Tao of Chinese dining

Demi Hewamanna

Chinese, be it a machine, toy, clothes or vehicle, they always seem to be a favourite amongst almost any person around the world. And when it comes to their cuisine, well you can find a Chinese Restaurant in every city and town of Sri Lanka. But, there are only a very few authentic Chinese restaurants in the country with an actual Chinese Chef and/or a Sri Lankan chef that a great knowledge of making authentic Chinese cuisine.

So the latest addition to Colombo's 'authentic' Chinese Restaurant is Tsing Tao located at the Race Course Promenade down Reid Avenue. From the day the Race Course Promenade was opened, all I wanted to do was check out all the restaurants, specially the Chinese one as I am a big fan of Chinese. And there's a saying if you really want something wish hard and you will get it and that's exactly what happened, when the owner, Janaka Wimalananda called me up and asked me to check out his latest venture.

Janaka is the man behind Loon Tao, the first Chinese Seafood Restaurant on the beach and is found in the cozy shores of Mount Lavinia Beach. Tsing Tao too, serves seafood along with a list of so many other dishes that I truly recommend and say give great satisfaction to the customer.

Janaka went on to say that they were approached by the UDA during the construction of the building and there were only two spaces available and at the bidding there were already 105 takers. Somehow they managed to get the space and then start their magic. Getting in touch with a well known architecture firm, Janaka gave them the ideas of the place and they brought out elegance, class and the simplicity of China in every design of the restaurant - from paintings to textures on the walls to the seating. The whole construction took 8 months to be completed and be what it is today.

Every single item that you see in the restaurant have been designed especially for Tsing Tao and so much detail has gone in the tables, embroidery on the chairs and the walls that makes one feel that they are not in an ordinary restaurant but more like a luxury hotel one. The restaurant has 4 areas of seating you can choose from. The restaurant can seat up to 250 guests which include the al fresco dining experience downstairs located at the entrance of the building. This part of the area gives the ideal Nice (France, minus the beach) experience to guests who love to sit under the stars, enjoy the natural breeze and usual music of motors.

The first floor dining gives an elegant touch with the many number of Chinese antiques, ornaments, pictures and of course aroma of the meals ones is about to dig into.

Then we make our way upstairs where you find a little cozier and bar atmosphere with mellow music provided by guest artistes and also the Philippines singer who performs there every day. And if you're the kind of person who enjoys the less lights atmosphere and less activity, then the Tiers dining area located on the race course podium would be an ideal one for those romantic private moments. And all of these four areas are available on call for any private function.

It was also surprising to me that, Janaka, who has been in Japan from the time he finished his higher studies in school came back after eight years and opened a Chinese restaurant. Janaka then explained that in Japan, Chinese cuisine is part of their main consumption. Well I guess that answers that :).

In Japan, he got into restaurants and when he came back, he decided he wanted to have a break and took good long 10 year break before coming up with the idea of opening a seafood restaurant on the beach. And in April 2008, he opened the first seafood restaurant on the beach, Loon Tao which is now ranked the Third Best Restaurant by LMD for 2011, which was initially thought to be a failure by many who had heard about it 5 years ago.

One of the most highlighted facts of Tsing Tao is that it serves every dish, fresh off the pots, pans and baskets. Every ingredient that is added into the many delicious dishes on the menu card are brought from China such as the noodles, rice, sauce, clay, mushrooms and more. And also the seafood, vegetables, fruits and other little items are brought every single day from the market, to serve the customers truly fresh produce from the market to the kitchen to the table. Also and if one seafood product is not available in the market, then the customer is informed that so that they can go for another good option.

Even though it's new, customers keep pouring in and already people are talking about it and suggesting this place for friends and families to enjoy some Chinese seafood and other delicacies. For more on menu, keep a look out next week for the dishes that Tsing Tao is famous for.

Together with Executive Chef Huaskong Mo from Guang Dong, Xiang Chung Meng (who will serve up Dim Sums from the end of the month) and the rest of the team, the restaurant serves up dishes of Beijing, Shanhai and Szechuan. Tsing Tao is open for lunch Monday to Friday from 11am to 3pm and then opens up for dinner from 6pm to 11pm. If you can't be patient for the menu write up and want to check it out immediately, well you can log in to tsingtao.lk and see for yourself.