Dining at Yi Jing, located at ITC Ratnadipa, is always a bit of an event. With its expansive views and sleek décor, the restaurant manages to feel both modern and timeless, stunning during the day and equally captivating at night. Yi Jing straddles both the past and present; while the modern décor features sleek lines and unobstructed city views, hints of tradition are woven in, particularly evident in the open kitchen where diners can watch chefs pull noodles by hand. This blend of old and new mirrors the culinary approach: there’s a sense of history in the dishes, yet the presentation and flavours often take on a contemporary edge.

From October 18th to 27th, Chef Liang from ITC Maratha is showcasing a special à la carte menu at Yi Jing, drawing on his extensive experience in crafting Chinese cuisine. It was this culinary showcase that brought me to Yi Jing on this particular afternoon. I’ve been to Yi Jing a few times before, but this visit felt different. With so many restaurants these days angling to stand out with gimmicks, I was curious to see what kind of narrative Chef Liang would present on the plate.

I couldn’t resist grabbing a mocktail from their reliable drinks menu—the Blueberry Hint. This mix of blueberry puree, fresh mint leaves, lime juice, homemade Demerara syrup, and soda was like a refreshing hug in a glass. I’ve developed a bit of a reputation for my fondness for berry-based beverages, so for the sake of nostalgia, I went for it as a comfort choice. Personally, I’ve always found this drink to be the perfect balance of sweetness and tartness, and it never fails to hit the spot.

The meal kicked off with a steady stream of jasmine tea—soothing and almost ceremonious—and the arrival of the Crystal Prawn Dumpling. I’ve had my fair share of prawn dumplings in this city, and I wasn’t expecting anything groundbreaking here. But this one caught me off guard. Generously filled with plump, fresh prawns, the dumpling skin was delicate but not flimsy. It didn’t try to do too much, which is what made it so satisfying. To top it off, they served three different sauces—soy sauce, scallion sauce, and a spicy black bean sauce—each adding its own dimension to the dish, depending on how adventurous you wanted to be with your flavour profile. Call me basic, but I quite enjoyed - and preferred - the soy sauce and dumpling combo.

Next came the Shanghai Xiao Long Bao. Now, I’ve always found soup dumplings to be a bit of a gamble—sometimes they’re excellent, and sometimes they leave you wondering what went wrong. This one fell somewhere in between. The dumpling skin was fine, not overly thick, but the broth inside didn’t pack enough punch to make it memorable. Don’t get me wrong - it wasn’t bad, but it wasn’t the kind of dish you talk about later, either.

The surprise hit of the night? The Crispy Fried Lotus Stem with Sweet Chilli Sauce. I didn’t expect to be so taken with it, but it quickly became the table’s favourite. There’s something about the crunch of the lotus stem paired with the slight sweetness of the chilli sauce that makes it addictive. We kept reaching for more, and by the end of the dish, there wasn’t a single stem left.

Crispy Salt and Pepper Prawn was next, and it was exactly what I was hoping for. The prawns were fresh, large, and perfectly cooked—not an easy feat. They managed to stay juicy inside, with a crisp exterior and weren’t overpowered by the seasoning. It’s the kind of dish that reminds you why salt and pepper prawns are such a staple.

I’ve always been partial to meat-based soups, but I decided to step outside my comfort zone and go for the Mixed Mushroom and Tofu Soup, and I’m glad I did. It was a light, clear broth, loaded with mushrooms and tofu, and while it won’t fill you up (which is a good thing, by the way), it does offer a nice intermission between heavier courses. It’s subtle and flavourful without being overwhelmingly mushroom-heavy, which I appreciated.

By this point, I was nearing fullness, but when it comes to delicious Chinese fried rice, there’s always room for Yangzhou Fried Rice with Meat and Egg. Done right, Chinese fried rice should be flavorful enough to stand on its own, and this version certainly delivered.

Yi Jing is also known for its open kitchen theatrics, and Chef Xu Tao stole the show with his Sliced Spicy Noodles. Watching him work the dough into noodles with his hands—stretching, pulling, and twisting it into perfect strands—was a sight to behold. There’s a real artistry to it, and the noodles themselves, when they arrived at the table, didn’t disappoint. They had the right amount of chew and soaked up the sauce without getting soggy.

The Braised Lamb Shank with Chinese Bread was, without question, a standout. The lamb was so tender it practically fell apart on the fork, and the flavour was delicate but rich. The pairing with Chinese bread, which soaked up the sauce beautifully, would have made for one of the more comforting dishes of the night. However, I gave the bread a pass so I wouldn’t be so stuffed that I was unable to sample the rest of the offerings. I also savoured the Stir-Fried Chicken in Chilli Bean Sauce, which was succulent and tender. While it wasn’t particularly spicy, the dish had a rich flavour that made it an enjoyable accompaniment to the other offerings.

Dessert came in the form of Fried Ice Cream with Strawberry Sauce. Now, fried ice cream is fried ice cream, right? It’s hard to mess up, but also hard to impress with. What I appreciated about this version was that the dough wasn’t too thick or clumpy, which made it an easy, enjoyable end to the meal.

This visit to Yi Jing felt like the restaurant at its best. Master Chef Liang’s menu brought a wealth of flavours to the table—while a majority of the dishes were hits, those that didn’t quite knock it out of the park were still quite good. If you’re a fan of Chinese cuisine or simply curious to experience the mix of tradition and innovation, I’d recommend making time before the 27th. And if you’re lucky, some of these dishes might just find their way onto the permanent menu. Here’s hoping. 

Pics Courtesy: ITC Ratnadipa