Royal Jade in Kolkata serving Tangra-style Indianized Chinese cuisine for few years. Apart from located outside the Chinatown area at Kasba, the place has its cult following among Chinese cuisine lovers. Besides, they have recently introduced customized pork dishes, which do not exist on the regular menu.
Blog Contents
Prelude
Royal Jade restaurant in Kolkata is tucked away on the first floor of a building located on the Ruby connector main road. Although, the outlet was always in my sight while I was plying to and fro on the Ruby connector. But I never got the chance to pay a visit. Lately, I have seen a post of fluffy baos on social media and quickly reached Micheal, the outlet partner. Further, Micheal also suggested checking out some of his newly created pork menus. I am glad to listen to him.
Starter
Piggy Bao
Char Siu Bao or Chinese steamed barbeque pork buns are soft and fluffy bread silky smooth on the surface. Evidently, like char siu bao, Piggy Bao is pillow-soft steamed buns shaped into little piglets with carefully tinted dough filled with a crimson red savory saucy pork filling. For this reason, the buns crack open on revealing the goodness of sweet and rich flavor of the barbecued pork.
Chilli Pork & Chilli Garlic Pepper Chicken
Chilli Pork is a quintessential starter for pork lovers. At Royal Jade, it is dry and double-cooked pork lean meat slices cooked with fat. Hence it is simply divine! Further, the meat slices are stir-fried on high flame with rice wine, onion, green chilli, and bell pepper. Additionally, chilli pork can be a standalone dish or enjoy its greasiness with fried rice.
Furthermore, in Kolkata, the other places where I like Chilli Pork are Blue Poppy Thakali, Cup e Bong, Et Set Mix, Hatari, Let’s Poaka, and Pao Chien.
Again who do not eat pork will find Chilli Garlic Pepper Chicken extremely addictive. Bite-size boneless chicken marinated in oriental sauces and is deep-fried until crispy outside and moist inside. Finally tossed with loads of garlic flakes, diced deseeded green chilis, and freshly ground black pepper. Clearly the best companion with my favorite poison.
Main Course
Mun Tofu
Mun Tofu is a slow-cooked pork dish. It has braised pork belly cubes cooked with tofu and wood ear mushroom (black fungus). Undoubtedly the sauce is fragrant and gets a silky smooth texture. It is not spicy but very light in taste that goes perfectly with spicy rice or noodles. I believe this dish is a revelation.
Of course, if you don’t eat pork, then Kung Pao Chicken is an option. Flavorful preparation in a sweet and spicy sauce. The sauce texture is slightly thick and silky, coating each piece of chicken. The tender chicken is stir-fried with crispy bell peppers and topped with peanuts for some extra crunch. I think the red chilies add zing to the sauce.
Sichuan Fried Rice
Sichuan Fried Rice is a balanced spicy main course. For instance, long-grain rice stir-fried with meat and schezwan sauce. Rice tossed in a big wok on a high flame, which absorbs the smoky flavor, toasted at the edges of every grain, and tastes even better. Besides, can you feel the wok hay? Moreover, the topping of scallions adds a fresh green element.
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