• Yi Jing’s limited-edition menu with Master Chef Liang

ITC Ratnadipa’s Yi Jing, Colombo’s newest Chinese restaurant, has already quietly carved a place for itself within the city for authentic Chinese cuisine. This October, Yi Jing sees itself transformed from 18-27 October with a limited-edition menu from Master Chef Liang, who is visiting from China. The Daily Morning Brunch was invited to sample Chef Liang’s takeover of Yi Jing, and it was nothing short of a gastronomic adventure with traditional Chinese dishes taking centre stage.

Our afternoon began with an intriguing dish – crispy fried lotus stem with sweet chilli sauce. It’s an unusual component for the local palate, yet something distinctly Chinese in flavour and texture. The lotus stems, thinly sliced and fried to a perfect crisp, paired beautifully with the sticky sweetness of the chilli sauce. The dish was light, fresh, and offered a clever introduction to a somewhat unfamiliar ingredient.

Next up were the crispy salt and pepper prawns. The jumbo prawns were tender and encased in a subtle batter that was light and flavourful, perfectly complementing the salt and pepper seasoning. This was one of our favourites. What stood out was the simplicity of the dish – there were no overpowering spices, just the natural sweetness of the prawn taking centre stage. It’s one of those dishes that you can keep on eating.

One of the most interactive dishes of the evening was the Shanghai Xiao Long Bao. These soup-filled dumplings, tender, and stuffed with chicken, offered a playful dining experience. While it could get a bit messy, the joy of biting into the dumpling and savouring the flavourful broth inside made it worthwhile.

Our favourite from the dim sum selection, however, was undoubtedly the crystal prawn dumplings. These soft, translucent dumplings, filled with succulent prawns, were steamed to perfection. Paired with a variety of dipping sauces, the standout was the spicy black bean sauce, which added a rich, smoky heat that complemented the natural sweetness of the prawn. It was a dish that perfectly balanced elegance with boldness, leaving a lasting impression.

Yi Jing’s resident chef Xu Tao also gave us a look at the making of his signature hand-pulled noodles. The making of these noodles is a performance in itself, with the dough stretched and sliced with precision. The final product was just as delightful to eat as it was to watch being created. The noodles, with their perfect chew, were coated in a spicy, flavourful sauce that made for a robust dish. It served as an ideal base, complementing the richness of the other courses without overwhelming the palate. The braised lamb shank with Chinese bread was also a showstopper. The lamb was so tender that it practically melted off the bone, and its flavours were subtle yet deeply satisfying.

Dessert was fried ice cream with strawberry sauce. There’s always something fun about fried ice cream – the contrast between the crispy, golden shell and the cool, creamy interior never fails to delight.

Master Chef Liang’s limited-edition menu at Yi Jing is a celebration of Chinese culinary artistry. For those looking to experience the finest of Chinese cuisine in Colombo, this is an opportunity not to be missed. Whether you’re a longtime fan of these flavours, or simply curious to explore something new, this menu offers an unforgettable dining experience that reflects the skill and passion behind every bite.

PHOTOS Ishan Sanjeewa