OUR PHILOSOPHY OF COOKING CHINESE CUISINE FROM THE HEART

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2 OUR PHILOSOPHY OF COOKING CHINESE CUISINE FROM THE HEART Creating Chinese haute cuisine through a repertoire of invention where classics are prepared with full respect towards tradition, fusion comes with panache, plated with a unique character and warmth. Chi Ni (v.): To Eat #CHINESECUISINEFROMTHEHEART #CHINI Inspired by the liberated art of cooking at Kai Mayfair, Chi Ni is a Bird Hospitality initiative to bring the same individuality and eccentricity that the brand represents. Ankur Bhatia along with Bernard Yeoh, Proprietor - Kai Mayfair, have created this concept and focused extensively on kitchen skills and Chef expertise. The restaurant design comes from the drawing board of acclaimed restaurant designer Bob Puccini and blended with various exciting inputs to create the first of its kind restaurant under the tent-canopy in the country. The iconic artwork by Park Seung Mo titled Illusion lines the wall and is accessorized with Shanghai Tang plaid covers. The restaurant with a seating capacity of 140 includes Private Dining Rooms, Indoor Dining, a Winery, Bar seating and an Alfresco experience perched atop a manicured hill overlooking the iconic stained glass boat by Lek Bunnag amongst Magical landscape setting of Devarana. Chi Ni represents our very own Specialty Chef Ban s version with his strong traditional background of large families and warmth in food-making. Chef Ban, with over 20 years of experience in the industry with Chinese Modern Cuisine, Szechuan Cold-Hot Cuisine, Hong Kong Cantonese Cuisine, Malaysian Local Food & Singapore Chinese, has left his mark across continents and countries like Singapore and United Kingdom. He now brings to India the amalgamation of concepts reflective of the brand, the locale and appealing to the Indian audience. Welcome to Chi Ni Chinese Cuisine from the Heart By our very own Chef Lau Ah Ban Team Chi Ni Ang Cheng Yew, Koo Mun Kim, Neeru Dhamala, Anand Panwar

3 DESSERTS We present to you what the heart wants, when the heart wants right at the beginning. Taking away the feeling of after that desserts are popularly known for, we challenge you to change your meal plan, so to speak, and savor the experience of doing something different and deliciously indulging. Reward yourself with this abbreviation and eat with us the Chi Ni way - from the heart. Senses of Chocolate Valrhona Chocolate parfait, Chocolate soup Microwave cake, Chocolate candy & Chocolate pearls Caraibe Fondant, salted Caramel Tahitian vanilla ice cream rolled in pistachio crumb Apple Ice-cream sandwich Flaky Disc, Spicy apple, Cinnamon ice cream, Burnt caramel & Patisserie cream Raspberry with Love Raspberry pips, Ivory Crème, Red berry sorbet & spinach sponge Splendid Yoghurt Baked yoghurt, Red berry coulis Candid ginger & mango sorbet Passion Fruit, Micro greens Chocolate sphere filled with coconut crumble Passion fruit cream, Sorbet & caramel sauce Chi Ni Chawal Slowly cooked sugar rice, Rose yoghurt soup & seasonal fruit salsa All Desserts 900

4 APPETIZERS Peking Duck Spring onion, leeks, cucumber, pancake & hoisin sauce 2800 Half / 5200 Full Aromatic crispy Duck Spring onion, leeks, cucumber, pancake & hoisin sauce 2400 Half / 4800 Full Lettuce wraps Shrimp & seasonal vegetable 680 Shrimp toast Shrimp paste & spring onion 680 Soft-shell Crab, buttermilk goujons Curry leaf & bird eye chilli Soft-shell Crab, salt & pepper Garlic, spring onion, chilli, shallots & togarashi Portobello mushrooms Garlic, coriander, spring onion, ginger & superior light soy 1400 Wasabi mushrooms Garden greens, mango salsa & black sesame Poached fungus Jiang style Ginger, coriander, spring onion & chopped chilli Vegetarian Goose Cucumber, leeks & black bean paste 1500 Blanched baby Spinach Sesame dressing Enoki mushrooms Garlic, spring onion & red chilli 680

