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    The Residencya��s seafood festival has Chef Shanmugam whipping up a few signatures.

    WITH a chef like S Shanmugam on board, one cannot go wrong. His experience of over 40 years will make all the difference at Chin China��s first sea-food festival, for The Residency has turned to their consultant chef to curate a special menu. The daily catch of the hotel will be transformed into specials like paper-wrapped fish (marinated fish wrapped in butter paper and pan fried), Singaporean black pepper fish, and more.
    If you have a fondnessA� for crustaceans, then the spicy king prawn dusted with panko crumbs is a good option. For a lighter indulgence, try the steamed minced prawn balls served inside hot spinach dumplings.
    Another special to look forward to is the chrysanthemum squid, which is served with a sweet and spicy sauce, and a minced porcupine fish that is sprinkled with rice and served steamed with black pepper sauce.
    a�?Ita��s a given that when such festivals are conducted, we are required to offer something new to our diners,a�? admits Shanmugam. Hence he is banking on hisA� creations like the watermelon seafood soup (served with jasmine flowers) to make all the right noises. Eggetarians can have a go at the fuyung seafood bowl with egg white. At the end, desserts like stuffed lychees with chocolate sauce will leave you satisfied.

    Till July 23. From Rs 1,500 for two. Details: 28253434

    a�� Karan Pillai

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