BlackBook ushered in The Year of the Dog at the JW Marriott Mumbai Juhu, with an exclusive taste of Chef Leong’s new menu
BlackBook got an exclusive preview of JW Marriott Mumbai Juhu’s all-new menu that celebrates Chinese New Year, at their progressive modern Asian restaurant, Dashanzi.
Chef Cheang Chee Leong presented a selection of signature dishes from this menu, which commemorates The Year of the Dog.
Each of the dishes link to ancient Chinese history and culture. The recipes date back to traditional Chinese preparations that are known to bring good luck and prosperity.
Our dinner started off with hors d’oeuvres including the Crispy Chicken Tossed with Sesame Peanut Sauce and succulent Jiao Zi Vegetable Dumplings. The chicken dish was beautifully cooked—the sesame seeds dulled the potency of the peanut sauce, complementing the tender chicken pieces.
The main course was a stunning spread of Steamed Pork Belly with garlic, fragrant chilli and rice vinegar; Braised Tofu with Asparagus & Shiitake; Wok-Fried Glass Noodle with Mushroom & Bamboo Shoot in Dou Ban Jiang; and the signature Wok-Fried Hakka Noodle with Bean Sprouts, Shiitake & Chinese Chives, a dish we strongly recommend.
Next in line—and the most exciting dish of the night—was Chef Leong’s special dessert, The Chocolate Balloon. Our table was transformed into a makeshift theatre with mango and raspberry sauces painted across. What followed was the construction and the swift deconstruction of a scrumptious giant chocolate dome, neatly smeared with vanilla ice cream and chocolate cake. The resulting taste was a fresh and fruity explosion of flavours, teamed with just the right amount of chocolate.
The menu comprises 19 dishes curated to commemorate the Chinese New Year. In addition, the preparations are marinated and hand-crafted in homemade sauces and aromatic spices. We were poured the signature pomo-basil, a vodka based pomegranate and basil drink, and a concoction of a special barreled whiskey with home-made bitters and a slice of orange. Each cocktail was inspired by the five elements of Nature—Earth, Water, Fire, Wood and Metal.
The menu will be available from the February 16.