|Chef Jia Yi Hu|
We started with the nibbles, the rice crunchies. The first Dimsums to be served were the spiced mushroom and coriander dumpling, Spinach, water chestnut and black bean dumpling, Spiced fish and tofu dumpling , Pan fried chicken and chive dumpling, Turnip and glass noodle dumpling to name a few. The different colors and shapes of Dimsums were really a visual treat for the eyes. Being a hard core non vegetarian, I was a little skeptical but to my surprise I loved the vegetarian Dimsums too. The other Dimsums served were not steamed but fried like the chicken puff and the bar-be-cued pork puff. One of the highlights was the Duck Roll, a beautifully done crispy Peking duck rolled in rice paper with other crispy veggies. The Cantonese style of cooking was very much evident in what was served to us till now, as the flavors were very subtle.
I must admit everything was outstanding and the taste was nowhere near to what I have ever tasted till now, very light and subtle on the palate. Chef Hu is a master in his art. He also served us his signature Dan Dan Noodle Soup which was awesome and spicy. The contrast in flavors of the Dimsums and the soup was phenomenal. As they were too subtle and bland with light flavors of chilly and pepper whereas the soup was full of flavors and bursted with chilly and other ingredients like crushed peanuts etc showcasing the Schezwan style of cooking. The hand pulled noodles were so rustic and well made, that it was really a delightful experience altogether.
To sweeten up our palate, we were served the Chilled mango Pudding with Baked Mango Puff. A very different dessert than we usually have, it was custardy with lovely aroma of mango and mildly sweet. The other dessert served was the Raspberry Sorbet in hand folded waffle cones, too refreshing as if we were having fresh raspberries. Last but not the least Hong Kong Style Egg Tart, which was tart shells filled with sweetened egg filling…
Taipan with its amazing views of the city is a must try place for anyone who loves Chinese food…..Wishing many more quality years to, TAIPAN…..
Reviewed By : Vickrham (vicky) , TWCI – The Writers Collective of India
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