Mandarin Makeover

Ming Yang will remain shut for three months.

Ming Yang at Taj Lands End, Bandra, known for its Sichuan and Cantonese cuisine, is preparing to shut its shutters for a brief period, only to return in a brand new avatar. As part of its farewell, the chefs have put together a menu that includes favourites such as stir fry lobster, chicken kothe (pan-fried dumplings) and steamed fish in chilli mustard sauce. This menu will be available till March 28.

The management will also be serving food from Ming Yang at its all-day cafe, Vista, and will have these options for in-room dining. The restaurant is also planning to offer take-away/delivery options during this period. As the restaurant prepares for a complete overhaul — decor, food and cutlery — the menu will be tweaked to include Malay curries and Singaporean sauces. “In the new menu, we will add 30-40 varieties of dim sums and create special events, such as brunches, around dumplings,” says chef David Yui Kwong, the hotel’s oriental masterchef. The restaurant has also brought on board a dim sum chef from China, Wei Ji Lu.

meenakshi.iyer@expessindia.com