The latest addition to Anjan Chatterjee's chain of restaurants, Mainland China Asia Kitchen, adds variety and delivers on taste
Water Chestnut and Corn in Lettuce Cups from Vietnam
Asia Kitchen
Food: Good
Service: Quick
Ambiance: Warm
We were keen to know what’s cooking in the newly-opened Mainland China Asia Kitchen, especially since we heard that the menu would include a spread from the other culinary havens of Asia, including Vietnam, Thailand and Japan. We were welcomed by a full house with a waiting time of 20 minutes at their outpost in a Lower Parel mall.
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Water Chestnut and Corn in Lettuce Cups from Vietnam. Pics/ Suprita Mitter
Luckily, our phone buzzed within 10 minutes, and we were escorted to our table. The interiors were not fancy but neat and cozy; however, the action in the live open kitchen adds to the buzz. We had made up our minds to avoid Chinese dishes this time, so we scoured the menu for other Asian treats, while quickly polishing off an interesting mix of boiled groundnuts in a sauce made of light and dark soy, which we had been served.
Baked Shrimp Tempura Rolls
We started with the delectable Water Chestnut and Corn in Lettuce Cups from Vietnam (Rs 280). The water chestnut had a desirable crunch and the delicate cups made of lettuce looked lovely and tasted fresh. We also tried the Baked Shrimp Tempura Rolls (6 pieces Rs 370), which was a kind of sushi from Japan. If you like sushi, don’t miss this one. The unique flavour from the tempura, stayed with us long after the meal.
The live kitchen at Mainland China Asia kitchen
Up next came the Assorted Vegetables in Chilli Basil Sauce (Rs 350), which was suggested by our waiter, and was nice if you like your food a little spicy. The Poached (Basa) Fish with Thai Herbs (Rs 395) was also flavourful. Both these dishes are
from Thailand.
The Egg White Fried Rice, from China (Rs 210) accompanied the mains. Being a slightly healthier option as compared to regular egg fried rice; this dish had a delicate flavour, which we enjoyed. Surprisingly, there were no ‘Asian’ options for dessert, so we chose the Caramel Sponge Cake with Toffee Sauce (Rs 225), which turned out to be the surprise package. Soft, spongy, fresh and topped with the toffee sauce (thankfully, different from chocolate sauce) it was delicious.
Keeping suggestions from customers in mind, the restaurant ensured that some of the signature dishes from their flagship restaurant Mainland China are also on the menu. Don’t forget to ask for the pot of Jasmine Tea, which is complimentary, but served only on request. Overall, Mainland China Asia kitchen lived up to the reputation of the Mainland China chain. A big thumbs up!
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