Yi Jing At ITC Ratnadipa

Yi Jing offers a delightful exploration of Chinese cuisine, with a focus on fresh ingredients and innovative twists on classic dishes... 

Text Rihaab Mowlana

Yi Jing, the ITC Ratnadipa’s Chinese restaurant, promises a “symphony of Asian culinary traditions,” and based on my recent experience, it delivers a delightful experience.  The path to Yi Jing, the ITC Ratnadipa’s Chinese restaurant, might prove a touch labyrinthine for the uninitiated. However, perseverance is rewarded. Follow the signage and you will find your destination without an issue. Stepping off the elevator, you’re greeted by floor-to-ceiling windows showcasing the Beira Lake bathed in natural light. The open and spacious interior feels airy and inviting.

Our exploration began with a delicate jasmine tea, a subtle introduction to a menu that promised both familiar and intriguing flavours. The Chicken Char Sui, a whimsical creation shaped like a swan, boasted a remarkably flaky pastry and a savoury char sui filling unlike any encountered before in a Chinese restaurant. This innovative take was undeniably impressive. The Lotus Stem Char Sui dumplings, echoing the texture of their chicken counterparts, offered a welcome vegetarian alternative. While the Beef Dumplings and the Edamame Dumplings were competent, they couldn’t quite compete with the creativity and taste of the char sui variations.

For mains, the Jasmine Rice with burnt garlic was a revelation. The smoky aroma of the garlic infused fluffy rice, created a simple yet deeply satisfying dish. The true star of the evening, however, was the Crispy Seabass with Chilli Sauce. The fish – perfectly fried and flaky – was enveloped in a thick, sweet chilli sauce that offered a delightful contrast. Each bite was an interplay of textures and flavours. 

The Handmade Noodles with Minced Chicken was another winner. The noodles themselves were springy and delicious, while the minced chicken added a pleasant heat that was perfectly balanced. The stir-fried vegetables offered a refreshing counterpoint to the richer dishes, while the Shredded Chicken with Preserved Chilli Sauce provided a more familiar, 
comforting taste.

Dessert was a bit of a mixed bag. The Yuzu Mascarpone Cheesecake was pleasant but didn’t leave a lasting impression. The accompanying Mango Ice Cream on a bed of Chocolate Crumble, however, stole the show. It was more like a sorbet, bursting with fresh, tropical flavour.

Yi Jing offers a delightful exploration of Chinese cuisine, with a focus on fresh ingredients and innovative twists on classic dishes. The service is attentive, and the ambience is elegant yet comfortable. The standout mains and the stunning Seabass with Chilli Sauce make Yi Jing a worthy addition to any Colombo itinerary. Just be sure to factor in government taxes and levies when considering the final price.

Pics Nimalsiri Edirisinghe