Tiger Actually wants you to see the pictures and drool tats it - no description is better than what you see and assume . Let this blog be a Visual Treat for the foodies.
Chef Eagle Wu belongs to the Cantonese side of Southern china , thats where the concept of Dimsum or Yum Cha originated . Drink Tea was the phrase used to visit a Dimsum Place where tea was served with small plate Dimsums in steam boats . The farm workers ate them , the party goers eat them and they are also treated as on of the biggest family treats in china over weekends .The literal meaning of Dim Sum is touch the Heart . In traditional China Dimsum carts sell steamed Veggies , Conjee porridge or roasted meats , very commonly found on the streets of Southern china .
Ano- Tai - is a true hidden Jewel one of the most under rated restaurant in Delhi - the food is totally not pretentious.... Authentic to the core .. as a foodie i think this place needs to come on to the map of Chinese cuisine in South Delhi - besides the food being out standing it is so affordable . Ano Tai needs to start making a noise about the food - this was my second visit and was yet again thoroughly impressed , first visit was a total Hot Boat lunch and this one the Tea House dim Sum Experience. Ano Tai wil surely make big claims soon,
On the first floor of the Vasant Continental Jaypee Hotel - Airy , Spacious , Wooden floors , very unlike a Asian Restaurant - formal seating , no un necessary elements hanging around to make it look like a Chinese hangout - they have introduced a Dim Sum Lounge very modern looking .... Believe Ano Tai is very popular with the Asian Diplomats staying in Vasant Vihar - the regulars for the Hot Boat.
 |
| The Special Dimsum Menu |
A great original version of a thick corn soup made the real Chinese way - had pureed pumpkin settled at the bottom which added a beautiful sweet flavor in contrast to the flavors of the prawn in the thick broth with egg drop . A great Soup , beautiful textures - Normally when i know good things are coming up i just take a spoon to get the taste the flavor the texture but this one i finished til the and without adding any condiments to it .
 |
| Pumpkin Prawn Soup with a Egg Drop |
What makes a good Dimsum- The Wrapper , the Ingredients and the Sauces which go along with the particular dimsums.
Yes Anotai - Introduces some every very authentic Dimsums - More options for the veggies which is so thoughtful - each dimsum even though simple had very distinct flavors .... beautiful to look at - awesome to bite through. Delhi till recently was infested with momo's people were thronging momo walas in every nook n corner of markets - served hot with that horrible red chutney , people got introduced to momo;s and got stuck with them . ok let me tell u a secret about the momo which u eat in delhi - firstly they are all made in one place in Khirli Gaon Malviya nagar , secondly all the chicken momos have a fair bit of pork in it to give the juicy side to them .
So whats the difference between momo and dimsum or dumplings - hmmmmmm good question - Momo is essentially a Tibetan dish - made with Pork and they have a limited choice , the wrapper they use is thicker and it is flour based, also momo are to be eaten as meal . Dimsums definitely belong tot he southern part of china and served as snacks in tea houses- they variety and options is huge . Not very happy with my answer wil figure out and post again.
Very recently in Delhi top end Chinese restaurants have entered the Dimsum War and how - the range of dimsums go to 150 in numbers at some places - its crazy . Anotai is now in the war also but with some amazing limited collection Dimsums made by a chef from China . Chef Eagle Wu and his assistant chef Dev .
Their Play is very simple -
choice 1 Insert the meat and let the flavor of the meat do the talking Or
2 Make a simple Dimsum and let the sauce do the talking . Now how cool and logical can that be .
 |
| The Magic Sauces |
Top Left : Tomato, Ginger Garlic and Oil ' Top Right Soya Sesame Vinegar (My FAV) and bottom is Chilli oil . Also available are the regulars of vinegar, soya and chili sauce . These are must with dimsums as mentioned above either the contents speak or you make the dimsum speak with the sauce .
 |
| Crispy Lotus Dumplings |
 |
| Pumpkin and Pine Nut Dumplings |
The Sauces Worked ... Simple Pumpkin and Pine Buts comnination dimsum - flavor crunch as per chef this is one of the most famous dimsum in a Tea House . To be eaten with the red chiily oil . I actually discovered that Chinese are very fond of pumpkin.
 |
| Sichuan Poached Vegetable Dumpling |
I was fascinated by this dumpling poached in Sichuan sauce gave the dimsum the zing - a simple veg dumpling tasted so good .... because of the sauce the dumpling is soaked in .... fantastic eye appeal.
