Even the best things in life sometimes need a refresh. Ming Yang - the Chinese restaurant at the Taj Lands End, Bandra - has just gone through a major refresh and is back in an all new avatar.
With a gorgeous sea view and infused with unique design elements such as a chandelier whose crystals represent the terracotta army to a gorgeous dragon statue dominating the center of the room the restaurant is extremely inviting. The chandeliers on the lower level of the split level restaurant reminded me of floating clouds. They have even managed to carve out two private dining areas - one is semi private while the other can be made completely private to give guests some additional privacy should they desire it.
We were seated in the lower level of the split level restaurant which has nice big windows to let the light stream in. I was fortunate to have some brilliant company in the form of Tarika Singh (Home Baker), Rochelle Pinto (GQ magazine) , Smita (Indian Express), Salonee (Foodalong) and Sameer (FBAI). The conversation with such a varied group ranged from Air Conditioning temperatures to Global Warming and China. I'm a firm believer that interesting conversation always elevates the experience and this time was no different.
Our meal started off with some fragrant green tea and dim sums. The green tea was one of the 19 varieties they have available with them at the restaurant and were shortlisted from a list of over 90 that the staff started out with. The dim sums consisted of a Spring Roll which held veggies in a crisp wrapper which was mercifully not oily, Radish and Carrot dim sum had multiple layers of fried thin flat noodle like casing, . The dim sums were rounded off with the Squash dumpling with micro greens on top. All of them paired really well with the dipping sauces. We were also served a hearty hot and sour soup.
The Main course served to us consisted of jasmine fried rice which was nicely sticky, lotus root and beans in a white wine sauce along with noodles and amazing beans tossed with garlic and red chillies. I can totally imagine sitting at Ming Yang for hours on end with a glass of their signature 1806 cocktail and these beans chatting away.
We signed off with a dessert selection which included rice pudding with vanilla icecream which had fruits inside, date pancake which mercifully wasn't too sweet and a forgettable chocolate mousse with five spice popcorn.
The service was Taj levels of crisp a.k.a. impeccable and as mentioned before the conversation flowed with ease which made the afternoon extremely enjoyable. With Chef David still at the helm and around 50% of the menu preserved I'm sure that the regulars will still find the same sense of delight as before and the newcomers will be left considering whether this should be their new good time space.
Bambaiya Veggie was invited for this experience by the hotel.