There’s something so refreshing about the start of the new year. My inner cynic says it’s just another day (because, well, it is…) whilst my inner optimist goes crazy at the idea of a whole new blank page to tear up (in a good way, of course.) What better way to make an amazing start to the year by feasting on some Sichuan delicacies.
Yes it’s February and yes I said Sichuan delicacies, as it’s the Chinese New year and we decided to kick in the Chinese New year with the Sichuan food fest held at Vasco’s at Hilton..
In celebration of the Chinese year of the Rooster, Chef Ai Liang, the guest chef from Hilton Chengdu, and Achal Aggarwal, the executive chef of HiltonChennai, got together to cook up a storm to bring the authentic Chinese flavors to Vasco’s.
Chinese New Year began on the 29th of January -and this is The Year of the Rooster. The year will last until Feb 15, 2018. The new year, also known as the Spring Festival, is marked by the lunisolar Chinese calendar, so the date changes from year to year. Every 12 years there is a Rooster year, beginning at Chinese New Year. 2017 is a rooster year!
The wooden flooring and interiors of vasco instantly creates a warm atmosphere. The rich color palette consisting of various shades of brown, moss green and beige adds class.
It is well spaced out and the natural lighting combined with the light from the huge chandeliers only adds to the richness. Perfect place to head if one is looking to chill post work or looking for a last Sunday brunch.
The crew were super friendly and the service top notch. Since it was by invite I’m not gonna ramble on about the same.
Coming to the feast part, starting with Jasmine tea, we went to order mango soother and watermelon mojito. The tea was aromatic and delicious. The mocktails were refreshing.
At the salad bar, the spread was rich and very lavish.
I tried the Beef Tripe In “Fuqi” Style. Fresh and it had beef, what’s not to love!!
For Starters we were served, Tempura fried vegetables, Chicken Gold Coin, Golden fried Baby corn and Lamb in spicy black sauce.
The lamb was juicy and flavoursome. The chicken gold coin, a crispy delight!!
For main course, we tried..
The tiger prawns was perfectly spiced and stir fried and plain delectable. The sliced beef in spicy oil, a treat for meat lovers! The stewed chicken in pepper sauce had potatoes in them and went really well with the fried rice. The Sichuan veg noodles was cooked to perfection. Spicy and yumm.
Everything on the table, though traditionally cooked, spelt Comfort Food!!
Coming to the desserts, I simply loved the date cake, honey sesame tart, profit rolls, and most of all the chocolate creations, especially the German chocolate mousse. It was sinfully dark and rich and moist to the right amount. *Sigh* *bliss* Kudos to the pastry chef.
Priced at 1795+ tax, Its plain perfect.
The signature delights, eclectic music and sparkling ambience all together are bound to give an experience that is simply unforgettable.
For collaboration and queries, contact me at email@example.com