House of Ming at Taj Mahal, New Delhi has long been regarded as one of the capital’s iconic destinations for Chinese fine dining. For a limited period from 9th to 16th July 2026, the restaurant welcomed Chef Deni Koswara of Nonya at Taj The Trees, Mumbai, bringing together Indonesian influences and Japanese techniques in a specially curated tasting menu.
Having trained in several acclaimed international kitchens, Chef Deni’s menu explored familiar Asian ingredients through a contemporary lens. The beautifully presented menu complemented the elegant setting of House of Ming, making for a pleasant dining experience. Chef Deni’s creative approach to Indonesian and Japanese flavours brought a fresh perspective to every course.
The Meal
The lunch began with the Wasabi Mule, a refreshing welcome drink blending wasabi, lime, shiso and ginger ale. The drink was light and crisp, with the wasabi offering only a gentle warmth rather than overwhelming spice, making it an easy palate opener.
The Shio Kombu Ramen followed as the soup course. Prepared with kombu dashi broth, homemade tofu, bok choy and shimeji mushrooms, it delivered clean, comforting flavours. The broth was delicate, while the homemade tofu added a pleasant softness to the bowl. It was simple and well-balanced.
The Avocado Tartare served as the salad course. Featuring avocado with sesame dressing, red onion and jalapeños, it offered a creamy texture and a subtle kick of heat. The presentation was elegant.
One of the more interesting dishes on the menu was the Himalayan Crispy Morel. The crispy fried morels paired with Chinese garlic, chilli and sesame oil showcased an appealing contrast of textures. While the earthy mushrooms stood out, the seasoning could have been slightly bolder to leave a stronger impression.
For the mains, Chef Deni presented three dishes.
The Vegetable Toban, cooked in sake and yuzu soy with seasonal vegetables and chilli bean sauce, highlighted fresh produce and clean flavours. The yuzu added brightness.
The Tempeh Orek, inspired by a classic Indonesian preparation, featured stir-fried tempeh with sweet soy, white asparagus and basil. This was perhaps the menu’s strongest nod to Indonesian cuisine, with the sweet soy lending depth to the dish. However, those unfamiliar with tempeh may find its texture an acquired taste.
The meal concluded with Nasi Goreng, served alongside tofu satay and pickle salad. Indonesia’s iconic fried rice was presented in a refined format suitable for fine dining.
Dessert came in the form of Mango Pudding Brûlée, combining mango with sticky rice. The dessert offered a pleasant finish, with the sweetness of mango balanced by the creamy pudding and the chewy texture of sticky rice.
Ambience & Service
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 tranquil 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.
Final Verdict
Chef Deni Koswara’s residency at House of Ming was an interesting culinary exchange that introduced Indonesian-inspired flavours alongside Japanese influences within a fine-dining format. The menu showcased quality ingredients, careful presentation and technical precision. It was an enjoyable lunch, one that offered a glimpse into Chef Deni’s style of cooking.
If you’re someone who enjoys trying limited-edition chef collaborations, this residency is certainly worth exploring. Just go in expecting subtle, refined flavours.
Rating: 3.5/5