Mainland China

Critic´s Review

• Food: 4 / 5
• Service: 4 / 5
• Decor: 4 / 5

-By Ameeta Agnihotri

Mainland China has been refurbished, spacious and is extremely popular with the Indians as well as expats, Chinese and Koreans. The chef’s recommendation is a new addition to the menu, Hot and Sour Chicken Wonton Soup. For appetizers try the Basil Flavored Dumplings. Perfectly moist with a subtle flavouring which are actually imported from China. The Crispy Fried Sichuan Chicken with smoked red chilies and pea nuts is mildly spiced with Sichuan pepper garnish has a very interesting flavour. Try their Lettuce wraps. You can make it yourself with the lettuce leaves served separately and the filling which consists of slightly sautéed water chestnuts, corn, chicken, mushrooms, on a bed of crispy fried noodles. It is served with an accompaniment of three delicious sauces.The silken Tofu Delite with Chicken and Black Bean Sauce, the Lotus wrapped Steamed Rice flavored with five species, the Andaman Seabass used to make the fish in chili oyster sauce is simply delicious and so is the Prawn Pepper Garlic which is fresh and crunchy. The braised Sap-o-Chicken with flavors of burnt garlic goes very well with the rice. Sapo is a variety of Chinese Red Chilies.The Sizzling Brownie is a very generous helping of brownie topped with a dollop of ice cream, chocolate sauce and cashew nuts on a hot plate and is a favourite with the local clientele or feast on the caramelized walnuts with a sprinkling of sesame seeds and the darsan made with a generous helping of honey and almond shavings and vanilla ice cream