 |
| Chives and Vegetable Dumpling |
GO green loved the colors - hahahahahaha yes yet again a fantastic Veg dimsum - loaded with Chive Fresh mix vegetables topped with Pomegranate bits for the sweet sour and crunch experience . I cal this the pretty Lady dumpling - so colorful so dignified . Ty this without any sauce .
 |
| Water chest Nut and Corn Dumplings |
 |
| Crystal Vegetable Dumplings |
So gorgeous aint they ,wheat starch skin - for the clear crystal look - what a visual appeal . Eating them was equally interesting - cudn take a pic of the half - as in dimsum land u shud try and eat the ful dumpling in one go . The ingredients had mushrooms, beans carrots etc
 |
| Fish and Crab Dumpling |
 |
| Prawn and Scallop Shaomai |
Very interestingly done the main mixture of the dumpling was the prawn mix and topped with scallop .. open dimsums ... brilliant dumpling or shaomai.
 |
| Crystal Spinach Wrapped Chicken Dumpling |
And yet again in crystal clear wheat starch wrappers chicken - the juicy element spinach the crunch and the binder dipped in soya tasted awesome , could go well with chilli paste also .
 |
| Spinach Prawn Roll |
 |
| Hunan Dry Pot Chicken/ Sichuan Style Haricot Beans/ Egg and Yacai Fried Rice / Stir Fried Chinese Greens |
On the side the Chef on My greedy request made this - was not really required but you the punjabi in Tiger not complete without the Fly Lice LOL ..... Fresh Chinese greens wok cooked , The Fried rice is a specialty with Chef Wu - a must try , The chicken spicy and a great mix with the whole meal and yes the wok tossed haricot beans outstanding . Looks like a nice chinese thaali , right hahahahaha Chef Wu will either kill me for doing this or maybe he introduces the same in his summer menu LOL
 |
| Date Pan Cakes and A Sesame Ball with Fig Paste |
 |
| My Luck in the Fortune Cookie |
 |
| Chef Eagle Wu and Chef Dev |
And presenting to you the Handsome Executive Chinese Chef Eagle Wu all the way from china - carrying with him huge experience in Cantonese/ Sichuan style cooking - an ocean of knowledge . He over the years has learnt a bit fo Hindi and fluent English essentially to converse with his customers , to interact with them , make them understand details fo the food etc etc .. chef Dev is guru in Dimsum making . Chef eagle Wu is from Peking University has been to Bayi cooking School and Turned Professional at Sichuan cooking School in 1998. He love our all time favorites Butter Chicken and Daal makhni .
Please find below the steps
1.Mix Flour with spinach water
2.Then chop water chestnuts, carrot,
broccoli, baby corn, mushroom & ginger.
3.Combine all filling ingredients with
salt,ajinomoto(optional),white pepper, breakfast sugar, sesame oil and cornflour and mix
together well by hand.
4.Place wrapper on your palm and fill center
with a heaping spoon of filling.
5.Gather the corners and seal to create a
bundle.
6.Steam for 10 minutes and serve with Sesame
sauce and Garlic Chilli Sauce.
Recipe courtesy Chef Eagle Wu .
Did you know in Cantonese while your being served tea - if you tap the table with the index finger you are supposed to be single and if you tap the table with index and middle finger you are married .
Tigers Overall Experience : OUTSTANDING -One of the best Dimsums Ihave had in a long time ... though was disappointed to learn that most of the dumplings were vegetarian - but when they started rolling out was happy by the choice - It was amazing to see how they made the ordinary vegetable dumplings to interesting and juicy . The Dimsums were a Visual Delight for sure , a Pleasure to see them plated and the sauces were made in heaven .
Food : Piping Hot Dumplings , well balanced ingredients , Super sauces , awesome combinations . I loved the part that all the dimsums were different in style flavors textures made it so interesting and involving .
Dimsums would be one of the many dishes which shud appeal visually , and when you bite in throw a wave of flavors in .
Service : Prompt , courteous and team was aware of all ingredients cooking styles
Ambiance : Didn really care lol , formal setting , Airy , open kitchen to see the maestro in action - it actually is a treat to see my Chinese chef friends in action - like a bruce lee movie hahahahaha. The restaurant over looks the pool , the main hustle bustle road of Vasant Vihar .. very cosmo style restaurant.
Ps : Chef Wu kept warning me that the dumplings are hot be careful , burnt my tongue twice but kept quiet and smiling like a jack ass to save image hahahahahahah. Be careful .
No comments:
Post a Comment