August Moon Festival, China Inc – Taj Santacruz Mumbai

 

Having celebrated Joash’s birthday a week ago, dining at China Inc at Taj Santacruz was a perfect way to end what was already an awesome week. We were so happy to be back, this time, to kickstart the mid-autumn festivities. Interestingly, the August Moon Festival is the second most celebrated festival in China after the Chinese New Year. Taj Santacruz Mumbai have once again come up with a promotion that celebrates just that.

The menu for this festival is specially designed to showcase the seasonal ingredients with a few favourites that everyone absolutely loves at China Inc.

We started off with an amuse bouche, which gave us a preview of how the rest of our meal was going to pan out. Here’s what we had and we highly recommend you to try these too.

Vegetable and Cheese Dumpling

Spinach and Crab Crystal Dumpling

Crispy Pumpkin Roll

Who doesn’t love a box of steaming hot dimsum? This menu has a clever mix of dim sum, with steamed dumplings, deep fried rolls and pan fried options. It would be difficult to pick out a favourite as they were all equally outstanding. At China Inc, we definitely saw more refinement in the way dumplings were made than before and boy they were sumptuous! The Crispy Pumpkin Roll and the Spinach and Crab Crystal dumplings are an absolute must have!

Crispy Supreme with Lemon Sauce

Lotus Root stuffed with Glutinous Rice

Silken Tofu with Tangy Peanut Sesame Dressing

Mountain Chilli Chicken

Mushroom in Black Pepper Sauce

Turnip Cakes

Winter Melon and Morel Broth

Peking Chicken Soup

Crispy Prawns with Oats and Curry Leaves

For appetizers, the Crispy Crumb Supreme served with Lemon Sauce had us weak at the knees; and the Lotus Root stuffed with Glutinous Rice left us wanting more. Both these dishes definitely stood out from all of the appetizers we tried. If you fancy soups, the light Winter Melon and Morel Broth is a clear winner. We just couldn’t stop ourselves from smiling when our favourite Prawns with Oats and Curry Leaves was served, some temptations are just hard to resist! If you haven’t tried this dish at China Inc, then we just gave you another reason to visit this beautiful restaurant.

Sautéed Crab with Snow White Bean Threads

Stir Fried Udon Noodles in Burnt Chilli, Black Bean and Vegetables

Wok Tossed Sticky Rice, Marbled Egg served in Lotus Leaf

Seasonal Vegetables in Lemon Chilli Sauce

The mains were simple yet so brilliantly put together. What we love about China Inc is how they treat each ingredient and showcase it’s honest flavours without being heavy on spices or sauces. The Wok-tossed Sticky Rice with marbled Eggs served in Lotus leaf is perfumed with a hint of truffle and simply elevates eating each spoonful a pure delight. The Sticky Rice went really well with the Chilli Hoisin Chicken and the seasonal vegetables in Lemon Chilli Sauce. Another favourite of ours for the evening was the Sautéed Crab Meat with Snow White Mung Bean Threads. Sublime!

We paired our meal with a bottle of ‘Nik Weis St Urbana-Hof’ Riesling.

King Longans

Mooncake

Sago Pudding

What’s an August Moon Festival without Mooncakes?! We enjoyed Moon Cake, which was a part of the dessert trio. It was simply scrumptious; crumbly on the outside, and dense with red bean goodness on the inside. (We’ve got a soft spot for moon cakes 😀 ) The red bean filling makes it perfect for those who enjoy their dessert with just a hint of sweetness. The King Longans were nice and the delicate flavours of the Coconut Sago Pudding was just the perfect way to end our meal.

This special menu is a perfect blend of the flavours of authentic Chinese cuisine during the harvest season. Chef Vikram Milhoutra’s team have yet again done an amazing job in executing these dishes. Every dish not only looked picture perfect but tasted absolutely delicious; Rarely do we have a meal where we’ve been impressed with every single dish that we’ve eaten. QWe highly recommend you to try the August Moon Festival at China Inc, Taj Santacruz. It lasts till the 9th of October, 2017.

Golden Dragon, Taj Mahal Palace Mumbai and Ming Yang, Taj Lands End Mumbai are also celebrating this festival with a special menu.

Yuuka, The St Regis Mumbai

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Dining at Yuuka with a meal prepared by none other than Chef Ting Yen was a dream come true. We had heard so about him and his son Kevin’s feat at St. Regis Mumbai’s Japanese restaurant and were delighted to be invited to review their new menu.

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We started our meal with one of Yuuka’s signature dishes – Salmon on Fire! Strips of raw salmon are placed on a lemongrass stalk that is suspended on a bed of coffee beans. The salmon is encrusted with bits of deep fried onion pieces and petals of edible flowers. Once brought to the table, the server sets fire to the coffee beans, lightly scorching the meat rendering a smoky char that adds immense flavour. It was served with a dipping sauce, but the salmon itself was so delicious; you don’t really need the sauce to enjoy the dish. Our meal was off to a great start.

