Tao of Peng, Mahabalipuram, Chennai

Indian Travel Places August 20, 2022 Food Review 501 Views

Restaurant Name: Tao of Peng, Mahabalipuram, Chennai
Phone: +914471720101, +918939865141
Address: Tao of Peng – InterContinental Chennai Mahabalipuram Resort, 212, Nemelli Village, Mahabalipuram, Chennai, Tamil Nadu 600115 India
Time: 12:30 Noon – 11:30 PM
Meals for two: Rs. 3,500
Cuisines: Japanese, Continental, Chinese
Facilities: Wheelchair Accessible, Valet Parking Available, Romantic Dining, Indoor Seating, Table booking recommended, Wifi, No Alcohol Available

Tao of Peng, Mahabalipuram, Chennai: Decor

Roughly translated, Tao of Peng means the ‘path’ of Peng. Peng Zu was a Chinese culinary genius who shared imperial food treasures to the world. Weekends here are busy times as the restaurant currently operates only on select days. Because of the darkness of the restaurant’s interiors, the garden outside looks greener in the sunlight. Inside, it has a stylish and mellow medieval/modern hideout kind of appeal, sitting as it does at the end of a stone bridge. The upholstery has a muted colour palette, loaded with burgundy, dark brown and rust, velvet, silk and bamboo. There’s outdoor seating as well, which could get really warm during the day.

Tao of Peng, Mahabalipuram, Chennai: Food

You could order your favourite specials so you don’t miss out. Just remember to do it 24 hours in advance. Double colored — translucent purple and luminous white — the Prawn and Water Chestnut has hand-minced prawns providing the flavour and water chestnut helping with its signature crunch.

Orange skinned because of the carrot puree in the dough, the Lobster XO is topped with tiny flying fish caviar and each element comes together in this tiny, bite-sized packet that looks as good as it tastes.

Edamame with Truffle Oil dumplings have the smooth texture of edamame paste and the distinct flavour of truffle oil. All Dim Sums are accompanied by dips — Burnt Garlic Chilli Flakes, and, of course, Soy Sauce. The Canadian Scallops in Buttered Sriracha are smooth on the palate, which means they’ve been cooked right, tangy and spicy, thanks to the sauce. The small mystery flakes are from olive dust. Sichuan Stuffed Tofu is a soft block of silken tofu. The middle is scooped out and filled with minced pickled vegetables. Surrounding this block is a dark Sichuan pepper sauce. Because of the tofu’s character, the sauce remains at the periphery, leaving the whole dish lacking. Stir Fried Exotic Greens are complex enough to be had with the steamed and fragrant Jasmine Rice. The Sesame Spheres are round and Hong Kong flourcoated Callebaut chocolate sprinkled with sesame seeds. Sweetened just &enough, they arrive hot in a pulled sugar nest.