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Mumbai, November 27, 2009: The Taj Mahal Palace & Tower, Mumbai
announced the reopening of the iconic restaurant Golden Dragon on the 25th of November
2009.
“Today, we have come one more step closer to fulfilling our promise of rebuilding the
Taj to its former glory. Taj has always reinvented itself since it was born decades
ago and this is what makes it the icon that it is. The opening of Golden Dragon is
an important milestone in the resurrection of The Taj Mahal Palace & Tower. We are
delighted to reopen its doors for guests, old and new.” said Mr. Karambir Kang,
General Manager, The Taj Mahal Palace & Tower.
Started in 1973, the Golden Dragon was India’s first authentic Sichuan Restaurant.
It is now back with a completely refreshed look, past favourites as well as new dishes
from different parts of China.
The legendary menu has been enhanced with almost 40 new dishes that Executive Chef
Hemant Oberoi and his team have put together after their travels into the interiors
of South East Asia. They have put together a menu that is a coming together of the
very best of the region.
The focus is on artistic contemporary cuisine that captures the lightness of the
traditional dishes from that region. While the perennial favorites will still be an
important part of the menu, customers can now start the meal with the lilting flavours
of its signature dish‘ Song of the Dragon’, consisting of chicken or delectable
vegetables, or soft shelled crab on a bed of forty button chilies. The dish will be
crispy and the chilies will give it the subtle flavour.
The new menu offers over 20 varieties of Dimsums. The Dimsum with Caviar, will entice
even the most reluctant palate, while the Dimsum with soup, can actually be drunk with
a straw first! The Peking duck gently cooking in the open kitchen oven will tempt the
guest with its aromas. Six grain noodles, cumin lamb, steamed sea bass in chilly mustard
sauce are some of the other additions to the menu.
The restaurant has ensured its vegetarian patrons get a fair share of the cuisine. Chef
Oberoi, Grand Executive Chef, The Taj Mahal Palace & Tower says “40% of the city is
vegetarian, so we had to think of them when creating the new menu. We did a lot of R&D,
but what helps us is the fact that we know our guests. The dishes like lotus stem and
asparagus with sweet chilly sauce, shredded asparagus with pepper, baguettes with water
chestnuts and burnt chilies’ are created using truly authentic vegetarian ingredients
and flavours never before tried in India”.
A true Sichuan meal is always accompanied with tea that is perfectly paired with the
foods. The Golden Dragon offers around 8 different varieties of the teas in the menu.
To make the meal truly exclusive the Golden Dragon will serves its meals in Narumi
crockery, with gold brush strokes and will encourage guests to use delicate ivory and
wooden chopsticks with hints of embedded oyster shell.
LTW Design Works, Kuala Lampur were given the task of recreating the restaurant.
For the latest recreation of this restaurant, LTW Design Works keeps true to the
oriental trend that is key to the menu and services of the restaurant. The attention
is to the details in the décor that is highlighted by traditional symbols. A noble
and royal Golden Dragon, with a soothing water feature welcome guests into the
restaurant. Modern day dragon patterned panels decorate the walls, while rice paper
and etched glass work are spread over the restaurant space. The upholstery is
textured Indian woven upholstery, and the carpet has a contemporized Chinese
wave patterned. The furniture uses influenced of white porcelain on ivory lacquer
furniture pieces that are located around the restaurant. The focal point of the
restaurant is the live kitchen which enhances the dining experience, as patrons
can watch the chefs in action.
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