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.
I am slowly learning to move from Indianised versions of the global dishes and gradually falling in love with the authentic versions. Nooba provided a perfect opportunity for me to explore Schezwan cuisine fashioned from the expert hands of chefs from China.
Nooba should be recognized as a family restaurant with serene interiors. The staff is courteous and the managers know their cuisine very well. All the ingredients are imported from China so the authenticity is maintained.
Shredded Chicken: The chicken is fresh, juicy and not chewy which was a relief! The flavour is subtle and not too overpowering. HIGHLY RECOMMENDED.
Fried Prawn: The prawns are fried but not deep fried and topped with peppery garnish and spring onions. The prawns were a fresh catch and tender in texture. HIGHLY RECOMMENDED.
Asparagus in Bean Curd: Kudos to these guys for giving tofu an appealing texture. And kudos to the presentation as well! The lightly sautéed asparagus are delicately placed in crusty tofu and drenched in a light vinegar based sauce. HIGHLY RECOMMENDED.
Chicken & Black Mushroom Dimsums: The dainty mushrooms enclosing a very subtle mixture of finely chopped chicken mince and black mushrooms should be hogged on to even when not hungry. HIGHLY RECOMMENDED.
Mixed Meat Noodles in White Garlic Sauce: Wok tossed Hakka Noodles with a plethora of vegetables, lamb and chicken in a silky smooth white garlic sauce – subtlety at its best! HIGHLY RECOMMENDED.
Chocolate Roulade: Move over brownies, the delicately rolled chocolate rolls enclosing gooey chocolate syrup and served with a scoop of cool vanilla ice-cream is the perfect way to end a delicious meal. HIGHLY RECOMMENDED.
Their site mentions myriad cuisines and the pictures from every type are drool worthy to the core. Without much ado, I will start with my reviews for their Chinese dishes:
Fish in hot sauce: Soft lightly fried fish drenched in a thick sweet sauce and topped with spring onions, caramelised onions, carrots, bell peppers and crunchy peanuts – HIGHLY RECOMMENDED.
Chicken Schezwan Dimsums: Artistic! Such softness of the dainty skin enclosing light minced chicken in a spicy gravy – mesmerising. HIGHLY RECOMMENDED.
Fish in butter garlic sauce: If heaven is a dish, then this is it. Very lightly fried fish tossed in butter along with finely chopped garlic and peanuts is sure to melt in your mouth. HIGHLY RECOMMENDED.
Orange chicken: A very novel concept of pairing chicken with a citrus fruit – hats off! Small blobs of chicken fried to crusty perfection and tossed in oranges and sesame seeds – a plethora of flavours to serenade you. The sweet and sour refreshing flavour of orange coupled with fine crunchiness of the sesame seeds is a winner for me. However, the chicken was slightly dry from the insides and the whole ensemble tasted too sweet sometimes. RECOMMENDED.
Kung Pao chicken: Ahhh, the king of the Oriental main course. Those crunchy peanuts working their magic on soft and chewy boneless chicken pieces and the thick gravy lending the typical sweet flavour of vinegar – HIGHLY RECOMMENDED.
Hakka Noodles: One of the best I have tasted – not too oily or dry and pretty thin and fine. HIGHLY RECOMMENDED.
Chicken Hong Kong style: Diced chicken again in a sweet sauce with chewy shiitake mushrooms – RECOMMENDED.