Nonya at House of Ming: A Refined Indonesian Dining Experience in Delhi
Chef Deni Koswara of Nonya, Taj The Trees Mumbai, brings contemporary Indonesian flavours to House of Ming, Taj Mahal New Delhi, through a limited-edition culinary residency.
Highlights
- House of Ming hosted Chef Deni Koswara of Nonya, Taj The Trees Mumbai, from July 9–16.
- The residency showcased a contemporary interpretation of Indonesian cuisine with Japanese influences.
- Signature dishes included Himalayan Crispy Morel, Tempeh Orek and Nasi Goreng.
- The Himalayan Crispy Morel emerged as the standout dish of the tasting menu.
- House of Ming impressed with its elegant ambience, attentive service and seamless hospitality.
- The residency offered Delhi diners a rare opportunity to experience Chef Deni’s culinary philosophy.
House of Ming has always been one of those restaurants people associate with classic Chinese fine dining in Delhi. So when I heard that the restaurant was hosting Chef Deni Koswara of Nonya, Taj The Trees, Mumbai, I was curious to see how Indonesian flavours would sit alongside the restaurant’s established identity.
The residency, running from 9th to 16th July, isn’t about recreating traditional Indonesian food. Instead, Chef Deni takes inspiration from Indonesian cooking while weaving in Japanese influences and modern plating. The result is a menu that feels contemporary, occasionally experimental and moderate.
A Refreshing Start With the Wasabi Mule
Lunch started with a Wasabi Mule, which turned out to be a refreshing way to begin the meal. The combination of lime, ginger ale and shiso kept it light, while the wasabi lingered in the background instead of taking over the drink. It was subtle enough to wake up the palate without being gimmicky.
Shio Kombu Ramen and Avocado Tartare Set a Delicate Tone
The first course, Shio Kombu Ramen, arrived with homemade tofu, bok choy and shimeji mushrooms floating in a clear kombu broth. The broth is delicate and clean, allowing the vegetables and tofu to do most of the talking. Personally, I would have liked a little more depth, but it was comforting, nonetheless.
The Avocado Tartare followed. Creamy avocado, sesame dressing, red onion and jalapeños made for a familiar combination. It was fresh, pleasant and very elegantly presented. It’s one of those dishes that does exactly what it’s supposed to do without trying to reinvent itself.
Also Read : Majlis Noida Review: A Royal Mughlai Fine Dining Experience In Sector 104
The appetiser, Himalayan Crispy Morel, was probably one of the stronger courses. The earthy flavour of the mushrooms came through nicely, and the crisp exterior worked well with the Chinese garlic and sesame oil. I can clearly say that this was my favourite dish that afternoon.
The main course consisted of three dishes that reflected different sides of Chef Deni’s cooking.
The Vegetable Toban kept things simple with seasonal vegetables cooked in sake, yuzu soy and chilli bean sauce. It was fresh and well balanced, although the flavours stayed on the lighter side throughout.
Next came the Tempeh Orek, a dish that felt closest to Chef Deni’s Indonesian roots. The sweet soy glaze worked well with the tempeh, while the white asparagus added freshness. If you’ve never had tempeh before, the texture does take a little getting used to, but the dish itself was thoughtfully put together.
The final savoury course was Nasi Goreng, Indonesia’s much-loved fried rice. Presented in a refined fine-dining style with tofu satay and pickle salad, it looked beautiful.
Mango Pudding Brûlée Provides a Comforting Finish
Dessert arrived as Mango Pudding Brûlée with sticky rice. It was easily the most comforting course of the afternoon. The sweetness was balanced, the sticky rice added texture, and the brûléed top brought just enough caramelisation without becoming overly rich.
House of Ming continues to impress with its elegant interiors, attentive hospitality and polished service. The team ensured each course was served seamlessly, while the relaxed setting complemented the leisurely pace of the tasting menu. The collaboration itself was thoughtfully executed, giving Delhi diners a brief opportunity to experience Chef
Deni’s culinary perspective without travelling to Mumbai.
Also Read : Boba Bhai Brings Its Bold, Spicy Comfort Bowls To Epicuria Rajouri Garden
Final Verdict on Chef Deni Koswara’s Residency at House of Ming
Rating: 3.5/5 (⭐⭐⭐½)
Editor’s Excerpt
House of Ming at Taj Mahal New Delhi recently welcomed Chef Deni Koswara of Nonya, Taj The Trees Mumbai, for an exclusive culinary residency that introduced Delhi diners to his contemporary interpretation of Indonesian cuisine. Blending Indonesian influences with Japanese techniques and modern presentation, the menu offered a refined dining experience that prioritised balance and subtlety over bold experimentation.
Chef Deni Koswara’s residency is less about dramatic flavours and more about showcasing an amazing contemporary interpretation of Indonesian cuisine. The menu is thoughtfully designed and beautifully curated and reflects his distinctive culinary philosophy.
If you’re someone who enjoys trying limited-edition chef collaborations, and contemporary Pan-Asian cuisine, the residency offered a worthwhile experience. However, those expecting bold Indonesian flavours or a dramatic reinterpretation of Asian classics may find the menu more refined than adventurous.
For latest news and updates from the world of food, lifestyle, beauty, culture and living technology, automobile, fashion, style, and entertainment. Do follow our whatsapp channel below for more:
Downtown Mirror Whatsapp Channel
Also Read : Sufiaana By Cherish, Ashok Vihar: An Innovative Multi-Cuisine Restaurant With An Element Of Elegance
Indonesian Restaurant in New Delhi, Contemporary Indonesian Cuisine, Pan Asian Restaurant Delhi, Fine Dining Delhi, Where to eat Indonesian food in Delhi, Best Indonesian restaurant in Delhi NCR, Authentic Indonesian cuisine in Delhi, Indonesian tasting menu in Delhi Indonesian food experience in Delhi,
