Our first visit to Taj, Santacruz left us awestruck with its modern yet palatial decor with splashes of vibrant colors. Each restaurant here is uniquely designed keeping in mind the overall architecture of the hotel. Interestingly, the whole hotel celebrates light with chandeliers that are found in various shapes, sizes and colors throughout the building. We were thoroughly impressed with the double ceiling and the massive hand blown glass chandeliers at the lobby; it’s the first thing you notice the moment you walk into the hotel, and it made us go “whoa!”
We immediately reached for our phones to snap a few pictures. 🙂
When you enter China INC, you are sure to be mesmerized with the Dragon that is suspended from the ceiling. Made out of hand blown glass bulbs, this piece is already finding it’s way to every selfie that is clicked at China INC. The restaurant surely has great lighting and the warm tones of yellow sets a nice mood. We were seated in the private dining area that had round tables. We were warmly welcomed by Executive Chef, Vikas Milhoutra and Executive Sous, Chef Nitin Minocha. We also met the General Manager Mr Pankaj Sampat. After a brief introduction we were shown to our table.
The theme our dinner at China INC. was to celebrate the flavours of Sichuan, known to be one of the four great traditions of Chinese cuisine. The prominent traits of Sichuan cuisine are best described as Spicy, Hot, Fresh and Fragrant. And our dinner reflected just that.
We started off with a tall glass of IL Grigio Spumante that paired superbly with the dimsum and appetizers that were served. China INC has some signature cocktails that really complement the flavours of Sichuan cuisine. We tried a Rum based cocktail that had whole Sichuan pepper corns it; the hint of pepper made it irresistibly delicious. Even the wines that were served were paired keeping in mind the Indian palate and how it reacted with the cuisine. We had the Bibi Graetz Casamatta Rosso (red wine), Tenuta San Guido – Scaia (white wine) that the Sommelier recommended for our meal. It was impressive seeing an Asian restaurant pair wines so brilliantly to enhance an eating experience; even their signature in-house cocktails are flavoured with Asian spices and ingredients and complement the cuisine well.
We were then served some delectable and lipsmacking dimsum and appetizers that created a riot of flavours and textures in our mouths. We absolutely loved how the food served had authentic Sichuan flavours yet were contemporary and modern. The menu at China INC sings of Cantonese & Sichuan flavours with dishes primarily from the Xiao Bao region of Shanghai. We loved the Chilli Butter Garlic Prawns and almost all of the of dimsum that we tried. We were impressed!
Two dishes that were definite stand-outs were the Edamame and Truffle dumpling and the Chilean Sea Bass dumpling. We also had Spiced Chicken dumplings and fluffy Spicy Coriander and Vegetable Baos. Good stuff. We then had a Chef’s special preparation called Crispy Fried Prawns with Oats and Curry Leaves; created to add in a new dimension of flavour, we felt it kinda missed the mark as an item on the ‘China INC.’ menu simply because the inclusion of curry leaves in an Asian dish felt quite out of place. But we absolutely loved it as a dish; the prawns were cooked perfectly and the oats made it super crunchy.
Another crunchy appetizer to die for was the Calamari that was served with Roasted Garlic. Absolutely yum. The beautifully cooked Shimeji Mushrooms with Green Beans and dried Red Chillies would melt any mushroom lover’s heart instantly. We love subtle flavours that hero the main ingredients in a dish and this did just that. Even Chef Nitin Minocha mentioned how the food industry is progressing towards enhancing flavours in such a way that the vegetable or the protein used is showcased to its truest form. Every dish reflected that. The stories of his culinary journey and his insight about the ingredients, techniques and the cuisine spoke volumes of his rich experience at Taj.
The next dish was Spicy Lemon & Coriander Soup; delicious, light and flavourful. The fragrance of lemon and coriander was refreshing and the balance of flavours was to the t. The oh so subtle hint of spice was comforting, and we really enjoyed the bold textures of the black and white fungus, pearls of edamame beans and goji berries with each spoonful. Perfect for a rainy day. We did notice that the Mantou Bun that was supposed to come with the soup was missing though.
The mains arrived with a bang! Make some noise for the Chilean Sea Bass. It was perfect. The fish, served on a bed of fragrant red sauce, was steamed to perfection. Another favourite was the Stir Fried Sliced Lamb made in Yunnan style with Red Chillies and Chinese Celery. What a brilliant dish! The lamb just melts in your mouth, and your palate is coated with heat from the Chillies and you then taste the chinese celery which has very distinct flavour. Even the vegetarian dishes shone brilliantly, be it Seasonal Vegetable with Black Pepper Sauce or the Stewed Bean Curd “Ma Po” style with vegetable in Chili Bean Sauce. Packed with flavours and textures, these surely are definite must haves. You cannot leave China INC without tasting the Kai Lan, a chinese vegetable similar to Broccoli, also know as Broccolini. It has thin long stalks. The dish that was served to us was Kai Lan stired fried with chillies and garlic. It was treated so beautifully and carefully retaining all it’s natural flavour so that one enjoys the vegetable without it’s flavours being dominated with heavy sauces or spices. It was simple yet absolutely delicious. We were served Clay pot cooked rice with Assorted Mushrooms and Five Spice. So happy to taste our favourite Morels with a hint of Chinese 5 spice with the smokey rice. The Udon Noodles made in-house was strictly OK.
For dessert we had Batter Fried Milk Cake with Chilled Rambutan and Condensed Milk. The milk cake was deep fried to a lovely golden brown color, was super hot and did manage to shock our tongues with the heat, but as soon as you tuck into the juicy and fleshy Rambutan that is chilled, you understand what the chef is trying to achieve. It has contrast of textures and temperatures; combine all three and you would taste a beautiful balance and intensity of sweetness. It was a clean neat dessert.
China INC truly celebrates the Land of the Dragon. Being fans of Asian food, this tasting was surely a treat to our senses. The courses definitely had a rhythm to it, balancing flavours and textures that hit the perfect note with every dish that was served. There were a few misses but can be completely ignored as the other dishes were simply mind blowing. The importance of treating each ingredient with respect and executing it in a way that showcases their true flavour is something that the chefs have achieved at China INC. We had a wonderful time and will definitely be back for more.