A lambently lit table anticipating fervent hours of darkness, waited! As I strode, soaking up reminiscence, into the ritzy restaurant that takes the coveted corner seat on the 1st Floor of the luxury hotel, I could discern the real Asian influence on décor and ambiance – the authentic cobalt and ruby have splashes on the doorway. Ambiance remains restrained and tasteful with classy demarcations between themed private dining spaces, sushi counter and broad dining. Flanked by honors on one side, you can find imposing décor brass pieces that adorn the spacious hems.
I’ve nothing to complain about – I got a table overlooking the luxuriant cascade. Serenading me while I awaited a comrade, it was just the thing to wallow in the lush feel.
Unabated love for the Starwood constantly hauls me to their affairs and this time, I was looking forward to tasting the new Chinese menu at EEST curated by Chef John Qiao. The new Chinese menu is a repertoire of the expertise that Chef John has accumulated over years – it’s also an assessment menu that’s going to trace its place in the core menu on popular stipulate. Every selection has a mottle of sauces on hand to pick from depending on one’s taste – so from Guang shi chi you zhi-Cantonese homemade soy sauce to La wei zhi-Spicy sauce or Dou chi chao-Black bean sauce, preference remains yours.
Extremely warm and cheery, Chef is proud to be at the EEST at this point – it’s almost nostalgic for him as he was among the squad all through inception of the fine-dine Asian restaurant.
Getting down to the main business of nom nom – I left it on Chef’s discernment to serve me the formal feast.
Began with Ji rou xiang gu tang – the Chicken and shitake egg drop soup – nothing flamboyant about it – uncomplicated yummy soup to commence your evening with.
Then was Qian cai, the appetizers. Gan Jiao Xia Huo Jiao Yan Xia – chilli flakes or salt pepper prawns were first on the table. The most delish spicy prawns – flavored prawns served on a bed on stir fried veggies, I gorged on the entire platter.
Dou Chi La Jiao Ji Ding – stir fried chicken, coriander, black bean and dry chilies were appetizingly tossed – quite a gorgeous nibble to embark on the evening.
Zhu cai, main course comprised of Liang Miam Huang – Vegetarian Pan fried noodles, Jiu Cai Suan Rong Chao Fan – chive and garlic fried rice, Luo han shang shu- stir fried Luo hon vegetables. Authentic to the core, I could go back for the meal yet again.
We had the option of having the fish either steamed or in a wok fried preparation so we had the Chang yu – Pomfret in the Jiang cong chao-Ginger and spring onion sauce – nicely tossed in the piquant saucy gravy, went very well with the scrumptious egg fried rice.
To help grasp food, the Chinese tea swirled it magical wand pretty well.
Address: The Westin Hotel, Level-1, M.G. Road, Sector 29, The Westin Gurgaon, New Delhi, Gurgaon, Haryana 122002