Park Hyatt is organizing a series of pop-ups at Oriental Bar & Kitchen for their discerning customers. After successful promotion sessions on Teppanyaki, Indonesian food, and Sichuan cuisine, the latest is the pop-up named
Dim Sum Delights. Chef Zhang Yajun from China House, the oriental restaurant at Grand Hyatt Mumbai, has come down to Hyderabad specifically for the festival and designed a special menu consisting of about twenty different varieties of dim sums.
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| Chef Zhang Yajun |
This year there has been quite a few dim sum festivals in Hyderabad – one at The Square, Novotel and the other very recently at InAzia Chime, Sheraton. This pop-up at Park Hyatt was however preceded by an interesting bloggers table where there were a live demonstration and class of preparing dim sums. Chef Zhang had chosen two recipes of which the first was something unique.
Prawn Spinach Roll was a different kind of dim sum – instead of a flour-based dim sum sheet, blanched spinach leaves were used and diced prawns with ginger and select ingredients were rolled inside it, giving the dim sum a really nice look. It was then made ready by steaming for about 4 minutes. Quite a few of the bloggers also tried their hand in making this dim sum, and the result looked pretty nice.
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| Spinach Prawn Rolls |
The second dim sum shown was
Mixed Mushroom Dumplings. Three different varieties of mushrooms were minced together, and then tossed in a wok with a little bit of other ingredients such as spring onion. Potato starch and wheat starch were next combined to form the dough. The dough was then rolled literally single-handedly using a roller. Chef Zhang showed us how to fold Dim Sums into different shapes.
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| Mixed Mushroom Dumplings |
After the demo was over, we settled down for trying out quite a few varieties of the dim sum from the menu. The Prawn Spinach Roll was definitely the best of the lot. Others of note were the
Crystal Spinach Dim Sum, Vegetable Spring Rolls, Chicken Prawn Sumai and
Steamed Lamb with Chinese Cabbage. The dim sums were served with some Chinese tea, as per the traditions of Yum Cha.
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| Chicken Prawn Sumai |
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| Spinach Dim Sum |
The dim sums were followed by a bowl of noodles. The
China House Noodles is a dish of the restaurant of the same name in Mumbai where Chef Zhang is from. The noodles had eggs, tomatoes, spring onions and few more veggies and were a meal on its own.
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| China House Noodles |
The dessert platter had
Deep Fried Banana Fritters as well as a
Vanilla Ice Cream with a touch of coconut.
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| Deep Fried Banana Fritters with Ice Cream |
At the end, another surprise was waiting for us. Park Hyatt has introduced new ice cream flavours, and Executive Sous Chef Agnimitra arranged a tasting session for few of these special ones.
Madras Coffee stood out of the lot and
Qubani Ka Meetha was good. These ice creams are available for takeaway also. Please note that the ice creams were not part of the dim sum fest.
I had a look at the festival menu, and items like
Deep Fried Pork Dumpling, Pan Fried Beef with White Radish and
Pork Ribs with Black Bean Sauce looked interesting to me. The festival is a-la-carte and on until 15th May for dinner. On weekends for lunch, the restaurant has a special offer at Rs 1000 plus taxes – consisting of an unlimited platter of six types of dim sums, noodles, and dessert. A value for money deal in my opinion. Note Oriental Bar and Kitchen is not open for lunch during weekdays.
Location:
Oriental Bar and Kitchen
Park Hyatt Hyderabad
Road No 2 Banjara Hills
Hyderabad 34
Telephone: 49491234
Disclaimer: The review is based on an invite from the restaurant.
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| The Hand Pulled Rikshaw at Oriental Bar & Kitchen reminds me of my childhood at Calcutta |
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