From conceptualising the menu to training the chefs of the hotel, Wong has truly put great effort into creating a well-rounded dining experience for visitors. Going beyond Sichuan and Cantonese cuisines, Baoshuan — that gets its name from the largest vessels in the fleet of Chinese merchant ships (bÄƒochuán) which sailed across the Indian Ocean in the 15th century — serves food inspired by 14 different regions of China. The first glimpse of the restaurant’s interiors transports patrons to the East Asian country; the ceiling is composed of large overlapping slats that resemble the folds of Chinese fans, and the metal-and-wood-framed glass panels are adorned with Chinese embroidery and decorative tassels. Indoor and outdoor seating on the rooftop and even a 10-seater private dining room promise patrons beautiful views of the Delhi Golf Club from any corner of the fine-dining space.
Chef Wong has studied local food habits so that he can cater to the taste buds of even the most discerning Indian gourmand. Try the Peking duck London 1960, a British-inspired version of the classic dish complete with Ossetra caviar garnishing, or sample a plate of silken tofu with Sichuan pepper, preserved radishes and peanuts. Also on offer are dim sum lunches as well as the restaurant’s original sig