The Residency presents ‘Something Fishy’, the annual seafood festival curated by Chef S Shanmugam from 27th July 2018 to 5th August 2018. This July, Chin Chin is all set up to welcome guests who are all set to feast through a sea of specialties! The interiors will decked up and for the next 10 days, the Chef will dish out handpicked varieties of seafood, irresistible fresh catch of the day.
A sumptuous feast of fish, prawns, lobster and the more exotic and adventurous squid, crab and Pomfret, from mild to fragrant to downright fiery; the fest has become an annual affair, after the immense response to last year’s edition.
Chin Chin’s festival menu is an opportunity to savor a range of seafood specialties from spicy & flavorful to aromatic & low calorie ones. “The catch is best at this time” says Chef Shanmugam, the brain behind the plan to whet our appetite. He goes on to add that seafood is an excellent source of proteins, minerals and vitamins; it is also low in fat & cholesterol. Grill, steam, pan-braise and stir-fry are the cooking techniques that the Chef has used to make the recipes healthy & tasty.
”We start off with a Tangy Raw Mango with cashews & shrimps salad for fresh yet sour flavors. A Prawn Tom Yum soup is an appetizing way to begin your experience, paired with the Crystal Prawn Dumplings.Then there are Shrimp Cigars and Crab Claws, besides a range of choices from Red Snapper, Grouper, Pomfret and Sea Bass. Start the mains with the all-time favorite Braised Seer, a tangy, dish that goes well with Crab meat Fried Rice. Those who like things spicy must not miss the Thai Curry. One dish curated to make seafood lovers go gaga is the Standing Pomfret, topped with the popular Phuket sauce. Strong sauces have been kept to a minimum so that the succulent taste of seafood can be enjoyed to the fullest. For a sweeter aftertaste, we recommend the fried coconut ice cream, a twist to the all-time favorite recipe.” said Chef Shanmugam.
The Seafood Festival is curated by Chef S. Shanmugam, the Continental Chef at The Residency. With around 40 years of Chef Shanmugam specializes in Chinese cuisine. He started his career in the year 1975 with the Golden Dragon, Taj Coromandel where he specialized in Szechwan cuisine under Chef Ricky and Frank Low. After which he was transferred internally and worked with various hotels under the Taj Group specializing with Chinese Restaurants. While with the Taj group, he played a crucial role in the launch of Jade Pavilion Restaurant, Taj Malabar, Cochin and Ming Garden Restaurant, Taj Gateway, Visakhapatnam. In the year 1996 he joined The Residency group of Hotels. Chef Shanmugam spearheaded the launch of Chin Chin, The Residency Coimbatore in the year 1997. He has even collaborated with Chef Hardy Cheung, Master Chef from Hong Kong for the relaunch of the Chin Chin menu in 2008.
FOR RESERVATIONS AND FURTHER INFORMATION KINDLY CONTACT – 044 2825 3434, 044 2815 6363
DATE – 27th July 2018 to 5th August 2018
TIME – Lunch 12.30 pm – 3 pm & Dinner – 7 pm -11 pm
VENUW – Chin Chin, The Residency
115, Sir Thyagaraya Road, T Nagar, Chennai, Tamil Nadu 600017