One of GourmetItUp’s most loved Blogger’s , Life on my Plate, reviewed another one of our experiences, the second time in a row! Here’s her fabulous review on the same:
“Hao Shi Nian Niann is a specialty Chinese (Sichuan) restaurant located in the M-Block Market of Greater Kailash 2, and they are the latest to partner with GourmetItUp, a culinary web-portal that offers specially curated course meals to its members. I wrote all about GourmetItUp here in case you want to refresh your memory. You really should go sign up guys; they’re getting better day by day. A little birdie told me Olive just linked up with them as well (*does a little happy dance).
So anyway, coming back to the point, Hao Shi Nian Niann isn’t new to the dining circuit. It’s been around for a few years. And as the restaurant’s Marketing Manager Aashima Shetty told me herself, they specialise in Chinese food specifically from the Sichuan district, which is closest to the Indian palette.
Translation: Indian Chinese. The kind of Chinese food that is overly familiar. The kind we’ve grown up eating in Delhi. The kind that existed long before the wave of “authentic” Chinese food swept the city.
This review will focus only on the Chinese Food, as that is what is included in the GourmetItUp 6-Course Meal (though I believe they have other Oriental dishes such as Laksa Curry on the menu as well).
Beer and soft drinks (one per person), is included in the cost of the GourmetItUp experience. The sweltering heat called for a Beer; we sat back, sipped, and waited.
It began with soup, which I would just like to say, it was way too hot for. But in the colder months, I’m sure they’ll be super comforting. The Lemon Coriander soup was subtle in flavor but the texture felt a bit too grainy due to the profusion of coriander in the broth. And the Sichuan Hot and Sour Soup (with Bamboo Shoot) was thick and spicy. This one was probably the most old-school dish in the meal. It took me right back to childhood family dinners at Aka Saka in Defence Colony.
Next was the Dim-sums course. The steamed chicken seiw mai (just another name for siu mai), had a good flavour, and the corn dumplings were interestingly different from any dim-sums I’ve had before. Not so much in taste as in texture. But I felt the dough in both was a bit too thick.
The Appetizers came next. Ordinarily, you have to choose one dish per person, but Aashima was kind enough to send us tasting portions of each. The vegetarian selection consists of Stir Fried French Beans with Green Chilli and Black Bean, which I didn’t particularly care for; and Garlic Flavored Cornseeds which were awesome, airy and crunchy. The non-vegetarians can choose from Diced Chicken Dry Chilly Spring Onion, though I felt the chicken pieces were a bit too dry for my liking, and Crispy Fish Dry Chilly Garlic, which was delicious. Soft and tender, but wonderfully crisp from outside, I also loved the burnt garlic and greens scattered all over the dish.
In the main course, we opted for the Prawn in Chilly Black Bean sauce, and the Chicken with mix vegetables in Oyster sauce, again served to us in tasting portions along with pre-plated garlic and spring onion fried rice. Both of these were great, the flavours were bang on. The prawns were absolutely delicious and I really liked that the plate of rice had also been sprinkled with the burnt garlic and greens mixture, lending a lovely crunch to the meal. My only concern with this course was that there was no gravy. Masala yes; but no gravy to go with the rice.
And finally, the desserts. The Darsaan was unfortunately just a wee bit soggy, and the Brownie was just about okay. Both were served with Vanilla Ice Cream.
So, where are you eating today?”
Click Here To View The Entire Blogpost
Click Here To Make A Reservation For Our Experience at Hao Shi Nian Niann