Authentic Chinese / Sri Lankan fusion at ‘The Kingsbury’
View(s):‘Yue Chuan’ (pronounced U A Chuan) – the newly opened Chinese restaurant at ‘The Kingsbury’ has just introduced two very extravagant menus;
Chef Hui
authentic ‘Cantonese and Szechuan’ and ‘Sri Lankan/Chinese Fusion’.
Deep-fried prawns with mango
Yue Chuan is the only such restaurant in Sri Lanka, where guests can get an authentic taste of China and the Sri Lankanized Chinese to suit spicy palates. Yue Chuan is an 80-seat restaurant overlooking the bustling Janadhipathi Mawatha in Fort, opposite the road leading to Bank of Ceylon, Dutch Hospital Precinct and the World Trade Centre. Yue Chuan also has a separate entrance from near the Central Bank end that provides an added independence to the diner.
The ambience of the restaurant embraces a typical East Asian serenity with intricate gold designs that are etched on granite the columns, the geometric patterns created by the woodwork on the mirrors and the soothing oriental music to transform you to the East upon your arrival at the Yue Chuan.
Stone pot of assorted seafood-
Operating under the guidance of the Executive Chef Kithsiri De Silva, is Chef Hui who is spearheading the Yue Chuan. He will be available to explain to you the preparation methods of the dishes if and when time permits. Since we know this will be a rare possibility due to the restaurant’s popularity, we have captured his passion for the world’s most popular cuisine in this article as an appetiser for you.
Chef Hui is instrumental in getting the best ingredients out of China as he is familiar with vast number of options available in China. In effect the level of integrity maintained at Yue Chuan in serving authentic Chinese cuisine is one of exemplary standard as Chef Hui does
Sizzling beef with black bean sauce
not compromise in the preparation style either; he follows traditional methods in preparation too. For instance the ‘Dongpo Pork with Chinese Rice Wine and Rock Sugar’ is steamed for several hours and then slow cooked in Rice Wine.
Cantonese – Szechuan menu comprises of appetisers, Soups and 61 main dishes.
Some of the Chef Hui recommends are fried Prawns with black bean and chili sauce cooked in Szechuan style, wok-fried cuttlefish with garlic sauce, deep-fried crispy lobster with salt, pepper and chilli, fried Crab Hong Kong style, crispy chicken with dry chili and Szechuan pepper cooked in Chongqing style, stewed oxtail with satay sauce.
The fusion menu to match the Sri Lanka palate comprises deep-fried prawns with mango and sweet & sour sauce, stir-fried lobster with chili-bean sauce, fried crabs with sambal chili sauce prepared in Singapore style, sweet and sour modha fish with pineapple, chicken and chili-garlic sauce Hunan style, lamb with dry chili and cumin powder prepared in Xinjiang style, kung Pao pork with cashew nuts and Szechuan sauce and home-made boiled chicken with Chinese cabbage dumplings.
Call on 0771087720 for more details
Yue Chuan seafood fried rice copy