Yo China, TGIP, NOIDA

[Rating:2.5/5]

Being what it is, reviewing Yo China in the Great India Place Mall, NOIDA took me three tries.

The first time around, I was left sitting for 15 minutes without a glance, service being a distant commodity. The second time I asked for a Khao Suey and received a barely warm liquid with a thick layer of congealed ‘skin’ and left despite being repeated assured by the waiter that, it is like this only.

The third time was just a few days back, after a rather disappointing haircut (due to which I need to lop off my little pony tail) when Indu, Cherie and I stepped into Yo China at the Great India Place Mall, NOIDA. I did warn them of my previous experiences and we therefore went in en garde.

Being a Sunday, the restaurant was chock full though we didn’t have to wait for a table. The seating was alright, except for the collapsed foam in the chairs. We ordered Chicken Sweetcorn soup (59), Chicken Dimsum (89), King Spare Ribs (159), Sleeping Pomfret (259, Hot Garlic option), Braised Pork with Pokchoy on Noodles (229) and Chicken Fried Rice (89).

By design or default, our order was served in order of courses and was spaced quite well, though some of the food was disappointing, notably the ribs and braised pork. The ribs were well and thoroughly nuked till the bones were separated from the flesh and the while the braised pork was flavored well, there were barely a few nibbles of meat in there, mostly fat and skin. The Chicken Fried Rice was unseasoned and that completes the list. The dumplings were nice and so was the soup. The Sleeping Pomfret, 5 pieces of crisp boneless fish tossed in sauce and placed atop a fried whole pomfret was delicious even if the sauce did overwhelm the fish.

Yo China seems to be on it’s way up again as this is a marked improvement from my previous visits, in both food and service, which is saying a lot.

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    About Sid Khullar

    Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in