Ming Yang of Taj Lands End, Mumbai is known for the best Chinese dishes it serves. Though the menu is Chinese , but the focus is on food and techniques that are a speciality of the Sichuan province of South-Western China. The speciality of Schezwan or Sichuan dishes lie in its distinct bold flavours. Let us take a look at who has taken the responsibility to presenting such haute dishes at Ming Yang of Taj Lands End, Mumbai.
At the helm of the kitchen of Ming Yang is none other than the Chinese MasterChef David Yui Kwong, native of Guangzhou, a large city from Southern China. He started his career as a chef at the Taj Delhi and after some stints abroad returned to Taj and joined full time at Ming Yang of Taj Lands End, Mumbai. He has an experience of working with his expert team at Taj for more than 22 years now.
“The difference is that while the basis of Indian cooking is a blending of many spices, the characteristic base of Szechwan cuisine is a fine mixture of ground chillies and salty soyabean paste. This is used to flavour almost every dish from the region,” says Chef David.
Some of his signature dishes include Schezwan Koko soup, Crispy Garlic prawn, Konjee Shiitake, Barbecued Farm Lamb Chops, Homemade XO Fried Rice with Prawns and Devilled Chilean Sea Bass.
How about some desserts? Well, Chef David creates a fantastic one called Deep-Fried Milk. The name sounds like an impossible creation. But the Masterchef has made this deliciously possible dessert and after your first bite, you wouldn’t want to leave a single drop on your plate.
Try out these haute dishes by Chef David only at Ming Yang. He crafts out the best of these. Get your table reserved soon at Ming Yang of Taj Lands End, Mumbai. Visit bookyourtable or call 076767 76767.