Chinese culinary arts at Taj Samudra

Saturday, 25 June 2011 00:55 - - {{hitsCtrl.values.hits}}

A deep passion for Szechuan cuisine and years of experience are now combined to present Chef Pings finest Szechuan cuisine collection yet. Indulge in a mouthwatering display of skill and innovation with excitingly new flavours till Sunday 26 June.

Szechuan cuisine is famed for bold flavours, particularly pungency and spiciness - It comes as no surprise that Szechuan cuisine is very popular in Sri Lanka. Master Chef Ping who himself stems from the culinary rich Szechuan Province of China is known for his inspired and imaginative approach to this world renowned cuisine.

Master Pings signature dishes, showcasing for a limited time frame include a delightful choice of seafood - King prawns with birds eye peas and black fungus or the Szechuan style blue lobster with tender chicken and dry sherry and the must try Baby cuttlefish flowers with spicy yellow chili. The slow cooked lagoon crab with golden fried garlic and Szechuan spices is yet another dish sure to delight. General Tso’s chicken might quite never have tasted so good nor the stir fried sliced lamb with baby pak choy black fungus and eggs, Moo-shu style baby garoupa and dried apricot in master chefs style spicy chili sauce.

Vegetarians will relish the green tender asparagus tips with exotic fungus and assorted pepper or even selected vegetables and tender green beans in Chef Ping`s traditional style.

Master Ping’s latest creations are sure to woo you. Come to the Golden Dragon till 26 June. Call 2446622 for reservations.