TAO FU @ JW fires up Sunday Brunch (11th June onwards)

Tao Fu @ JW offers Chinese flavors with a progressive twist and you may look forward to Autograph Collection with warm-hearted hospitality and a luxuriant culinary experience. On the menu you may anticipate luscious dishes made with fresh and natural flavors, with no MSG, additives or artificial flavorings. This dining destination is positively a treat to the eyes and the palate. A Diner may look forward to a delightful and delectable Cantonese menu created by Chef Fu Lei using a selection of first-class produce prepared skilfully with a bend. The entire menu is packed with signature dishes boasting nostalgic essence and aroma with exclusive gentle taste.

If you are visiting this specialty outlet, you may expect a dining room that is stylish and sophisticated. The graceful interior, well balanced mix of modern and traditional gears, abundance of China Pottery, colorful ambience, spacious Tao Fu has about 130 covers and it is well equipped with a big open production room, a committed hot pot room, and a few posh private rooms too.

So… what you in reality going to love about Tao Fu would be its Cantonese classic food items served in a stunning setting. It is an exquisite, elegant restaurant that plates out amazing fare and you can be sure that every bite is made to amaze and astound.

Recently from 11th June onwards, Tao Fu has set in motion Zodiac Brunch and the main theme has been ‘Tiger’. And this makes so very obvious that the Menu would keep on changing and diners would get introduced incessantly to different dishes full of immense taste and enormous flavors.

Under kind command of Executive Chef Vivek Rana, Outlet Chef Fu Lei, his associates Chef Anuj, Chef Anan and the entire Kitchen Brigade endeavor a harmony of tastes, incorporating a combination of sweet, sour, salty, bitter, and umami flavors and obviously this specific balance is achieved with an amazing use of a wide array of ingredients, such as soy sauce, ginger, garlic, and various spices. Careful attention is being given to the colors, textures, and arrangement of ingredients, making each dish a feast for the eyes as well as the taste buds.

My meal commenced with two soups - A vegetarian and a non-vegetarian one - Coconut, Mushroom, Red Jujube and Coconut Chicken, Mushroom. Both soups had balance of flavors, incorporating elements of sweet, savory, sour, and slight zesty taste. Definitely aromatic spices were used to enhance the depth and complexity of the soups’ basic flavor profile.

Next on my Menu were assorted Dim-sums… a platter of Vegetarian and Non Vegetarian pieces. Each piece was meticulously crafted, reflecting the skills and artistry of the Dim-sum Head Chef Sameer and his associates. The relishing of this part of the meal reminded me of the communal dining experience that adds to the social aspect of Dim-sum, allowing people to come together, share a meal, and get engaged in spirited tête-à-tête. Each piece had immense balance ensuring that no single flavor could dominate and it gave me an opportunity to experience a diverse and enjoyable culinary experience. The show stealers however were Asparagus Corn, Crispy Vegetable Cheung-fun, and Classic Prawn Hargao, and Spicy Chicken Beetroot White Pepper.

The meal was supposed to be concluded with Chinese Dessert Platter. Interestingly enough the platter was nowhere to be seen. Instead there was a Big Dessert Room and it was indeed a pleasure to get up, visit the room and look for some Traditional Chinese desserts that incorporated expertly ingredients such as fruits, nuts, chocolate, honey and herbs, resulting in desserts that were not overly sweet but instead offered a delicate and nuanced sweetness. Each piece represented successfully a qualitative nature that highlighted natural ingredients, balanced flavors, contrasting textures, artistic presentation, and cultural significance.

There were over all 19 Desserts. To name a few Macaron with Milk Chocolate Ganache, Berry Cheesecake, Coffee Orange Panna Cotta, Mandarin Baba Aux Rhum, Lemon Berry Petite Gateaux, Matcha infused Tiramisu and Chinese Tea infused Milk Chocolate Petit Gateaux. Since I am not that much into Desserts, I was satisfied with my daily intake of simple Exotic Cut Fruits. Hats off to Chef Tanvi for her colossal creativity and sweet contribution! Desserts did offer delightful range of flavors and textures.

I would like to extend my sincere thanks to Chef Anuj Rana (Wok) and his team, and also to Mayank, the Bartender and to a lot more expert cooks and trainees for their immense effort, time and energy.

Food is being prepared with love, care and concern.

I would also thank the Entire Team of F&B Executives especially Piyush Bhushan (Director F&B), Ajay Mehra (RM), Rishabh Sharma (ARM), Hostess Ruth, F&B Servers Swekcha and Dauhwami and yes! Ashish (Mixologist)

Well… Chinese cuisine offers a wide range of options to explore and appreciate. So go ahead and savor the rich flavors, vibrant colors, and cultural heritage that Chinese cuisine has to offer!

Undoubtedly, Tao Fu is a stylish destination for modern Chinese dining. It is undeniably a true treasure. It’s a dining experience you won’t soon forget. So, make a reservation… now!

DWF (Don't Waste Food)