Curious teapots cloaked in kaleidoscopic colours, ceramic buddhas evincing calm, and a whiff of soy sauce and vinegar hoisting appetite – is how Ni Hao welcomes you to its extravagant realm of oriental cuisine. Ni Hao, in Indore, is a restaurant by Radisson Blu where one can taste the most authentic flavours of South East Asia. It’s one of my most favourite oriental-restaurant in Indore, yet today, I was here to review a part of the menu on the invite of the Radisson Blu Hotel.
This evening restaurant welcomes you to elegantly styled interiors that further expand into open air space with lush plantations. The compact restaurant on the inside explicitly stands out for its calming vibes and is excellent for quiet conservations. Those who enjoy live music amid spirited ambience must take a seat outdoors! Everything from a restful wall stacked with deep-coloured teapots to the wonted Chinese drums at the entrance, Ni Hao, sets just the right mood for Asian fine dining in Indore.
The indoor dining space is laced, in white and gold, betokening simplicity in its best light. These aesthetics are well-complemented with plush seating, porcelain tableware and lavish furnishings. As for the Cantonese feast, I was made to taste many gratifying dishes including Shanghai chicken dim sum, golden crispy cups, prawn Siumai, smoked salmon sushi, cream cheese sushi, hoisin duck spring roll, oriental lamb, wild mushroom cream cheese and crystal dim sums. Take a look!
Hoisin Duck Spring Roll
Hoisin Duck Spring Roll are deep-fried, golden, crispy rolls that open to a crackle and finish with you chewing on the soft mouth melting portions of perfectly cooked Peking duck. Whether you are visiting Ni Hao for business or leisure, this is a great appetiser if you ask me.
Prawn Siu Mai
Siu Mai is a beautiful variation of a dumpling, which is best-enjoyed with authentic Cantonese dips. Among other celebrated dumplings at Ni Hao, this beautifully wrapped Prawn Siu Mai takes the front seat with its exceptional flavours. These Cantonese-style SiuMai’s are packed with generous amounts of shrimp filling. Other additional ingredients may include ginger and shiitake mushrooms.
Smoked Salmon Sushi
Smoked Salmon Sushi at Ni Hao is a spread of delicious Nori rolls that employ the delightful flavour of smoked salmon instead of raw fish. A fabulous appetizer for those who love Sushi!
Asparagus & Cream Cheese Sushi
Another interesting variant of sushi I tasted at Ni Hao is this, with a generous amount of Asparagus and cream cheese. Rolled in Hosomaki, this by far is one of the best I have tasted in the Indore. This crunchy asparagus cream cheese roll slathered in sesame dressing extricates bold flavours, similar to a Philadelphia Roll. Besides, it’s a healthy and novice savoury that tops most Oriental charts with its delicate balance of flavours.
Wild Mushroom Cream Cheese Dim Sum
Wild Mushroom Cream Cheese dim sums at Ni Hao are a fascinating twist to the traditional dim sum. These dim sums are encased in a glass-like transparent wrap that holds within, sautéd wild mushrooms with truffle oil and softened gouda cheese. Utterly delicious!
Golden Crispy Cups
These miniature Golden Crispy cups are a pleasant surprise. Golden Crispy Cups are crunchy fried tarts stuffed with delicious fillings of your choice, be it veg or non-veg. These will make the best finger food for any social gathering.
Black Pepper Prawns
Black Pepper Prawns are a seafood lover’s delight. Tossed in oyster sauce, soy fish sauce and butter with black pepper, these delicious prawns are a gratifying shrimp course wrapped in a sumptuous golden coating. This dish will be served, to you, on a bed of sauteed exotic vegetables!
Asparagus Pine Nuts Dim Sum
Asparagus pine nut dim sum tasted very different than the other dim sums on the menu of Ni Hao. In this variation, the chef blends toasted pine nuts with asparagus, a genius combo that positively makes for an Asian treat. Cooked to perfection these, asparagus pine nut dim sums are a food connoisseur’s guide to the land of the red dragon. Similar to wild mushroom cream cheese dim sums, these too come enveloped in a transparent wrap.
Pan Fried Shanghai Chicken Dim Sum
As the name goes, the pan-fried Shanghai Chicken Dimsum is a somewhat crispy wonton appetiser, glorifying Ni Hao’s oriental menu. This iconic Cantonese dumpling features a distinctive wok-fried wrap stacked with a perfectly seasoned chicken filling. The chef beautifully decorated the tip of each dim sum with a pomegranate seed.
Oriental Lamb Dim Sum
Last, not least – the oriental lamb dim sums at Ni Hao are one of the best-presented dumplings. Laced, with a beautiful red crease, these delicious traditional buns are steamed on order and are steeped in a soft, juicy lamb filling. Unquestionably one of the best dim sums I have tasted in Indore by far. Executive Chef Mukul Jha and Sous Chef Siddharth are focused on changing the face of oriental cuisine in Indore while appealing to the guests to indulge in a low-salt healthy meal. I can’t wait to return to try the remaining dishes on the menu.