Golden Dragon, is the signature Sichuan & Cantonese cuisine restaurant at the Taj Coromandel, Chennai. This restaurant has been an iconic landmark in the Chennai Food Scene and many of its dishes have ‘inspired’ dishes with similar names in various ‘Chinese restaurants in Chennai.
The Golden Dragon has redesigned its menu with the arrival of its New Chef Master Chef Lian Yun Lei, who brings with him over 20 years of experience from across the globe. The new menu has been infused a keen sense of freshness to offer one of the most extraordinary repertoires of Chinese cuisine. Chef Lian says that he hopes the patrons rediscover fresh Sichuan flavours with authentic and traditional recipes from the deep roots of China, which include special sauces like Jinglin and Lajiu sauces. Chef Lian brings with him finesse in presenting simple, traditional food, while reinventing some delicacies with his unique interpretations.
I have documented some of the dishes that caught my attention during a dinner along with 7 other friends a month ago.
The Golden Dragon has redesigned its menu with the arrival of its New Chef Master Chef Lian Yun Lei, who brings with him over 20 years of experience from across the globe. The new menu has been infused a keen sense of freshness to offer one of the most extraordinary repertoires of Chinese cuisine. Chef Lian says that he hopes the patrons rediscover fresh Sichuan flavours with authentic and traditional recipes from the deep roots of China, which include special sauces like Jinglin and Lajiu sauces. Chef Lian brings with him finesse in presenting simple, traditional food, while reinventing some delicacies with his unique interpretations.
I have documented some of the dishes that caught my attention during a dinner along with 7 other friends a month ago.
Amuse Bouche
Due of Asparagus Dumpling
The evening started with these steamed Dumplings which had a filling od Blanched asparagus, along with pan sauted Chopped celery and ginger. The accompanying sauces elevated the taste of the dumplings.
The evening started with these steamed Dumplings which had a filling od Blanched asparagus, along with pan sauted Chopped celery and ginger. The accompanying sauces elevated the taste of the dumplings.
Due of Asparagus Dumpling
Qiling Fish with Sichuan Toban djan sauce
This is one of the the dishes in the separate ‘Master Chef’Menu,
This dish consisted of Fillets of John Dory fish cut at 70 degrees with zig zag scoring on the surface, the fish is crispy fried after dusting with batter.
The sauce was very different and spicy and consisted of green chillies, garlic, red chilli, Celeries and the Toban Djan Sauce. This Sauce was poured over the fish prior to serving.
This is one of the the dishes in the separate ‘Master Chef’Menu,
This dish consisted of Fillets of John Dory fish cut at 70 degrees with zig zag scoring on the surface, the fish is crispy fried after dusting with batter.
The sauce was very different and spicy and consisted of green chillies, garlic, red chilli, Celeries and the Toban Djan Sauce. This Sauce was poured over the fish prior to serving.
Qiling Fish with Sichuan Toban djan sauce
North Atlantic Steamed Scallop with Pickled Chilli,
Scallops are the common name for the saltwater clams or Mollusks, the best are obviously found in the waters of the Northwest Atlantic Ocean. They are best served either Steamed or Pan Seared.
For this particular dish, the chef layered the Scallop with some seasoning and steamed over a bamboo steamer for 5 to 10 minutes till they were cooked to perfection. The sauce consists of Birds eye Chili pickled overnight.
The dish was what I would call a perfect pairing where the slight Sweetness of the Scallop went well with the distinct taste of the pickled Chili
Scallops are the common name for the saltwater clams or Mollusks, the best are obviously found in the waters of the Northwest Atlantic Ocean. They are best served either Steamed or Pan Seared.
For this particular dish, the chef layered the Scallop with some seasoning and steamed over a bamboo steamer for 5 to 10 minutes till they were cooked to perfection. The sauce consists of Birds eye Chili pickled overnight.
The dish was what I would call a perfect pairing where the slight Sweetness of the Scallop went well with the distinct taste of the pickled Chili
North Atlantic Steamed Scallop with Pickled Chilli
Crispy Tiger Prawns with Chili Butter garlic
One of my favorite dishes of the evening, where the Humongous Tiger prawns are flattened and dusted with corn flour and crispy fried and seasoned and tossed with a Sauce of Butter, garlic and chili seasoned in a Wok. The dish was served crispy hot.
One of my favorite dishes of the evening, where the Humongous Tiger prawns are flattened and dusted with corn flour and crispy fried and seasoned and tossed with a Sauce of Butter, garlic and chili seasoned in a Wok. The dish was served crispy hot.
Crispy Tiger Prawns with Chili Butter garlic
Lotus Stem Chengdu Style
This is a variation of their ever favourite and much copied Crispy Lotus Stem dish
This is a variation of their ever favourite and much copied Crispy Lotus Stem dish
Lotus Stem Chengdu Style 
Crispy Lobster with Chili Butter Sauce
Steamed Okra in Soya garlic
Aromatic Crispy Duck
This is a new dish on the Menu and involves a bit of a ritual, the duck is served with a soft thin pancake, plum sauce and some vegetable slices as accompaniments. The Plum sauce is meant to be spread over the Pancake and then then rolled with the duck and accompaniments.
This dish is one of the new additions and will definitely be a favourite amongst the patrons in future.
This is a new dish on the Menu and involves a bit of a ritual, the duck is served with a soft thin pancake, plum sauce and some vegetable slices as accompaniments. The Plum sauce is meant to be spread over the Pancake and then then rolled with the duck and accompaniments.
This dish is one of the new additions and will definitely be a favourite amongst the patrons in future.
Aromatic Crispy Duck 
Aromatic Crispy Duck..after the Roll is prepared...
Litchi basil Icecream
Sticky Toffee Pudding with Salted Caramel
A Fortune Cookie to end the evening
It would be interesting to note for the regular patrons that some old favourites continue to dot the menu like Song of Dragon Chicken (Crispy fried chicken tossed with button chili); Har Gao (Prawn Dumpling); Peking Duck (Roasted duck with traditional accompaniments); Kung pao chicken (Tender chicken cooked with dry chili and cashew); Lotus Stem Honey Chili (Crispy fried lotus stem glazed with honey and chili); and the all-time favourite Nest of Dragon (Molten Chocolate filled Dumplings with Crisp Vermicelli and Honey).
In keeping with the trend of eating healthy, the restaurant continues to offer creatively crafted delicious sugar-free desserts like Chocolate Terrine; Fig and Cinnamon Pancake (Crisp pancake encased with dried figs and cinnamon); Vanilla Ice Cream; and sugar-free and gluten-free, Matcha Green Tea Panna cotta with yuzu lime Sorbet – a perfect way to end a hearty meal.
The Golden Dragon is Located at Taj Coromandel, Chennai and a meal for two would cost Rs Three Thousand upwards.
In keeping with the trend of eating healthy, the restaurant continues to offer creatively crafted delicious sugar-free desserts like Chocolate Terrine; Fig and Cinnamon Pancake (Crisp pancake encased with dried figs and cinnamon); Vanilla Ice Cream; and sugar-free and gluten-free, Matcha Green Tea Panna cotta with yuzu lime Sorbet – a perfect way to end a hearty meal.
The Golden Dragon is Located at Taj Coromandel, Chennai and a meal for two would cost Rs Three Thousand upwards.
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