Taj Palace, New Delhi brings to the capital a new culinary destination with its Chinese restaurant - Spicy Duck. Led by the expat chefs Cheang Chee Leong and Chee Kuai Oon, Spicy Duck attempts to retain the authenticity of original Chinese dishes and aims to manifest comfort yet luxury dining for patrons through its unpretentious presentation.
Spicy Duck as the name suggests, gains inspiration from Duck that signifies freedom, happiness and fidelity in China. It captures the contemporary vibrancy of the space combined with the authenticity at the heart of the cuisine. Duck has been served in China since the Northern and Southern dynasties and is a central feature to Chinese cuisine over centuries. The cuisine at Spicy Duck reflects the specialties of the Taishan and Chengdu sub-regions of Sichuan and Canton province. Use of homemade concoctions and infused oils for cooking, with minimalistic use of condiments impart lightness to the preparations at the restaurant kitchen. Most of the ingredients and raw materials including spices and vegetables are sourced from the country of origin to keep the offering most authentic in nature.
The well-balanced menu has been carefully crafted by Chef Leong who has worked in some of the best cuisine capitals of the world bringing an international perspective while retaining an authentic flavor profile. His handpicked ingredients from Chengdu, combined with home infused oils and aromatic spices will be the central feature of his signature creations.
The key signature dishes at the restaurant include Dim Sum: Mushroom & Milk with truffle oil (signature), Ying Yang Hargao with squid ink, Duck: Peking Duck, Crispy Duck with air dried shrimps, Non Duck Creations: Prawns Superior Spicy sauce, Pan fried lamb rack black pepper and many more. It will also offer some of the finest Chinese Teas including a few varieties of flowering teas. The restaurant will also be home to various distinct beverages like Tsing Tao beer from the Shandong province of Qingdao, and innumerous distinct cocktails carefully crafted by team of liquid chefs using oriental ingredients.
Speaking on the occasion, Gaurav Pokhariyal, Area Director—New Delhi and General Manager, The Taj Palace, New Delhi said, “We are pleased to announce the launch of Spicy Duck at Taj Palace, New Delhi. Spicy Duck embodies the essence of the sub regions of Sichuan & Canton province in China taking us through a journey of flavors and ethos of authentic Chinese cuisine. We are aiming to re-define what people expect from a Chinese restaurant in India with a real focus on the authenticity of its cuisine”.
The ambience drones hues of the optimistic color Orange to brighten & exude liveliness to the restaurant. The color orange radiates warmth and happiness, combining the physical energy and stimulation of red with the cheerfulness of yellow. Bringing spontaneity and stimulating two way conversations, the unique architecture and color of the restaurant brings alive the flavors. With over 72 covers including the private dining area the restaurant caters to one and all.
Sharing his excitement on the launch, Rajesh Wadhwa, Executive Chef, Taj Palace, New Delhi, said, “The cuisine at our restaurant goes beyond everything we have ever created. Our food inspiration comes from authentic Chinese flavors, recipes & ingredients sourced from the country of origin. It’s an experiential dining offering that our guests will surely love”.