Imagine a three-course menu where you get to choose your favourite ingredients and co-create the dishes with the chef. Two-time Michelin-starred chef Andrew Wong has designed the Conscious Lunch Menu at Baoshuan at The Oberoi, New Delhi. The menu has light and fresh seasonal offerings with a focus on wellness, so you can indulge without guilt. The new menu commemorating The Oberoi’s 60th anniversary is available for lunch from Monday to Thursday.
Chef Wong is a third-generation London restaurateur who owns and helms the kitchen at A. Wong, a Michelin-starred Chinese restaurant located in Pimlico, London. Since 2018, he has also been serving as the mentor chef at Baoshuan, the Chinese restaurant at The Oberoi, New Delhi. He has evolved a menu that stays true to its origins while adjusting to the Indian palate.
Presented with Chef Wong’s signature preparations, the three-course menu encourages diners to choose their seasonal ingredients and interact with their chefs to co-create a participatory dining experience.
What To Expect From The Conscious Lunch Menu?
Start your meal with the soup course. We tried the Yunnan chicken cloud consommé with black truffle and goji berry—a hearty yet nourishing start to the meal.
There is a wide variety of dimsums available for vegetarians and non-vegetarians. From their non-vegetarian dimsums, we sampled the steamed prawn and spinach dumpling, chicken and lotus stem dumpling, pork and prawn sui mai, chicken and chives, and the refreshing seasonal vegetables in lettuce cups. If you are a vegetarian, try their four-seasons dumpling, crystal vegetable dumpling, edamame dumpling, and mushroom and truffle steamed bun.
At the start of our meal, Chef Wong brought us a basket of fresh vegetables to select the ingredients for the main course. We made our selection and he created magic with the aubergines in a sweet and sour sauce, pickled cucumber and lotus stem, crunchy French beans tossed in a fragrant dressing, and piping-hot jasmine rice.
For an elegant close to the meal, their coconut ice cream paired with pat chun sweet vinegar, honeycomb cake, and cherries is a perfect choice. The other option is black sesame tong yuan and lychee with ginger consommé, which is also delicious.
Through this new menu, Chef Wong is redefining modern Chinese dining while setting new standards with personalised guest experiences.
About Baoshuan
Baoshuan opened doors in 2018 with its striking décor and contemporary Chinese menu by Chef Andrew Wong. The opening introduced freshness in Delhi’s culinary landscape by bringing a bold departure from the standard Indo-Chinese offerings otherwise found in the city.
Information:
Address: The Oberoi, Dr Zakir Hussain Marg, Delhi Golf Club, Golf Links, New Delhi, Delhi 110003
Available from Monday to Thursday for lunch
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Also read: Chef Amit Ghorpade On The Art Of Reinventing Lesser-Known Ingredients
