Chef Arun Sundararaj, Director of Culinary Operations – Taj Mahal, New Delhi said, “An epicurean experience is a science, an art, and a social activity. At House of Ming, our new menu honours traditional Chinese techniques while introducing an element of surprise with the use of unexpected ingredients like truffle, caviar, and even Brussel sprouts. Dining here is all about a culinary connection, conversations, hearty gastronomy and delightful flavours. Our large plates are designed to bring families and friends together to share more than just a meal.”
Reimagining one of the world’s most diverse cuisine through a lens of innovation and bespoke luxury, House of Ming brings enhanced varieties of dim sums – the Imperial dim sum which uses rich ingredients and regal preparation methods, skinless dim sums like Lo Mai Gai wrapped in lotus leaf. The selection is further expanded with an array of textures – baked, fried, and poached dim sums – alongside various styles of baos. Prime your palate with starters like crispy jiu yim chicken, tofu xiang la and Chen pe fish. Share moments of joy with large plates of Hainanese chicken rice, Mala cumin roast pineapple and mushroom wrapped in tofu skin. Immerse in the mains with oyster mushroom & enoki, Suān là shredded butternut squash and Lo han zhai.
Elevating the experience, Imperial Dining offers an immersive fine-dine experience with the Chef’s Choice menu presenting seventeen courses, designed exclusively for the private dining rooms. The Brewing Cart adds to the essence of a wholistic tea experience with fourteen aromatic flavours. Complementing the culinary journey, the cocktails are crafted by talented mixologists keeping in mind the balance between the five elements of nature – wood, fire, earth, metal, and water.
With novel and familiar flavours, an inspired design, and service that is sincere and warm, House of Ming welcomes its patrons – yesterday, today, forever.
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