In China, “Chuan” symbolizes water and the stream of wealth that comes from the rivers and streams that traverse the country. It is therefore a fitting name for a restaurant surrounded by the sea on three sides located at the tip of the Palm Jumeirah in Dubai, where kitchen director Yonghe Sun has created a menu that transports the authentic flavours and traditional dishes of Chinese cusine overseas to the Middle East. The restaurant’s interiors are somewhat aquatic too, in calming hues of blue, grey and silver that lend to an atmosphere that’s both sophisticated and luxurious. Marble floors, and plush furnishings add to the restaurant’s contemporary chic design, and oriental wall designs allude to the cuisine it serves.
The menu is extensive but friendly staff will be on hand to help. From the starters stand out dishes include jelly fish – served sweet and sour style in a prickly pear bowl; poached Hainanese chicken with onion and soya sauce; and feihong beef – fried and wrapped with blueberry jam and Huangfeihong crispy chilli. A number of appetizer selections are also available for those who want to try a bit of everything; the deluxe option includes foie gras, sea bass, quails eggs, sea shrimp, asparagus, broccoli, pumpkin, black olive and truffle sauce.
For their main course guests can choose from a number of noodle and rice dishes, live seafood (King crab, Boston lobster, Australia lobster, oysters, scallops, and whelks) meat or vegetarian dishes. Amongst the chef’s recommendations ‘sensational’ lobster balls come filled with a mango chutney stuffing and topped with sliced almonds; stewed Australian beef is served with tomato and green asparagus and the signature peking roast duck comes served the classic way it has been prepared in Beijing since the imperial (the menu issues instructions of how to eat it the traditional way).
Set menus at various prices are also offered and are perhaps the best way to guarantee a full experience of Chuan’s world-class food.