Royal China has come up with a new menu that boasts of some delectable Cantonese dishes for lovers. Sharang Bhaskaran digs in
In the electronic jungle of Nehru Place, Royal China is a grand and opulent restaurant, 16 floors above the city, positioned inside the soaring Eros Towers with a splendid view of the gorgeous lotus Temple. The name hints at something absolutely regal, which you experience on entering inside. lights pouring from the beautiful chandeliers and lamps create a magnificent aura along with charming pieces of décor. While soaking in the ambrosia and ambience, go through the menu — a delightful something to read! Wouldn’t it be great if you could just eat everything that’s on itIJ It most certainly would. The menu comprises classic and contemporary elements of Cantonese cuisine that have been blended to achieve the profound culinary excellence.
Royal China is all about authentic flavors and the excellent range of dim sums deliver just that. There is a whole menu just for dim sums with over 40 different varieties of steamed, fried and baked dim sums.
The steamed chicken dumplings and prawn dumplings, or Siu Mai — Royal China’s specialties — apart from the other steamed dumplings is the characteristic orange garnish, usually a carrot. Densely filled with a stuffing of chicken, prawn, or a combination of the two, there are light undertones of scallions and mushrooms that are the main seasonings used in the dish. As in most dim sums, the stuffing is the star of this dish. The outer casing should be firm and moist enough to hold the dumpling together, but not too thick and definitely not dry or chewy.
Har Gao, a type of succulent prawn stuffed dumplings in a skin more translucent and less firm than the Siu Mai. A signature dim sum in most Chinese restaurants, the texture of the prawn in this one is more prominent unlike other steamed dumplings.
The rice noodle rolls with chicken stuffing served with a side of soya sauce, moistens the thick rice noodle casing, and perfectly complements the simple flavours of the meat.
For the main course, we started with the pan fried noodles with chicken in black bean sauce. The crispiness of the noodles mingled with the sour and spicy flavours of the sauce and chicken was an excellent start to the main course.
The prawn or chicken fried rice is an absolute must-have, being the best in the city and comparable to that found in its home country. We paired the fried rice with a side of flaming chicken in superior sauce which was simply divine, and lived up to its name.
Though Peking duck is what most diners are familiar with, it is the deep fried duck which is the restaurant’s signature dish — a take on the Beijing classic served with fluffy pancakes and sweet bean sauce.
As you are revelling in this fine dining odyssey, to wash down the portions with finesse, there is a huge stock of fine wines from across the globe. Put in the ambience, food and beverages together, and you get more than you could ask for — an unparalleled royal treat!