Chi Ni - New Delhi

Visited them for their cake mixing event. Chi Ni is a Chinese fine dine restaurant which opens post 5:00 Pm only for dinner. The ambiance is perfect as the restaurant is inside Roseate, samlakha the most beautiful property of Roseate. It feels like you are sitting and dining in the area which is surrounded with nature. I will come back to try their extensive menu and experience the beautiful ambiance.

Chi Ni is the best Asian cuisine restaurant in Delhi. Located in the uber beautiful and pictureseque The Roseate, this restaurant itself is has very beautiful interior. A unique canopy roof, minimal Chinese decor and a big classy bar provides perfect setting for fine dining. The food, though with pricing a bit on the higher side is really delicious and as authentic as one can get in Delhi. I tried a lot of dishes and drinks here and the following i loved the most: Pan Fried Three Chilli Bao Vegetarian Shrimp Vegetarian Goose Sweet n Sour Fillet of Mock Fish Three Chilli Mock Chicken Raspberry With Love

The Roseate is undoubtedly the most dazzling property in Delhi NCR and so are the two restaurants it houses, Kiyan Chi Ni. Where Kiyan operates as a coffee shop, Chi Ni is more specialised and single cuisine focused and with a Michelin star chef at its helm, you cannot ask for anything more. Such places always make your list for special occasions and thus I visited them for my birthday dinner. With a ultra huge gate at the entrance, this place carries forward the beautiful design of The Roseate and presents it in its own way making it look even more beautiful. The tented roof looks very different and gives you a very impromptu feeling. With a gorgeous piano on one side and an open kitchen on the other along with a gorgeous PDR, candles on each table, this place screams luxury and enhances your experience to a level above. Chi Ni challenges you to change your meal plan by listening to your heart and starting your meal with a dessert. So we ordered an “Apple Ice Cream Sandwich” which was beautifully presented and had a full sized spicy apple topped with flaky disc burnt caramel served along with cinnamon ice cream. The whole combination tasted amazing and it was a great decision to start our meal with a dessert. Next we ordered “Pan Fried Three Chilli Bao” which were pan smeared and had a very nice outer covering. The stuffing inside was great too and these baos can be termed as one of the best I’ve ever had. The “Thai Asparagus Dumplings” which were orange in colour had a very distinctive flavour and gave a crunch whenever we took a bite due to the chopped asparagus. We also ordered their “Vegetarian Shrimps, Wasabi Sauce” which totally looked like shrimps though were pure vegetarian. It can get very difficult for you to eat them if you are very fussy about such things. The Wasabi sauce nicely marinated the veg shrimps and gave a nice smokey flavour. Moving to the main course we ordered “Mock Fish Black Bean” “Wok Fried Mock Chicken Vegetarian” with “Hong Kong Noodles”. The black bean sauce was just lip smacking and mock fish which was again pure vegetarian was prepared in an amazing way. The wok fried vegetarian chicken was very close to the original as confirmed by my friend who eats non veg and the chef was able to create very similar flavour with vegetarian ingredients which is an achievement in itself. The Hong Kong noodles were very basic and similar to hakka noodles which complemented the gravies pretty nicely. The drinks accompanying our meal were “Zippo” “Bruno”. The names were very different from the usual names such mocktails are called by. Zippo was an apple based mocktail but was very bitter in taste thus didn’t appeal much but bruno which was a citric based mocktail was quite good and gave good company to the food. The service was brilliant here. We were greeted very nicely at the entrance of the restaurant and escorted to the table of our choice. The steward was very polite throughout and the warmth of his service made our experience a memorable one. He was very kind to arrange something special for my birthday and that simply made my day. Overall, Chi Ni simply left us speechless by the time we ended our meal and a part of us never wanted to leave the place. The stunning interiors and excellent food and service really takes it a notch ahead of its competitors and demands multiple visits without a doubt. Highly recommended!

Grand and fancy. Food was on point. The interiors were grand and the tent did the trick. Fine dining with the open kitchen concept at its best. Ol fashioned and Manhattan hit the spot.

Communication is not just a process of giving or receiving information, its the basic need of Maslow’s hierarchy that states with the aid of verbal or nonverbal skills our grain influenced thoughts, expresses our fonds or detests and lets us know better of things considered magical as a result of lack of knowledge. When any form of communication is unavoidable interpersonally, I couldn’t help but wonder, why is it impossible intrapersonally for some to let go of their inhibitions, egos or shyness ? Presenting each of 140 covers with menu’s opening to a repertoire of invention by their own in house master chef Lau Ah Ban, imbibing an experience of over 20 years, Chi Ni, a bird hospitality initiative focused on kitchen skills chef expertise believes in displaying modestly their “man of the house” responsible for a liberated art of cooking. Raised on the philosophy of “Chinese Cuisine from the Heart” Chi Ni is inspired by Kai Mayfair, where contemporary fusions in accordance to our indian palate comes with panache while classics from the tradition are given utmost respect. Elucidating “To Eat” the absolute house pets are chicken chive gyoza fried on the base with unnoticeable oil, mushroom shui mai tasting vividly of variety of them, vegetable crystals covered with a luscious and translucent rice flour dough from the dumplings, brittle based naturally sweet shrimp paste toast lined with white black sesame, black bean chicken lettuce cups from the appetisers and my personal favourites black pepper sauce wok-fried mildly spiced succulent chicken, fiery three chilli shrimps with capsicums onions, blanched spinach dressed in sesame seed paste that balances out the bitterness and adds to a mouthful thick texture, ginger fried rice and splendid yogurt with raspberry coulis sesame crisp, which also happens to be their signature dessert.