Entering the House of Ming at the Taj Mahal Hotel in Delhi is like entering another world, where tradition meets modernity and every dish is a journey through the diverse landscapes of Chinese cuisine. In my years as a lifestyle journalist, I have been to many eateries, but this was something else. The new-look menu is dedicated to Sichuan, Cantonese and Hunan cuisines, all brilliantly reimagined by Chef Arun Sunderaraj and his team.
As soon as you sit down, the ambiance tells you that the groundwork has been set for an incredible dining experience. The decor is subtle yet elegant, beautifully furnished with just the right amount of Chinese style and contemporary design. When we first enjoyed an elegant ambiance created by dim lighting, the clinking of fine porcelain and the subtle aroma of jasmine tea in the background – this experience was just that: our culinary journey.
Our culinary adventure began with an excellent selection of dim sum. The Lobster, Ham and Cheese Dim Sum was rich and delicious, with smoked ham, gouda and lobster broth. We also enjoyed the Morel and Edamame Dim Sum, which had young soybeans and smoked chilli oil, and the Shrimp and Bamboo Shoots Dim Sum, beautifully wrapped in Pok Choi.
The pickled radish and chilli dim sum added a tangy flavour, while the lamb, shiitake and celery dim sum with fermented chilli provided a delicious appeal. The poached wontons with soy mince and sweet chilli chaoshu and homemade hot sauce added a great flavour. The barbecue shiitake bao cooked with Chinese spices was mouth-watering, and the pickled vegetable wontons with beetroot and purple potatoes completed our dim sum experience perfectly.
The real novelty came with the larger plates. The Hainanese chicken rice was a nostalgic nod to traditional comfort food, but it had some sort of refined grandeur that took it far beyond its humble roots. While the mala jeera roasted pineapple was a surprising delight, sweet and spicy, but very addictive, the real showstopper was the mushrooms wrapped in tofu skin. The textures and flavors were so blended that every bite was a discovery in itself.
The larger plates were where the innovation really shone. The Hainanese Chicken Rice was a nostalgic nod to traditional comfort food, yet it had a refined elegance that elevated it above its humble roots. The steamed chicken was tender and delicious, perfectly complemented by the fragrant rice and homemade chili pickle that added just the right amount of spiciness. The Stir-Fried Chicken with Bamboo Shoots was another highlight, with shredded chicken and black fungus swimming in a spicy oyster sauce that brought the dish to life.
Then came the Stir-Fried Shredded Lamb, a dish that was absolutely packed with bold flavours. The mix of coriander and chilli gave the lamb a piquant flavour that was hard to resist. The Suan La Shredded Butternut Squash was an exploration of Sichuan-style hot and sour flavours – each bite delivered a punch of spiciness that balanced the sweetness of the squash.
Perhaps the most unexpected delight was the charred Brussels sprouts in the wok. Coated in a sesame and chili sauce, these ordinary vegetables were transformed into something extraordinary. The charring added a smoky depth, while the sauce added a spicy, nutty flavor that made this dish a surprising favorite
But the experience wasn’t just limited to the food. Attention to detail is where House of Ming scores high marks, and this is even evident in the beverage selection. The brewing cart, which features 14 aromatic tea tastings, is proof of the restaurant’s all-round approach to the dining experience. Each tea was poured as the perfect accompaniment to our course, enhancing the flavours and providing a moment of calm after each vibrant dish.
The cocktails, inspired by the five elements of nature, each had an element of surprise. My personal favorite was the mix that balanced the fiery heat of Sichuan pepper with the cooling notes of cucumber – an unexpected combination that worked beautifully.
But, in a vibrant city like Delhi, where eating out is often too crowded, House of Ming is a refreshing escape. A place where timing matters, flavours linger on your palate, and the service is as great as the food is fresh. House of Ming’s new menu is more than just a list of dishes; it’s an invitation to enjoy classic and modern Chinese cooking.
As I left the restaurant, I was left with the thought that House of Ming is more than just a place to eat; it’s a place to connect – with food, with your companions, and with the rich fabric of flavours that make Chinese cuisine so special. The experience of dining here will truly be one to remember long after the meal is over, and I, for one, am already planning my next visit.