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Shanghai flavours of China Town is now in Salt Lake

The Telegraph gets you the first look

Rohini Chakraborty (t2 Intern) Published 15.11.22, 03:35 AM
 A glimpse of Shanghai Flavours of China Town. “Our dream of serving our guests with the most sublime Asian fare came to life six months ago, when we opened the first outlet of Shanghai in Nagerbazar. Since then we have received a lot of love from our patrons, and we’re delighted to announce that we have opened new outlets in Salt Lake, Behala, Serampore and are also going to open soon in Gariahat. We want to serve people the best pan-Asian, Oriental and Japanese fine-dining experience in Kolkata, and later across all over India. We are motivated to stay ahead of the industry, counting on our proud employees, quality products, services and cooperation. I hope people visit our new outlet in Salt Lake and have a taste of our delectable Chinese, Thai and Japanese cuisine,” said Animesh Mahata, owner

A glimpse of Shanghai Flavours of China Town. “Our dream of serving our guests with the most sublime Asian fare came to life six months ago, when we opened the first outlet of Shanghai in Nagerbazar. Since then we have received a lot of love from our patrons, and we’re delighted to announce that we have opened new outlets in Salt Lake, Behala, Serampore and are also going to open soon in Gariahat. We want to serve people the best pan-Asian, Oriental and Japanese fine-dining experience in Kolkata, and later across all over India. We are motivated to stay ahead of the industry, counting on our proud employees, quality products, services and cooperation. I hope people visit our new outlet in Salt Lake and have a taste of our delectable Chinese, Thai and Japanese cuisine,” said Animesh Mahata, owner

After Nagerbazar, Behala, and Serampore, Shanghai Flavours of China Town, has now opened in Salt Lake. The interiors as well as overall look and feel of the new outlet is similar to its other counterparts, with a keen focus on Oriental details. The menu has a wide range of authentic Chinese dishes as well as some from the wider Southeast Asian countries. The Telegraph dropped by.

What: Shanghai Flavours of China Town

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Where: BF-179, Sector 1, Salt Lake

Timings: Noon-11pm

Meal for two: Rs 1,000-plus

 The interiors have the key elements of Chinese design elements and is spacious which reflects a sense of harmony in Chinese history, with warm red colours on walls. The oriental furniture and Chinese lanterns adds to the vibe

The interiors have the key elements of Chinese design elements and is spacious which reflects a sense of harmony in Chinese history, with warm red colours on walls. The oriental furniture and Chinese lanterns adds to the vibe

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Assorted Dimsums come in different shapes and have stuffing like prawn, chicken and vegetables and is served with chilli garlic sauce

Assorted Dimsums come in different shapes and have stuffing like prawn, chicken and vegetables and is served with chilli garlic sauce

Made with Japanese panko crumb,crispy on the outside and soft inside, Evi Fry Prawns is served with homemade sweet chilli sauce

Made with Japanese panko crumb,crispy on the outside and soft inside, Evi Fry Prawns is served with homemade sweet chilli sauce

Gong Bao Prawns which is slightly spicy, has a star anise flavour, and is made with cashew, onion and capsicum

Gong Bao Prawns which is slightly spicy, has a star anise flavour, and is made with cashew, onion and capsicum

Tangra style pan-fried Cantonese noodles with assorted veggies is filling and has crispy noodles and crunchy veggies

Tangra style pan-fried Cantonese noodles with assorted veggies is filling and has crispy noodles and crunchy veggies

Singapore style Pork Ribs is made with chilli oil, garlic and pepper and makes for a great starter

Singapore style Pork Ribs is made with chilli oil, garlic and pepper and makes for a great starter

The must-try Ayan Hijau, is a spicy chicken dish slow cooked in green pepper sauce with gondhoraj lemon for fragrance.

The must-try Ayan Hijau, is a spicy chicken dish slow cooked in green pepper sauce with gondhoraj lemon for fragrance.

Pictures: B. Halder

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