A Bollywood favorite, Royal China opens in Bengaluru with Cantonese classics

Opulent is the phrase that involves thoughts as I stroll into Royal China. The newly opened restaurant in UB City is a celeb favorite in Bandra with endorsements from everybody like Saif and Kareena, to Shah Rukh Khan. Now it opens its doorways in Bengaluru. Occupying a nook spot on the second ground of the mall, it’s luxurious eating at its grandest.

The Royal China chain of eating places was began by couple Neville and Michelle Vazifdar. The franchise is initially from London. After visiting it within the UK, Neville determined to carry it to Mumbai and opened the primary outlet in Fort and shortly one other in Bandra in 2003. Today, it has retailers in Delhi, Pune and Kolkata.

The Bengaluru outlet is headed by Faiz Rezwan, the Executive Director of Prestige Group. I’m advised the interiors of this outlet have been performed by a global crew. “The lighting marketing consultant was from Australia, our inside crew was based mostly in Singapore, and we collaborated with devoted contractors from Mumbai. Coordinating throughout totally different nations, time zones, and suppliers considerably pressured our timeline. Every element — from décor to lighting — should align with our model imaginative and prescient whereas guaranteeing operational readiness,” says Faiz.

Not simply duck soup

Looks like Bengaluru is completed with the Pan Asian fad, as we’re seeing increasingly Thai, Japanese and Chinese eating places. The menu at Royal China is Cantonese, with some much-loved favourites. The menu is massive and has a separate dim sum and cocktail chapter, after which a major menu that delves into appertisers and mains.

We begin with a spherical of dim sum. The Peking duck dumpling is flavoured with a candy sauce, and the meat is succulent. The casing of the dumplings is skinny and chewy. I really like cheung enjoyable, or steamed rice rolls and go for the spicy veggie choice. The translucent sheets are full of finely chopped veggies and topped with their signature chilli sauce. The piquant sauce and the fragile rolls are a profitable combo.

We attempt the scallion pancake subsequent. More like a stuffed paratha than a pancake within the conventional sense, this one is paired with a tacky sauce.

I pair my dim sum with a Mandarin Mule, a pleasant concoction of vodka, ginger beer and lime juice. My dinner companion has a Singapore Sling, a well-made drink of gin, brandy, pineapple juice and triple sec. I additionally advocate the lychee martini that’s stylish and powerful.

Of rice and noodles

The major course is a 10-page affair on the menu. From steamed Chilean sea bass to truffle tenderloin, the dishes are lavish. On our desk are tenderloin in chilli and black bean sauce, Singapore chili prawns, and silken tofu in chilli sauce. We pair this with a traditional Indian favorite — Hakka noodles and mushroom pot rice. The tenderloin is scrumptious with a darkish and umami-forward black bean sauce. The prawns are recent and fiery. The tofu is tender and creamy. The noodles and rice each are delectable and make a great backdrop for the gravies. The portion sizes are hefty and nice for sharing.

We attempt two desserts. The chocolate dome is theatrical. Tasty, however a case of favor over substance. The Chinese mango pudding falls flat and lacks depth.

I’ve barely tasted 10% of the expansive menu, so I plan to return to attempt extra. They even have a particular women lunch menu, priced at ₹995, that features soup, starter, major course, a drink and dessert.

₹2,500 for 2. Open for lunch and dinner. At UB City, Vittal Mallya Road. For extra particulars, name 8044479899