China 1 - Kolad

' Good fine dine for some South Asian cuisine ' The restaurant was surprisingly empty at lunch time on a Saturday afternoon with only 2 tables occupied. The décor is pretty nice and befitting a fine dine restaurant. The lighting is also maintained at ambient levels. The music being played was a mixed bag but kept at bearable levels. Being a vegetarian and teetotaler, my review is restricted to my choice of food and drink; however the photos are not. DIMSUM: Truffle Edamame Dumpling: Edamame is green soybeans which has been harvested before the beans mature and turn yellowish. The pureed edamame with slight hint of truffle oil were neatly wrapped in semi transparent rice flour skin. The truffle oil was not overtly used, just enough for the edamame to hold on its own; certainly RECOMMENDED. Veg Chive Dimpling: Chives are herbs which belong to the onion family but its more pungent than onions hence to be used in smaller quantity. This dim sum looks very attractive when served; a dark green dim sum topped with pomegranate pieces. But it didn’t do the same trick when consumed; it gave out a kind of repulsive aroma and taste. VEGETARIAN APPETISER The chef placed a wonderful dish made out of turnips in front of us, Turnip Cake. Square shaped, deep fried and crunchy yet soft from within pieces topped with some crumbs interspersed with some fried garlic pieces and spicy red chili. It was this topping which gave a new facet to the Turnip Cake with every bite; sometimes bland, sometimes pungent, sometimes spicy, RECOMMENDED. Veg Lettuce Wrapped: This was another magical dish from the Chef’s pan. The veggies included sweet corn, carrots, turnip, spring onions and French beans. All of them very nicely intermingled with a sweet and sour thick sauce. MAINS: Singapore Vermicelli Noodles: The vermicelli was fine and nicely cooked, rightly accompanied with sprouts some bell pepper. The undoing of the dish was the over use of turmeric and ginger. It gave a domineering flavour that wouldn’t be camouflaged by the gravy as well. Four Treasure Veg in Pickled Chili Sauce: Mushroom, Broccoli, Turnips and some edamame cooked in a red sauce which was bordering on the sweet spicy flavour. Singularly, it was very nice and would have been a perfect complement to a Garlic Fried Rice. The quantity though was much in excess for the lone vegetarian that I was. DESSERTS Oriental Mango Pudding: This was the perfect end to the meal we could have asked for, metaphorically the icing on the cake. The pudding was of the right wobbly consistency, it held on to its shape even after we had a couple of spoons. ABSOLUTELY RECOMMENDED. Italian Tiramisu: A tiramisu should have a subtle sweetness and a right bitterness derived from coffee and cocoa powder. Well the one served to us was not so good but not bad either. It missed the “UMMM” factor which escapes your mouth when you have something superlative. POTION: Malibu Breeze – Coconut water, mint leaves, slices of lime and lots of coconut flesh made this drink refreshing. The service was efficient, attentive and with a smile. The experience with the food scored more boxes on the good aspect than the bad. However if only the main course was better than it could have been better rating. Though we did not pay for the food, the approximate cost per head for the vegetarian fare could be Rs.1500. Food Quality – 3.5/5 Food Quantity – 3.5/5 Ambience – 4/5 Service – 3.5/5 Price NA

Good Chinese spread, warm service. the buffets are quite value for money.

Good food, great ambience and service. Too expensive though!

Good place for Chinese food in BKC. Loved the crab meat soup and the other prawn and chicken starters.

Excellent ambience. Good seating. I liked the food quality. Service too was good. Only once one waiter was confused in terms of one non veg dish that she told as veg but then quickly corrected. Definitely worth visiting and experiencing