I can eat oriental food all round the clock & 365 days a year, that’s how I am crazy about it. When someone speaks about a place which serves some fabulous Oriental food, I just hop in. ITC has always been known for their food but only related to Indian Cuisine , but my recent visit to Pan Asian changed my thoughts about it. A restaurant which serves different oriental cuisines under one roof has an excellent ambience, service & food. No doubt that they served some fabulous food but service was equally rather way better, every steward made sure we were kept informed about all the dishes served through out the meal, water was refilled when it was less than half, clearance was done properly after every course ended. This are the basics of serving on which you built rest of the things, and the servers lived up the expectations. Kudos! Cost for 2 is 5000₹.
They have recently launched their new menu keeping in mind the recent trends in food industry and we were invited to share the feedback about the same. We were served delicious 7 course meal, read more to know tits and bits of all the dishes served.
We started our meal with welcome drink which was Wine Spritzer, cut melon and plum in champagne glass topped up with sparkling wine. The combo with sweetness of melon, sourness of plum and fizzy effect of sparkling wine worked so well that I gorged upon it till the time my food arrived. There were so much of talks happening around with new faces on the table but that didn’t disturb me from enjoying this fabulous drink.
Course 1 – Assorted Sushi Platter
Sushi is very selective when it comes to satisfying taste buds. Everyone and anyone wont be able to acquire and match the flavour profile that it has. I love sushi & sashmi, so was looking forward to taste and experiment an excellent array of Sushi. A platter with four play of sushi & sashmi was served to us which had Salmon sashmi, scallop sashmi, maki roll and Nigiri sushi. Platter of sushi was served along with wasabi and soya sauce.
Course 2 – Chilli Prawn Dumpling
Next in the row was a platter of dumplings served along with sweet chilli sauce. First on the platter was Prawn dumpling, it had a very delicate flavour followed by the dominance of garlic. The dumpling had a base from Cantonese style of cooking with stuffing made up of prawns mince, herbs and little spiced with spices. It was placed on a bed of sliced pickled carrot & topped up with dry sauce made up of burnt garlic.
Crystal Vegetable Dumpling
The name of the dish didn’t serve the purpose. The dumpling was less flavourful as compared to the earlier one, it didn’t have its own flavour profile & it wouldn’t taste good without Sweet chilli sauce. Yo can miss this dish when you visit this place.
Course 3 -Barbeque Pork Spare Ribs with Crispy Milk & Papaya Salad
This was the best dish of the day, only thing that went wrong was plating. I somehow feel it was little overdone, but the pork Spare Ribs was perfectly cooked till the meat was mouth melting. The surprise package was crispy milk that was nothing but condensed milk crumb fried till golden brown. As soon as I poped it in, it burst open making it something I never tried. The dish was perfectly balanced with each element having different taste profile.
Course 4 -Mix Seafood Soup Thai Style
A soup with mixture of prawns, scallops & vegetables flavored with Thai herbs like kaffir lime & lemon Grass. The soup was pretty much crowded with lot of ingredients used at the same time & the spice level was way to high which subdued other flavours. A little less of spice will take this soup to completely different level.
Course 5 – Steamed Sea Bass with Ginger & Spring Onion
Sea Bass has always been my favourite fish being very subtle in its taste and flavour, a pinch of salt and sauce by side would be the dish I would like to cherish forever.And to my Luck Pan Asian Chef had done the same thing, A simple steamed seasoned Sea bass steak placed on a bed of sauce made up of soya sauce, spring onion & coriander.
Course 6 – Curry with Rice
The lobster in Thai Red Curry had perfectly cooked lobster in very flavorful red curry. The lobster was not over cooked and the sauce went well along with the Fried sushi rice. The second dish was Stir Fried chicken in pickled chilli sauce which had juicy fried crispy chicken tossed in preserved chilli sauce with dominating flavour of garlic and chilli was bang on. As the chilli used was pickled & preserved it gave a completely different taste to the sauce and made it even more interesting. My taste buds went Ga Ga Ga Ga allover this one. This curries were served along with fried sushi rice which was on similar lines to the usual fried rice only the rice grains have been replaced with sushi rice. This rice preparation was little on a sticky rice which helped the curry to merge better & enjoy the flavour with combined effect.
Course 7 – Dessert
In Hindi movies it’s always said “All stories have happy endings” likely our exciting meal was about to end, but we still had desserts to go and little more surprises to come. The dessert platter included 3 delicious desserts with a selection of cut fresh fruits, which is a tradition that all Chinese regions follow. The first dessert on the plate was Baileys & Hazelnut Terrine, it was similar to aerated mousse with smooth finish. As soon as you bite through the terrine would create a layer on your tongue making your taste buds enjoy the after effect of the baileys & hazelnut. Red Bean is something which only selective people would prefer and was surprised to see that being used as the prime ingredient in next dessert , Red Bean Pudding. It just couldn’t make me happy the way first dessert did so I wouldn’t suggest it either. The next on the plate was Sago with Coconut which didn’t seem interesting but as soon as I tried it, I kept my spoon down only after finishing the bowl spick and span.
“What a way to finish a proper 7 course meal with your tummy screaming no more and you taste buds screaming try more.”
“P.S. – I wish I had my bed besides the dinning table”
1.I was invited as a part of #kpl Team by Shilpa Chawla & Chinmoyee to taste and share feedback about the launch of their new menu.
2. All the pictures have been clicked by me and should not be used without my consent.