China Inc

My husband and me were invited for dinner at china inc and this was a great recommendation by chef johny since there is a lot of magic in chef Sudarshan’s delicacies. The interiors and lighting is perfect, while we were seated in the centre right below the well lite colourful chandelier. Chef sudarshan introduced himself to us and brought in the most tastiest and mouth watering specialities. We were served well by Jojo who has been catering to all my requests. We both are humbled to see how graceful chef Sudarshan is despite having flavour in his hands. Lastly the best I would say is the dessert platter. Thank you chef Sudarshan, chef johny and Jojo.

CHINA INC AT Taj Santa Cruz - Dragonboat festival. Mind blowing Started on 22nd June till 2nd July . SICHUAN AND CANTONESE at its best Chef has curated a balanced menu veg and non veg which has flavours , balance , umami taste , texture sheen . Overall satisfaction. Though Sichuan is spicy they have balanced it so well one does not get the spice hit Almost tried small portions of half of the MENU hence going in detail would be difficult but highlighting some star dishes Dimsum - Truffle flavoured Carrot was amazing , thin layer minced carrot melt in mouth . Also try the Zhonghi (veg and non veg ) lotus leaf sticky rice served hot and XO perfumed fish Shumai. Fragrance all over thin layer stuffed with fish Spiced cucumber salad or Sichuan giang huang hua is simple salad loaded with flavours ( a bit spicy ) lovely presentation STAR DISH : Huaiyang style marble tea eggs . Look at the texture ( pic uploaded ) braised eggs infused with herbs and Chinese tea Crispy Okra is an amazing dish if one is an okra fan. Simple tossed with aromatic chilli mix Mains : Steamed salmon with pungent bean sauce . Light soft . Polished in a minute Shredded chicken fresh chilli with Xhaoxing sauce , simple yet flavours did the trick Mopu tofu was done well as were the hakka noodles ( this is so Cantonese ) One should try the truffle braised noodles ( you can choose from veg / chicken ) pair it with Sichuan style mala fried rice Must end with their 2 amazing desserts Coconut sago pudding - Cantonese delicacy and last but not the least Jian dui ( outstanding ) the chocolate tea cup was heaven - placed over it was a perfect fried Cantonese pastry made out of rice flour coated with sesame sead Not to forget the negroni and the gin based cocktail AMBIANCE of this place has a dragon shape feel with a lovely hand blown (3800 approx ) blown glasses Two PDR for private dining and a lovely and exclusive Bar area to unwind Over all = kudos to team and the entire team of Taj And China Inc Till we meet again , cheers

This is my family’s go to restaurant for dinner. The food is fresh and authentic. It’s brilliant with respect to all aspects. Must haves (veg): 1. Lotus stem root 2. Sichuan fried rice 3. Mapu tofu 4. Chilly noodles 5. Honey noodles with icecream. The ambience is relaxed and peaceful. Excellent staff.

Been a place we have been frequented on many occasions. The food was amazing as usual, especially the konjee crispy lamb which is one of our favourites and now a new favourite being the veg spring roll. As mentioned the food was amazing and the service even better. Thank you Chef Kishore for the amazing food and Mr. Suraj for the hospitality and the attentive service.

Visited the place today . Mocktails & Appetizers were amazing ! The vegetable dumplings were unique . Mr Yogesh , the manager , offered me personalised services . The other servers were equally helping . Absolutely friendly natured ! Main Course was average - I tasted some French Beans and Chicken. And the desert , Wasabi Cheese Case , was fantastic ! Will definitely visit again .

Ambience and Food merit a Four But Rahul our server was so knowledgeable and courteous that he turned the four to a five! He practically knew all the ingredients that went into each dish and turned the dining experience into a culinary adventure Pineapple goes into the sweet and sour prawns... and the bean curd was tofu! The dessert was devoid of sugar and sugar free additives as well, the taste totally from chocolate apricot and a hint of rosemary! The ceiling turned out to be a dragon ... and though they must have been tired at the end of the day the staff were pleasant, caring, helpful throughout

Very very good food. Would not expect anything less from the Taj. The team were very very good also. The ambience is good even though it is a closed space. It is definitely more than a tad expensive especially considering this pretty much an airport hotel for Taj. The sliced fish was very well made and the clear wanton soup was distinctly different.