A flavorsome reclamation of the ancient silk road
Print Edition
THE Lost Heaven Restaurant Group has opened its latest project in Shanghai: Lost Heaven Silk Road, a restaurant where you can enjoy a modern Silk Road cuisine in the group’s signature romantic atmosphere. The spectacular Dunhuang caves provide the inspiration for the restaurant’s décor, from the murals of Buddhist art to the “lotus-throne” light fixtures, evoking the heritage of this exotic crossroads.
The Yin brothers, the owners of Lost Heaven, have taken several trips driving from Chang’an, the starting point of China’s Silk Road (now known as Xi’an), through the western provinces of China to the border with Pakistan, a distance of about 5,000 kilometers. Along the way, they took in the food, music, temples and history of this ancient trading route — inspirations for Lost Heaven Silk Road. They stopped at the ancient cities of Karakhoja and Kasghar to rest, following in the footsteps of countless traders before them.
The menu continues their travels, across the Pamir mountains, through Central Asia, crossing the Himalayas into northern India, and branching off into Afghanistan, Pakistan, Iran and beyond. After returning from their journey, the brothers hired chefs who specialized in the cuisines of these areas of the world. The chefs combined authentic ingredients and techniques of the region with their modern skills in order to create a new “Silk Road cuisine” that takes in everything from dried figs and basmati rice to yoghurt, saffron and roast lamb.
The restaurant’s first menu takes inspiration from Kashmir, the border region between India and Pakistan. The Silk Road Lotus flower tarts are delicate lentil pastries shaped like the petals of a flower, and filled with a fragrant blend of chicken, tomato, onion and coriander, while the region’s long-grain rice is made into a pilao with turmeric and dried grapes, served alongside curried beef. From the north, the Mongolian chef contributes a roasted lamb leg, with crackling bronze skin and a special made sauce. The menu will expand as the restaurant’s chefs explore different regions along the Silk Road and its branches, from Persia to the Mediterranean.
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