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Wednesday, Dec 17, 2003

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Sizzling seafood

Enjoy low-calorie seafood at the ongoing festival at Chinese Pavilion


CHINESE PAVILION awaits you with a fabulous seafood fiesta that will last a whole winter. In keeping with the weather, the eating area has been done up with warm colours accented by golden tapestry and a small orchid or two in small white Chinese vases, on each table. A laughing Buddha and an aquarium complete the cornucopia that is Chinese Pavilion (Tel: 55785680/81).

If health is your primary concern, the restaurant's mammoth rendition of the `seafood bonanza' is manna.

In addition to a delightful diversity, Chinese fare is absolutely low on oil, mostly boiled and sautéed to arrest the raw freshness. Chinese Pavilion bears ample testimony to a gastronomic repertoire that gives maniacal importance to strike a perfect balance between Yin and Yang. Particularly because Chef Rocky Chung is religious when it concerns Chinese cuisine.

"A few vegetables, herbs and sauces are imported from the streets of Beijing and Canton-gardens," says managing director, Ali Murtazai. Black beans, oyster sauce, chilli-mustard mix, snow peas, water chestnuts, asparagus, dried mushrooms, Szechwan pepper, star anise and a wide assortment of aromatic and therapeutic herbs is flown in regularly to protect originality.

One can expect squids as succulent, lobsters as luscious and crunchy crabs, as they are in Hunan, Guangdong or elsewhere. Check out the menu: Interspersed among the range of squids, lobsters crabs and mackerels are absolute nutritional delights, like - water chestnut with bell pepper and bean sprouts, or snow peas in bean sauce, and fresh asparagus with oriental veg. and oyster chilli sauce.

The restaurant's chief PR Edward Joseph recommends Crackling spinach with Crispy fried Hunan Tofu and Golden potatoes with golden ginger, chillies and Soya for lettuce lovers. Non-vegetarians meanwhile, can feast on Crab fried wontons, grilled mackerel, squid pepper chilly, Lobster Teppan Yaki and Honey glazed chicken.

"It needs time to get used to Chinese food," says the owner. We hope so! "And Chinese Pavilion is the place where the quest for the perfect recipe ends," he adds. Now this needs confirmation. From who else, but you!

S.C.

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