The Lantern’s new menu puts the spotlight on modern Chinese cuisine
Chef Kevin Chow of The Lantern, the Chinese restaurant at The Ritz-Carlton, is quite respectful of traditional Chinese recipes, but he felt strongly about catering to a more modern palate and that was the inspiration for the recently revamped menu. “The new menu has authentic Cantonese dishes with touches and tweaks that are influenced by Japanese, Thai, Malaysian and Singaporean cuisines, besides experimentations and innovations that I personally feel work better,” he tells us, ahead of our tasting session. For instance, he uses bread truffle to make chicken stock and oyster sauce, and adds avocado to wasabi mayo, to make it fruity.
Our lunch starts with a serving of steamed dim sums — Zucchini, Scallop and Prawn dumpling and the Truffle Scented Edamame Money Pouch. Topped with flying fish roe and a thin slice of scallop, and stuffed with roughly chopped prawn, the former is delicious, thanks to the crumbly prawns the silky casing and the soft scallop. The vegetarian option is also equally sumptuous. The strong truffle oil flavour hits you first as you ease into the velvety smooth filling of edamame. The Crispy Vegetable Spring Roll — flaky, golden and crisp comes next. While the accompanying sweet chilli sauce is perfect, we also enjoy pairing the mushroom-coriander-and-carrot-stuffed roll with the light and fresh bell pepper sauce on the table.
Chef’s special Homemade Bean Curd in Pumpkin Sauce, Hot Sweet Chilli Chicken, Spicy Aubergine and Japan Udon Noodles make up our main course spread. The bean curd, made in-house is soft, like a cloud, with a thin crispy exterior, while the sauce, with edamame and asparagus, is mild yet flavoursome. The BBQ Honey Chicken, is crispy and sweet on the outside, moist and succulent on the inside and the sprinkling of sesame seeds adds a toasty note that ties it all together. The noodles, featuring shiitake mushrooms, carrots, bell peppers are wok-fried in a pepper sauce, to make for a comforting dish. It is best paired with the aubergine in a spicy soy and chilli sauce.
The meal ends with the Chilled Pumpkin Puree, on the recommendation of the chef. A dessert of typical Asian flavours, it is a thick pumpkin puree flavoured with coconut milk and served with a scoop of tender coconut ice cream. Mildly sweetened, this one doesn’t overpower your palate, leaving you feeling satisfied and guilt-free.
Curated by Chef Kevin and Chef David Chan, the food stays true to its Cantonese roots while appealing to the modern diner who is forever seeking out new flavours and dining experiences.
Rs.3,500++ for two. At Residency Road