Authentic dishes make for a diverse spread at TCK, says Ayushi Sharma
When a chef christened the godfather of Chinese cuisine has curated the menu at a restaurant, one can be assured of food that is high on flavours. Chef Jack Aw Yong, who has successfully opened many distinguished restaurants across the world, has also put together the menu of The China Kitchen, where I dined recently. With the launch of this restaurant, chef Jack aims to bring an authentic Chinese experiences to its patrons.
After serving exceptional and authentic food from China for over a decade, TCK at Hyatt Regency decided to amplify the premium dining experience beyond the hotel premises.
The Chinese culinary trail of TCK by China Kitchen is delightfully eclectic and satisfying with a spread that consists of everything from delicate pumpkin dumpling to the bold flavours of Beijing roasted duck, from the rustic heartiness of salad with avocado, mushroom and cress to the sinful indulgence of the Chinese harvest, Sichuan spicy string beans with truffle oil wrap with crepes, bean paste and garlic chilli.
As we stepped inside, we saw that the restaurant embodied the traditional elements of a Chinese house with a very contemporary and opulent decor. It is shaped like a C with sections that were partitioned off which were ideal for groups. Its design is based on the concept of ‘dining around the kitchen’ and this created a constant buzz around the cooking area. While taking a short round of the restaurant, I came to know that the kitchen had a Peking duck oven, a dumpling and noodle station, a steamer along with three woks and offered a wide selection of teas from China.
Situated on the ground floor of DLF Cyberhub, the restaurant can easily host up to 80 guests.
First on the menu was TCK salad with avocado, mushrooms and cress which did not really set my senses alight. One can never go wrong with the roasted Beijing duck, which is one of their specialities. Shipped all the way from the city from which it gets its name, it made its way to the table directly from the wood burning oven and was served with crepes, classic condiments and sauces. It was sliced by the chef in front of us while making sure that each of the slices had an equal amount of skin and meat. The ducks, bred specially for the dish, are slaughtered after 65 days and seasoned before being roasted in a oven.
It offered a perfect balance of flavours. From skin to innards everything was skewered and grilled and doused in different sauces and accompaniments. The skin was crispy and delectable, the meat soft and tender — a combination which melted in the mouth.
They even have a mock duck roll to give vegetarians a taste of what the real McCoy tastes like. The roll was stuffed with string beans, garlic and a little bit of plum sauce.
As an accompaniment to the dish, we were served with a mocktail that tasted like flavoured soda with some red currants floating in it. The mocktails are a speciality.
All those who think that the Chinese cuisine is all about noodles, manchurian, sauteed vegetables or pok choy, will get an insight into the diversity of Chinese food here. In fact, I realised that to believe otherwise would do injustice to a cuisine that is as incredibly varied as it is delectable.
The Chef also pointed out that calling Chinese cuisine bland is a little unfair as it offers an interesting combination of sauces and traditional spices to add to the overall taste and aroma. It also helps that Indians are well-travelled and have developed a taste for the authentic variety.
The team here consists of three expat chefs headed by Chef Zhang Hong Sheng who presented a stunning array of a diverse spread of culinary classics such as Gongbao chicken, braised tofu and broccoli, and spicy mapo tofu amongst others.
Additionally, there is an interactive stage at TCK where bartenders and chefs create magical desserts and cocktails. All these elements make the restaurant a popular venue to relax and indulge in a true Chinese dining experience that is an amalgamation of a vibrant ambience and culture.
To bring the meal to an apt end, there was a selection of specially curated desserts. You could indulge your sweet tooth with a classic tiramisu, or a mango pudding in a mini cup and a Chocolate cigar which was crispy outside and creamy inside. After all no meal is complete without some soul sinful indulgences.