  new level with some delectable dishes from his part of the world.

An entire steam section in the menu will have guests drooling with the many options offered. Right from dimsums to bao to kothes, one can try them all with a variety of fillings. Another attractive addition is the salads that have been brought in. Chef Wen Wang Salad in the menu bears his signature touch.

The starters have also undergone an interesting makeover. Taking a step back from the deep fry cooking concept, Chef has come up with a sauté and wok tossed mix of recipes. Not only are the flavours very enigmatic here, but the health quotient of the meal is also kept at an all-time high. Wok tossed water chestnut with burnt garlic is a dish that the Chef suggests to guests who like their vegetables crunchy and yummy.

Old favourites like the Peking duck and grills have been retained in the new menu. Chef Wen Wang has played a lot with aubergine and okra in order to create some ‘never seen before dishes’ in the main course. Meat lovers will be spoilt for choice with almost all kinds of meats being roped in. Right from chicken, lamb, pork and even sea food, one can try it all in different styles of cooking and presentations.—TNS