Delicious authentic food and warm hospitality, this is what Mei Kun is all about. Situated on the third floor of the beautiful and tastefully decorated Kempinski Ambience Hotel, CBD Shahdara, New Delhi, Mei Kun specializes in South East Asian Cuisine. Made with fresh and authentic ingredients sourced locally and from South East Asia, the food is fresh, delicious and authentic to the core. The flavours from China, Thailand, Singapore and Malaysia are prominently featured and the best part is that every single query is promptly answered by the staff.
Chef Rajiv Vimal
Sid Kullar of Chef At Large & I had the pleasure of dining with Chef Rajiv Vimal, Executive Sous Chef and we were served by the charming and every attentive Sumitra Thakur, Assistant Outlet Manager and Sarah. Over a period of nearly 3 – 3 ½ hours we sampled all the specialties of the house that were prepared by Chef Veer Pratap who has over 11 years of experience in Oriental cuisine and has worked at ITC, Leela Kempinski and Shangri-La.
Walking into Mei Kun is an experience by itself. A guest is greeted by the statue of Buddha at the entrance and the walls are tastefully decorated with Tibetan art. A soft music is a constant companion and the restaurant is spacious with two private dining rooms with seating capacities of 6 and 8.
Cranberry Kafir Lime Refresher
After a quick survey of the other two restaurants on the floor we sat down to a grand dinner which started with the Amuse bouche that was Lotus Root Fritters. It was a delicious combination of thinly sliced loot root dusted with flour and deep fried then tossed in sweet and sour dip. To accompany this was a refreshing Cranberry Kafir Lime Refresher.
Beans and Bamboo Shoot Salad & Raw Mango Salad
Lankai &Pomelo Salad
There were four different varieties of salads in the next course. I loved the Raw Mango Salad which was made of shredded raw Thai mango in a tamarind dressing and Pomelo Salad. A Pomelo is a South Asian fruit and it was tossed with peanuts and served in a spicy Thai dressing. The other two salads were Larbkai – Minced chicken served mixed with mint leaves and roasted rice and Beans and Bamboo Shoot Salad – Juliennes of green beans, bamboo shoot black fungus and water chestnut tossed in light soy, sesame and red chili dressing.
Crispy Fried Morning Glory
For appetizers we were served Grilled Prawns – Tiger prawns in black pepper sauce with some spring onions. Roast Duck – Roasted duck served with cucumber, leeks and a plum sauce. This is a house specialty and the process of making this is fascinating and tedious. This dish is truly as labor of love. Chicken Satay – Grilled chicken on bamboo skewer served with peanut sauce. And finally Crispy Morning Glory – Flour dusted, batter fried and topped with sweet chili dressing. This was a show stopper. The tempura batter fried morning glory was delicious and crisp on the outside and had an amazing crunch. Chef Rajiv let us in on a secret. He told us that to make a really good tempura batter add an egg yolk to the flour and cold water batter and you will get crispier fries.
The Laksha was a delicious combination of coconut milk and seafood broth served with noodles, egg and shrimps. It was even better than the few Lakshas I had tasted on my trip to Singapore.
Singaporean Chili Crab & Steamed Pomfret
The Main Course We began this with the delicious Singaporean Chili Crab – Whole piece of crab cooked (steamed and stir fried) in homemade Singaporean chili sauce. The crab was fresh and the sauce was delicious in its sweet and sour avatar. I really loved the Chicken Rendang Curry – A rich spicy curry with the base of coconut, lemongrass and chilies. The flavours of the different ingredients were an amazing symphony. The Sambal Beans – Long beans cooked in sambal sauce, were a new experience and were delicious. We also had Stir-fry Baby Pokchoy,
Penang Vegetable Curry – MildThai curry with the base of coconut, lemongrass and turmeric.
Meegoreng Vegetable – Malaysian style wok fried noodles (mama style refined flour) tossed in light curry sauce with vegetables, Steamed Pomfret – Deboned Pomfret steamed with ginger and spring onion, served in superior soya sauce and Egg Fried Rice.
The meal was completed with an assortment of delicious desserts. The Icekachang which constitutes – shaved ice, milk, custards and fruits served with different jellies was a perfect end to the delicious meal. We were also served Black rice pudding – Sticky black rice pudding with coconut glaze and Fried ice-cream – Vanilla ice-cream, deep fried in homemade buns.
So, if you are looking to eat so delicious and authentic South Asian Cuisine, look no further, head straight to Mei Kun for an amazing and memorable evening.
Operation timings – 1900hrs – 2345hrs (Tuesday Closed)
Location – 3rd Floor (Entrance from Club Tower lobby)
Outlet Manager – Sumitra Thakur