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For drinks we had the Yuuka’s signature cocktails – Ginger Manhattan (Jim Beam, Martini Rosso, Ginger Falemum and Sour Mix) which was a very asian version of the classic cocktail and Ting’s Sushi Companion (Cucumber infused Sake, Mint, Cucumber Lime), a refreshing cocktail that really added to the dining experience. Later we also tried the Samurai – Yamazaki (12YO) Whisky Orange Juice and Togarashi powder. The whisky is Suntory’s (Japan’s first commercial distillery) flagship single malt whisky, multi-layered with fruit and Mizunara aromas, combined with Orange and Togarashi it gave a lovely fruity punch with some heat. All three are a must try!

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The next appetizer was the Avocado Tartare; a dish with a million textures (or at least that’s what it felt like). It is served cold in a frozen martini glass. The avocado tartare is placed on Perilla leaves or Shiso and served on ice. A layer of ice separates that from the Corn Dashi. The server breaks the ice to mix both leaving us with a chilled glass of creamy deliciousness. We loved the way the dish looked and the having it cold made it really enjoyable.

Chef Ting Yen is known for his restaurant Oishii in Boston. Being born in Japan, and raised in Korea and Taiwan, Chef Yen uses the experience and passion he has for Japanese food to craft a truly impressive menu at Yuuka. Using influences from his childhood and elements from family recipes, he carefully crafts each dish with refinement and a myriad of flavours and presents it in a modern way. His son Kevin who is equally passionate, adds to the symphony.

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The next dish was presented to us by the duo. Chef Yen brought to our table a hot infusion siphon. The first time we’d seen one brought out onto a restaurant floor. It’s an amazing tool to make hot broths or cocktails, even tea and coffee at the table. Chef Yen called it the ‘5 min Mushroom Dashi’. Made with Kombu, dried Bonito flakes and a variety of mushrooms, the dashi is most certainly a flavour bomb of umami. We were served chunks of prawns, oyster and shiitake mushroom with scallions, and medallions of semolina cakes that were seared for a light caramelized exterior. The semolina cakes were sweet and give a contrast to the rich umami flavour in the dish. Elegant and delicious.

We also tried the Chilean Sea Bass that was packed with deep soy flavour which was followed by a train of Maki Rolls.

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Our favourites of the evening, The Truffle Maki and the Lamb Over Fire Maki. It’s hard to resist truffles when paired with creamy avocado, cucumber and a generous shaving of black truffle; each morsel becomes a moment to cherish. If you love the truffles, this maki roll is a dish you can’t afford to miss.

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The Lamb Maki Over Fire. Each bite is nothing short of a mouthwatering amalgamation of flavours. The flames from the coffee beans and lemongrass lightly scorch the edges of the roll, rendering it smoky, with hints of the fragrant burnt lemongrass and coffee. A Ponzu reduction is drizzled over it while it’s still roasting, to add in a new dimension of flavour. Each roll is topped with a tiny slice of chilli and finely sliced scallions. The thinly sliced lamb that wraps around the Maki just seems to melt away as soon as it’s in your mouth. Stuffed with lamb and soy, this roll is a definite must-try from the list of dishes that have been added to the menu at Yuuka.

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We also tried a few of Chef’s specials like the Chef Ting’s Fried Rice and Stir Fried Udon Noodles with Dutch Porkbelly with Red Miso. We really enjoyed the fried rice as it had a spicy kick to it. Chef informed us that the noodles were not on the menu and were from the hidden menu at Oishii. Only a few patrons at Oishii knew it exists, as he doesn’t like to make it for everyone. It’s made just like how his father used to make it and the Chef took immense pride in sharing the special memory with us. You could tell that the noodles were handmade. They had a really chewy texture to them, I loved the light sauce and vegetables that it was tossed in. The pork belly was tender and was cooked to perfection.

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For dessert we had the Wine Poached Pear with Berries. It turned out to be a perfect way to end our meal. Sublime, not-too-sweet and quite literally a nice ‘fade to black’ as far as our evening went.

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Yuuka as a restaurant that celebrates modern Japanese food and Chef Ting Yen combines it with Nikkei cuisine with a few Peruvian ingredients. Chef Ting and his son, Kevin, only visit the restaurant at St. Regis, Mumbai twice a year. Kudos to the team of chefs trained by Chef Ting, who keep the torch burning strong and fierce when he is not around. We had the opportunity to meet the father-son duo in November and we had an amazing time dining there.

Thai Food Festival, JW Marriott Sahar

It was way back in 2006 that I remember falling in love with Thai cuisine. It was relatively new to the city, at a time when Thai food meant having Thai Green or Red Curry Rice, Pad Thai Noodles, Som Tam or Thai Pot Rice (which wasn’t really authentic but boy it tasted good). I’ve always enjoyed watching Ian Wright, Bobby Chinn and Janet Hsieh have a blast travelling around the world, and I have learnt so much through their food expeditions. Merrilees Parker hosted an episode of Planet Food that piqued my interest of Thai food. I still remember her walking through the streets of Bangkok, tasting various street food, hopping on to a boat at the Floating Market on the Chao Phya river to try piping hot flat rice noodles. I promised myself that day that I would definitely travel to Thailand to try all those dishes, particularly a crispy pancake like dessert that had a coconut filling. Little did I know that I’d get closer to the amazing food experience that I had hoped and wished for when we went to the Thai Food Festival hosted by JW Marriott Sahar Mumbai.

