Organic Cauliflower Pickles>
While we were busy enjoying and admiring all the design details and elements, our amuse bouche arrived quietly. The Peking Duck floss was one mouthful of tasty high heat wok-fried ragout with a beautiful flavour from the ‘Qi’ of the wok, with some sour and spicy organic purple cauliflower morsels. The foie gras was divinely rich and unctuous with the tangerine jelly adding a tart citrus counterbalance. What a stunning surprise beginning to the Chinese culinary journey. Best accompanied with some champagne!
<Assorted Dim Sum - Truffle Chicken Xiao Long Bao, Shrimps & Chinese Cabbage Dumpling, Assorted Mushroom Dumpling>
A beautifully executed trio – each couldn’t be more different from one another. The thin wrapping paste of the Xiao Long Bao was so delicate in the thickness and folds and the aromatic truffle top note prescient but not overpowering. The shrimps and Chinese cabbage was a textural change and so fresh and tasty and the mushroom dumpling was redolent of mushroom as it should and was to be enjoyed.
<Mushroom Fo Tiao Qiang>
Assorted mushrooms - white & regular beech mushroom, abalone mushroom and shitake mushroom stewed in thick chicken broth. An inspiration from one of the Chinese most fragrant dishes – Fo Tiao Qiang (Buddha Jumped over the wall or Buddha’s temptation) with numerous precious ingredients used to offer its rich taste and nutritious value in a special manner of cooking that tempted even a Buddha who would jump over the wall to sample this delicacy. The Mushroom Fo Tiao Qiang was perfectly simmered to its rich flavour and light in texture. Quite a palatable dish!
<Kung Fu Beef Soup>
A clear consommé style of soup with Chinese herbs and steamed for six hours. Inspired from Kung Fu tea, the clear stock looks like tea but with a savory taste like soup in its unique style. The herb (Dang Gui) component was not too strong, allowing the beef consommé to be the key highlight. A fabulous combination!
<Half Peking Duck>
Half the duck is ideal if you come in a small party to leave room to savor other delectable dishes in CHUAN restaurant and needs no further introduction for this dish that was created since the imperial era. CHUAN restaurant’s roast Peking Duck is superbly roasted and expertly thinly sliced with its glowing golden dark crisp skin and to be enjoyed by itself by being gently dipped into the refined caster sugar by sampling the melt-in-your-mouth effect delectable delight. It comes with all the usual accoutrements, but the julienne spring onions, cucumbers and carrots were most perfectly cut. There are additional sauces – sweet chili and chili soy bean (they are usually catered for those non Peking Duck enthusiasts who think they must have such accompaniments to complete their way of craving and enjoyment), authentic NOT!
But the dark sweet bean sauce is the most traditional and the perfect accompaniment. Just so you know that small amount of meat is served and eaten with the provided condiments and wrapped in a freshly steamed thin pancake. The meat was a little lacking in flavour on its own from its marinade yet still quite an enjoyable dish being CHUAN restaurant’s signature dish.
<Steamed Boston Lobster Tail with Egg>
If you love lobster, this is one of the many ways in Chinese cooking do best by retaining its taste of origin by bringing the freshest taste from the ingredients used. Incredibly fresh and not overly steamed, the tender and meaty lobster was beautifully cooked and deboned on a “sea” of steamed egg. This is a perfectly executed dish and not too heavy and CHUAN restaurant has got it right. A must order!
<Stew of Australian Beef with Green Asparagus and Tomato>
This dish is slow stewed for a minimum of seven hours and in order to dissolve the veins and let the meat fall apart easily - essentially a beef brisket, Inspired by another renown Chinese dish – DongPoRou, a chunky pork belly dish that shall consist equally of fat and lean meat, pan-fried then slow stewed for long hours. CHUAN restaurant’s version of stewed Australian Beef (Pork is not served here) has the fat partially melted for the mouthfeel being oily but not greasy.
<Wintermelon Soup with Fungus, Lilly Bulb and Beans>
A harmony palate cleanser with delicate flavours and provides a nice foil to the previously rich meat dishes. Simple yet delectable and most enjoyable!
<Fried Rice with Foie Gras, Truffle, Asparagus and Eggs>
Expertly cooked and you can see that every rice grain is separated and glossy wok-fried yet not oily which required years of experience to master. The foie gras and truffle were poignant, but not too strong and topped with Japanese fish flakes. Overall a triumph and all time favorite as well as a quintessential dish in Chinese cuisine.
<Deep Fried Camel Milk>
Dessert could not be left without consideration and we noted they have one of our favourites. This definitely hit the mark with a light, non-oily batter that was super crispy and thin. Plus there was just the right creamy milk centre and was quickly enjoyed – it must be eaten hot. If you like Spanish Churros, Chinese deep fried milk will delight your wonder.
<Double-Boiled Sterculia Lychnophora, Honeylocust>
Don’t let this tongue twisting name stop you from ordering this home flavour of the Chinese dessert that is served hot for its sweet and pleasant taste. Fungus, Goji berry, lily bulbs and other recuperate ingredients are used on this most homey dessert that is no stranger to any Chinese and believe to have the cooling effect especially when it is served in the summer. Simply delicious and heartwarming!
Design & Decor: 5/5
Food & Beverage: 4.5/5
Value For Money: 5/5
The Pointe (West)
The Palm Jumeirah, Dubai
United Arab Emirates
Tel: +971 04 564 3888
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.