Fancy a delicious Szechuan meal? Then, a trip to Golden Dragon at the Taj Samudra is just what you need.

Tantalizing, scrumptious dishes await your taste buds. Golden Dragon’s very own master chef Bai Ping cooks up a storm everyday which include his specialty dishes, authentic Szechuan cuisine. Together with his apprentice Chef Li Qi Wu, the latest to join the Golden Dragon kitchen, they ensure that diners leave the restaurant content, rubbing their tummies in satisfaction.

Chef Bai Ping’s signature dishes include the Prawn and Bean Curd Soup, Chicken and Coriander Soup, Fried Crab in Szechuan Pepper Sauce, Crispy Lamb Szechuan Style, Deep Fried Garoupa, Wok-fried King Prawns in Hot Garlic Sauce and Braised Duck. Speaking to Chef Ping about Szechuan cuisine, he tells the Food Factor that he hails from the Sichuan province in China, as did his apprentice Chef Li Qi Wu. Popular dishes in the region include cuttlefish with green chillie or prawns with seaweed and chillie.

Lime and coriander soup is a huge favourite as well. “You will find that some dishes are spicy while some are not so there is a healthy balance in Szechuan cuisine,” explained Chef Ping. It is Chef Li Qi Wu’s first time in a foreign country and he has previously worked as a chef at a restaurant at the Beijing Capital International Airport.

The Golden Dragon is open everyday for lunch and dinner. It is advisable to make a reservation. Contact them on 0112446622.

By Sarah Kellapatha

Photos by Kithsiri de Mel