Last weekend I got an invite for a media preview at the Hilton Garden Inn, Trivandrum; for their Chinese food festival, ‘Steam in the Wok’. The week long fest at their Garden Grille Restaurant is being led by their international chef, Chef Yap Hock Yin from Hilton Kuala Lumpur and features a wide range of Chinese cuisines from the Sichuan, Hunan and Cantonese regions.
Reaching the hotel, it was great to see the Garden Grille Restaurant decked up with sky lanterns, the traditional Chinese lanterns also known as Kongming lanterns, to give clients and customers a feel of the festivities.
Jijesh Ramachandran, Director of Sales, Hilton Garden Inn, Trivandrum told us that the Chinese food festival was an important event in their promotional calendar. “Chef Yap Hock Yin from Hilton Kuala Lumpur will be using his expertise in Chinese cuisine to give a sumptuous treat to the foodies in Trivandrum. We hope the fest will give our patrons a peek into the wide range of Chinese cuisine which our Chef has selected from the three major regions.”
On the media table, we started off with a signature mocktail along with Amuse bouche, something like an appetiser – fried and slightly pungent eggplant slices with angelica spice powder, and a mix of tropical five vegetables and beans. It was an eye opener for me that Amuse-bouches are not ordered from a menu by patrons, but are served according to the Chef’s selection alone.
A slice of vegetable noodle spring roll and honey barbecue prawns made up the starters. This was followed by the hot and spicy rich flavoured Sichuan seafood soup which I liked very much. The main course consisted of Kungpow chicken – a spicy stir-fry classic dish made with chicken, peanuts, vegetables, and chili peppers; deep fried fish with sour plum sauce, mapo tofu vegetarian – a popular Chinese dish from Sichuan province, Youg Zhou fried rice and Hongkong stirfried noodle. I had a spoonful of every dish from the tasting menu. And for the Dessert, it was a slice of Ginger cake and custard tart.
During the course of our meal, Ashok Eapen, Executive Chef, Hilton Garden Inn, Trivandrum mentioned that the menu has been designed in such a way that it would create interest for the gourmets every single day of the fest. “We have four sets of menus consisting of starters, a selection of 35 main dishes and desserts. The menu will change every day. A section of the buffet will be dedicated to the Chinese dishes and there will be options for those who prefer other cuisines as well.”
There will be live counters every day for Chinese barbeque, Charsieu, Stir-fried meat and veggies, Peking duck and Dim sums. For those with a sweet tooth, the dessert section has Toffee walnut with ice cream, Darsaan / Date pan cake, Banana beignets / Youtiao, Ginger cake / Coconut custard and Fried ice cream.
‘Steam in the Wok’ concludes next Sunday, November 20th. The dinner buffet costs Rs. 1,400/- + taxes for adults and Rs. 650/- + taxes for kids.
Btw, I must mention that Sujit Menon, F& B Manager, and Vineeth Senan, Training Manager were also present throughout the session to take care of us.