Tsing Tao turns 1!

Saturday, 21 December 2013 00:00 - - {{hitsCtrl.values.hits}}

By Cassandra Mascarenhas Colombo is home to a surprisingly high number of Chinese restaurants, yet, authentic Chinese food is hard to come by, even more so if looking to enjoy it in plush surroundings. Tsing Tao opening its doors a year ago filled this void in the city’s culinary circles and since then, has nestled its way into the hearts of gastronomes as a firm favourite with a vast number of scrumptious offerings.

The brainchild of proprietor Janaka Wimalananda, the man behind the popular seafront restaurant Loon Tao, Tsing Tao has met the high expectations that he had set for it, and its popularity can be seen from the high profile public figures and personalities the restaurant has accommodated in its first year of operations, including members of the first family, political appointees and foreign dignitaries. Standalone fine-dining restaurant “The establishment of a standalone fine-dining restaurant such as this has shown what Colombo is capable of and has proved that there is indeed space for more enterprises of this kind to come up in the city – I think we will see more cropping up within the next five years,” Wimalananda commented. “It has definitely been worth it,” he added, when asked if the massive investment made had paid off. Tsing Tao differentiates itself from its contemporaries by offering authentic modern Chinese fare, all of which is prepared by a team of Chinese chefs sourced from different provinces in the country. The team also works with ingredients brought down from China, from the dried vegetables to even the rice, and while this is a massive cost, it pays off in spades as patrons keep coming back for more, especially a large number of the city’s Chinese population. They are also imported in small quantities in order to retain its freshness, keeping to the restaurant’s motto – ‘eat fresh’. Furthermore, all food items sourced locally are brought to the restaurant daily, with meats purchased every other day. These efforts have been recognised by the Health Ministry of Sri Lanka which has bestowed upon the restaurant an A+, the highest achievable standard for a dining establishment in the country. Sophistication “We initially received diners from all walks of life as they were keen on trying out a new place but we mostly see a more refined clientele now, which of course is expected,” Wimalananda said. “Going forward, I want to position Tsing Tao as a sophisticated Chinese restaurant for corporate gatherings, State functions and up-market tourists – an establishment at which people can entertain gatherings at.” Ideally located at the beautifully renovated Colombo Racecourse Promenade, the restaurant boasts stunning surroundings, with views overlooking the city, and refined interiors, coupled with courteous staff, live music by Flame, and of course, delicious cuisine. The menu offers a staggering 203 options and Wimalananda informed us another 50 more will be introduced in the coming weeks. This is excluding a range of desserts, including eight varieties of ice cream made especially for the restaurant, a drinks menu with over 170 items – including the decadent treat of champagne cocktails and 30 types of wine, and 50 varieties of tea – one is really spoiled for choice here! Scrumptious delights And of course, the food remains absolutely delectable. Each dish offers a distinct flavour, thanks to the specially prepared homemade sauces for each item, and being adventurous and ordering something new at every visit to the restaurant really pays off. The black fungus in hot chilli sauce remains a firm favourite of mine – an uncommon choice, it’s a spicy dish, served with a tangy vinegar based sauce and the fungi has a thin rubbery texture which always makes it quite the experience. The crabmeat balls are another absolute must have – a ball of nothing but pure crabmeat, thinly-coated with sesame seeds and deep fried – a seafood lover’s dream. The Szechuan-style hot and sour soup is a meal all on its own and comes swimming in fresh seafood and vegetables, perfect to have during these cool December evenings. The crispy cream fingers make an interesting dish, worth trying at least once – fried and crispy on the outside, with thick creamy milk when you bite into it, served with a sauce. The seafood and meats are succulent and simply ooze flavour. Worth a mention is the stir fry chicken with Chinese mushrooms in oyster sauce, more specifically, the delicious mushrooms that soak up the oyster sauce, and Malaysian-style stir fry spicy fish fillet, which simply melts away in your mouth. For those who don’t feel up for browsing through the extensive menu, settle for the seafood with glass noodles in wok pot, you won’t be disappointed. Head to Tsing Tao this month and enjoy it all with a 15% discount on the entire bill – a part of the restaurant’s one year anniversary celebrations. It is recommended that patrons call ahead and make a reservation to avoid disappointments. Pix by Daminda Harsha Perera