Memories Of The Harvest Moon

The first Chinese restaurant in Bangalore to open in a five star hotel. A restaurant that has since 1986, been associated with memories, yes, of China and of countless loyal guests who are treated by the staff as members of an extended family with personalised napkins and engraved chopsticks and even their favourite menus printed out for them. The regulars have their own stories, as do people who have been associated with the brand and have seen it evolve. Like  Murali Babu who worked in the kitchen, moved on to be a waiter, served at the bar and is now the Restaurant Manager of Memories Of China at Vivanta by Taj – MG Road .

**

He looks at the gold, red, black, slate accents around him with pride and rattles off the history of the restaurant, “The name was inspired by Pearl S Buck and it has remained unchanged.” He explains that the vibe may have evolved over the years, the decor may now be contemporary and more detailed than it has ever been but some things about Memories Of China have never changed. Yes, the name for instance. In the mercurial business of food where brands are constantly reinventing themselves, the restaurant has been at the same location and has been known for uncompromised authenticity and consistency. And all because of over two decades of research into Cantonese, Sichuan, Guangdong and Szechuan cuisines.

We meet the restaurant’s biggest draw, the age-defying Master Chef Lai Hin Tong William, who is about 60 and has cooked for about 40 years but has the enthusiasm of a child. He says, “If after all these years, I cannot bring to people the meaning of my food, my culture..it will be a waste. People have travelling taste buds today and they know good food but here we are trying to bring to you over 5000 years of Chinese culture on a plate distilled from the recipes of generations of cooks, with their basic integrity intact but with consideration for evolving palates. We don’t touch the basics but we evolve to healthier food cooked with fresh produce and home made sauces.”

There is an abundance of vegetarian fare too for those looking for it. So for every roasted, barbecued, wok tossed, poached, smoked pan fried, deep fried, steamed something for the non vegetarian palate, there is a vegetarian delight. There is also a live Chowmein station, a station for dim sums and a  grill section. A fetching, quaint tea bar rounds up the experience. Guests enjoy watching the exotic hand rolled tea leaves flowering in steaming water and leaving behind subtle colour and a unique aroma.