The Yin and Yang Food Festival @ Eros Hotel

March 23, 2017
2,467 Comments

Nothing can make a Tuesday more

interesting than delectable food served with warmth and hospitality. I was
invited by the Eros Hotel to cover the ongoing Yin and Yang festival at Empress
of China, the Chinese specialty restaurant.

This festival was for people who
love to taste experience and even understand the fine essence of Chinese food
in two different forms – Yin and Yang. 


Moreover, the festival curated by Chef Nikhil Rastogi helped to understand
the spirit of the slow food movement and advocate the enjoyment of high quality
food. 

One of the grandest Chinese restaurants
of a five star property, the place lays bare its lofty ambitions. The entrance
welcomes the diners with a Yin and Yang board. According to a Chinese theory, Yin
is the passive, negative force, and Yang the active, positive force.
Near the entrance, sits a large vase,
a feng shui classic for attracting wealth. Roomy chairs sport bright slipcovers,
while a flashy crystal chandelier recalls the classic era.

The Yin and Yang menu
includes a variety of items, which included seafood, meats, vegetables, soups,
noodles, and rice dishes.

I was very impressed by the
consistency of the food served. The Lohan dim sum (YIN) – Cristal vegetable
dumpling with burn chilly oil had a very good texture, the respective fillings
precisely cooked.

The lotus stem was fried and tempered with chilli. The Vegetable
salt and pepper (YIN and YANG) had a lively spice level but not overwhelming: this
was a really top-notch dish.

Also lovely were Crispy noodle
salad (YIN & YANG) with spicy tamarind dressing. The noodles were extremely
delicate and the dressing was terrific, sweet and tender, with a hint of spice.
The main course consisted of Chicken
Sichuan (YANG) – Dice chicken tossed in Sichuan pepper and chilies. Marinated
well with herbs, the dish was perfect.


The Steamed prawn (YIN) with spicy
garlic was equally satiating. I loved the Pan fired veg noodle (YIN & YANG).
Sautéed in a wok, the crispiness of vegetables are retained well while the
sauces do justice to the flavor. This would be the right choice for noodle
lovers.

After the tangy and saucy odyssey
of Chinese flavors, it was now time for the desserts. A Yin and yang jasmine
infused dark and white mousse was served.

It had the right proportion of
sweetness that matched our expectations quite well. To keep the sugar craving
going, a vanilla ice cream was served with it.

I loved the concept of Yin and
Yang. The unique balance helps to impart flavor while giving justice to the
taste buds. The promotion was a successful one that drew Chinese food lovers
from the city and offered them a perfect mélange of dishes with yin and yang essence.

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