Dimsums were introduced to me by a friend from Delhi who used to swear by them as her formula for eating healthy. And honestly what was not to like about these delicious, healthy options that can be a great to satisfy those between-meal hunger pangs. So when I was asked to review the newest addition to the Spice’s menu at J W Marriott Mumbai, I was looking forward to a fun meal.
The Dimsum Week at Spices (which is known for its signature Thai cuisine), started off with a vegetarian Tom Kha soup with mushrooms. The pungent taste of the soup along with a glass of red wine set things off nicely. Chef Tenzin Khechok started the main course with a serving of Shitaki Mushroom Dumpling and Vegetable Chive Dumpling, both of which stood out for their distinct flavour and the cooked-to-perfection vegetable and mushroom fillings.
Being allergic to prawns, I didn’t taste the Spanish Roll with Prawn and Water Chestnut but if the media foodies around me were to be believed, it was a dish worth double servings. The Radish Cake, which is a famous dumpling had during the Chinese New Year celebrations, when had with the chilli sauce was a crispy, hot combination.
Available in options of fried, steamed and pan fried, the menu was a delightful mix for the palate shifting between crispy and pungent to soft and savoury. If you love a not too bland and not too pungent taste, then you must include the Truffle Edamame and Chicken Wrapped in Pockchoy with Schezwan Sauce dumpling in your meal.
The meal ended with a serving of ice cream giving the right amount of sweet after a savoury meal. Having always considered dumplings as a between-meal or brunch option, I was pleasantly surprised at being satisfied with an only-dumpling meal for dinner.
The dimsums are now served as part of the regular menu at Spices, J W Marriott Mumbai
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