Step into a sensory journey of Chinese cuisine at Madam Chow, The Oberoi, Gurgaon

The pleasure of a great Asian meal begins long before the first bite—in the steam that escapes from a bamboo basket, the crackle of a wok, the anticipation of flavours that are at once fiery, sour, smoky, and sweet. At Madam Chow, The Oberoi, Gurgaon’s newest culinary destination, that ritual is elevated into a slow, sensory ceremony.

Set within a striking glass pavilion that overlooks the hotel’s signature blue reflective pool, Madam Chow is as much about atmosphere as it is about food. Seating guests across intimate clusters, elevated platforms, and a dramatic mezzanine level, the restaurant feels like a secret waiting to be discovered.

By day, the space is awash with soft, natural light, filtered through suspended ceramic tiles that cast a gentle play of shadows. By night, it becomes moodier, layered with warm, glowing accents and textured details—a setting that feels made for long, lingering dinners.

The menu is a deep dive into the flavours of Guangdong and Sichuan, brought to life by two master chefs. The kitchen’s repertoire is wide-ranging, from Chef Wong Kwai Wah’s signature Imperial Roasted Chicken and Zhenglong Whole Silver Pomfret, to soulful wok-fired dishes like Xinjiang Cumin Lamb Ribs and Sichuan La Zi Ji Chicken.

It also features a stellar dim sum programme curated by Chef Mark Lin—think Lychee Bonsai Bao with shrimp and mozzarella, crisp sesame-crusted Sheng Jian Bao, and delicate Ocean Silk Cheong Fun. Each dish feels considered, plated with precision, and designed to showcase the balance that defines these regional cuisines.

There is plenty for the curious palate here. Salads like Madam Chow’s Prosperity Salad with avocado, goji berry, and toasted sesame dressing provide a fresh start, while small plates such as Bonfire at the Table or Soft Shell Crab Nest invite sharing. 

For your main course, the menu spans land and sea—from Cantonese Steamed Chilean Seabass to Ruby Pork with pineapple. Comfort seekers will gravitate towards the rice and noodle section, with its sizzled stone pot Sichuan rice and classic Wat Tan Hor Fun noodles.

Each course feels deliberate, designed to be lingered over rather than rushed, and desserts are where the kitchen’s playfulness truly shines. The Jasmine Tea Mai Lai Go, a Cantonese-style sponge cake, is a soft and aromatic end to the meal, while the Slow-baked Chinese Red Date Pudding with cara melised ginger ice cream is an indulgent finale. Even the ice creams feel thoughtful—Sichuan Peppercorn for those who like a little heat with their sweet, and Black Sesame for a nutty, roasted finish.

The beverage programme is no less impressive and just as focused. Signature cocktails such as Madam’s Favourite, Pearl of Fire, and Jade Hue are crafted around Asian ingredients and stories, making them as much a part of the experience as the food. Tea lovers will appreciate the extensive Chinese tea selection, from rare Golden Monkey and Silver Needle teas to soothing Ginseng Oolong, each chosen to pair beautifully with the menu.

Dining here feels like being part of a carefully choreographed experience. Guests can watch the chefs at work in the open kitchen, hear the steady rhythm of the woks, and take in the shimmer of the pool just outside the pavilion. Everything—from the plating to the pacing—is designed to linger in memory long after the meal is over.

With Madam Chow, The Oberoi, Gurgaon has created not just a restaurant but more of a destination—where design, craft, and culinary storytelling come together to redefine what contemporary Asian dining can feel like in India.

All images: The Oberoi, Gurgaon

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