The Great Wall

Critic´s Review

• Food: 3.5 / 5
• Service: 3.5 / 5
• Decor: 3 / 5

-By Rashmi Uday Singh

As the book goes to press, Chef Danny Huang from Singapore takes over this sprawling, elegant and carpeted Chinese restaurant of The Leela. For the time being he is sticking to the old menus but is in the process of introducing his own signature dishes. Ihad some amazing meals earlier, where the subtle flavours of Canton and the fine quality of ingredients shone through. Be it the succulent Roast Pork made sublime with hoisin and mustard or the Grilled Sea Bass enlivened with radish and spring onion — both are good. I particularly enjoyed Great Wall's vegetarian interpretation of the Peking Duck (Bean Curd Rolls). Cantonese cuisine and dim sums along with Singaporean Chilli Crab, Shanghai Chicken Dumpling and Steamed Pork Bun are above-average signature dishes here. Enjoy dishes like the Prawns Salt 'n' Pepper, Steamed Wontons, delicious Coriander 'n' Pepper Soup and the popular Yan Chow Fried Rice. Cream of Mango with Sago Roast Pork Claypot, Stir-fried Chicken with Basil, traditional Braised Lamb Shanks in Claypot and Jindu Pork spare-ribs are most popular. Plenty for veggies (Capsicum filled with Cottage Cheese in Blackberry Sauce; Claypot Seasonal Greens with Glass Noodles, homemade Spinach Tofu with Braised Spicy Mushroom. Coriander Pepper Sour Vegetable Soup, Tofu in Brown Sauce and Vegetable Singapore Noodles. This dimly lit, 110-seater gets really busy at night and offers over a hundred dishes and great-value set menu. Sip the fragrant Jasmine Tea and watch the waterfall that trips into a limpid lotus pond. Ask for the Chinese Dim Sum Lunch (Rs. 999 for veg and non-veg). P.S. The Chinese Tea is complimentary here. And what a fabulous range there is from the cooling Chrysanthemum to the Iron Goddess (that breaks down calories, thereby helping in digestion).rn