Yi Jing

Lovely Chinese restaurant, with a good array of all the staples - from dimsums to hotpots, stir-fries and much more. We had pork ribs and a trio of mushrooms for starters, followed by veg fried rice, pork belly with doubanjiang, and stir-fried Chinese greens, all delicious. The dessert section is small and dominated by mostly Western sweets, but the sticky toffee pudding I had was excellent. The ambience is relaxed but stylish, and the singer who was performing during Sunday lunch was extremely talented.

❤‍🔥All heaven broke loose!! Yes, i changed the quote because of boredom from generic Indian chinese food!! But when I visited Sheraton, Saket, it was a gobsmacking experience!! ❤‍🔥 As you may know, Chinese food is focused mainly on flavor, color, aroma and texture in a right quantity and cooked aptly, I felt Sheraton, Saket did the justic.... It's a prestigious brand that believes in creating a holistic experience. And me being a Chinese food lover went on to explore this new place *Yi Jing* and Ompho The Damsels...Here I Go!! I visited this place with a friend of mine and the restaurant is on the first floor of the property with a very lively atmosphere *Live cooking* With exuberating aroma of dishes. We started with Wasabi carrot dumpling and flavour (goes without saying) was amazing 👏 Coming to appetizer Lotus stem dish that melted my heart ♥️It was crispy with a sweet taste. Next, we had Chilli green beans with perfect crust and trough!! For Main course: It was hands down -> curries with fried rice and noodles With oozle and boozle of amazing combination, the chef made sure to keep it and live it to it's name for sure All happy ends with the dessert .....the very new Hazelnut rocher candy floss with whisky flambee Not to be missed ......The whisky topped on the rocher 🫧From ambience to hospitality🫧 It was mind boggling! Hands On Heart and Cross To Die....Highly recommend chinese food hoggers to come and Visit *Yi Jing At Sheraton Saket*

Had went for dinner at Yi JIng had an amazing experience which I really wanted to share with you all starting with the property it self is very beautiful and ambiance is very Now let’s talk food, yi Jing understand the assignment and curated the best flavours with all the right blend on the plate we started with *Appetisers* Chili green bean with sichuan pepper and Hunan style chili tofu both were just delicious but the tofu was just lip smacking *Main course* We had variety of options but I loved Snow piece Lotus stem black fungus in white garlic sauce and had it with Wok tossed hakka noodles if I could explain the experience I would but you must try it yourselves *Dessert* White chocolate and ginger cheesecake, jasmine tea jelly, candied ginger crumb, lime crème which was something new and not your old boring cheesecake and was very rich in flavours

Beautiful restaurant with even better food. Had a wonderful experience & couldn’t thank Themmayo enough for his attentive service. Will definitely be back!

My aunt, my sister, and I visited this restaurant for dinner together. For myself, I ordered a hotpot - boiled rice noodles in clear vegetable broth with asparagus, mushrooms, Bok Chou, tofu, and wontons. These were the ingredients that I chose, but there were many other options and types available. It was quite an interesting experience - they brought all the ingredients, including the prepared broth, and I cooked the hotpot on one of the in-built ignition plates on the table. After a few minutes of simmering, you simply had to plate up and serve! The broth tasted nice, and the dish turned out to be both healthy and delicious! I paired some of the vegetables with the condiments brought on the side, and it went really well together. The peanut sauce was one of the best. I learned that this method (“Hotpot”) originated in China, in which soup-food is prepared at the table with a simmering pot, and shared among guests. I found it very enjoyable and exciting as it was my first time trying something of the sort. As for my sister and aunt, they seemed to like the sliced duck in Sichuan sauce, egg fried rice, lamb, and truffle edamame dumplings they ordered. For dessert, I chose to have a sticky toffee pudding - it wasn’t on the menu, but the server mentioned it was available, so I decided to order it. It was wonderful! The combination of vanilla ice-cream and soft sponge cake with a drizzle of toffee on top was perfect; it wasn’t too sweet, yet it was flavorful. My sister and aunt shared the hazelnut praline and yuzu rocher. The chef flambéed it at our table, lighting whiskey on fire, pouring it atop the dish, and allowing it to melt through the layer of cotton candy on top, revealing the chocolate sphere. This dessert was thick, velvety, and decadent in both texture and taste. The addition of the alcoholic flambé definitely enhanced the intense flavors of dark chocolate in the dish. This dish is perfect for any dark chocolate lovers looking for something extravagant to end their meal with. The service and ambience was good, however we were slightly disappointed as the restaurant didn’t seem to have many of the things we asked for, such as the asparagus and enoki mushrooms for my hotpot (in the place of which I asked for broccoli and shimeji mushrooms), the pancakes for the roast duck my aunt wanted, or the water chestnut and tarp dumpling dishes my sister asked for. Overall, however, the food was very good, the interiors of the restaurant were beautiful, and the staff was polite, so I definitely recommend all the Chinese food enthusiasts to give this place a try!