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In the hospitality circles of the city, it is well understood that Chinese cuisine is always a winner with the Chandigarhian palate. While there are many versions being offered around town – many of which are a toss-up of Chinese and Punjabi flavours – authentic dishes thankfully are not frowned upon. That is one reason the kitchens of Black Lotus, the Chinese fine-dining restaurant in Taj Chandigarh is always steered by a Chinese expat chef. The latest to arrive is the young and affable Chef Wen Wang who last served in the Taj kitchens at Thiruvananthapuram. Hailing from Beijing the chef has infused new flavours in the refurbished menu. Housed on the first floor of the hotel, Black Lotus has a predominantly black, gold and red theme. There is ample space for seating and a good view of the greenery outside. It works well for both lunch and dinner. Do try for the weekends, when there's a live act on. While there’s a good selection of Chinese dishes, a lot is from the Schezwan belt of China. It would be a good idea to start your meal with Chef Wang’s signature salad. It is fresh and light. The chef also recommends his recipe of chicken and we relished it. The flavours are light and there is a substantial use of steaming and wok-tossed methods at use. Vegetarians will relish the ‘Lotus stem in black bean sauce’ as well as a selection of dim sums and Kothe. The portions of the dishes are good and it would be wise to try new dishes each time your visit.