There are very few restaurants in the Capital that serve authentic Dimsums. Ano Tai is one of them, writes rakesh kumar
The whole locality around Vasant Kunj is a buzz with expats and an area in South Delhi where one can spot a numbers of foreigners walking around, whether in the market or at an eatery. This was the main reason for Ano Tai, a restaurant of Jaypee Vasant Continental, to offer authentic Chinese food, figuring in a list of high-end restaurants that serve
impeccable Chinese cuisine. This was what excited us enough to pay
a visit to the restaurant, where a Dimsum festival was going on.
Décor: Located on the first floor of Jaypee Vasant Continental Hotel, the whole restaurant is divided into two areas ~ a nice casual lounge-like seating and a more fine dining set up near the huge glass kitchen. As you step inside, you will be welcomed with a huge stone statue of the Buddha and many other wooden artefacts that depict Chinese symbols everywhere. Most of the restaurant is done up in wood and glass.
Chefs: As the place is known for authentic Chinese food, the kitchen is teeming with Chinese chefs. Their head chef Eagle Wu has mastered his culinary skills in Sichuan and Hunan cuisine, Chongqing Hot Pot and Medicinal food.
Food: The restaurant has an extensive menu with a good choice of vegetarian as well as non-vegetarian. We started with corn soup made the real Chinese way ~ the pureed pumpkin settled at the bottom added a beautiful sweet flavour in contrast to the prawn in the thick broth with egg drop. The only word to describe it was awesome. Now it was the turn of some Dimsums. We tried Chives and Vegetable Dumpling ~ a combination of simple pumpkin and pine nuts ~ Water Chest Nut and Corn Dumplings ~ combination of nuts, corn, pumpkin and pine nut ~ Sichuan Poached Vegetable Dumpling and Crystal Vegetable Dumplings from the vegetarian section. Now it was turn to check out some non-vegetarian dishes. We were served Fish and Crab Dumpling ~ a juicy dumpling combination of fish and crab ~ Prawn and Scallop Shaomai ~ open dimsums mixed with prawn and topped with scallop ~ and at last we tried Crystal Spinach Wrapped Chicken Dumpling.
As it is said a meal is incomplete without sweets, we ended out culinary journey with Date Pancakes, sesame balls with fig paste with cold vanilla ice cream.
The whole locality around Vasant Kunj is a buzz with expats and an area in South Delhi where one can spot a numbers of foreigners walking around, whether in the market or at an eatery. This was the main reason for Ano Tai, a restaurant of Jaypee Vasant Continental, to offer authentic Chinese food, figuring in a list of high-end restaurants that serve
impeccable Chinese cuisine. This was what excited us enough to pay
a visit to the restaurant, where a Dimsum festival was going on. Décor: Located on the first floor of Jaypee Vasant Continental Hotel, the whole restaurant is divided into two areas ~ a nice casual lounge-like seating and a more fine dining set up near the huge glass kitchen. As you step inside, you will be welcomed with a huge stone statue of the Buddha and many other wooden artefacts that depict Chinese symbols everywhere. Most of the restaurant is done up in wood and glass.
Chefs: As the place is known for authentic Chinese food, the kitchen is teeming with Chinese chefs. Their head chef Eagle Wu has mastered his culinary skills in Sichuan and Hunan cuisine, Chongqing Hot Pot and Medicinal food.
Food: The restaurant has an extensive menu with a good choice of vegetarian as well as non-vegetarian. We started with corn soup made the real Chinese way ~ the pureed pumpkin settled at the bottom added a beautiful sweet flavour in contrast to the prawn in the thick broth with egg drop. The only word to describe it was awesome. Now it was the turn of some Dimsums. We tried Chives and Vegetable Dumpling ~ a combination of simple pumpkin and pine nuts ~ Water Chest Nut and Corn Dumplings ~ combination of nuts, corn, pumpkin and pine nut ~ Sichuan Poached Vegetable Dumpling and Crystal Vegetable Dumplings from the vegetarian section. Now it was turn to check out some non-vegetarian dishes. We were served Fish and Crab Dumpling ~ a juicy dumpling combination of fish and crab ~ Prawn and Scallop Shaomai ~ open dimsums mixed with prawn and topped with scallop ~ and at last we tried Crystal Spinach Wrapped Chicken Dumpling.
As it is said a meal is incomplete without sweets, we ended out culinary journey with Date Pancakes, sesame balls with fig paste with cold vanilla ice cream.
