Firstly, we’d like to start with congratulating Chef Shi Xilin and his team at By The Mekong for winning the Times Food & Wine award for the Best Thai Fine Dine Restaurant.
In the first week of February, we were at By The Mekong to try the special menu that was curated by Chef Shi Xilin– Chef de cuisine; showcasing the choicest recipes from his family that celebrated Chicken in the best way possible. It was fun chatting with Chef Xilin about his experience with The Taj hotels and how his cuisine combines traditional and regional flavours served to suit the Indian palate. He’s had an amazing culinary journey over twenty years yet has the most humble demeanour. He also absolutely enjoys talking about his passion for food.
We also tried a bunch of dishes from the main menu and a few personal favourites that Chef Xilin recommended. Here are a few snippets of our meal.
We were the first to try out the new menu at By The Mekong. Simply put, it is outstanding and our taste buds were left tantalized. What a transformation!
The new menu has been revamped and the new format is a welcome change. Earlier the menu was divided into three parts – Chinese | Thai | Vietnamese, but now it’s all combined and it reflects the best of the three cuisines. It is designed to keep things simple, yet give guests a unique culinary experience of authentic flavours presented in a fresh, modern and contemporary way. We were pleasantly surprised and had no idea how much we’d end up enjoying our meal. 🙂
Chef Himanshu Taneja, the newly appointed Culinary Director was there to ensure we had a great time. Spearheaded by Chef Xilin, the team really surprised us with the food that was served. There was a stark contrast in the look; the appeal and the combination of flavours, and we were really impressed.
We started off with dumplings. We had the Chilean Sea Bass dumpling with Polenta, Prawn with Ossetra Caviar and Spic Sichuan Chicken with Green Onion Oil. The Chilean Seabass dumpling was delicious. We expected it to be a lil fatty and wondered how it would taste in the dumping as the fat could be a little overwhelming. But it was perfectly made and was not at all fatty. The dumpling wrapper was topped with Polenta, which gave it a nice textural mouthfeel.
We also really enjoyed the Prawn dumpling topped with Ossetra Caviar and the Spicy Sichuan Chicken dumpling, also topped with Ossetra Caviar. The Ossetra Caviar, made it extra special. One thing is for certain, caviar paired with a dumpling, absolutely works. 🙂 We loved the bright red color of the chicken dumplings. What would really visually elevate the experience of eating these two dumplings is if the server garnished the dumpling with the caviar using a mother of pearl spoon at the table instead them arriving at the table already topped with caviar.
The next dish was one of our favourites. Roasted Prawn with Thai Chilli Paste. A dish with amazing textures and was a perfect combination of spicy, sour and sweet. The prawns were cooked to the T. Usually Tiger prawns can end up rubbery and tough if overcooked but this was oh so tender and juicy, and we loved the crunch of the raw onion slices. Chef Himanshu shared with us the long list of ingredients that went in to making this dish. While some may be put off by the lemongrass and red chilli slices and may want to take it off the prawn; TRUST US you really want to savour every single ingredient in the prawn shell. This dish was executed really well. Kudos to the Chef!
The Barbecued Black Pepper and Kaffir Lamb Chops were brilliant. Served with roasted Asparagus, Shimeji Mushroom and Snow Peas, the lamb had a beautiful char and glaze. It was the first time we had it flavoured with kaffir lime leaves. Loved how both the dishes were served on a mini grill. I love my red meats medium rare, and these were well done, but that didn’t stop me from enjoying it. 🙂
Next, we tried the Banana Leaf wrapped Himalayan Trout, Chef’s Special Sauce. Perfectly cooked with an amazing smoky flavour, we loved how fresh and spicy it was and it absolutely got our taste buds tingling. Glad to see that it was deboned as dishes that are served with bones; makes it messy to enjoy. We had it with Udon Noodles with Vegetables and it went really well.
By The Mekong has really upped their game with their dessert! Chef Yogendra served us two desserts, Chocolate Textures and Ms. Berry. Not revealing what the dessert would look like or how it’d taste; we were in for quite a surprise. Both desserts looked stunning.
The Chocolate Texture, as the name suggests, had a mélange of textures that celebrated Chocolate on a plate. This dessert had a perfect quenelle of chocolate ice-cream, a cold molten chocolate surprise, chocolate cigars, pieces of chocolate cake, chocolate and Feulletine kissed with more chocolate. It was any chocolate lover’s dream come true.
Ms. Berry was one of the prettiest desserts we’ve ever seen. Vibrant colors and berries made it look picture perfect. It had blue berries, black berries, red currants and meringue kisses strategically placed on both sides of the blueberry mousse. It was refreshing and the tart berries helped cut through the sweetness of the dessert. Both desserts were plated excellently. Kudos to Chef Yogendra.
We’re fans of the new menu. Not just from a cuisine point of view, but we also like how there’s a certain freshness about the dishes being featured. Without pulling away from authentic flavours, Chef Xilin and his team have managed to make it modern and contemporary. It’s a welcome change and we’re sure By The Mekong will attract foodies looking for a change from the classic Asian fare of gravies and stir fries which can get boring at times. The plating is fabulous and we love everything about it. We wish Chef Xilin and his team all the very best with this new menu!