We’ve been to JW Café a bunch of times, but being fans of Thai food, this time was extra special. 🙂 Chef Rungtiwa Sorlae, with Executive Chef Vishal Atreya, and a few food enthusiasts were just back from a short trip to Thailand. It was to showcase food that was close to Chef Rungtiwa’s heart. They sampled various dishes and even had an elaborate meal at her home.

Once they got back, Chef Rungtiwa had to bring back true flavours of Thailand with her, to showcase the hidden gems of the Thai Cuisine. In collaboration with the Royal Thai Consulate General – Mumbai, birthed a flavourpacked extravaganza that started on the 14th of October, and went on till the 29th of November.

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The invite that was sent to us was really special. It had Khanom Dok Jok, a traditional Thai dessert shaped like a Lotus, and an invite for the event with a booklet that gave us an insight to Chef Rungtiwa’s life and passion for Thailand and Thai cuisine. It also had snapshots of the trip and had two recipes that are close to chef’s heart; Kang Phed Sab-Pa-Rod Goong (Pineapple Curry Prawns) and Phad Thaw Ngxk Tao Hu (Home-Style Stir Fried Bean Sprouts with Tofu.)

We knew that this was going to be memorable experience.

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When we walked into JW Café, our eyes went straight to the Thai Snake Boat that was filled with flowers. There were around 5-6 counters that high various types of Thai food.

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The first one was a live counter by the Royal Thai Consulate General – Mumbai. We had the pleasure of meeting Consul – General Mr. Ekapol Poolpipat who was there with his team and chefs showcasing two dishes – Sticky Rice with Egg Custard and Steamed Rice with Toasted Coconut in Banana Leaves. The counter looked so colorful. We had no idea that Thailand had such a vast variety of rice. In this counter there was a plate with three variations of sticky rice. One was cooked with only coconut milk, the second one was made with Pandanus leaves that rendered a hint of green color to the rice and the third one caught everyone’s eye as it was blue. 🙂 The chefs and Mr. Poolpipat explained that a flower called Butterfly Pea is used to add the bright blue color. It doesn’t flavour, just adds vibrancy to any dish that it’s used in. We tried both the dishes and also saw how it’s made. The Egg Custard isn’t the usual custard that you’d expect, but it has a light green tinge and it’s thin in shape. It was served on top of the sticky rice with toasted Coconut that was also made in-house. We loved the savoury version too. There was one that had sticky rice served with Egg Floss and another that was mixed with a dried shrimp mixture that tasted delicious. The texture that the Egg floss gave to the dish was something made it all the more enjoyable. 🙂

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The next counter was one of our favourites – Som Tam Salad. There was a chef who would make you a fresh portion of the now world famous Thai Raw Papaya Salad at your request. The counter looked really pretty with herbs and vegetables and a huge wooden mortar and pestle. There were sauces and bird eye chilies laid out so that the spice levels and the taste could be adjusted to the guests liking.

Both these counters were used when Chef Rungtiwa held a workshop to show how the dishes were made. She pointed out that Thai cuisine is a complex interplay of 4 to 5 fundamental taste senses; sweet, salty, sour, bitter and spicy. Creating a balance of all these tastes is very important in making Thai food. While making Som Tam she added chilies for the spiciness, tamarind for sourness, salt for saltiness (fish sauce can also be used) and a lil bit of palm sugar for sweetness in the dish. She then mixed and pounded all the ingredients in the wooden mortar and pestle. It was fun to learn about a dish that I like so much, and see how it’s originally made.

The Royal Thai Consulate General – Mumbai had standees showcasing the different kinds of rice that are available in Thailand. Thai cuisine is not just about Jasmine rice and Sticky rice. Chef Rungtiwa mentioned that some of these varieties of rice are only available in certain shops in the city, one just has to look for it, and know what to buy. Following is some info on a few rice varieties that were featured by The Royal Thai Consulate General that evening.

Khao Wong Rice of Kalasin – It is registered as a geographical indication or Gi Rice. This glutinous rice is planted only during the wet season in the paddy fields with silicon and calcium rich soil in Kalasin province in Northeast Thailand. The husk is brown; the grain is sticky and soft. It is fragrant when cooked, remains soft for a long time and does not stick to the finders.

