We’re talking about Stix. Hyatt Regency’s popular Chinese restaurant known for serving authentic Chinese food curated by Chef Sun Wenlin and Chef Amalendu has launched a new menu, and we love it. From dim sums to mains and desserts, the new dishes will tantalize your taste buds, with the theatrics of the open kitchen making your dining experience feel as though you’re in some street in China but with sophisticated decor.
We started off with their dim sum menu ordering their Edamame and Waterchestnut dumplings which were steamed to perfection and went really well with their chilli oil. For appetizers, we got ourselves some Dou Ban Jiang style string beans and crispy lotus stem which were bite-sized and superbly crispy! The pan-fried radish cake was also steaming hot with freshly cut spring onions adding to the texture variety. They also have Sichuan style chicken and lamb for those looking for an extra kick of spice.
Their mains comprises some fabulous options like hand-shaved fresh noodles, sliced lamb tofu and sweet potato with mala sauce and more. We went for their Sichuan fried rice with Sichuan chilli vegetables, cashew nut and sesame oil, Mapo tofu and wok-fried spinach and mushrooms with garlic and chilli. This trio complemented the fried rice beautifully adding an element of crunch, richness as well as silken texture from the tofu.
We ended the meal with desserts which tasted as beautiful as they looked. With a creamy coconut custard that comes with edible flowers and litchie jelly in a jar and a platter of batter-fried brownie flutes served with honey, chocolate ice cream and prunes, we experienced some serious food coma. A pleasant symphony of flavours, this place has our vote for their ambience, presentation and theatrics!
We started off with their dim sum menu ordering their Edamame and Waterchestnut dumplings which were steamed to perfection and went really well with their chilli oil. For appetizers, we got ourselves some Dou Ban Jiang style string beans and crispy lotus stem which were bite-sized and superbly crispy! The pan-fried radish cake was also steaming hot with freshly cut spring onions adding to the texture variety. They also have Sichuan style chicken and lamb for those looking for an extra kick of spice.
Their mains comprises some fabulous options like hand-shaved fresh noodles, sliced lamb tofu and sweet potato with mala sauce and more. We went for their Sichuan fried rice with Sichuan chilli vegetables, cashew nut and sesame oil, Mapo tofu and wok-fried spinach and mushrooms with garlic and chilli. This trio complemented the fried rice beautifully adding an element of crunch, richness as well as silken texture from the tofu.
We ended the meal with desserts which tasted as beautiful as they looked. With a creamy coconut custard that comes with edible flowers and litchie jelly in a jar and a platter of batter-fried brownie flutes served with honey, chocolate ice cream and prunes, we experienced some serious food coma. A pleasant symphony of flavours, this place has our vote for their ambience, presentation and theatrics!
