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The consistent food quality is what makes this place innately popular with patrons. The food is as simple and unpretentious as it used to be when this restaurant first opened in 2004. The diverse menu with periodic new additions ensures it caters to a wide palate. Non-vegetarians may have an added advantage with a plethora of options, but it is not as if the vegetarians need despair. The bar menu is exhaustive and offers a fine selection. The 'Soft Tofu and Clear Noodle Soup with vegetables' is a medley of subtle flavours and the varied textures equally appease your taste buds. 'Sliced Chicken with Kaffir Lime' is aromatic and comforting. For those who can handle blazing flavours, 'Fiery Sapo Chicken in a clay pot' is a treat. While most Chinese restaurants offer staid desserts, this place has a wide choice. The staff is well-versed with the menu, and the service is efficient, yet unobtrusive. The food here is without preservatives and flavour enhancers.
Chinese cuisine was the first cuisine that touched our hearts and country after Indian fare. The honey chilli potato, spring rolls, manchrian, chowmein, fried rice, dumplings are still existent on streets. We have fallen in love with this amazing cuisine that has fast become our comfort food. We have indianised the cuisine by tweaking it as our own. One of the best restaurants in the city is Mainland china, Andheri lokhandwala, Western suburbs, Mumbai. The restaurant serves mouth-watering Chinese cuisine. The loyalists of Chinese cuisine visit this restaurant often claiming that there is nothing like mainland china. The interiors are casual and brightly lit. It’s comfortable as it should be while enjoying soul food. From the moment you step on the premises you are reminded of china with the circular gate guarded by the twin dragons. Terracotta soldiers flanking the entrance looks so formidable.
Mainland china is known for its wonderfully authentic cuisine. Dumplings or ‘heart’s delight’ as it means in Chinese are served in bamboo steamers in various forms and flavours. The starters are made from chicken, seafood, vegetables and meat. Hunan prawns, pan fried chilli fish, chicken Taipei, drums of heaven, konjee crispy lamb, crackling spinach, crispy corn chilli pepper are some of the fine examples. For mains chef cooks variety of dishes. Crab steamed/braised, chilli basil fish, slow fried jumbo prawns, maoshi chicken, spicy duck in a hot pot, roast lamb, okra and potato in black bean sauce, seasonal vegetables in mahlak sauce, wok tossed greens with garlic are delightful. Specially fried jumbo prawns. Rice and noodles are presented in shallow bowls in enticing way garnished with fried egg or spring onion. If you want a lighter meal opt for piping hot soups. Shangsi crabmeat soup is worth trying. The food presentation has been kept in mind too. Beautiful coloured bowls, platters and bamboo steamers are used to display fare in most innovative way.
The misconception that Chinese normally don’t serve sweets mainland china has a small but delicious dessert section. Besides traditional brownie, honey noodles with almond flakes and steamed coconut dumplings with honey butter sauce is served. The staff is friendly and smiling. Though some may consider the restaurant expensive it has only managed to deliver on the promise of authentic Chinese cuisine. Money doesn’t matter where there is quality involved. So visit mainland china soon and draw your own memories.