In traditional Chinese culture Chi (or Qi) is an active principle forming part of any living thing. Chi is translated as ‘natural energy’ and the etymological explanation of the Chi logogram, is steam rising from rice as it cooks. It is this very steam that pervades across the restaurant spreading ‘natural energy’. Inspired by the canteens in industrial units, Chi cookhouse is a pro community dining concept designed for the guests to enjoy delectable Pan Asian dishes.
The ambiance of this place has a very soothing effect because the theme is of light green and yellow colour. Indoor seating, outdoor seating as well as a private seating space provides a perfect setting for a quite Sunday brunch. The decor is minimalistic but the place has a certain charm about it.
I recently visited this restaurant to sample their Sunday Dimsum Brunch. They are providing 7 types of non-veg and 5 types of veg dimsums the servings of which is unlimited. It is more like dimsum galore. Along with this they are serving soup, main course, desserts and one alcoholic or non -alcoholic drink. All this for Rs 1295 all inclusive which I found to be absolute value for money. The timing of this brunch is from 12 noon to 3:30 pm.
I began my meal with Veg Tom Yum Broth, this Thai soup was an amalgamation of kaffir lime, lemongrass and galangal root. A clear soup with Kaffir lime having potency in flavours and the vegetables being perfectly cooked, it proved to be the right way to start my meal.
Starting the dimsum journey, the first one tried was Siu Mai Chicken, thin wonton skin layer outside and juicy chicken filling within, quite good in taste. Spicy Chicken Dumpling, this was hands down my favourite out of the lot. The dimsums had a reddish tint and true to its name the filling was spicy, highly recommended. Chicken & Coriander Dumpling, this is one of those classic combinations that rarely goes wrong. I was definitely able to pick up the coriander flavour and found it to be quite good in taste.
Banana Leaf Sticky Rice & Minced Chicken, minced pieces of chicken topped with rice and steamed within banana leaf. Sticky rice with nicely seasoned chicken pieces, quite delectable in taste, recommended. Steamed Fish Tausi, the cube pieces for fish were extremely soft in texture and topped with salted black bean sauce, again a really delicious creation. From veg section I tried Spinach & Mushroom Dumplings, green in colour with finely chopped mushroom and spinach within, I found the spinach to be a bit too dominant in this dish. Spicy Vegetable Dumpling, I preferred the chicken version over this one. That being said it wasn’t bad altogether.
In main course I tried Mao’s Chicken with Veg Chilli Garlic Fried rice. This was soft and juicy chicken pieces in yellow beans and garlic infused gravy, really flavoursome. And chilli garlic fried rice proved to be the perfect accompaniment with this dish.
In desserts I had Darsaan, crispy honey glazed noodles accompanied with vanilla ice cream was and absolute delight to eat. Ice Cream Trio, this was vanilla ice cream topped with 3 different sauces. One was orange & coconut, another was chocolate and the third was strawberry. The strawberry one was the clear winner for me. In drinks I tried Virgin Mary mocktail, with tomato juice as its basic ingredient it was bit spicy and tangy in taste. Lemongrass Caprioska, I found this rum based cocktail to be quite spectacular in taste. Soju, made with rice this is more like tequila in essence but it doesn’t hits you that bad, loved it.
I ended up having a fantastic brunch experience at this place. If you are a dimsum this place should definitely be on your list.
Ambiance – 5/5
Service – 5/5
Food – 4/5