Confucius once said “Everything has its beauty, but not everyone sees it”. This is how I felt when I walked into the Yue Chuan on a Wednesday evening. To begin with, the restaurant has a separate entrance directly from the main road, which is good as guests don’t have to meander through the hotel lobby.
Yue Chuan was a culinary virgin waiting to be discovered and relished. Often Chinese venues of any sort display an overpowering array of red. Yet, this 80 seat venue had a soft glow radiating from within, accentuated by bold black pillars intricately painted with gold line drawings of fans.
The black and green chairs were a nice contrast. My eyes were drawn to the table set up; the black chopsticks neatly nestled on a ceramic holder (chopsticks were first used 6,000 years ago).
I noticed in the private dining room a hand crafted wooden stool that is kept for ladies to rest their handbags, something I’ve not seen in other Chinese venues. It was nice to see the restaurant also having a wide show kitchen where a chef was showing his prowess on a wok. Perhaps, a real Chinese hostess greeting guests would have completed the authentic presence.
A kiwi and strawberry drink was the best option before my senses were beautifully assaulted by the intense and authentic flavours of China.
Chinese cuisine has a rich heritage. The four main styles of food are Chuan (West), Lu (North), Yue (South) and Huaiyang (East). At the Kingsbury the chef has created not one but two menus. The first showcases Cantonese and Szechuan food while the other menu tempts you with Sri Lankan Chinese fusion.
This variance makes the Yue Chuan rather unique. The thick leather bound menu has really captured the essence of China. I opted to break the tradition of soup, starter and main course and ordered all three together in tasting portions.
The dumplings filled with chicken were moist, and left a nice aftertaste of mild ginger. The chicken garnished with red Szechuan chilli and cadju nuts was ornately presented on a white platter.
The beef served in a heavy stone pot was the highlight. In ancient China heavy pottery (clay pots) and stone pots were used. It was good that Kingsbury had thoughtfully decided to use these pots which supplement that authentic feel. The consistency, texture and taste of the beef were absolutely nice. Actually, the stone pot dish is a meal in itself.
The green tea served in a dainty ceramic bowl was another first, as other venues sometimes forget this vital component in Chinese cuisine.
The hot green tea invigorates the entire meal process, and aids in rapid digestion. Sri Lankans must break away from the regimented mindset of assuming that Chinese food is just noodles and fried rice: there is a domain of taste and flavour to be explored.
A dessert of fried ice cream concluded my meal, although it would be good if this was served in a bowl and not an open plate.
With so many options for Chinese food in Colombo, I can endorse that Yue Chuan stands out as a venue where the chefs truly appreciate their menu and then capture the guest with personalized service.