Ming Yang boasts of dishes from Beijing and Schezwan keeping in mind the taste buds of Mumbaikars

Chef Jin Li Ma of Ming Yang, the oriental restaurant in Taj Land’s End, tasted Mumbai cuisine before preparing the new menu. Based on his travels in the small and large joints of Mumbai, Jin Li Ma has created a menu that boasts of dishes from Beijing and Schezwan province keeping the taste of Mumbaikar in mind.

Non-spicy eaters might get spooked looking at the menu which has red chilli symbols all over it. But you can talk to the waiter or the chef and ask them to prepare the dish according to your taste. The best part about this restaurant is that everything is prepared fresh after you order. Therefore, it can be customized to your liking.

One of Jin Li Ma’s signature dishes is Peking duck. Perfectly aerated, it comes to you sliced ​​and, of course, wrapped in the crepe with Hoisin sauce and shallot. The chef prefers to do the honors of wrapping the duck himself because he doesn’t want us to overdo the homemade Hoisin sauce he prepares himself. The duck is perfectly crispy above and deliciously soft below. A bite of the slice while eating the pancake-wrapped version is recommended.

Another signature offering from Ming Yang is their cocktail – Since 1806. Lightly flavored bourbon base with demerara sugar, smoked with a Cuban cigar for the finish. They pour it over a block of ice with orange zest and the smoke gives you a high before you taste the drink. It’s an experience alcohol drinkers shouldn’t miss.

You are spoiled for choice when it comes to Dim Sums – vegetarian and non-vegetarian. Lohan jai cheung fun comes with black mushrooms, bean sprouts, snow peas, shiitake mushrooms, cabbage, shimeji and carrot. A delicious transparent cover with all those vegetables inside is satisfying for the tongue. Non-vegetarian customers should try the Siu lung pao, the dumpling with juicy and chewy lamb inside or the seafood dumplings. The Siu lung pao tickles your taste buds when you bite into it and the juice fills you up the mouth. If dumplings aren’t enough as a starter, their list of starters is longer. For the more adventurous, try the Radish Cake. Chong qing chicken, Bay Prawn Hong Kong style or good old golden fried prawns or pork spare ribs should be good for non-veg lovers. Chong qing chicken made with spring onions tastes good.

Remember not to order too many starters as the main courses are also tempting.

Although they kept some dishes from the previous menu, some like tofu and home-braised leeks, the clay pot shucai are the additions to the vegetarian dishes. Steamed Chilean sea bass with various sauces, wok fried lobster with a choice of sauces, chicken with spicy mushrooms, spicy lamb shank with radishes are some of the new non-vegetarians.

Shandong Rice is the new rice on the menu. Cleverly braised with garlicky chili flavors and tossed with vegetables, it can be eaten with any main course. The sautéed chicken with celery or the Chilean sea bass with XO sauce are recommended. Be sure to order Baby pokchoy on the chewable side.

Don’t forget to leave a little appetite for dessert. Peking milk cake is a must. Super light, made with condensed milk, it’s a perfect way to end a delicious meal at Ming Yang.

Just when you think you’re done, the manager brings you a tray consisting of a wooden box, a cognac tumbler and a teapot. The wooden box contains a brick of aged Pu Erh tea from the 2015 vintage.

He quickly cuts off part of the brick and throws it into the steaming water in the teapot. After two minutes of infusion, he pours the liquid into the cognac goblet. The aroma is good enough to make you ditch the liquor after dinner and focus on this exotic tea.

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Posted: Sunday, April 10, 2022, 07:00 IST

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