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When you can taste Cantonese specials in Mumbai

Don’t miss the Guangzhou Pop-Up menu at JW Marriott Mumbai Sahar that features an array of Cantonese specials

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Chef Jack Wu and Bruce Li; (Right) Stir Fry Wild Mushrooms and Tofu Skin
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We have barely seated ourselves at JW Marriott Mumbai Sahar’s JW Cafe when Chef Jack Wu and Chef Bruce Li walk up to us to greet us. The two chefs from The Westin Guangzhou have flown down specially for the Guangzhou Pop-Up Menu featuring Cantonese specials from the Guangdong province of China, and we can’t wait to taste the flavours of the Cantonese cuisine.

The cuisine, we understand incorporates ingredients such as soy sauce, salt, cornstarch, vinegar and sesame oil to quite an extent and steaming and stir-frying are the favoured techniques of preparation. And the dishes we find on the buffet table, have all that and more. Although the Stir-Fry Schezuan Chicken, with its generous sprinkling of red chillies has tender pieces of chicken, we find it too salty. On the other hand, Shunde Fish Dumplings in Fish Broth is a delicate dish with a mildly flavoured broth and we find ourselves going back for a second helping. We thoroughly enjoy the Chicken Hargow and Crystal Veg Dumplings as well. The fillings are moist and flavourful and the steamed momos fall apart as we dig into them. 

Not big on pork, we try the Cantonese Pork in Brown Sauce with some apprehension but the meat is soft and succulent and the brown sauce is beautifully balanced. The Stir Fry Wild Mushrooms and Tofu Skin is another revelation, as it plays around with different textures of mushrooms. 

With its rotating menu, there are a number of dishes on the menu that are worth trying out at the festival that continues till March 30. The dinner buffet is priced at Rs 2,199 plus taxes, per person. 

 

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