This fine dine Chinese restaurant in Bengaluru brings dishes from four regions of China

For a long time in Bengaluru, pan Asian cuisine was ruling the restaurant circuit. It seems that is now passe, as we get more region-focussed menus. Case in point, Yan Yan, the new restaurant at The Ritz-Carlton, Bangalore. A fine dine restaurant that brings together dishes from Canton, Hakka, Sichuan and Hunan regions of China.

Even though it launched last week, the restaurant is packed, a good sign. Yan Yan is in the same spot where Lantern, their previous Asian restaurant was. Shades of red, in typical oriental style dominate the decor. Blue vases, Chinese hand fans and lush silk fabric complete the look. It is spread over two levels, the lower floor overlooking a flowing water body.

Yan Yan, the new restaurant at The Ritz-Carlton, Bangalore
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Special arrangement

Yan Yan means a feast for the eyes. And in that vein, we are handed a menu on an iPad that is complete with pictures of each dish, so you can see what your dish will look like before you order it. The menu has sections such as cold plates, dim sum, hot plates, mains and desserts. The beautiful plating makes it hard to decide what to order.

Hidden gems

Each cocktail at Yan Yan is named after a jewel or a gem. The highlight for me is the Moonstone Elixir cocktail. A concoction of vodka, sparkling wine and bitter melon (yes that is a karela). It takes us by surprise, as it is fresh and light, with a hint of the bitter. Even the non-bitter gourd lovers on the table gave it their approval. Serpentine dew is made of Sichuan peppercorn infused tequila, tomato water and celery soda, and Jasper Ember has whiskey, homemade goji berry syrup and aromatic bitters. All the cocktails are Asian inspired, balanced and innovative.

Tofu skin and baby spinach salad
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An array of small plates are brought to the table. The tofu skin and baby spinach salad is made of delicate bean curd skin, that is chewy and savoury. Served a stop crunchy wanton skin and greens, we really enjoy this. The petit greens and colossal crab with quail eggs is decent; the flavours are not much to write home about. Shaolin asparagus and water chestnut is crunchy with an umami-heavy dressing. We try a platter of dim sums too; the thin casing impresses us.

Classic Chinese numbers

We want to see what elevated Chinese is when it comes to the classics. So, for mains, we opt for Sichuan chicken, stir fried greens, noodles and crispy prawn. The chicken is the clear winner. A mildly spicy sauce, that is nutty and aromatic with juicy pieces of meat. The dried red chilies and cashew nuts add another dimension. The wok fried prosperity noodles are the perfect combo for this. We pick a delicate soy garlic sauce for the noodles. The truffle and tenderloin fried rice also comes highly recommended. Vegetarians should try the 12 Mile Farmed Mushrooms. The dish is made of five types of mushrooms — pioppino, shiitake, wood ear, eryngii and oyster— in a light gravy.

The sesame mochi
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Dessert too is a mix of classics and modern. The sesame mochi is warm and chewy and stuffed with a rich black sesame paste. The darsaan has tender coconut ice cream, atop a bed of fried noodles. Crunchy, sweet, cold and fruity, all in one.

Warm service, comfort classics but elevated and creative cocktails won me over. I will be returning to try more.

Cost for two ₹4,000. At Residency Road. For more details or reservations, call 9035416155