NewZNew (Chandigarh) : Chinese food lovers have a lot to look forward to as the famous Chef Hung Fong, popularly known as Tony, comes to Taj Chandigarh for the Szechuan food festival.
From the 29th of April to the 8th of May 2016, the festival, held at Black Lotus, the Chinese Restaurant at Taj Chandigarh, offers a delectable menu showcasing Chef Tony’s Specialities.
Vegetarians will find that the menu offers a huge range of oriental delicacies to choose from. Be it the kabocha squash and pine nut dumpling or the crispy konjee shitake or kung pao tofu with cucumber, the menu offers it all. Non- vegetarian delights are not ignored by Chef Tony, for the menu brings to the table everything right from slice chicken with Chinese mushrooms and fresh chilly to konjee Crispy lamb to even Malha pork with Beijing onion.
Sea food lovers will be able to enjoy delicacies like Spicy fuyong lobster with fried edamame, Prawn hargau, Stem fish with light soya and much more. Chef Tony’s specialty, Roast duck spicy mandarin sauce which is a huge crowd puller at Golden Dragon, where the Chef currently works, , is of course a part of the Szechuan festival menu.
Mr.Surinder Singh, GM, Taj Chandigarh highly recommends the desert section of this special menu. He says ‘Jasmine tea-ramisu with Sichuan dust and Flambéed mandarin crème brulee are exotic Chinese desserts and a must try even for those who do not have a sweet tooth’.
Those who enjoy Black Lotus specialties will not be disappointed either, since the menu does offer these too. Crispy spinach pepper salt, shredded lamb black pepper sauce, mapo tofu and banana spring rolls orange flavoured and much more from the Black Lotus kitchens are also made available.
Once again, Taj Chandigarh brings to us an exceptional menu that promises to tingle our taste buds and delight them delectably. Here’s to some very good authentic Chinese meals in the luxurious setting of Black Lotus. Perfection Indeed.