Solar HQ

A Chinese Culinary Journey with Chef Luo at Golden Dragon

BY YASHMITHA SRITHERAN April 24, 2026

Views - {{hitsCtrl.values.hits}}

Chef Luo

By Yashmitha Sritheran

At Taj Samudra Colombo, a remarkable culinary experience is unfolding as the iconic Golden Dragon welcomes acclaimed guest chef Chef Luo for a limited-time Chinese food festival. This special promotion promises to transport diners through the rich and diverse landscape of Chinese gastronomy, blending tradition, artistry, and bold flavors into one unforgettable dining journey.

Flying in from Taj MG Road Bengaluru, Chef Luo brings with him more than 26 years of culinary expertise gained across China, India, and Nigeria. His experience is deeply rooted in the traditions of Sichuan, Cantonese, and Hunan cuisines, three pillars of Chinese cooking that each offer distinct flavor profiles and techniques. From the fiery, numbing spices of Sichuan to the refined subtlety of Cantonese dishes and the bold, aromatic intensity of Hunan fare, Chef Luo’s repertoire is as expansive as it is authentic.

What sets Chef Luo apart is not just his technical mastery but his philosophy toward food. His cooking reflects a deep respect for ingredients, emphasizing balance, freshness, and the natural essence of each component. His expertise extends from precise knife work to an intricate understanding of regional ingredients, resulting in dishes that are both authentic and creatively refined.

From April 23 at dinner through May 4, guests at Golden Dragon can indulge in this exclusive menu during both lunch and dinner services. The restaurant itself provides the perfect backdrop, an elegant Oriental-inspired setting that seamlessly blends traditional charm with contemporary sophistication. Whether for an intimate meal or a special celebration, Golden Dragon’s ambiance, along with its private dining options, elevates the entire experience.

The festival menu is thoughtfully curated to showcase the very best of Chinese cuisine. Diners can begin their journey with delicate dim sums and comforting soups before moving on to a selection of bold and flavor-packed main dishes. Signature highlights include Stir-Fried Prawns with Asparagus, Hot and Sour Fish with Pickled Vegetables, and Diced Chicken tossed in homemade Hunan chili. Each dish reflects Chef Luo’s commitment to authenticity, prepared using traditional techniques and premium ingredients.

Other standout offerings include Stir-Fried Tenderloin with Spicy Coriander and Dry-Cooked Spicy Eggplant with Haricot Beans, dishes that exemplify the depth and complexity of Hunan flavors. For those seeking familiar comforts, classic staples such as Hakka-style Soya Fried Noodles with Vegetables and Chicken Fried Rice provide a satisfying balance to the menu. To conclude the meal, diners can enjoy delicately crafted desserts like Steamed Almond Milk Flavored Rolls, offering a subtle and elegant sweet finish.

In a conversation with Chef Luo, he shared deeper insights into the inspiration, philosophy, and techniques behind this special culinary showcase at Golden Dragon.

Mr Samrat Datta & Chef Luo

Q: What makes this menu at Golden Dragon special compared to your usual creations?
Chef Luo: This menu draws inspiration from Hunan province, incorporating elements of Cantonese cuisine as well. It stands apart from typical Chinese offerings by highlighting regional diversity and creating a balance between the bold flavors of Hunan and the subtlety of Cantonese cooking.

Q: How did you design the menu for this festival? Was there a theme or story behind it?
Chef Luo: The menu is curated around some of the most popular dishes from my restaurant, while emphasizing the rich culinary heritage of the Hunan region. The theme focuses on the distinctive spice and flavor profiles found in both Hunan and Cantonese cuisines.

Q: How would you describe authentic Chinese cuisine to someone experiencing it for the first time?
Chef Luo: Authentic Chinese cuisine is deeply flavorful and centered around the natural essence of ingredients. It’s about balance, freshness, and allowing each component to shine.

Q: What inspired you to become a chef, and how has your journey shaped your cooking style?
Chef Luo: My passion for cooking and love for creating new dishes inspired me to become a chef. My experiences working in China, Nigeria, and India have shaped my style to be both innovative and customer-focused.

Q: Who or what has been your biggest influence in the culinary world?
Chef Luo: Tradition, innovation, and authenticity have been my greatest influences. I strongly believe in blending traditional cooking methods with modern creativity.

Q: Do you adapt your dishes based on local ingredients in Sri Lanka, or keep them strictly traditional?
Chef Luo: I prefer to keep my dishes mostly traditional, staying true to authentic flavors and techniques.

Q: What is one cooking technique you believe every food lover should understand?
Chef Luo: Stir-frying and pan-frying are essential techniques that every food enthusiast should understand.

Q: If you had to recommend one Chinese dish for Sri Lankans to try first, what would it be?
Chef Luo: I would recommend the coriander prawn.

Q: What do you hope guests take away from this dining experience?
Chef Luo: I hope guests experience authentic, flavorful food from Hunan province along with the rich and refined tastes of Cantonese cuisine.