Zheng He’s in Mina A' Salam, Madinat Jumeirah, Jumeirah, Dubai - Restaurant Reviews

Zheng He’s

Nestled attractively in a clamshell wafer, the scallops with black truffle and white asparagus main is a two-tone tribute to sheer decadence 3 Reviews

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From Time Out Dubai Eating Out 2007

With your first glance of the restaurant, Zheng He's signals its intentions. Neat stacks of gleaming white dinner plates nestle between racks of polished glasses in a stainless steel structure that opens a window onto a bustling kitchen. And beyond this restaurant’s inimitable sense of style there is substance in abundance.

The Beijing duck involves tender wraps of crunchy vegetables, moist poultry and rich hoi sin sauce; the squid ink dumplings are succulent and meaty and the hot and sour soup is as crowded as an abra at rush hour. Nestled attractively in a clamshell wafer, the scallops with black truffle and white asparagus main is a two-tone tribute to sheer decadence. What the seafood lacks in natural flavour, the truffle makes up for in salty salvos. The sautéed French beans with garlic and dried prawns maintains a delightful balance between its wholesome, crunchy vegetables and jaunty prawn nuggets. But sadly, the lotus rice with chicken and dried scallops disappoints with a distinct lack of flavour and a dryness that gives it the appearance of a reheated takeaway.

Such granular grumbles will be banished, however, by one of our favourite dishes in the city, the stunning tenderloin beef with wild mushrooms. Bathed in the glowing crimson drizzle of a sweet red wine fermentation, each expertly seared slice of quivering beef expands in the mouth, massaging every taste bud in a surge of masterful flavours that makes time stand still while you savour its intensity. Finish off with the coconut ice cream and plum crumble, which, like almost everything else on the menu, will convince you that Zheng He’s has the culinary prowess to match its beautifully elegant interior.

By Time Out Dubai Staff