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Yi Jing, Sheraton: A memorable Chinese fare

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It can go without saying that in many parts of India, the most popular ‘foreign’ cuisine is that of Chinese cuisine. And when it comes to a refined and classier take on Chinese cuisine, one can always trust Yi Jing, which is acclaimed to serve a seamless blend of traditional flavours with a modern twist. This Chinese restaurant by ITC first opened at Kohenur, Hyderabad, is now making headlines in the national capital at Sheraton Delhi, as it recently re-opened its doors, surviving two lockdowns.

On a Thursday evening, as we stepped in the well-lit red and black interiors of Yi Jing, Sheraton, split into four sections including regulation restaurant area, hotpot section, lounge section, private and semi-private dining rooms (perfect for family or friends gathering), the 120 plush seating space made us nostalgic of the Asian restaurants of 90s.

Chef Deepak Pujari welcomed us with namastey and an elaborate 12-page menu and Parvez, the bar in-charge, with a gentle smile offered a gin-based cocktail infused with elderflower. We started the Chinese fare with a smattering of starters including Chilli Green Bean with Sichuan Pepper, Crystal Veg Dumpling, Cantonese Style Lotus Stem, Wasabi Carrot Dumpling, Shitake Mushroom Bun and Truffle Edamame Dumpling. All of these surely helped rest the hunger pangs, but Cantonese Style Lotus Stem and Truffle Edamame Dumpling stole the spotlight with detailing, flavours, and quality of the lotus stem. And when we were about to believe that carrot dumpling had a hint of edible colour, Chef Deepak clarified that at Yi Jing, we make everything organic and including the dumpling colour, achieved through locally sourced tender carrots.

For the main course, we had Asparagus and Broccoli Bok Choy in Dry Chilli, Young Potato Vegetable in Gong Bao Sauce, Wok Tossed Hakka Noodles, and Vegetable Fried Rice.

What we loved the most? Well, the fact that one can partake in myriad choices of old school Chinese with a hint of modern twist. And on that note, we finished the dinner with a double dose of Sticky Toffee Pudding with Vanilla Ice Cream and Sticky Date and Nut Filo Parcels (sugar free). And to be frank, the gooey pudding gave us a reason to be back soon after a dull day to upbeat the senses.

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