CHANDIGARH,29.08.19-Black Lotus, the fine dining Chinese restaurant at Taj Chandigarh, introduces an all new menu that has been especially curated by their expatriate Chef, Yan Jun Jun. Already a leading Chinese restaurant in the city, Black Lotus at Taj Chandigarh is a popular destination for epicureans who enjoy authentic Chinese cuisine. The restaurant had impressed the city foodies with its revamp last year that saw a lovely alfresco added to the restaurant along with a lounge too. Then they went on to welcome on board the only Chinese expatriate chef of the city in an endeavor to bring Beijing flavors to Chandigarh. General Manager, Surinder Singh tell us that ‘in an attempt to constantly better themselves, the hotel keeps pace with the latest in the industry and attempts to bring it to the guests.’ The central idea in having Chef Yan Jun Jun come on board was to bring to Chandigarh, the unadulterated dishes of China. The new menu is perfectly balanced with regards to the vegetarian and non-vegetarian palate. Apart from the main course, guests can choose from a range of options covering soups, salads, dim sums, kothe, baozi, wontons, appetizers, hot pots and also the ever-popular Black Lotus grills. An old favorite, the Peking Duck has been retained from the old menu, though the new Chef does add his personal zing to this interactive meal course. This holds true for the clay pot section of the menu too, where one finds that Chef Yan Jun Jun has indeed brought in his special touch to this wholesome meal option. The menu packs in a variety when it comes to delicacies like prawns, calamari and lobsters. However, there are some vegetarian delights like wok tossed tomato, zucchini, bell pepper in old Beijing sauce, which should not be missed at all. The dessert section of the menu deserves special mention too. Regulars like darsaan, date pancake and banana and apple toffee have been retained, with new gems like red cherry Bavarois frosting and lemon grass crème brulee, have been introduced too. Chocolate fondue deserves special mention here for not just how well the dish has been presented, but also the lovely variety of flavors that it brings to the table. A sure shot winner, the new menu at Taj Chandigarh Black Lotus is indeed a delight for guests and bound to have you flocking to the restaurant over and over again.

 CHANDIGARH,29.08.19-Black Lotus, the fine dining Chinese restaurant at Taj Chandigarh, introduces an all new menu that has been especially curated by their expatriate Chef, Yan Jun Jun.

Already a leading Chinese restaurant in the city, Black Lotus at Taj Chandigarh is a popular destination for epicureans who enjoy authentic Chinese cuisine. The restaurant had impressed the city foodies with its revamp last year that saw a lovely alfresco added to the restaurant along with a lounge too. Then they went on to welcome on board the only Chinese expatriate chef of the city in an endeavor to bring Beijing flavors to Chandigarh.

General Manager, Surinder Singh tell us that ‘in an attempt to constantly better themselves, the hotel keeps pace with the latest in the industry and attempts to bring it to the guests.’ The central idea in having Chef Yan Jun Jun come on board was to bring to Chandigarh, the unadulterated dishes of China.

The new menu is perfectly balanced with regards to the vegetarian and non-vegetarian palate. Apart from the main course, guests can choose from a range of options covering soups, salads, dim sums, kothe, baozi, wontons, appetizers, hot pots and also the ever-popular Black Lotus grills.

An old favorite, the Peking Duck has been retained from the old menu, though the new Chef does add his personal zing to this interactive meal course. This holds true for the clay pot section of the menu too, where one finds that Chef Yan Jun Jun has indeed brought in his special touch to this wholesome meal option.

The menu packs in a variety when it comes to delicacies like prawns, calamari and lobsters. However, there are some vegetarian delights like wok tossed tomato, zucchini, bell pepper in old Beijing sauce, which should not be missed at all.

The dessert section of the menu deserves special mention too. Regulars like darsaan, date pancake and banana and apple toffee have been retained, with new gems like red cherry Bavarois frosting and lemon grass crème brulee, have been introduced too. Chocolate fondue deserves special mention here for not just how well the dish has been presented, but also the lovely variety of flavors that it brings to the table.

A sure shot winner, the new menu at Taj Chandigarh Black Lotus is indeed a delight for guests and bound to have you flocking to the restaurant over and over again.