Dim sums have become a ubiquitous comfort food on menus in Mumbai. From hole-in-the-wall joints to upscale establishments, quirky versions at street stalls to expertly prepared fine dining platters, the availability and versatility of this cuisine is as diverse as it is delightful. Some eateries in the city prefer to stick to popular, delicious flavors. But there are also others who seek out lesser-known varieties, whether they are more experimental or “authentic.” Our search for good dim sum took us to China House Restaurant at the Grand Hyatt Mumbai. At its helm is Chef Yajun Zhang, who specializes in dim sums and Sichuan cuisine.
Chef Zhang (on the left). Photo Courtesy: China House, Grand Hyatt Mumbai
Chef Zhang has been shaping dining experiences at China House restaurants since its inception 18 years ago. Over nearly two decades, he has not only honed his culinary skills but also cleverly adapted it to the changing complexity of local preferences. Chef Zhang explains that one of the key factors that allows him to maintain the quality and taste of the food is that he is very particular about sourcing the right ingredients for the dishes – from the simple Szechuan pepper used in the signature offerings. Till the would-be duck meat.
Photo Courtesy: China House, Grand Hyatt Mumbai
During our meal, we tasted a wide range of dim sums in three categories: steamed, pan-fried and deep-fried. Chef Zhang shares some of the best aspects that make them different. “First of all, we make sure that the filling is fresh and keep it cold so that the flavor can penetrate well. When we prepare dim sum sheets, they are neither too thin nor too thick .We prepare dim sum because if you make them and leave them in the fridge, they are not that tasty.” One of our favorites was the chef’s take on this special dim sum. Secret revealed: Shred or shred the chicken by hand for the filling – but not mince it. “It should be nice and thick, and have the right amount of fat. We put it in a chiller for a few hours first so it tastes great.”
Photo Courtesy: China House, Grand Hyatt Mumbai
Other non-vegetarian options we recommend are the Crispy Deep-Fried Chicken Dumplings, Spicy Black Pepper Chicken Dumplings, Pan-Fried Lamb Dumplings with Green Onions, and the Classic Chinese BBQ Pork Bun (this is one of Chef Zhang’s favorites). Seafood lovers can opt for dishes like Steamed Crystal Prawn Dumpling, Seafood Scallop Dumpling and Truffle Chilean Sea Bass Dumpling. Vegetarians also have ample tasty options. We especially liked the edamame bean dumpling and mushroom shape bun with truffle oil.
Photo Courtesy: China House, Grand Hyatt Mumbai
Many of our recommendations include China House’s Unlimited Dim Sum Menu – a curation that includes an appetizer, a soup, a wok dish, a rice/noodles serving, and dessert. Guests can choose from multiple options under each category while enjoying unlimited portions of a variety of dim sum. The à la carte menu is quite extensive, aiming to accommodate general and specific tastes. While we decided to let the dim sums dominate our meal, we must mention the delicious juiciness of the stir-fried sliced lamb and the surprising subtlety of the jasmine tiramisu.
The luxurious ambiance and plush décor, which included leather chairs, polished wooden tables and beautiful latticed screens, enhanced our overall experience. The kitchen, under the guidance of Chef Zhang, ensured that our meals were filled with dynamic flavors made from high-quality ingredients. Thus, whether you are looking for a place for a romantic date night, a celebratory family dinner or a delicious meal with friends, consider China House Restaurant as one of your next dining destinations.
Where: Grand Hyatt Mumbai Hotel & Residences, Bandra Kurla Complex Vicinity, Off Western Express Highway, Santa Cruz East, Mumbai.
