Sometime back in Sept 2015, I received an invite for the opening of MasterChef Sanjeev Kapoor’s signature restaurants HongKong and Yellow Chilli in Bangalore. It was a great opportunity for me to meet the MasterChef, but due to my office I could not attend that event. I still regret. But they wanted me to visit their restaurant and taste the food there.
The hotel is located on Church Street, Bangalore. We decided to go there by Namma Metro as our daughter had never traveled by metro before. We boarded the metro at Byappanahalli metro station and within 10 Minutes we reached M G Road. We took the second exit which opened towards Church Street and just opposite to the Metro station was the Restaurant. The decision to travel by metro helped as we escaped the Bangalore traffic.
When we reached the restaurant, we were greeted by the staff and allotted a table.
The ambiance at the restaurant had the Chinese theme. The décor and the walls were colored in red and black. The restaurant was dimply lit and hence it gave a very cozy feeling. The instrumental music playing in the background was a bit loud.
I really liked how the staff here greeted us. The head chef explained the menu well. The staff is prompt, friendly and constantly keeps tab on when to serve the food. Even if little food got spilled on table, they cleaned it immediately and ensured that the table is extremely neat.
We ordered some mocktails to settle down. My daughter loves lychee and hence she ordered Blue sparkle which is a mocktail made with lychee juice and non-alcoholic blue curacao.
Hubby ordered Fresh Virgin Mary which had plump Italian tomatoes blended in a special house mix.
|Fresh Virgin Mary|
I ordered Dare Devils which was refreshing mocktail with crushes fresh pomegranate mixed with pomegranate juice, lemon juice and sparkling water. All the 3 mocktails were refreshing and good.
Next we ordered soup. We ordered the traditional Thai Tom Yum soup. It was a tangy soup made with lemon grass and lemon juice and had shrimps added to it. It was one of the tastiest soup I ever had.
|Tom Yum Soup|
My daughter ordered chicken sweet corn soup.
|Sweet Corn Soup|
After the main course we ordered some assorted dimsums. Dimsums stuffed with broccoli, basa fish, prawns, cheese and spinach were sserved .They were soft, melt in mouth and were one of the best dimsums I ever had. What I liked the most is that this restaurant does not use MSG or mono-sodium glutamate or ajino moto. Also they do not use artificial colors in dimsums. The colored dimsums were all made with colors from the vegetables. Like the red ones made with beetroot and green with spinach and broccoli. All the dimsums were made with wheat starch and potato starch. No corn starch was used as it is not good for health.
The dimsums were served with 3 types of sauces namely Chili tomato sauce, scaling sauce and ginger sweet soya sauce. The chili tomato sauce is Chef Sanjeev Kapoor’s favorite sauce and was good. The scaling sauce was delicious and we loved to eat the dimsums with the scaling sauce.
Followed by the dimsums we ordered Curried fish satay and Gai Yang from Charcoal grills. The Curried fish satay – batons of fish marinated in green Thai curry paste was extremely good. Fish was grilled to perfection, was soft and we loved it. Gai Yang – chicken cubes skewered with Thai herbs was also good, but I loved the fish more. These charcoal grills were served with peanut sauce and Thai salad.
For the main course we had Mongolian noodles, Basil and mint rice, Stir fried Chinese exotic vegetables – semi gravy and Fish XO sauce.
|Stir fried Chinese exotic vegetables – semi gravy|
|Fish XO sauce|
|Basil and Mint Rice|
The Mongolian noodles were awesome and both the curries were delicious. The Fish XO was delicious which had sliced fish cooked in dried shrimp sauce. I just loved it. Mint basil rice was bit on less spicy side. We had ordered this for the kid and she liked it. The stir fried vegetables were yummy with crispy vegetables cooked to perfection.
I was surprised when the desserts arrived. The chef surprised us with a yummy dessert – Fruit Toffee bucket which is a homemade fruit toffee sundae which had deep fried assorted sugar caramel coated fruit pieces. This was served with vanilla ice-cream and garnished with chocolate sauce. We just loved this dish.
|Fruit Toffee Bucket|
Soon after the meal, the owner of the restaurant took us to Chef Sanjeev Kapoor’s signature restaurant Yellow Chilli which was opposite to HongKong restaurant. As opposed to HongKong, The Yellow Chili was a brighter place and served Indian food. But you can order food from both the restaurants. If you visit yellow Chilli and want Chinese food from HongKong you can order that too which is something that I liked the most.
The ambiance, service and food is excellent.
The staff really cares for all the guests.
The quality of food was worth the cost mentioned for the dishes on the menu.
The quantity of the dishes was perfect for 2. Since this is a restaurant which serves indo-Chinese food, we really loved the fact that the food was made without ajino-motto and artificial food colors. The food was not oily too. There were no signs of oil left on the plate.
I am surely going to visit the place often and I recommend it to you all too.
Cost: Rs.1400/- for 2
2nd Floor, Building 3, MSR Westpark,
Off Brigade Road, Church Street, Bangalore
Note: I was invited to HongKong to review the restaurant. All views and opinions expressed here are my own. This is not a paid review.
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