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Food Blog Mohamushkil-a bong foodie's quest about best foods in India

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"kolkata foodscape"Authentic chinese eating houseChinese restaurantkolkatafood

Eau Chew- Ganesh chandra Avenue

written by Indrajit Lahiri November 29, 2014

For a foodie to reach pure chinese (not oriental) foodgasm, welcome to Eau Chew- arguably Kolkata’s oldest operating Haka-Cantonese styled Chinese Food Joint. 

“Direction and Timing”

As soon as you enter Ganesh Chandra Avenue from Central Avenue- Ganesh Chandra Avenue crossing and heading towards B B D Bag, after around 3-4 minutes of work, there will be an old-car parking space and a closed petrol pump on your left. Behind that, lies an old building (clearly out of its best days) with a board- Eau Chew…. Welcome !!! 

Timing:- 1130 AM- 230 PM and 630 PM – 10 PM

You can find the direction on google map here

The entrance on G C Avenue

 “Interior and Decor”

Interior is nothing to boast about- you get an AC environment with comfortable chairs and an extremely hospitable host- the Huang family.

Eau Chew means “Europe” in Chinese. The founders of this place opened it up when there was an European thriving in this area and hence the name. The current patrons – Mr. Joel Huang and Ms. Doren Huang are the fourth generation of the family tree running the place. Still, the entire food is cooked by the family members and only the mise-en-place is done by cooks/ helpers. Hence, you can be rest assured about the food quality. 

Interior

On the table, they serve you with the standard condiments, the only difference being the Soy Sauce. Its unlike something we normally come across in restaurants. The soy sauce here is salty, spicy and having a typical character of its own. 

Condiments

Condiments

We asked Ms. Huang to guide us about the menu that she would like us to take and the journey started with Chimney Soup.

Now, this chimney soup is almost a staple diet is china among all class of people. Charcoal is put inside the strange shaped pot and half-cooked soup is poured in it and the while thing is put on the table. As the discussion on the table grew wilder, the soup would get its true flavor getting cooked to perfection on the table. Nowadays, as Joel Huang said, due to fire license problem and time constraint the “cooking on the table” ritual has come down to getting the full-cooked-soup in the soup pot and serving it. The chimney soup is a full-meal in itself and consists of egg drop, vegetables, chicken, fish cubes, prawn and pork and one small portion is sufficient for 3-4 adults. The taste-its nothing like ever tasted before- the subtle taste of the ingredients- perfectly blended together creates the magic. 

Chimney soup 1

the next starter was “pork and prawn stuffed Sui Mai“. Now, Sui Mai, in layman’s language means dumpling. Its kind of the seamed dumpling with little crispy exterior (don’t know how they achieved it via steaming) and juicy, succulent interior. Its to be had with the spicy red chutney provided with it. 

Pork and prawn sui mai

Next came one of their signature dishes “the Josephine Noodles“. This dish, as Joel said, is invented by Josephine Huang- the third generation Huangs in Kolkata. Its basically a huge pot of pan-fried noodles with lots of toppings (chicken, fish, prawn, vegetables, black mushroom to name a few). One dish is sufficient for 2-3 people. And it tastes just like heaven. We’ve tasted gravy noodles a number of times- everywhere, but this dish with pan fried noodles was mind-blowing.

Josephine Noodles

Along with it came a full army of gastronomically brilliance…. As follows:

First one was Fish with chilly black bean. This is kinda dry dish with lots of chilly and a version of rajmah. And, the fish used was pure sweet water Bekti. This one was the showstopper among the side-dishes. The smoky flavor of the black beans gave this dish a distinct edge over the others. To good. 

Fish with chilly black bean

Fish with chilly black bean

Fish with chilly black bean

Fish with chilly black bean

The next one was chicken in wine sauce. This is cooked using smoked boneless chicken chunks in chinese red-wine. This dish has a love-me or leave-me kinda attitude. Either you’ll fall in love with it or won’t like it. My wife didn’t like it while went well with me.

Chicken with chinese red wine

Chicken with chinese red wine 2 

 And their signature item- Dry Roast Chilly Pork. lean meat, rugged-no nonsense looks, lots of chilly and pure foodgasm…. 

You can check Joel Huang preparing the dish here

And , we were almost full, while the final dish arrived- the Schezwan prawn. Unlike what we’re used to, this one was not of reddish color, nor it contained lots of garlic but was flavored with schezan peeper and was extremely good. Prawns were of best quality and this went extremely well with steamed rice. 

Schezwan prawn

Schezwan prawn

Schezwan prawn

Schezwan prawn

After all, this, we’re almost on the verge of food-explosion and happily full. The pocket pinch was nominal…. a final thanksgiving to Joel and Doren and off we leave. 

Points to remember:-

  • They do outdoor caterings – pure Chinese food at a nominal cost
  • For a group of around 10-12 people, they present a set menu consisting of 12-15 dishes at the restaurant at a very nominal cost (around 500/- per head, might slightly vary)
  • Suckling pig, Whole picking Duck etc are available on prior request and a token advance
  • It’s as far as my knowledge goes, still a cash-only restaurant

This restaurant has been featured as one of the must visit chinese eateries in Kolkata in Outlook Traveller magazine, in an article written by yours truly. The same can be checked here. 

Bon apetit !!!

Comments and critics welcome …

I can be reached at 9903528225 / indrajit.lahiri@ymail.com. 

 

 

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Indrajit Lahiri

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5 comments

‘Calcutta Chinese’: The Very Best Chinese Restaurants in Kolkata to Try the City’s Favourite Soul Food! | Tripigator Travel Blog January 29, 2016 - 6:32 pm

[…] Josephine Noodles at Eau Chew by A Bong Petuk’s Quest […]

Reply
Mohamushkil at D’Ley – another old-school chinese eating house – A Bong পেটুক's quest ….. May 2, 2017 - 11:13 am

[…] wife with your first love, I tend to rate any chinese eatery with this single dish. In my opinion, Eau Chew and Silver Grill make it pretty good in town, but D’Ley is not far either. Go for it or if […]

Reply
Nu Wan Li- a no nonsense value-for-money old school chinese restaurant February 26, 2018 - 12:18 pm

[…] You can read about my experience in Eau Chew here […]

Reply
A listing for places serving best chilly pork in Kolkata May 29, 2019 - 7:51 am

[…] Please check my blog post on Eau Chew here […]

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Origin of Kolkata styled Indo-Chinese food- our love-story August 9, 2021 - 10:35 am

[…] Hong family of Eau chew and invention of the Bengali styled Indo-Chinese food […]

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About Me

I, Indrajit Lahiri, am an entrepreneur by profession. After heading the Education BU of one of the largest OEMs globally, in 2012, I felt like starting something on my own and thus formed Pickle Solutions Pvt Ltd (http://picklesolutions.in/ ), which in turn became one of the leading IT roll-out firms, mostly working in the North-East part of India.

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