Kni Hau, Chinese restaurant in Mangalore.

2 months ago

🥟🥢

As you know for my previous post, I’m a coffee producer from Chikmagalur, India. So most of the year I’m always in the coffee estate busy working on specialty, coffee and also marketing it to the customers directly. All my childhood I’ve always been in Mangalore city that is where I have studied till my bachelors and it’s been over three years now since I have spent more than a month there. Of course having family, it is easier to know what’s new in the city and what is something that I must try.

I ended up calling my cousin Leeann to ask where we must visit next. This time she suggested a new Chinese restaurant Kni Hau which is in level E of Goldfinch hotel.

So we went out for lunch to the restaurant and we were handed iPads which had the menu of both the drinks and the appetisers along with the details of the main course.

The first thing I ordered was salt and pepper squid which had amazing batter coated Cheese squid with an elevated flavour and unique balance of seasoning that was infused in the dish.

Salt & Pepper Squid - Rs 450

Mangalore is a coastal area and I’m fond of seafood specially in different restaurants because of the way they cook it. It’s either a lot of masala that is added to it, which makes it very Indian and then there are continental cuisine restaurants that add the minimum required spice level that says a lot about the main ingredient.

This seafood appetisers was so well-balanced both in terms of its rich seasoning and also the elevated spice from the red chilies that was sprinkled on top.

No meal is complete without a drink. My cousin chose a mocktail called Full River Red.
The succulent strawberries and raspberries were just sensationally blending into the
sparkling drink.

As she was sipping the drink, we had a soulful conversation filled with the current events that were going on with our own lives. From future plans to the current college life, we ended up bonding with each other.

Full River Red - Rs 215

How cute is it that her drink matched her outfit?

Internal Affair - Rs 400

The drink that I had was Internal Affair, which is a refreshing blend of vodka, pomegranate, cranberry juice, and mint. Although this is something I would otherwise never order again mostly because my preference has always been piña colada which is something they didn’t have so the next time I went, I ordered Drunken Master. Now this was a perfect milky Escape of vanilla lime juice and a splash of bourbon which definitely clarified all my doubts.

Drunken Master - 425

Dumplings have been a complete weakness for me, in the menu the chicken dumpling seemed like a good choice. Char Sui Chicken Dumplings had a rich barbeque sauce which reminded me of the barbeque sauce filled cuisine at Australia. Plus barbeque always adds a sweetness, unlike any other sauce out there.

Char Sui Chicken Dumplings - 450

Not only does this authentic Chinese restaurant bring the flavours of the east to a pallet, but also has exceptional dining experience that definitely crafts memories. it’s funny how as I’m writing this I’m getting hungry by the minute.

Okay coming to the main course, we had ordered a Singapore style vermicelli noodles. It is one of the most crunchiest noodles I’ve ever tried. It was delicately flavoured and with some juicy veggies.

Singapore Style Vermicelli Noodles - 500

Can you guess what we ordered next?

That’s right. We ordered dessert. 🤤

Couldn’t leave without an ultimate chocolate experience and at this restaurant, they served Steamed Chocolate Bao. I’ve heard a lot about this specific dessert. Looking at those cute chocolate swirls on the steamed Bao makes me realise why my cousin was so hell bent on trying it.

I wish I could have shown how cool it looked when the chocolate started melting out of the Bao. The desserts I normally get are cold but this steaming hot chocolate made up for the missing ice-cream.