A wet rainy afternoon, overlooking the sleek blue hotel pool and witnessing raindrops dancing in the garden, everything seemed so perfect that I felt nothing could be improved upon. And then came the food- what to expect when you have a chef who’s extremely proud of his heritage and whose mission is to serve authentic Chinese in our country.
The feast commenced with Assorted vegetables coated so thinly that it almost appeared transparent These were deep fried but still retained bite and seasoned simply with pepper for some heat ,the kind of fried snack that cannot entirely be classified as the death knell for calorie counting .For those who love things hotter, there’s a side of chilli sauce turning up the heat.
The warming factor on that drizzly day was Ning Meng Xian Cai Tang lemon coriander soup comforting us with its herby flavour. Next we dived into Gan bian si ji do- string beans with black beans and chilies, I must admit this is such an interesting way to eat beans, its crunchy, zesty and the addition of chilli packs in a punch. Dou Chi Hui Dou Fu tofu in black bean sauce was served with garlic and chive rice. The savouriness of black bean sauce, silkiness of tofu, crunchy vegetables, clean flavours, this was so balanced texturally as well as in flavour ,as if exemplifying the Chinese principle of Yin-Yang.
What is a great meal without some dessert and chef Jian Qiao went an extra mile by serving a phenomenal dessert- Chocolate Dimsums. As you bite into the soft skin of the dimsum, its chocolate filling oozes out like lava ,tantalising the palate. Served with vanilla ice-cream it had everyone on the table asking for a second helping and that must count for something given that we had a really heavy lunch.
If a genuine Chinese meal in elegant surroundings is what your heart craves for, then Eest with its revamped menu is the right place to be.
Where-Eest, Hotel Westin Gurgaon, Near iffco Chowk, Gurgaon.