5 SOUPS Hot & Sour soup, Chicken Bean curd, dried shitake mushroom, fungus & bamboo shoot Sweet corn soup, Chicken Asparagus, diced mushroom & creamy corn in vegetable stock Ash gourd broth, Seafood Wolfberry, shrimp & scallop 750 Miso soup, fillet of Fish Shredded ginger & fungi 750 Hot & Sour soup vegetarian Bean curd, dried shitake mushroom, fungus & bamboo shoot Sweet corn soup vegetarian Asparagus, diced mushroom & creamy corn in vegetable stock Pumpkin puree Fresh enoki mushroom 650

6 MAIN COURSE SEAFOOD Creamy citrus Shrimps Curry leaf & Thai bird chilli 1400 Wasabi Prawns Mango salsa & black sesame 1400 Three Chilli Shrimps Dried chilli, red & green chilli 1400 Braised bean-curd, Seafood XO sauce 1800 Steamed Chilean Sea bass Szechuan style Green & red chilli, fried garlic, black bean in light soya sauce 3300 Baked Chilean Sea bass Garlic, chilli & tomato sauce with asparagus 3300 Sole fish Goujons Chilli, curry leaf & butter milk goujons 1800 Sweet & Sour fillet of Sole Fish Red & green bell pepper, pineapple & onion 1800 Steamed Lobster Garlic, spring onion, coriander & superior light soya Market Price MEATS Australian Lamb chops Shallots, black pepper sauce & French beans 3500 Stir fried Australian Lamb Lotus root, coriander, chilli bean paste, black pepper corn & garlic 2000 Wok fried Australian Lamb cubes Black pepper sauce & garlic flakes 2000 Braised Lamb shank Chinese style Red wine, Chinese wine, mashed potato & green bean 2500

7 POULTRY Wok-fried Chicken Garlic flakes, black pepper sauce & asparagus 1100 Sweet & sour Chicken Green & red bell peppers, onion & pineapple 1100 Szechuan Chicken Garlic, shallot & spring onion 1100 Seaweed Chicken Cashew nut & dried chilli 1100 PORK Chef s Signature Organic Pork chop Champagne sauce 1800 Sweet & sour Pork Green & red bell peppers, onion & pineapple 1500 FRIED RICE Ginger fried rice Spring onion 600 Crispy egg fried rice Spring onion 600 Chef s Signature fried rice Homemade XO sauce 1500 NOODLES Noodles, shallots & olive oil Spring onion & premier light soy Vermicelli Singapore style Red & green bell peppers, carrot & onion 650 Braised King Prawn noodle Ginger, spring onion & fried shallots 2300 Contain egg

8 VEGETARIAN APPETIZERS Salt & Pepper bean-curd Egg floss & spring onion Wasabi mushrooms Garden greens, mango salsa & black sesame Lettuce wraps Seasonal vegetable SOUPS Hot & Sour soup vegetarian Bean curd, dried shitake mushroom, fungus & bamboo shoot Sweet corn soup vegetarian Asparagus, diced mushroom & creamy corn in vegetable stock Pumpkin puree Fresh enoki mushroom 650 Contain egg

9 VEGETARIAN MAIN COURSE SHRIMP Vegetarian Shrimp, creamy lemon Curry leaf, garlic & chilli Vegetarian Shrimp, wasabi dressing Mango salsa & black sesame FISH Sweet & Sour vegetarian Fish fillet Red & green bell pepper, pineapple & onion 2000 CHICKEN Wok-fried vegetarian Chicken, asparagus Garlic, shallots, black pepper corn & fresh asparagus Vegetarian Chicken, 3 chilli Red & green chilli, dried chilli, garlic & black bean BEAN-CURD Mapoh Tofu Green chilli, red chilli, garlic & ginger Bean-curd, 3 kinds of mushroom Garlic, spinach & vegetarian oyster sauce Braised Bean-curd, eggplant Szechuan style Spring onion & Szechuan chilli bean paste Bean-curd skin wraps Button mushroom, brown sauce, carrot & mock meat 1500 SEASONAL VEGETABLE Cooking style - Vegetarian Oyster sauce, Garlic & Ginger Assorted seasonal Vegetable with pepper corn 900 Homemade XO sauce, asparagus Dry scallop, parma ham & garlic Stuffed eggplant Shrimp paste & black bean sauce Contain egg