Golden Dragon

It is safe to say that the Taj Group ushered in Chinese dining on a 5-star scale with the inception of its Sichuan restaurant way back in 1973. It has been in the hands of many a capable chef and his team, and today, years later, under the captaincy of Executive Chef Amit Chowdhury, it continues to hold its ground, firmly so, among the milieu of Chinese eateries that have mushroomed through the city.

Golden Dragon is an opulent and plush affair, for the diner with discerning taste buds to know just how luxurious the Dim sum with Caviar is. Of course, you are being served in none other than Narumi crockery, with gold brush strokes, and those delicate ivory and wooden chopsticks with hints of embedded oyster shell to gently dine the night away.

Given that 40% of the city is vegetarian, as Chef Amit states, the menu has been designed keeping these tastes in mind, and so you have the Lotus Stem and Asparagus with Sweet Chilli Sauce, Shredded Asparagus with Pepper, Baguettes with Water Chestnuts and Burnt Chilies, all signatures and filled with a distinct flavour that comes from the use of the freshest ingredients. For the non-vegetarians, the Peking Duck is in place, gently simmering away in the open kitchen which will have you gazing after your order. Take a look at the new additions to the menu and you’ll see the Six Grain Noodles, a Cumin Lamb, sea bass which is steamed in a yum chilli mustard sauce, and then some. Song of the Dragon with chicken or veggies is another new kid on the block along with the Soft Shell Crab on a bed of – wait for it – 40 button chillies. But if you’re a regular and prefer the good-ole’ classics, the Truffle Edamame Dumpling and the Beggar’s Chicken are all the same.

Pair your meal with a Chinese tea from their compact array of eight varieties and end it with dessert that ranges from traditional pancakes to a Beijing Milk Cake with coconut crumb.