Szechuan Food Festival at Westin | The Daily Star
12:05 AM, May 28, 2013 / LAST MODIFIED: 02:11 PM, May 27, 2013


Szechuan Food Festival at Westin

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Page 401Seeking to promote and introduce a new cuisine which will enhance the social and culinary experience of their guests The Westin, Dhaka has organised a “Szechuan Food Festival” in association with China Eastern Airlines and the Embassy of People's Republic of China, Dhaka from 23 to 30 May 2013.

The festival was launched by His Excellency Li Jun as the Chief Guest and Azeem Shah, General Manager of the Westin Dhaka.

Chef Lorin Wang and Chef Merlin Xiao from Szechuan will preside over the kitchen of Westin's Signature Restaurant Seasonal Taste as guest chef, bringing with them the expertise and passion of Vietnamese cuisine.

Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources. One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy flavours.” Most Szechuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. Szechuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic, and salty. Szechuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food and snacks. The cuisine has changed little over the years, and milder versions of Szechuan dishes remain a staple of American-Chinese cuisine.

The festival offers traditional cold dishes such as chicken with special chilli sauce, assortment of ox tripe, heart and tongue, fresh beef shank with small green chilli, deep-fried crispy snail fish with shallot and chilli oil, mixed small black fungus with red pepper in vinegar, preserved mixed vegetables in chilli oil. Soups include braised egg soup with vegetable in Chengdu style followed by hot dishes such as poached sliced beef in hot chilli oil, steamed rice flour mutton with pumpkin, deep-fried diced chicken in green pepper, braised sea bass with condiment and chilli oil, braised bean curd with green pepper and red chili, dry-fried French beans with minced beef and preserved vegetables.

To enjoy a dinner with friends and family and experience the unforgettable taste of Szechuan culinary heritage visit the Signature Seasonal Taste restaurant at Westin. The Food Promotion is open for dinner only until 30 May. For more information or table reservations  call 989 1988.

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