For years, Pan Asian at ITC Sheraton has been a popular favourite. And most recently has been transformed into an authentic Chinese restaurant – Yi Jing. Decoding the two Chinese words, Yi means change and Jing means classic. Yi Jing hence takes the classic style of Chinese cooking from Beijing, Sichuan & Hunan. With a dash of contemporary cooking styles, craft cocktails and plush, you get the luxurious new Chinese hot spot.
Bathed in red and gold tones considered good omens in the Chinese culture, the restaurant boasts of a great bar headed by Mukesh, or fondly known as Mac Magician. The restaurant has 2 PDRs, special tables dedicated to live cooking hot pots, available only by prior reservation and Tie Ban. Tie Ban is like the Chinese cousin of the Japanese Tepanyaki grill.
Drinks
The drinks perfectly complement your meal – my first, was a gin-based on the savoury side. It actually enhances your appetite and worked in my favour at the beginning of my meal. The next was VnT – Vodka and Tonic with pineapple and all the tropical feels.
Dim sum
Dim sum is actually a style of Chinese cuisine and not just a dish. Bite-sized portions, prepared in small bamboo baskets and often served as brunch with tea. Dim sum, however, is more popular as a course in authentic Chinese restaurants. We tried six absolutely delectable dim sums. The highlight has to be the Truffle Edamame dumplings – shaped like edamame itself, and lightly flavoured with truffle. Another favourite one was the Prawn Cheung Fung. The soft steamed dumpling sheet, with prawns enveloped inside in light soy. Quite very juicy and meaty in the same bite.
Appetizers
From the sweet and sticky Cantonese style dehydrated lotus stem to Prawns in XO Sauce. XO sauce also comes from traditional Cantonese style cooking, mildly spicy and is best known from all the umami flavours it packs. The most enticing of all of them was the Hunan style chilli pork. Thinly cut, yet with decadent juiciness and slightly chilli. The Wok-Fried Cumin Chilli lamb is also highly recommended. The strong aroma of cumin is the hero of this dish!
Hunan style chilli pork 
Wok-fried cumin chilli lamb 
Prawns in XO sauce
Roast
The Roast section has to be the most special part of the meal. Beijing Roast Duck and Beggar’s Chicken. The Chef prepared Hoisin duck rolls in front of us. Hoisin happens to be the first authentic Chinese sauce that I tried. Its sweet sticky nature is right up my alley. Crispy duck, with fresh cucumber in rice paper rolls and hoisin sauce. You will find preparations similar to the Beggar’s chicken in many parts of India and other Southeast Asian countries. Whole chicken, covered in bread and cooked in a clay pot. The chicken slow-cooks in its own juices and is hence, very tender.
Mains & Staples
From exotic mushrooms to Hunan style prawns. We paired our mains with hand-pulled noodles, Hakka noodles and fried rice.
Desserts
We desserts were only but a cherry on top to our meal. White chocolate and ginger cheesecake, jasmine tea jelly, candied ginger creme and lime creme. Shaped like an icecream candy, the cheesecake is best had with all the flavours in the same bite. Crunchy white chocolate, creamy cheesecake, the sharpness of the candied ginger and sourness of the lime creme. Hazelnut Praline and Yuzu rocher with candy floss and a whiskey flambee. Whisky flambee melting the candy floss for a whimsical looking hazelnut and yuzu chocolate ball.
Yi Jing is great your family time or a cozy date night! Don’t forget to try their truffle and edamame dim sum and Beijing Roast duck among other things. The restaurant only operates for dinner and Sunday lunches during winter
Where? Yi Jing, ITC Sheraton, Saket
Cuisine – Chinese
Price for two – INR 4500 approx
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