Cooking method – Rice : Water = 1:1.5 – 2 (with the electric rice cooker)

Pa-yah Leum Gaeng Rice – This glutinous rice is planted in Nam Nao district, Phetchabun province, Northern region as well as in some other provinces in the Northeastern region of Thailand such as Loei and Chaiyaphum. Special characteristics include soft texture and strong aroma when cooked. It also contains high protein content (8.16g)

Cooking method – Rice : Water = 1:1.5 – 2 (with the electric rice cooker)

Hom Mali Rice (Thai Jasmine Rice) – This aromatic rice grows mostly in the Northeastern region of Thailand and is reputed around the globe for it’s premium quality rice grains, health benefits and it’s distinctive jasmine aroma that is released during the cooking process. When cooked it is soft and fluffy with a taste that enhances traditional spices of orient cuisine. It is also a good source of protein, carbohydrates, niacin, thiamine, iron, selenium, vitamin B1 and D. It is also our favourite kind of rice. 🙂

Cooking method – Rice : Water = 1:1 – 1.5 (with the electric rice cooker)

Khao Leumpua – This dark purple glutinous upland rice belongs to the Mong hilltribe. The origin prior to the time of seed purification was the mountainous area 450 meter above sea level. The variety is normally grown in the wet season under upland condition. The variety is normally grown in the wet season under upland condition. Khao Leumpua contains high concentration of antioxidants substances such as anthocyanin and gamma oryzanol. Moreover, it contains high amount of nutrients and unsaturated fatty acids sucha as Omega 3, Omega 6, Omega 9, Vitamin B, Vitamin B2, iron, calcium and manganese.

Cooking method – Rice : Water = 1:1 (with the electric rice cooker)

Sangyod Rice – This variety of rice is originally grown only in Phatthalung province, in the Southern region of Thailand. Sangyod rice has beautiful natural dark red and violet colors. The grains are soft and aromatic when cooked. Sangyod Rice provides more nutrition benefits than other types of rice. It contains more fibre, Vitamin E, protein, iron and phosphorous. It also contains antioxidants such as oryzanol and gamma aminbutyric acid.

Cooking method – Rice : Water = 1:1.5 – 2 (with the electric rice cooker)

We would really love to travel to Thailand just to see how these rice are cultivated and also try the dishes that are made/paired with them.

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The next station had Satay. Though originally from Indonesia, Satay is very popular in Thailand, Malaysia, Singapore and other neighbouring countries. This station had a variety of satays that were grilled as per each guests preference. They had Chicken, Fish, Prawns, Tofu and Pineapple. The raw ingredients were already marinated on skewers and were ready to be grilled. They came with a bunch of dipping sauces. Our favourite remains the sweet and spicy Thai Chilli sauce. The satays were perfectly cooked and the Pineapple one was refreshing. We loved it. 🙂

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If you followed Mark Wiens from Migrationology or EatingThaiFood.com you’ll know that there are way more dishes eaten as main course in Thailand than the usual Green, Red or Yellow Thai curry. Chef Rungtiwa accomplished just that by introducing a variety of main dishes during this festival.

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Phad Phak Rume or Ruam, a vegetarian stir fried Thai dish had kale, mushrooms, cauliflower, baby corn and carrots. Mixed with spicy red chillies, lemon grass and kaffir lime leaves, this dish was flavourful and went really well with steamed jasmine rice. They even had a duck version of this dish that was really popular during the festival.

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We also really liked the Tofu Phad Prik Thai Dum that had cubes of Tofu that had been deep fried and tossed with garlic, shallots and green onions. What we loved about the Tofu was that it acted like a sponge and soaked up all the flavours of a sauce and ended up becoming these juicy pillows of Thai goodness. Delicious!

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There was a southern Thai chicken dish that had loads of spices and had bunches of Phrik Thai or Thai Green Peppercorn. These render a lovely mild peppery hint and can be eaten whole without having to worry about setting your mouth on fire. Being from the South of India (Kerala), I have enjoyed green pepper pickle and have had tasted it in curries that my grandmother used to make from the peppercorn that were plucked from our spice garden in Kerala. Brought back a lot of fond memories and we truly relished it with rice.

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Thai people know how to cook seafood and what Chef Rungtiwa and her team did with the next dish was absolutely brilliant. This stir-fried dish had prawns and mussels cooked with garlic, Thai red chillies and Kaffir Lime leaves, another dish that left us going for seconds. 🙂 Even though stir-fried, none of the dishes are oily. They are cooked and stir fried in their own juices making it super delicious and healthy. It’s safe to say that this was one of the favourites of almost everyone at the restaurant as we saw a lot people lining up for this dish! Prawns. Mussels, that yummy curry, what’s not to like!?! 🙂

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They also had pots of Green and Red Thai curry along with bowls of ingredients that could be added according individual preference. It was a live station where the chef would cook you the curry of your choice with your favourite ingredients.

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And now, the dessert counter! My eyes lit up seeing the Royal Thai style crispy pancake dessert Khanom Bueang. It was same dessert that Merriliees Parker had during her trip to Thailand. It was like a dream come true moment for me. 😀 Loved how beautifully and carefully the chef at the dessert station made each pancake. At first, a dollop of meringue is rhythmically spread on the pancake that is being cooked to a perfectly crispy texture. Then a filling is added, followed by toasted sesame seeds. There were three fillings – golden egg thread, salted coconut and sweet coconut.  It is then folded into the signature shape that looked like a dimpled taco. Loved it! Even the Roti Tord that we tried was interesting. It was roti that looked very much like the Indian Laccha Paratha or the Malabari Parotta that was deep-fried till it was golden brown in color. It was served with Pandanus cream and condensed milk. We also loved the coconut ice cream that was served in a young coconut shell with ribbons of tender coconut flesh, with rice vermicelli, jackfruit and water chestnut.

