When we walked into Ging in Manipal Centre on MG Road for dinner, we were greeted with a stunning view of glittering high rises and the Ulsoor lake. Perched on the 10th floor of the Royal Orchid Centre, this Oriental bar and kitchen serves Asian classics and hawker-inspired dishes.
We started with the Baozzi — roll inspired baos. The Duck Hoisin and the Tofu Hot Bean, were both winners because of the pillowy baos. Next, we moved to the Dim Sums and tried the Veg Crystal dumplings. The dumplings were gluten free as they are made with potato starch. Their fiery red Prawn Har Gow was unique because of the addition of chilli oil. From the large plates section, we sampled the Crispy Tofu.
Tossed with garlic and five spices, we kept going back for more. The Red Chilli Chicken, a common preparation, has a local twist at Ging due to the use of Guntur chillies.
Wok this way
Since we were stuffed with the starters, we kept the main course simple. We were won over by the Mushroom Hibachi Rice — sticky rice made with wood ear and shiitake mushrooms, a complete delight on a chilly evening. Along with it, we had the spicy Mongo-lian Lamb.
Although the menu is Asian, the desserts include Western classics as well. We tried the seasonal Mochi, a Japanese sticky rice confection, but unfortunately, we did not find the texture very authentic. The seven layer Rainbow Cake was a treat for the eyes, but our favourite was the Chocolate & Chocolate, chocolate cake in a chocolate ball served with caramel sauce. With its location, ambience and regional delicacies, Ging makes a great entry into the pan-Asian market.
Rs. 2,000 for two. At Royal Orchid Central, Dickenson Road. Details: 9902000063
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