Szechwan Court has been tantalizing taste buds in Bangalore since its inception in 1992. One of the first fine-dining Asian restaurants to grace the landscape, Szechwan Court is definitely legendary. The restaurant that overlooks the Koi pond has always been a proponent of authentic Chinese cooking, showcasing Szechwan, Cantonese and Peking dishes as well. In 2015 the elegant restaurant takes us through a three decade journey, where it weaves in its classics with some modern culinary experiences from China. I am Legend.

Old timers will be pleased to see classics from the 1992 menu – Pomfret with Hot Garlic Sauce, Tender Pork with Honey Glaze and Chicken Claypot. The 2015 menu showcases Master Chef Liang Cheng’s traditional and creative approach to Chinese cooking – Stir Fried Fish with celery, leeks and black bean sauce, Prawn Xian La, Wok fried Tofu with homemade Szechwan sauce.

The best way to experience the new offerings is to give in to the carefully put together Chef’s Tasting Menu. You can also choose to compliment the Prix Fixe menu with wine. If good sense prevails, you obviously know what the better choice is 😉

The first course is a trio of appetizers that comes beautifully plated. I suggest you start with the delicate and delectable Lobster Hargao Dumpling. Move on to the gamey Stir Fried Roast Duck with bean sprouts and red onions. Now take a sip of the luscious Chinkara Merlot with its bouquet of black fruits and hints of spice. Get back to tucking into the perfectly succulent Twice Cooked Pork with ginger and scallion.

A bowl of glass noodles, shrimp, tofu and slices of black fungus arrive at the table. In waltzes the waitstaff, with steaming soup that they pour over these knick knacks. The Hot and Sour soup is perfect for a rainy day.

The next wine we try is an oaky Chardonnay from Chinkara. My favourite wine of the afternoon, this one was velvety with a distinct peach flavour. The simply Steamed Chilean Seabass with Broccoli and Black Fungus was exquisite and faultless. The X.O. sauce which GM Anshul said was made from dried scallops, added the right amount of interest to an otherwise simple dish. Again, this was the stand out dish of the day for me. The Chardonnay itself made the most elegant pairing for this beautifully crafted course.

As far as palate cleansers go, this one is a pricey contender. A Ginger Sorbet topped with Champagne, will play all kinds of music on your palate.

The Lemon Chicken is another dish that expounds the ‘simplicity is elegance’ compendium. Batter fried chicken sprinkled with sesame seeds and a fresh and glossy lemon sauce. Served with Stir Fried Chinese Greens, Sugar Snap Peas and Assorted Mushrooms, you will love how well the dish comes together. The Danzante Pinot Grigio with its bouquet of tropical fruit and floral notes is a great partner to the sassy lemon.

There is fried rice and then there is Fried Rice. The Yang Chow Fried Rice, clearly belongs in the second category with the delicate grains of rice speckled with egg and ham. Comforting and homely it definitely hit the spot for me.

 

A platter of desserts – Date Pancakes, Mango Sago Pudding and Lychee & Coconut ice cream rounded off the meal. The Vina Esmeralda was as exotic tasting as it name. With notes of pear, vanilla and lilies it was the perfect complement to the dessert course.

Szechwan Court manages to keep the fire burning bright after more than three decades in the business, which in itself, is no mean task. The fact that it does it with warmth and humility, is what makes dining here a comforting and rewarding experience.

SZECHWAN COURT

The Oberoi, Bangalore

39, M.G. Road, Bangalore – 560001

Ph: 080 2558 5858/ 4135 8202   ||      Parking: Valet Available

Cost: Prix Fixe Veg – INR 2500, Non-Veg – INR 3500, with wine INR 4000 and INR 5000 respectively.