Lately, my fascination for South-East Asian cuisine has grown fourfold. The magic of dimsums, noodles, poke bowls and so on has worked its way into my heart and who am I resist when the lovely cuisine from Vietnam comes calling.
Pho Vegetables: Lovely rice noodles drenched in a hot, sweet and sour soup with the goodness of crunchy vegetables- carrots, broccoli, bok choy, mint and spinach leaves, the mellow tofu and chewy portobello & shiitake mushrooms. The bowl is served with hot and spicy Sriracha sauce, caramelised garlic & onions, and peanuts.
Pork & King Oyster Mushroom Spring Rolls: The very fine texture of the hot hot mince of pork and mushrooms is overwhelming. And with such a hot spicy mixture, it is difficult to roll into crispy spring rolls. Served with a melt in the mouth spicy peanut sauce, this ensemble is one item not to miss.
White Rose Dimsums: These are tender crystal dimsums enclosing a very delicate mixture of tapioca and mung beans which actually melts in your mouth. The sauce is sweet and spicy although the spicier part is pronounced because of finely chopped red chillies.
Viet-Nom special pizza: Slightly disappointing because the rice paper had a burnt texture and excessive use of basil leaves. But the succulent chicken chorizo and egg cheese combo saves the dish.
Avocado surprise: Surprising yet pleasant! The finely mashed avocado is drenched in coconut ice – cream and topped with maple syrup and coconut shavings. The resultant is a cool and creamy subtle dessert.
One of the oldest fine dine restaurants in Gurgaon, China Club has developed a niche clientele of its own. The class apart dishes, the freshness of ingredients and the impeccable service are enough to attract Oriental cuisine lovers.
We were told by the manager that the majority of ingredients are sourced from China on a daily basis and the prawns are shipped straight from the Odissa coast.
Here are some of the dishes that we relished:
Crispy vegetables with ginger: Mushrooms and cauliflower lightly sauteed in ginger, garlic, green and red chillies with a very subtle tangy flavour – the vegetarian starter upped it’s game! Highly Recommended.
Boiled chicken dimsum in spicy chilli sauce: The dimsums are of course bland but they are drenched in a super spicy chilli sauce and hence a very “runny nose” experience. Recommended.
Home style sliced chicken with black fungus: Again super spicy and a runny nose. The chicken is however very tender and the mushrooms chewy. Recommended.
Sauteed prawns in black pepper: Creamy and buttery prawns fried to crispy perfection and coated with finely grounded black pepper – enjoy the throat burning! Highly Recommended.
Stir fried Chinese greens: The simple combination of asparagus, bok choy and broccoli stir fried in chopped garlic pairs perfectly well with the spicy prawns. Highly Recommended.
Vegetable fried noodle: Slurpy noodles with crunchy vegetables – what more can you ask? Highly Recommended.
Banana toffee dipped in chilled Brandy: This is a traditional Chinese dessert and is pretty unusual. The banana bits are deep fried and then caramelized and topped with sesame. These balls are then dipped in Brandy and hence develop a crusty shell. Highly Recommended.