Concept: The Grand Wok guarantees to appeal to those with finer tastes, with a menu that has a collection of dishes that are exquisite, authentic, with distinctive and subtle flavours. The Grand Wok offers the all new, prefix menu and dining experience for the Chinese cuisine, right on your table.
Food: The Grand Wok serves you the most delectable Chinese and Thai cuisines to suit the Indian palate. Experience the unforgettable cuisine, attentive service and classic mocktails all served in the stylish, high-energy bistro. The menu is interesting and exhaustive with vegetarian and non-vegetarian options. Green lettuce wraps and chicken lettuce wraps as a starter is a must try. The Hunan tofu green chili stick, the dim sums, tai-pei chicken, honey chili chicken are variety of starters.
The lamb, seafood, noodles and rice varieties are foodies' delight. The delectable items include Buddha's feast, supreme vegetable in deKung pao chicken, Asian chicken, double pan fried noodles, lamb with green and red pepper, oriental lamb, moo goo gai pan amongst others. In dessert section, relish fried ice-cream (the ice cream just melts in your mouth as the cashew nuts give that crunchy feeling), date wontons and coconut rolls.
The restaurant also boasts of an impressive a la Carte menu, offering exquisite dishes. The favourites include chicken Taipei, drums of heaven, crabmeat soup, bamboo rice, fried ice cream and an exotic wok seared lamb.
Ambience: The interior of the restaurant is a visual treat, fusing modern design with strong Chinese overtones. The ceiling of the private dining rooms done up in gold leaf in addition to the hand-painted paintings. One oversized aquarium, three huge chandeliers and a couple of ancient Chinese art works add to the magical ambience.
Turn on: Unique aspect of the restaurant is its cosy private dining rooms, which can seat 6-8 people. The rooms are cosy with tower ACs, Chinese art works (depicting a Cantonese market) and ensure privacy. The rooms also include small bells, which also functions as a buzzer to call the stewards.
—Anubha k. Singh
No comments:
Post a Comment