Mainland China - Calcutta

Nice atmosphere..!! Very good and disciplined service the way it was expected to be, curtious staffs and they keep ensuring that customers have a nice dining experience. Coming to the food, we ordered hakka chow and a side dish of chiken. The order was simple but they made it special for us. Taste was awesome and they suggested a mocktail with smoke on top of it which was a delight 'pls excuse me as i don 't remember the names of the dish '. to end our meal we added ice cream. Ice cream had choclate rolls at the bottom wrapped with wafer sticks and a vanilla ball on top of it. As it was our anniversary to make things even more memorable they arranged a cake for us.. So overall it was an awesome experience.. However if you come by car, parking might be a challange !! ;

An incredible place to hv Food. Essential known for its Chinese dishes , MLC has redesigned its menu recently in a big way. Not only they hv introduced Korean and other oriental dishes in the menu , they hv also taken a special care in including Jain versions in the menu with no onion no garlic options. An unique step I must say as far as the Chinese and the oriental dishes are concerned. I tried their boneless chicken wings in Korean chilli glaze and was extremely happy they way they presented it. The taste was very different and extremely tasteful. The new menu will take me back quite a few times in regular duration. Among the desserts the chocolate Dome is a must try!!!! A Dome shaped full Sized Chocolate. The magic of it lies in its melting down when hot chocolate sauce is poured on it , bringing out the nuts, brownie cakes , Darshaan and the Vanilla ice cream stuffed inside it.

This joint in Gurusaday Road is their first while they started the chain. I have been visiting this restaurant since long and found there is consistency in their quality of food. The staff are very friendly, will love to visit again. In short excellent ambiance,good food and service with a smile. The buffet charge is pocket friendly.

This was the midday buffet. there were a lot of articles in appetizers, main course and desserts. they also made a special fish starter recipe for us as we do not eat most of the available items in their main dish menu. a beautiful experience!

We recently visited mainland china on the gurusaday road and had a lit gastronomic experience. it is located in the heart of the city, just a 5-minute drive from Ballygunge phari and guess you don't have to pay for the parking lot. the dining room was in the first floor. it was very spacious and well decorated (the random mobile clicks speak volumes of ambientes.) we were put the heart on the buffet, but by no means. the Covid-19 quagmire and the restrictions irrigated our desires. we chose the ala carte and when you see the menus, they will be spoiled for the choice. too many delicious dishes and they are trying to have them all at once. the steward has helped us to decide about the food. here is a crash: 1. basilic chicken noodles (big) 445.00) 2. hot and acid chicken soup 285.00) 3. panty-fried noodles with soybean clothes 505.00) 4. steamed rice 200.00) 5. cantonese chicken with green and garlic (regular) 510.00) 6. fresh lime soda 110.00) 7. palm jaggery eis 175.00) *the prices are exclusive control* let us review the signature dishes quickly. basilikum aromatized chicken noodles: soft and juicy filling made the dumplings bud a joyous at the taste. the moderate use of seasoning was very easy on the bauch. the size was smaller than the regular dumplings that we have in the greasy spoon of Mom and Pop spots in colkata. but because the soft pieces were caught by the tangs and were slowly comminuted, the mouth was filled with a burst exotic taste. hot and acidic chicken soup: quite different from the regular suppe we get from most Chinese restaurants in kolkata. as our steward told us, there are two main components responsible for these opposite aromenes. vinegar (for acidic) and white pfeffer (for hot.) beside the thin chicken strips two different mushrooms were used. shiitake mushrooms and holzohr mushrooms. the suppe also contained dried lily blossoms. it went great with the knödeln. fried noodles with soybeans: noodles are the crown jewel of the Chinese cuisine. but the noodles we had were somewhat different from those found in most restaurants in kolkata. the noodles were made with soy sauce, boiled wine and brown sugar and roasted in vegetable oil. the garnels were sharp and juicy. the thick engraving contained baby mais, brokkoli, mushrooms and stripes of chickens. it is the perfect mix of all luscious ingredients that enchants us, food. a must try! Cantonese chicken with green and garlic: the unmistakable aspekt of mainland china is the moderate use of seasoned. the dishes are not hard on the like, but still taste great. The Cantonese huh we had was inconspicuously the best we ever had. Cantonese eating is usually seasoned with wonderful Asian sauces soy sauce, fish sauce, oyster sauce, rice vinegar and sesame oil with a nice smokey taste. the proportions of sugar and salt were perfect. Garlic was subtle and did not overpower. we used the fresh lime soda as more palate-clean and it was also very refreshing. palm jaggery eis: this moreish is restored after a heavy meal as dessert. it is a fusion ice cream recipe served in almost every prestigious bengali restaurant throughout the year for the ultimate public demand. it is made from double cream, nolen gurer sandesh, nolen gur and evaporated milk. we were thrilled to find it in a Chinese restaurant. recommendations and reviews: mainland China is praised as an authentic Chinese restaurant. we have never been to China, so we cannot verify the authenticity. but eating tasted unique and tasteful. the prices can be a bit expensive, but it is worth it. to all my friends I will assign five star ratings and strongly recommend them! bon appetit. pocket clamp: 3000 (for two) kitchen: chinese has to try: pan-fried noodles with soybeans, cantonese bun with green and garlic pitch and basilikum flavored chicken noodles. assessments