This meal brought us closer to Thailand with an experience that was so close to Chef Rungtiwa’s heart. Her passion for Thai cuisine is reflected in every dish that was meticulously served at JW Café. Even the chef at the Khanom Bueang counter was made to slow down her pace while making the pancakes and Chef Rungtiwa insisted she followed a specific rhythm to make sure they tasted exactly like the ones made back home. She brought with her, family recipes and made every guest at the restaurant experience the true flavours of Thailand. The I really think the Royal Thai Consulate General team did a brilliant job showcasing their culture and ingredients, and that is sure to entice everyone who dined at the Thai Food Festival to put Thailand high up on their list of places to visit. 🙂 JW Café and Chef Rungtiwa lured us with a droplet from the ocean of flavours that Thailand has to offer, and we can’t wait to head there for more.

China INC, Taj Santacruz

Our first visit to Taj, Santacruz left us awestruck with its modern yet palatial decor with splashes of vibrant colors. Each restaurant here is uniquely designed keeping in mind the overall architecture of the hotel. Interestingly, the whole hotel celebrates light with chandeliers that are found in various shapes, sizes and colors throughout the building. We were thoroughly impressed with the double ceiling and the massive hand blown glass chandeliers at the lobby; it’s the first thing you notice the moment you walk into the hotel, and it made us go “whoa!”

We immediately reached for our phones to snap a few pictures. 🙂

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When you enter China INC, you are sure to be mesmerized with the Dragon that is suspended from the ceiling. Made out of hand blown glass bulbs, this piece is already finding it’s way to every selfie that is clicked at China INC. The restaurant surely has great lighting and the warm tones of yellow sets a nice mood. We were seated in the private dining area that had round tables. We were warmly welcomed by Executive Chef, Vikas Milhoutra and Executive Sous, Chef Nitin Minocha. We also met the General Manager Mr Pankaj Sampat. After a brief introduction we were shown to our table.

The theme our dinner at China INC. was to celebrate the flavours of Sichuan, known to be one of the four great traditions of Chinese cuisine. The prominent traits of Sichuan cuisine are best described as Spicy, Hot, Fresh and Fragrant. And our dinner reflected just that.

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We started off with a tall glass of IL Grigio Spumante that paired superbly with the dimsum and appetizers that were served. China INC has some signature cocktails that really complement the flavours of Sichuan cuisine. We tried a Rum based cocktail that had whole Sichuan pepper corns it; the hint of pepper made it irresistibly delicious. Even the wines that were served were paired keeping in mind the Indian palate and how it reacted with the cuisine. We had the Bibi Graetz Casamatta Rosso (red wine), Tenuta San Guido – Scaia (white wine) that the Sommelier recommended for our meal. It was impressive seeing an Asian restaurant pair wines so brilliantly to enhance an eating experience; even their signature in-house cocktails are flavoured with Asian spices and ingredients and complement the cuisine well.

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We were then served some delectable and lipsmacking dimsum and appetizers that created a riot of flavours and textures in our mouths. We absolutely loved how the food served had authentic Sichuan flavours yet were contemporary and modern. The menu at China INC sings of Cantonese & Sichuan flavours with dishes primarily from the Xiao Bao region of Shanghai. We loved the Chilli Butter Garlic Prawns and almost all of the of dimsum that we tried. We were impressed!

Two dishes that were definite stand-outs were the Edamame and Truffle dumpling and the Chilean Sea Bass dumpling. We also had Spiced Chicken dumplings and fluffy Spicy Coriander and Vegetable Baos. Good stuff. We then had a Chef’s special preparation called Crispy Fried Prawns with Oats and Curry Leaves; created to add in a new dimension of flavour, we felt it kinda missed the mark as an item on the ‘China INC.’ menu simply because the inclusion of curry leaves in an Asian dish felt quite out of place. But we absolutely loved it as a dish; the prawns were cooked perfectly and the oats made it super crunchy.

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Another crunchy appetizer to die for was the Calamari that was served with Roasted Garlic. Absolutely yum. The beautifully cooked Shimeji Mushrooms with Green Beans and dried Red Chillies would melt any mushroom lover’s heart instantly. We love subtle flavours that hero the main ingredients in a dish and this did just that. Even Chef Nitin Minocha mentioned how the food industry is progressing towards enhancing flavours in such a way that the vegetable or the protein used is showcased to its truest form. Every dish reflected that. The stories of his culinary journey and his insight about the ingredients, techniques and the cuisine spoke volumes of his rich experience at Taj.

