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Golden Dragon: Taj Coromandel, Nungambakkam, Chennai – Revisited [24/03/2023]
Decor
Some décor elements at the Golden Dragon have changed. New, colourful light shades in yellow, orange and red make a difference to the space. Even the upholstery is new. Signature black-and-gold dragon plates match the napkin holders, with pure white napkins instead of the red of the past.
Food: Golden Dragon
Moving on, this almost 50-year-old restaurant has made some food changes. A new Chef has arrived on Chennai shores, bringing with him a fresh mindset, experience and expertise. Amuse bouche is a tiny piece of Tofu, Edamame in a pool of Pomegranate molasses.
Dim sum included Scallops and Prawn are encased in skin very delicate. To let what’s inside show what it’s all about. Some prefer to eat them by themselves, but for those who don’t, there are sauces to choose from, including soy, red chilli in oil and green chillies in vinegar. Almost thread thin, the 5-Spicescented Enoki Mushrooms are delightfully crispy, and perfectly capable of making a taste statement on their own, or with any of the sauces you may fancy. Looking a little like large grains of rice glued together, the cornflour dusted, flash-fried Cuttle Fish is then stir-fried with some veggies in a dark sauce. Cuttle Fish goes well with the steamed Jasmine Rice and Asparagus and King Oyster Mushrooms. Mandarin Orange and Chocolate Cremeux, Tropical Fruit Salsa, Sesame Tuile is quite a mouthful to say, but the dessert is far more. Under a white cloud, with specks of gold. Once Chef pours the liqueur all over the cloud, it settles into a small syrup pool, revealing the sweet mysteries of complex layers and textures below. Pluses and minuses: The chefs have an amazing repertoire of ingredients at their disposal. They also have the knowledge and expertise to mix and match to bring out the best.
