New and improved Golden Dragon

Be it a fancy restaurant that serves authentic Chinese food, or the road-side food bandi which offers the Indian version of Chinese food, this is one cuisine that is loved by everyone. And, Go

Be it a fancy restaurant that serves authentic Chinese food, or the road-side food bandi which offers the Indian version of Chinese food, this is one cuisine that is loved by everyone. And, Golden Dragon, the in-house Chinese restaurant at the Taj Krishna is one of the oldest Chinese restaurants in the city. Being the year of the Dragon as per the Chinese calendar, the restaurant has been revamped for the benefit of its patrons. Right from the linens at the restaurant, to the new additions in the menu, from more health-conscious food, to live food counters, one is in for a surprise in many ways.    

Master chef Hung Fong Ng has specially crafted the new additions to the menu. The added speciality is the host of authentic Chinese ingredients being used in the preparation which are being sourced from, well, China. Says Hung Fong, “While there have been various additions to the menu, the popular dishes have been retained. In the new dishes, we have tried to steam them rather than fry, keeping the health aspect in mind. Apart from that, we have used some new ingredients which are quintessentially Chinese since they are being sourced from China.” He further adds, “And, with respect to desserts, we have experimented quite a bit. Since by the end of a meal, most patrons are usually full and are left with no room for dessert, we decided to keep it light and delectable, so that the ones who have a sweeth tooth do not have to skip on it.”

Some of the new ingredients are Tangmein flour, Rice papper, Motaka flour, Chinese olives, Edammame, Macadamia nuts, Snow fungus, Lilly buds, Sticky rice, among others.

Additions to the menu include Dim sums, Chicken pearl dumpling, Spicy fuyong lobster with fried edammame, Macadamia nuts wild pepper, Crispy Chengdu lotus stem, Steamed vegetable rice paper roll and spicy Orange flavoured duck soup.

One might also be enticed by the  Snow fungus dry lily bud soup, steam Prawns with homemade pickle chilli, chilli Hangzhou tenderloin with okra and fresh chilli, braised Tofu in devil sauce, Asparagus and broccoli in golden garlic sauce, assorted mushroom with Chinese olives, three-flavour Chicken hakka noodles and Steamed sticky rice with vegetable among others. Furthermore, desserts include Chinese gooseberry cheese cake with sweetened tapioca, Black sesame and coconut cream brulee, among others. Also, there are a host of Chinese teas available.

Apart from the aforementioned changes, the restaurant will also provide its regular patrons with personalised accessories with monogrammed serviettes and initialed chopsticks.

The a’ la carte menu is open for lunch and dinner. For reservations, contact 040-6629 3309.

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