Over The Moon At Golden Dragon Restaurant

Houyi's disciple Feng Meng, who knew the secret, forced his entry into the former's house and demanded Chang'e part with the elixir.

Chang'e, not wanting to share it with Feng Meng, drank the elixir and flew to the Moon. On his return Houyi learnt about the happening and offered the cakes and fruits that his wife liked the most. Soon the people started offering sacrifices and the cakes.

As for the soup, adding a dash of ginger sauce not only enhanced the taste but also made one feel light in the stomach.

Speaking about the industry trend, Prakash said Vietnamese and Peruvian cuisine will be coming to India in a major way and so will German breads.

By this time, the taster's portions of appetisers arrived.

The soft smoked baked duck with ginger scallion sauce, stuffed lotus root with jasmine infused honey, chilly and vinegar, melon, smoked cheese and pomelo salad with sesame dressing should be tried out.

The crisp aromatic chicken with crepes and plum sauce, crispy kola cassia dumplings, cream and quinoa and chicken dim sum too tasted good.

"The other trend that would happen is degustation - serving various dishes in small portions. This way a chef can showcase his culinary expertise. Nowadays guests are interested in tasting different dishes than going for one big meal," Prakash said while serving the main course.

Prakash said Golden Dragon would soon launch its new menu that would include novel items like mock shark fin - a vegetarian dish - Chinese herb soup and more.

The braised duck with sweet potato, Chinese wine served with sticky rice, charred pear and mushrooms in chilly bean sauce or wok fried potato with walnut and lotus stem are recommended. These can be accompanied by stir-fried jasmine rice with basil and soya or wok-tossed soya noodles.

The desserts - red bean moon cake and avocado and kaffir lime ice-cream with sweet sago pearls - are yummy.