The New Nation - Internet Edition

The Westin Dhaka will be promoting a Modern Chinese cuisine with Beijing Whampao Club-Bejing from 5 to 13 April, 2008.

The foods and flavors of China have found an eager audience in Bangladesh. The Chinese culinary is indeed very successful not only in Bangladesh; it is all over the world. The diners of Dhaka will have the opportunity to feed their body and nourish their soul with authentic yet modern Chinese food here at the Westin Dhaka.

From 5 to 13 April, very talented chef Yap Poh Weng and his team chef Chen Chun Mei and chef Zhang Rui Feng will preside over the all-day dining restaurant "Taste" as guest chef, bringing with them the expertise and passion of Chinese cuisine. Yap has started his career in the year of 1987, since then, he has spent more than a decade to offer from Chinese kitchen.

Chef Yap is a renowned name in Beijing for his outstanding culinary skills; he is a specialist rewarded chef, won the International Chinese Culinary Art Competition Gold Award in 2005. Currently Yap is working as Executive Chef with Whampoa Club, one of the vibrant culinary outlets in Beijing. Whampoa Club's fame continues in 2008 with multiple accolades: "50 Best Experience 2007" from Food & Wine Magazine, "40 Trips of A Lifetime 2007" from Conde Nast Traveler, "Best Restaurant in China 2007" from Modern Weekly, "Best Restaurant 2008" from Shanghai Tatler, "Most Innovative Cuisine" and "Best Interior Design" of Eating Out Award from TIMEOUT.

Chef yap and his team will entertain the guests with refreshing salads and soups. Try a range of salads from Spicy chicken salad with bean jelly flavored with roasted peanuts, to 'You Mak' vegetable salad roll with spiced sesame dressing, Refreshing cucumber salad with Pacific clams and shrimps in a mild garlic dressing and Black fungus salad with chrysanthemum petals.

Enrich your spirit with soups from Double-boiled free range chicken and wild mushroom consommé served with truffle dumpling, to Hot and sour soup with lobster and squid roe, Sweet corn cream and minced chicken broth served with corn crackers.

Take a new course in main dishes. What could be the better way to treat yourself with Wok-fried beef tenderloin with Pistachio nuts and garlic shavings, Sautéed Australian beef strips with a honey pepper sauce, Roasted lamb leg with cumin spices, served in its own juices, Wok-fried diced chicken with pickled red peppers in spicy sauce, Sautéed chicken with fresh mango and assorted peppers in a savory sauce, Stir-fried minced pigeon with fragrant pear in crispy wrappers, Deep-fried king prawn coated with a wasabi dressing, crisp prawn flakes, Sautéed king prawns with ginger and garlic in Shandong soya sauce, Steamed scallops with tofu topped with a duo of crisp and sautéed garlic, Shandong style poached red spotted garoupa in a vinegar spiced consommé, Red braised, spring onions with sea bass, Poached with pickled red peppers cod fish.

There will be an array of noodles and rice; Beijing style fermented bean paste and pork with hand made noodles, Lobster and hand made chili noodles braised with hot bean paste, Tea smoked mushrooms served with hand made cep noodles topped with five spiced crushed ice and Stir-fried vegetarian fried rice with fresh ginger grains

Why not try Soup Dumplings; Seafood and squid ink dumplings served in golden broth, Spinach and vegetarian dumplings served in mushroom broth, chicken and vegetables dumplings served in Chinese ham consommé, Beef and watercress dumplings served in hot and sour broth, and Carrot, tomato and chicken dumplings served in chicken broth.

Or Dim Sum; Pan-seared chives and pork dumpling, Beijing style, Fluffy sesame dumpling filled with pork floss and onions, Crispy onion pancakes, Beijing pancakes filled with goose liver and pork fillings, Steamed BBQ chicken buns, Steamed Chicken with shrimps dumpling (Siew Mai) and Steamed Prawn dumpling with water chestnut.