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Sri Lankans’ perennial love for Chinese cuisine is unmatched, consequently resulting in many Chinese restaurants populating the local dining scene, with new spots mushrooming on a frequent basis. Few restaurants however can boast of serving up authentic Chinese cuisine. Emperor’s Wok, at the Hilton Colombo, is one such restaurant that combines authentic Chinese fare featuring Cantonese and Szechuan flavours. I was recently invited to try out the food here and was impressed by the luxurious ambience, personalised service and, most importantly, the fantastic food!

Ambience
The Chinese-inspired decor and interiors at Emperor’s Wok exude sophistication, and unlike in many Chinese restaurants in the country, the Chinese aesthetic decor and installations were subtle instead of loud, and the use of the colour red was minimal to nonexistent. The designs and patterns you will see were created specifically for the restaurant. The tables were spread out (something I appreciate) allowing diners relative privacy to enjoy their meal over relaxed conversation. The restaurant - which has 4 private dining rooms - can accommodate between 60-80 people. The largest private dining room can also be divided into 2 sections.

The Food
China’s regional cuisine comprises distinctive flavour profiles often influenced by the geographic positioning of the specific province. Cantonese cuisine features seasonal ingredients, and subtle, mild flavours. Szechuan food, meanwhile, is renowned for its spicy and bold flavours. I have personally always loved when restaurants feature smaller menus, as it allows them to perfect every dish, drink or dessert they offer. The menu at Emperor’s Wok is concise, yet provides a variety of dishes to appeal to every kind of diner.

Pictured: Chef Ming

Upon arrival, I was served a welcome tea - Oolong. The mild, subtle flavour of the tea makes for an ideal accompaniment throughout your meal.  The tea is also bottomless, which means they will keep refilling it. My beverage of choice was the Mango Mule signature mocktail which was a fruity take on a mule with mango, honey and cucumber topped with ginger beer, and I loved how all the flavours combined to culminate in this sweet drink with a slight kick thanks to the ginger beer.

I met the friendly and personable Chef Ming who was happy to tell me about the food and make recommendations based on my preferences.  He suggested I try the Siu Mai with Scallop (chicken), and the Crystal Prawn Dumpling with Water Chestnut off their signature dim sum menu. What is immediately clear from the very first bite is how fresh the ingredients are and how perfectly cooked they were. The two steamed dumplings were accompanied by sauces, but they tasted great on their own, subtle, yet somehow intensely flavourful. I also tried the Prawn ball coated with almond flakes, off their crispy dim sum menu. This too was served with a sweet chilli sauce, and was quite tasty. My favourite, however, was the crystal prawn dumpling which won me over with its subtle flavours. 

The Hot & Sour Soup with Crab Meat also came highly recommended. Piquant and spicy with a generous amount of crab meat, the soup was hearty and delicious! The soup wasn’t overwhelmingly spicy, so it will definitely appeal to all diners. Chef Ming also recommended the mains - Fried Rice with Chicken, Kung Pao Chicken, Green Beans with Bell Pepper, Onion and Garlic. The rice was flavourful and had plenty of meat in it. The Kung Pao Chicken with cashew nuts was sweet, tart and spicy. The Prawns in Buttermilk - sweet, with a hint of spice, was undoubtedly my absolute favourite dish here. I’m not normally the biggest fan of green beans, but I found myself going back for seconds. The buttery goodness and the garlic flavour paired together were very tasty.

For dessert, the Chilled Avocado Cream with Milk Pudding Topped with Vanilla Ice Cream and the Sago Pudding with Yellow Mango Puree & Vanilla Ice Cream came recommended. While both desserts would not typically be my first choice, I decided to give them a try. I’m glad I did! The Mango puree was delightful, while the Avocado cream was a more subtle affair. The Mango dessert, however, was the sweeter of the two, while the Avocado dessert was a comparatively muted affair. But they both were thoroughly enjoyable.

Overall
The food at Emperor’s Wok was excellent, with each drink, dish and dessert holding its own. Additionally, the exclusive ambience lends itself well to business lunches, family get-togethers, private gatherings and date nights. I also loved the friendly service. The staff were helpful and attentive without being overbearing. I will definitely be back! Emperor’s Wok is open every day for lunch and dinner. 

PHOTOS Nisal Baduge