Welcomhotel Bengaluru

Cost for two
₹ 1600
Cuisine
Chinese

Mahjong Room: Restaurant Info

Today, 12:30 PM to 03:00 PM, 07:30 PM to 11:45 PM
WelcomHotel Bengaluru, 46, Richmond Road, Bengaluru
+919739420924
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INSIDER TIPS

  • If you love your 'Mapu Tofu', the version here is definitely one to try, with black bean and chilli flakes. Pair it with some 'Steamed Rice' and you are set
  • The 'Butterfly Pea Tea' is really soothing and is served continuously. Do ask for it. The blue colour is so calming
  • If there is just one dessert you want to have or share the 'Passion Coconut Lime Shortcake' from the boozy dessert collection is one you should go for

Ruth DSouza

4.0 /5

The whole idea behind Mahjong room was to present to guests a menu that would take them down memory lane and bring to mind popular favourites. And that is quite literally what happen with almost every dish that will come to the table. The choice is ample and you can make a beginning with the 'Vegetable Crystal Dumpling' as well as the 'Spicy Bean Curd Dumpling', both with distinctive flavour profiles of their own. For the meat eaters, the 'Shrimp Hargao' as well as the 'Chicken Sui Mai' will have you sit back and smile with each flavourful mouthful of them. The 'Crunchy Corn Kernels with Garlic Flakes and Spring Onions' are a good bet as is the 'Crispy Lotus Stem with Sesame'. For a more indulgent appetizer, the 'Golden Fried Prawns' and the 'Sichuan Chilli Pepper Chicken' go really well with cocktails. If you would like a light soup, with a hit of spice, the 'Sichuan Hot and Sour' is one to go for. There is so much to choose from when it comes to the main course. Pair the 'Lotus Leaf Wrapped Jasmine Rice with some Cantonese Lamb', or with the 'Gong Bao Chicken Dry Chilli'. Both these make for lovely combinations. The 'Chilli Garlic Noodles' pair well with the 'Double Fried Beans with Minced Mushrooms' as well as the 'Hot and Spicy Hunan Prawns'. End your meal on an indulgent dessert – the 'Hot Chocolate Cookie Over Fudge' is what you want to order.

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