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Yue Chuan, the Chinese restaurant at The Kingsbury, has just introduced two very extravagant menus – authentic ‘Cantonese and Szechuan’ and ‘Sri Lankan/Chinese Fusion’. This is the only such restaurant in Sri Lanka where you can get an authentic taste of China and the Sri Lankanised Chinese to suit spicy palates.
Yue Chuan is an 80-seat restaurant overlooking the bustling Janadhipathi Mawatha in Colombo 1, opposite the road leading to Bank of Ceylon, Dutch Hospital Precinct and the World Trade Centre. Yue Chuan also has a separate entrance from near the Central Bank end that provides an added independence and convenience to the diner who prefers not to walk through the busy lobby of The Kingsbury.
The ambience of the restaurant embraces a typical East Asian serenity with intricate gold designs that are etched on granite the columns, the geometric patterns created by the woodwork on the mirrors and the soothing oriental music to transform you to the East upon your arrival at the Yue Chuan.
Operating under the guidance of the Executive Chef Kithsiri De Silva, is Chef Hui who is spearheading the Yue Chuan. He will be available to explain to you the preparation methods of the dishes if and when time permits. Since we know this will be a rare possibility due to the restaurant’s popularity, we have captured his passion for the world’s most popular cuisine in this article as an appetizer for you.
Authenticity and integrity of Yue Chuan
The two menus, authentic ‘Cantonese and Szechuan’ and ‘Sri Lankan/Chinese Fusion,’ have the highest level of authenticity as all Chinese ingredients are from China and is of the best quality. Chef Hui is instrumental in getting the best ingredients out of China as he is familiar with vast number of options available there.
In effect the level of integrity maintained at Yue Chuan in serving authentic Chinese cuisine is one of exemplary standard as Chef Hui does not compromise in the preparation style either; he follows traditional methods in preparation too. For instance, the Dongpo Pork with Chinese Rice Wine and Rock Sugar is steamed for several hours and then slow cooked in rice wine before the rock sugar cooking stage begins. These rigorous processes in effect reduce its fat content too, explained Chef Hui.
Similarly, the dish of preserved duck eggs with ginger sauce may not be available through out as it’s imported from its origin in China and it’s not stocked in large quantities as its shelf life is limited.
Trying both menus is highly recommended and diners should be a little adventurous and try out some new Chinese dishes along with time tested favourites from the Fusion menu over a hot beverage or some typical Chinese wine – red or white. There are over 70 dishes to choose from and to help make a decision, there are beautiful pictures of dishes featured in the menu.
Cantonese – Szechuan menu appetisers include:
Seafood Sashimi – the sashimi is served on top of a bowl filled with crushed ice and is accompanied by Wasabi, Ginger and Soy sauce. The dishes are more of an appetizer and come in three varieties: Salmon; Tuna; and a combination of salmon, tiger prawns and tuna;
Cold dishes – There are seven types to choose from and the variants begin from spareribs to chicken, beef and vegetable based dishes.
Chef Hui recommends the Dongpo pork with Chinese Rice wine and Rock Sugar and the Pan-fried salmon fillet with almonds, walnuts and peanuts.
Soups: There are four soup variants are served at Yue Chuan and diners can pick the bases from seafood, chicken or vegetable. Chef recommends Banboo Fungus and chicken soup and the large portion can be easily split between four persons. The broth is very light and the chicken and fungus is cut in to bite size pieces.
Mains: From 61 types of mains Chef Hui recommends:
Fried Prawns with black bean and chili sauce cooked in Szechuan style, Wok-fried cuttlefish with garlic sauce, Deep-fried crispy lobster with salt, pepper and chili, Fried Crab Hong Kong style, Braised whole yellow croaker with chili bean sauce, Crispy chicken with dry chili and Szechuan pepper cooked in Chongqing style, Stewed oxtail with satay sauce (considered to be a Cantonese delicacy), Brisket Pork Shank with brown sauce, Stone pot braised local chicken with bean curd cake in chili brown sauce, Bok Choy with black mushroom and oyster sauce, Fried Rice with crab meat and egg, and Szechuan style dandan noodles with minced pork in chili and pepper.
Desserts: Delicious desserts come in five varieties and Chef Hui recommends Deep-fried pumpkin cake with concentrated milk and ice cream
The fusion menu to match the Lankan palate
The second menu which comprises of 11 appetisers includes four of Chef’s recommendations: Pan-fried tuna fish with black bean sauce, Deep-fried baby chicken with garlic, Roasted pork with honey and Boneless crispy half duck with sweet-chili and Szechuan pepper cooked in Chongqing style.
Four types of soup are served; chicken, seafood and vegetarian variants. Out of which Hot and Sour soup with vegetables and prawns have proven to be popular so far.
Chef recommendations: Deep-fried prawns with mango and sweet & sour sauce, Yuxiang scallops with black bean and chili sauce prepared in Szechuan style, Stir-fried lobster with chili-bean sauce, Fried crabs with sambal chili sauce prepared in Singapore style, Sweet and sour modha fish with pineapple, Chicken and chili-garlic sauce Hunan style, Lamb with dry chili and cumin powder prepared in Xinjiang style, Kung Pao pork with cashew nuts and Szechuan sauce, Clay pot eggplant in chili sauce, Sizzling assorted seafood with X.O. Chili sauce, Ma po tofu with chili bean sauce and Szechuan pepper, Kung pao mock duck, Sichuan style fried noodles with seafood vegetables and chili paste, and Home-made boiled chicken with Chinese cabbage dumplings.
As for dessert out of habit, many might opt for Lychees with ice cream but chef recommends trying out the Warm mango tart with Malibu mango ice cream.
Reservations are through the Restaurant Coordinator: Call on 0771087720 or email your request to [email protected].
