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.