The Chinese New Year
belongs to the rooster this year and Pan
Asian celebrates it with a new menu, which gives us a lot to cluck ,sorry ,write
about. Chef Jian Lie Wee is at the
helm of affairs and he decided to temper the festival with authentic recipes
from his own land.
With the rooster ruling the year its only natural that the
main attraction of the festival is a grilled chicken stuffed with saffron rice, a
delicacy that the chef himself grew up eating and was lauded by everyone on the
dinner table. For moi and the ilk of
herbivores, the chef has thoughtfully some aces up his sleeve. Mushrooms deep fried in a spicy batter
turns into a crispy , fiery snack which arrives with ice cold lettuce leaves .Pop
them wrapped around the lettuce leaves to experience a delight of textural and
flavourful contrast. Tomato soup is
my all time favourite and at Pan Asian it’s combined with pok choy and served
with an array of condiments that raise its appetising value , the taste
thankfully matched my expectation and it was perfect for that cold evening. Mushroom
Kamameshi is like an old lost cousin of the risotto and comes with a side
of tofu slathered in black bean sauce. Gloopy rice with just the right bite , this Japanese
risotto was splendid.
Our rendezvous was more than just the new year menu and
we ended up receiving a sneak peek of the upcoming summer menu which is curated
by Chef Vaibhav Bhargav. The Quinoa salad is a vibrant medley of edamame beans , orange,
kiwi , beetroot some micro greens for a boost of nutrients. The flavours even
impressed the carnivores on the table and this one was polished off in
entirety.
Sushi will always entice me, especially when one is alluringly named the Greek Goddess .This goddess
is a a glorious roll of crumbled tofu
coated with seven spice -huddled with
some avocado, pickled vegetables, spinach all of this tightly wrapped in a nori
sheet. Once inside my mouth ,each layer
disintegrated beautifully leaving me
speechless ( for those who know me it’s extremely difficult to do that).
This fabulous evening ended on a delicious note with some Fried Icecream for dessert. The
icecream scoop is coated in cornflakes before frying which resulted in a
crunchy-soft, hot-cold delicacy the kind I love indulging in without regret.
They also have Banana spring roll on the
menu which merits a visit to Pan Asian real soon.
Where-
Pan Asian, Sheraton New Delhi, Saket
Comments
Post a Comment