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Variety A range of seafood was the pick of the lot at the food fest

Diced chicken with Szechwan wild pepper was a good option for starters. Other dishes to start a meal included Xi Shi crab claws, sliced fish Szechwan style and seaweed prawn roll. For vegetarians, there were delicacies like honey chilli lotus stem, salt and pepper button mushrooms and hot bean potatoes.

The festival was designed to offer spicy, moderately spicy and bland recipes, as Devraj Halder, the hotel’s Executive Chef, explained. A variety of soups were lined up, including the classical Cu Jiao fish soup, crab meat and lettuce soup, aromatic asparagus gold soup, spinach black mushroom and tofu soup .

The seafood range was the pick of the lot. Scallops, lobster, grouper, sea cucumber, king prawns, cuttle fish, seabass and crab meat were all a treat. For the main course, the restaurant served Cong Bao lamb, steamed chicken Guang Dong style, shredded lamb mint sauce, Zu an rofu and hoisin duck. The vegetarian menu covered stir fried lettuce in oyster sauce, Gan Shou French beans, sauteed white fungus with snow peas and vinegar braised Chinese cabbage among others.

The dessert section was equally elaborate. Items on offer included sticky rice dumplings, orange darshan, sweet potato sesame cakes and seven treasure ice cream.

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