Hainanese chicken rice
It always brings smiles to go back to K3 and there are multiple reasons behind these smiles. First and foremost for the very fact that JW Marriott never fails to amaze us with their personalized service that makes us feel-at-home. Comfort in every way is what they strive to give to their guests and the efforts are clearly seen as soon as you get down from your car to the smiling Namaste. Chef Girish Krishnan( GK as we call him) along with his team has earned a strong following in last 16 months or so. For the very basic fact - they always strive for consistency be it food, be it service that is always, top notch. Apart from their regular buffet, their weekend brunch is actually talk of the town.This time the promotion is to display the work of their new chef de cuisine Chef Yip Wai Leong at Cantonese kitchen which is part of their all day dining K3 displaying three distinct kitchen called Cantonese, Indian and Tuscan. Chef Yip has more than 25 years of career span where he has worked in some of the finest restaurant across globe. His specialty is pan Asian and this event was to promote “My Cuisine My Asia”, his culinary journey.
Pan Asian food uses lot of vegetables like pokchoy, beans, coriander, lemon, lemon grass and so on. We started our meal with Malaysian laksa ( one of Malaysia’s iconic dish) that consists of Coconut, laksa paste, onion, curry leaf, garlic, lemon grass. It is typical spicy noodle soup and a perfect combination of Chinese and malay cuisine. It is cooked down to get concentrated flavor of all the ingredients. The perfect taste set the tone for the rest of the day.
pouch chicken or poached chicken
We tried lot of veg as well as non-veg starters. I loved the crispy roasted pork that was made of Shao Xing Wine, 5 Spice Powder, Light Soya Sauce and crunchy and succulent! I enjoyed the steamed sea bass with lemon coriander sauce – heavenly and tasty dishFor me the highlight of the day or I should say the discovery was pouch chicken or poached chicken served with rice and chilli sauce called Hainanese chicken rice.The chicken is steeped in boiling water or blanched till it is fully cooked, before soaking it in cold water to ensure the meat remains tender. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer. Tender young chicken and the rice, cooked in chicken stock with ginger and pandan leaves, with just the right amount of oiliness and the chilli has the perfect blend of spiciness and sourness. The succulent steamed white chicken served on fragrant rice is heavenly. Poached chicken was done perfectly and it was tight chicken skin and definetly not overcooked! We finished our meal with homemade sweet tofu with coconut sugar, silky soft and sweet that just melted in my mouth.
sweet tofu with coconut sugar
The new menu at K3 can certainly give run for money to any of the pan Asian restaurant in Delhi.This food promotion is on till 29th March.
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