In a nutshell: 

A new restaurant at the oberoi gurgaon – after a long time dined at a nice Chinese restaurant in Gurgaon who had a wide choice of ingredients beyond chicken, lamb & sole fish, where sauces had not been thickened to Delhi-ise, where strong flavours were not extinguished to adjust to local palate. 

Address & other details: madam chow 

Instagram : madam chow

Facebook: madam chow

Meal for 2: ₹1000 onwards 

Cuisine type :  vegetarian & non vegetarian 

Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.

YUMMRAJ rates all the food items & then gives a final overall rating, which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster

Short description- in case u r in a hurry 

We got to know if this new restaurant thru Instagram. So one Sunday evening we drove to Oberoi Gurgaon. As we stopped at the main entrance, we noticed lights & activity at the erstwhile Gucci showroom area. We had no idea what that was & drove up the slopes to lobby car drop off area. 

That’s when we realized Madam Chow has opened in the building right at the entrance – the erstwhile GUCCI showroom. We thought we would ask at the reception & yes, our hunch turned right – they were sold out. We were advised to book seats in advance. 

So we went back next weekend for lunch & booked a table. We sat on the seats next to the pool (next to glass wall separating the restaurant & the pool. Seemed really good. However as the time passed, we realized it was too hot due to the direct sunlight & the AC could not do much at that area. 

The dining hall had high ceiling. The decor was elegant – elements of Chinese culture. Yet nothing was in the face / obvious. 

The gentlemen & ladies on the service team were equally warm & efficient. Each one ensured we ‘feel at home’. The gentleman who noted our food order actually helped us choose – he gave us good insights & recommendations based on our mood that day e.g. nothing deep fried, more protein less carbs, no tweaks, no chicken / usual ingredients, no chocolate in dessert etc etc. 

The menu card was detailed & explained the dishes well. There was great choice of ingredients way beyond the usual chicken & tofu in most Chinese restaurants in Delhi NCR. 

Loved the day 1 experience. If the Peking duck turns out to be great, we will be spared the drive to Hyatt Delhi from Gurgaon on evenings that we get Peking duck cravings😊

Detailed description – in case u hv the time to njoy reading:

First came Xiaolongbao – it was Shanghainese pork soup dumpling, with goji berry on top. This came with a sauce that had a fermented feel to it. We were told this – break the dumpling, drink the juice, dip the dumpling in the sauce & eat. We did that. Good that he told – else I would have surely skipped the sauce as I am usually in favour of not messing too much with flavours of the meat. 

I also had the second dumpling straight in the mouth, let the juices burst in the mouth & let the mouth be filled with robust porky flavours. Loved it this way as well. Rate the dish 4.5/5

Ocean silk cheung fun cane next – it had a filling of prawn, garlic chives, baby bok choy. As expected, super duper soft external cover, juicy soft & very flavourful prawns. Loved it. Rate it 4.5/5

Cantonese steamed Chilean seabass was what we ordered for mains – it was served with superior soy sauce, fresh coriander, banana chilli, young ginger 

For the uninitiated, superior soy sauce means

1. First-pressed / first batch Extraction (Premium Grade) – richest,  balanced soy sauce that is umami-heavy, aromatic, and feels naturally brewed.
2. It is also sometimes called double-fermented soy sauce
3. Later extractions – by adding water/salt and re-fermenting + Caramel Coloring / use of Additives make cheaper, lead to a thinner soy sauce.

After a long time we had really good Chilean seabass bass – its characteristic layers & molten juicy fat in between layers did all the magic. The soy did wonders. We enjoyed the fish with the sauce & also by draining off the soy as much as possible. Rate it 4.75/5

Sliced baby lamb and bean sprouts with black pepper sauce, spring onions was very very interesting. We are used to excellent slow cooked mutton in many Indian dishes. Usually the high flame short period lamb shreds in Chinese cooking are a bit chewy yet juicy. This lamb was superbly soft & juicy at the same time. Loved every bit of it. Rate it 4.5/5

For dessert we had Milk oolong – sublimely layered cake with floral tones and a creamy caramel feel. The crunchy dehydrated rice crisp contrasted the soft wet cake well. The dessert was not too sweet but sweet enough to qualify for a dessert. Oolong tea leaves were strewn on the top. Rate it 4.5/5

Pearl of fire, tequila based drink, had a blend of Sichuan peppercorn and jalapenos giving it a hot aftertaste. Lovely flavours. Perfect balance of taste. Rate it 4.5/5

We were bowled out by Jasmine tea ‘mai lai go’ – extraordinarily flavourful, lovely mouthfeel jasmine tea that straight away communicated with multiple senses. Rate it 4.75/5

Great first experience. Will go back for their Peking Duck on day 2