It is Chinese New Year 2019 on the 5th of February and Vintage Asia is celebrating it with a festive menu for this occasion. Of course, it is not just for New year’s eve but will be available for dinner till the 10th of February. Chef Alexsander Cheng, who is a Chinese expat chef, is at the helm of affairs and he has been preparing for this day for a long time. He wanted to give the city a stellar dining experience and much like his introductory meal at Vintage Asia, he has outdone himself for the Chinese New Year festival. Brace yourself for the feast and festivities for the Year of the Pig.
Imperial Double Boiled with Tofu Dang Shen
Begin with some exotic authentic soup like Imperial Double Boiled with Tofu Dang Shen. With such a tongue twister of a name, the broth looks fairly simple but with a very deep earthy flavour. A ball of silken tofu shredded to look like enoki mushroom floats on top giving it a dazzling look. Some interesting starters are there like Wok Tossed Chilli Lotus Roots, incredibly sweet Kolkata bhekti fillet made in old fashioned Shanghai style smoked and crisp, soft roasted duck meat with a crispy skin and a delicate shrimp roll robed in fine crispy beancurd skin, which is clearly an import.
Chicken Deep Fried Swan Dumplings
But the showstopper starter is Chicken Deep Fried Swan Dumplings. The swan dumplings are black in colour, made from edible charcoal powder. They are deep-fried, yet they do not taste oily. Very crisp, almost like a flaky pastry, the filling is with finely chopped chicken, shallots and ginger flavoured in soy; it defines all the flavour profiles possible. The same is also available in vegetables too.
The main course has a lot of exciting dishes with some familiar flavours and some dishes with unexpected ingredients imported from China.
They are serving Abalone, which is available in very limited quantity. In case you are interested in trying out this marine product, rare for Indian markets, then this is your opportunity. Local prawns are also deep-fried in golden salted egg yolk, another unheard of ingredient in Kolkata.
Braised Pokchoy with Wild Mushrooms, Black Moss in a beautiful Golden Broth
Braised Pokchoy with Wild Mushrooms, Black Moss in a beautiful Golden Broth has nice subtle flavours and goes well with some Shanghai style Wok Fried Udon Noodles.
Lobster in Garlic Sauce
Sichuan style Hot and Sour Bhekti Fish Filler in Golden Broth
Crispy Roasted Chicken with Ginger Spring Onion Sauce, Seared Xisha Island Lobster with Garlic Sauce, Sichuan style Hot and Sour Bhekti Fish Filler in Golden Broth, Braised Fragrant Rice with Vegetables, Fujian style and many more dishes are there your captivate your taste buds.
Pork Ribs in Chinese Bbq Sauce
But the most appealing one is definitely the Pork Ribs in Chinese Bbq Sauce. Top grade pork ribs cut in small cubes cloaked in this intense sweet and salty sauce with the nuttiness from the sesame seeds; this dish will make one swoon.
Refreshed Ice Jelly with Mango Puree and Sweet Chocolate Bun
To commemorate the year of the pig, Chef Cheng created these cute little Buns in the shape of pigs and stuffed them with chocolate.
These sweet Buns are served with a Mango Custard which also has a refreshing fish shaped ice jelly and some candied Water Chestnuts. What a way to end a scrumptious meal for the Chinese New Year 2019.
Make your bookings for Vintage Asia for the festive menu, which is available from 08:00 pm onwards till the 10th of February 2019. Price for 2 would be approximately INR 3000 plus tax without alcohol.
For someone who's run two restaurants, being a baker and cook par excellence comes easily to Madhushree . When she's not eating out, she's organizing her own pop ups or experimenting with regional recipes. Her experiments with food and her recipes are part of Pikturenama , where she's a co founder.
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