Mainland China
Ballygunge, Kolkata

4.0/5
By Madhushree Basu Roy

Menu of the Mainland China, Ballygunge, Kolkata


Mainland China: Restaurant Info

₹ 1700 for two
This price is indicative and exclusive of taxes
Chinese
Today, 12:30 PM to 03:00 PM, 07:00 PM to 11:00 PM
Uniworth House, 3A, Gurusaday Road, Ballygunge, Kolkata
7861004444
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INSIDER TIPS

  • The assorted 'Dim Sum Counter' which showcases the best of the dim sums and 'Sui Mai' is drool-worthy with 3 different kinds of dips
  • The 'Chocolate Roll with some Vanilla Ice cream' is totally sinful
  • The buffet spread is large and on weekends, it gets even more special with inclusions such as crab and sometimes lobsters

The first Mainland China in Kolkata, this place has been pleasing people of Kolkata for a long time now. The À la carte menu is also very varied and interesting with starters such as 'Crackling Spinach', 'Diced Chicken with assorted pepper and ginger and prawns salt and pepper'. In the main course, go for the 'Ginger Capsicum Fried Rice' and pair it with some 'Kolkata Bhekti in Sichuan Sauce' or some 'Roast Lamb in Mahlak Sauce'. The service is good, not as great as it used to be a decade ago. When with children, ask for a high stool. Whether it is a night out with friends and family, or a lunch with the office team or a celebration of any kind, this is the place.

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About Mainland China, Ballygunge, Kolkata

For many, Mainland China has become synonymous to authentic Chinese food in India. The restaurant is known for serving five star quality Chinese food for not so expensive prices. Flavours are strong and as authentic as it can get. A full bar menu supports the food menu. We recommend you to pick a drink first before diving into the appetizers. Make an entire course of the dimsums coming in vast mouth-watering variety. Or stick with, chilli teriyaki potatoes, sliced chicken with kaffir lime, sizzling lamb with cumin & coriander, Sichuan chilli baby corns, golden fried king prawns and lettuce wraps with water chestnuts & chicken. Move towards the second course with, fiery sapo vegetables in a clay pot, crabmeat braised in ginger wine, honey glazed lemon chicken, braised udon noodles with Asian greens and duckmeat in black pepper sauce.
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