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The next dish was Spicy Lemon & Coriander Soup; delicious, light and flavourful. The fragrance of lemon and coriander was refreshing and the balance of flavours was to the t. The oh so subtle hint of spice was comforting, and we really enjoyed the bold textures of the black and white fungus, pearls of edamame beans and goji berries with each spoonful. Perfect for a rainy day. We did notice that the Mantou Bun that was supposed to come with the soup was missing though.

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The mains arrived with a bang! Make some noise for the Chilean Sea Bass. It was perfect. The fish, served on a bed of fragrant red sauce, was steamed to perfection. Another favourite was the Stir Fried Sliced Lamb made in Yunnan style with Red Chillies and Chinese Celery. What a brilliant dish! The lamb just melts in your mouth, and your palate is coated with heat from the Chillies and you then taste the chinese celery which has very distinct flavour. Even the vegetarian dishes shone brilliantly, be it Seasonal Vegetable with Black Pepper Sauce or the Stewed Bean Curd “Ma Po” style with vegetable in Chili Bean Sauce. Packed with flavours and textures, these surely are definite must haves. You cannot leave China INC without tasting the Kai Lan, a chinese vegetable similar to Broccoli, also know as Broccolini. It has thin long stalks. The dish that was served to us was Kai Lan stired fried with chillies and garlic. It was treated so beautifully and carefully retaining all it’s natural flavour so that one enjoys the vegetable without it’s flavours being dominated with heavy sauces or spices. It was simple yet absolutely delicious. We were served Clay pot cooked rice with Assorted Mushrooms and Five Spice. So happy to taste our favourite Morels with a hint of Chinese 5 spice with the smokey rice. The Udon Noodles made in-house was strictly OK.

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For dessert we had Batter Fried Milk Cake with Chilled Rambutan and Condensed Milk. The milk cake was deep fried to a lovely golden brown color, was super hot and did manage to shock our tongues with the heat, but as soon as you tuck into the juicy and fleshy Rambutan that is chilled, you understand what the chef is trying to achieve. It has contrast of textures and temperatures; combine all three and you would taste a beautiful balance and intensity of sweetness. It was a clean neat dessert.

China INC truly celebrates the Land of the Dragon. Being fans of Asian food, this tasting was surely a treat to our senses. The courses definitely had a rhythm to it, balancing flavours and textures that hit the perfect note with every dish that was served. There were a few misses but can be completely ignored as the other dishes were simply mind blowing. The importance of treating each ingredient with respect and executing it in a way that showcases their true flavour is something that the chefs have achieved at China INC. We had a wonderful time and will definitely be back for more.

Grand Hyatt Mumbai

2015 was a fun year!

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We were awarded the IFBA award for Best Restaurant Review Blog, we got married (woohoo), and finally kicked off something we’ve been waiting for for a long time… We added in a ‘Travel’ section to our blog. 🙂

We started off with Goa in January, and we’ve got Calcutta, Chennai, Pune and Kerala on our calendar this year.

We got married on the 26th of December 2015 in a very private ceremony with just 12 people on the guest-list. So we were really happy that Grand Hyatt, Mumbai decided to host us for three days just a day after our wedding. We’ve had some of our most memorable dining experiences at their restaurants, so this just made it extra special.

We were won over with all the attention and warm greetings we got from the Hyatt associates upon our arrival. From day one we were made to feel like we were the only occupants in the entire hotel. But it was not just us, the staff there made sure that all the guests were treated warmly in a genuine way.

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Let us take you through the property! First, the ascending stairway to the lobby gives you a glimpse of how ‘grand’ it is going to get. Modern architecture fused with contemporary art makes for some really cool décor; all while fulfilling that expected 5-star flair. I have always wished to be around the team that handles the interiors; would love to watch them list, buy and place the beautiful pieces that adorn a 5 star hotel. Grand Hyatt, Mumbai has an impressive collection that of over 100 pieces of art. The hotel’s public area, sections of the lobbies and restaurants sort of transform into unique art galleries with specially commissioned installations curated by various artists.

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Our room. We were put up at a Grand Executive Suite. As you enter, you find yourself in a very cozy living room with a work desk and a window that gives you a good view of the city. The bath area looked really neat with the bathtub and shower, robes, toiletries, and everything required to ensure that you feel pampered at any given time of the day. Ah the Himalayan Bath Salts just works wonders if you just want to soak in and relax.

To our surprise, Grand Hyatt had a lovely bottle of Champagne placed in a bucket of ice, with two slender flutes and a platter of yummy chocolate cupcakes at our arrival. There was also a box of assorted chocolates that made us smile. We had three lovely days ahead of us and we couldn’t wait for it to begin.

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First stop! Lunch at Fifty Five East. Fifty Five East (FFE) remains one of our favourite restaurants in the city for brunches and buffets. With Indian, Thai, Lebanese and Japanese cuisine, you are spoilt for choice when you’re dining at FFE. The Big Brunch Sundays are the best thing to happen to any food lover. With a 50% discount on the rates, one can really enjoy their Sunday with a large group of friends or colleagues. They’ve also got a 20% off on online reservations all through the week. This time we had a light lunch though, had some amazing Sushi and Japanese food. Their Miso soup is to die for.

