All new menu at Golden Dragon - Taj Samudra:

Master Pings masterpieces

Combining a passion for the perfect and an eye for the aesthetic, Master Ping unveils his creations - the all new menu at the Golden Dragon. Connoisseurs will appreciate his innovativeness born of the meticulous study that signifies his signature Szechuan collection.

The vastness of China’s geography and history echoes through the polyphony of Chinese cuisine. The combined cuisines of China have been compared to the greatest of world cuisines in the light of global popularity. The regional cultural differences of China have given rise to different styles of food resulting in the ‘Eight Great Culinary Traditions of China’. Of these eight traditions Szechuan is famed for bold flavours, particularly pungency and spiciness - It comes as no surprise that Szechuan cuisine is very popular in Sri lanka.

Master Chef Ping himself, stems from the culinarily rich Szechuan Province of China. Master Pings new menu includes signature starters such as fried pork spare ribs with honey and golden sauce, crunchy baby corn and mushrooms. Or you might like to try the flavourful minced lamb with coriander soup or even the tomato and egg drop soup with spring onion.

The main course encompasses a delightful choice of seafood – sliced garoupa in bamboo net, fried king prawns with asparagus in garlic sauce and the must try fried lobster in yellow chilli sauce. Ping, who has mastered the art of creating delicious sizzlers has been sure to include sizzling duck in cumin and chilli sauce and the sizzling eggplant stuffed with chicken and hot garlic sauce to his menu too.

Vegetarians will relish the braised beancurd with double mushroom in oyster sauce or even the fried green beans with yao choy and dry chilli.