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Empress of China

Most gifts come covered in fancy wrappings, but few taste as good as the Peking Duck that chef Thomas Xing offers at the Intercontinental Park Royal at Nehru Place. With a flourish the cover is removed and the golden brown crisp creation originating in Nanjing's imperial kitchen, one of China's most celebrated dishes for over 300 years, is revealed in all its glory.To get more news about last empress of china, you can visit shine news official website.
Sitting in this vast spacious restaurant is in itself a delight. I am a bit disappointed though that I do not get to sit at one of the tables by the large windows, simply because they are meant to seat eight. But one cannot have everything and I decide to get down to work seriously. The fact that the handpicked staff is courteous certainly helps to put me in a good mood.
Chef Xing from Beijing is adept at his craft. He removes the skin deftly, wraps it in the paper-thin pancakes with scallions and black bean sauce and the first bite is heaven. There is something about the Empress — she is a jewel in the crown of Chinese restaurants in Delhi and never fails to delight. Year in and out I have tried her and there is none of that breakdown in standards.
While Peking duck was known in olden days to be served during banquets and special events, I decide to have it as an appetizer. Initially, the dish at Rs 1600 might seem a bit dear, but it’s worth it. The chef insists that we try the salt and pepper prawns (Rs 750). The Schezwanese claim that the chilli pepper is only a harbinger awakening the taste buds, and once stimulated will open a whole new range of tastes. Judging by the excellent prawns, I have no doubt that the dim sum (vegetarian at Rs 175), spring rolls (Rs 250) and golden fried prawns (Rs 750), too would have made good appetizers. Or even a hot and sour soup (Rs150). But it is a hot day and what better than a chilled glass of beer?
As Chef Xing tells me, the sophistication of the cooking of the mountainous region of Schezwan in northern China goes beyond the spiciness. “Often in the same dish, the full spectrum of taste from salty to sweet to vinegary and hot can be experienced.� I decide to put this to test and order a dish I seldom opt for — sweet and sour chicken with pineapple (Rs 225). Chef was right — I now have a new respect for this dish. The batter-fried chicken has none of the oil-seeping feeling coming through and sets itself in the vinegary sweet sauce. The pineapple provides a delectable crunchy taste. I have no doubt that the crispy honey chicken (Rs 255) would have tasted as good.
The good thing about the Empress is that main dishes can be ordered as half plates. So we go for it — steamed chicken in hoisin sauce (Rs 255), prawns in hot garlic sauce (Rs 495) and stir fried lettuce in garlic ((Rs 185). While the restaurant prides itself on its noodles, I decide to have my food served with steamed rice.
With date pancakes served with ice cream and mango pudding for dessert, my single espresso serves as a full stop to something that I could easily make a habit of.