After lunch and a quick nap, we headed out for a tour of the hotel. We were mesmerized by the expanse of the property and how simple, yet artistic and modern the architecture was. The pieces of art in this hotel will have art lovers thoroughly engrossed; it is so beautifully showcased without disturbing the theme of the hotel. We were impressed to find out that the Grand Hyatt Plaza shopping center is spread over 100,000sq.ft. Be it haute couture, fine watches, exquisite jewellery and accessories, international fashion brands and lifestyle products, the Grand Hyatt Plaza opens doors to a whole new world of shopping. And hey, there’s an ATM too!

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We passed by the Gourmet Store and reminded each other to stop by later for their Signature Cold Coffee. We were told that it was something we had to try during our stay. We came back. Wow! We really recommend the Signature Cold Coffee. Their salads and sandwiches are hearty, healthy and delicious. The deli is stocked with an amazing selection of cheeses and cold meats; and even buy flowers. The choices seem endless. I reminisced of the time I used to rush to the Gourmet Store after work to pick up chocolate truffles for Joash. It made us smile. 🙂

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The next day started off with breakfast at Fifty Five East. Our first big breakfast as a newly married couple. It was GRAND! They really know how to bring their A game when it comes to serving kick ass breakfast. I think almost everyone who knows us knows how picky we are about breakfast, and we do take it pretty seriously; but one look at the beautiful roasted Ham and we know we are going to be defeated by that alone. J Here’s a picture of what went down that day, there were eggs, sausages, mushrooms, hash browns, cheese, ham, bacon, fresh fruits, juices, freshly baked croissants; the works. We were so full that we skipped lunch and ate dinner at around 11pm. #FoodComa

Our day was spent exploring the hotel. Climbing the 127 stairs that lead to the executive accommodation was one of the feats we accomplished. Here are a few pictures of the beautiful suites that you can check in to  and the lovely view of the Grand Hyatt Hotel–

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It was time for dinner, and Grand Hyatt’s Celini was on our mind. Celini opens for dinner at 7:30pm. Funny story, we had been trying to get our hands on the Paan Ice Cream that’s available at Grand’s Hyatt’s Indian restaurant, Soma, for a really long time. We inquired at Soma, but their kitchen would close at 11:55pm. So, we wouldn’t have been done with dinner at Celini by then, so we told them, maybe another time.

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We ordered our meal and completely lost track of the time; it was about 12:30am by the time we had finished dinner. As we were leaving Celini, our waiter asked us… “I heard you wanted to have the Paan Ice-cream at Soma. Their kitchen’s closed for the day now, but would you like us to send you the Paan Ice-cream to your room?” We were impressed. The restaurant manager at Soma had probably spoken to the manager at Celini about the Ice-cream. That’s excellent customer service. So we made our way back to our room, only to find a big bowl of Paan Ice Cream garnished with gooey Gulkhand at our door soon after we got back. We loved it. It was perfect for our late night movie marathon.

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At Celini we were left completely in awe of the décor. With paintings of moon dominating the interior, the cozy yet contemporary look makes for an ideal place for a romantic candlelit dinner. Known for it’s traditional Italian food with a modern twist, Celini tops as one of the best Italian restaurants in the city for us. The restaurant after operational hours transforms into an all night café. Here’s a gist of the meal we had.

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Besides Celini and Soma, the China House restaurant and lounge has won over many hearts with their spectacular food, great ambience and music. Chef Hermann Grossbichler does an excellent job overseeing all the kitchens at Grand Hyatt and ensures that the quality and the variety of dishes available are better every season.

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We also had a really good meal at the Lobby Lounge. They have premium selection of Eau de Vie and Indian single estate teas. We tried the Herbal Infusion Egyptian Camomile Tea with Herbs and it was unbelievably relaxing. We also had the Spanish Garlic Prawns and the Baked Cannelloni stuffed with Spinach and Ricotta cheese; and it tasted nothing like we’ve ever had before. Very impressive.

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A staycation is not complete without spending quality time at the spa. The Club Oasis Fitness centre & spa ensures that one is pampered and rejuvenated with their extensive range of relaxing treatments. The fitness centre is functional 24/7 and has the best equipment in the industry. The spa area includes beautiful spa suites, private showers, changing areas, steam and sauna rooms and whirlpool baths. They have various packages and some are exclusively for couples. We enjoyed 60 mins of pure bliss followed by some soothing ginger tea. We were transported to a place of complete tranquility.

Looking back at the time we spent at Grand Hyatt, Mumbai; I can only think of the lovely memories we made during our stay there. It’s a beautiful combination of excellent service, great food and warm people that would always bring us back. What truly touches your heart are the lil things, the attention to details, in everything they do that sets them a class apart. We love the spirit at Grand Hyatt and are happy to have experienced that first hand. Here’s to many more Grand memories at Grand Hyatt.

Tuk Tuk Bistro, Andheri

Sawadeeka! Our love for Tuk Tuk Bistro continues. Since April this year, Tuk Tuk has managed to capture so many hearts with their delicious Thai cuisine. We’ve ordered from Tuk Tuk about a dozen times when we are with friends in Andheri and it has never disappointed. It was our pleasure to dine again at this cute lil restaurant to sample their new menu.

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As you all know we love South East Asian cuisine, especially Thai food, so coming back to Tuk Tuk after all these months was exciting. We were looking forward to our meal even if there were just a couple of new additions to their menu.

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We started off with the Mango Banana Float. It was thick and yummy. We loved the combo. For starters we tried the Paw Pia Pod – Veg Thai Fresh Spring Rolls (Rs 275) which was a Thai version of the famous Vietnamese delicacy. It was scrumptious. It had chopped vegetables with shitaake mushroom and glass noodles tossed in a sweet and spicy sauce. It was served with the classic sweet chilli sauce which made it taste really good.  We also tried a deep fried version of the spring roll which was also a Thai version of the classic spring roll called Paw PiaTodGai – Chicken Thai Spring Roll (Rs 295). The deep fried version definitely made it taste better than the fresh one. But the simplicity of the fresh spring rolls, and the fact that it is a healthier option will appeal to many Thai food lovers.

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We couldn’t stop at just that and had to satiate our craving with their yummy Thai Green curry with Jasmine Rice. We absolutely enjoyed our meal. The Thai Curry is one of our favourites at Tuk Tuk.

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For dessert, the Banana Fritters with Coconut Icecream just gave us another reason to head back to TukTuk at any point of time. It was superb. We chose to ignore the absence of coconut icecream but loved how the simple vanilla icecream was dusted with coconut powder. The banana fritters were crunchy and were tossed in honey and had specs of sesame seeds on them. It was also drizzled with chocolate sauce which completed the dish. We would go back just for this.

Tuk Tuk, the Thai Bistro is a cute lil restaurant aiming to showcase flavours of Thailand through their food and has its share of must haves. It is a great takeaway restaurant as well.

Sparkling Sunday Brunch, O:h Cha

If you’re ever craving Thai on a Sunday afternoon, head to O:h Cha for a fun, sit down Sparkling Sunday Brunch (Rs. 2000 all inclusive + a glass of Casablanca sparkling wine).  Last Sunday we had the opportunity to hold a small bloggers table here and it was one of the most fun lunches we’ve had. When you are surrounded with people who share the same passion for food, and are served food made by Chef Rakesh Talwar, you know it’s gonna be awesome.

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I remember how while we were at O:h Cha for dinner a few months ago, we wondered what the place would look like with natural light coming it through the skylights. Well, the moment we got to the restaurant we were surprised with how different the space looked in the day. Trust me when I say, it looked spectacular. The grassy green walls were so soothing to the eyes with the gray in the décor; the sunlight sort of lit the whole place up. And natural light just made everything at the table look refreshingly appetizing.

We all were warmly welcomed with a glass of Casablanca Sparkling wine, India’s first Prosecco styled spumante (fully sparkling wine).  It’s made by Good Drop Wine Cellars at Vinchur Wine Park in Nasik. Casablanca has a very fruity note, with floral undertones, acidic with smooth and lingering finish. It was great to try the wine that won the Best Indian Sparkling of 2015 at the Indian Wine Consumer’s Choice Award.

Now for the brunch! O:h Cha has patrons who absolutely love the Krob Kream – the sweet & salty wantons, and we are one of them. It’s such a fun munch; it’s hard to stop once you start munching on these crispy wanton bits. The best part about a sit down brunch is that one doesn’t need get up from their seat; the waiters just keep filling your plate with yummy food.

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We started off with the Turnip Cakes. It might sound really cliché to say this but, it was love at first bite. Crispy Crunchy Turnip Cakes were served with fried spicy garlic and spring onion. Chef Rakesh Talwar had mentioned that it’s one his favourite dishes and now we know why. It was perfect.

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Then we had the Chicken Satay. To be honest, these were thinner than we expected it to be. Though it had a really good marinade and was cooked perfectly, we wanted the chicken pieces to be a bit thicker. It had a really good street food twang to it with the sweet and spicy peanut dipping sauce.

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We were then served the dumplings. Veg Chive Dumpling, Prawn Chive Dumpling, Veg Gyoza and Chicken Gyoza.

We loved both the chive dumplings. The veg one was filled with mixed veggies and water chestnuts. The one thing we loved about the veg dumplings is the crunch water chestnut adds to it.

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The Prawn chive dumpling was plump and oozing with prawny flavour. They were fresh and delectable.

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Chef Rakesh Talwar’s speciality, the Gyoza was a treat in itself. These dumplings, slightly pan fried played a trick on our palates with its thin, kinda crispy exterior, yet absolutely soft and scrumptious juicy filling. Nice!

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The Stir Fried Tofu with Sriracha was packed with a fiery punch. Get me anything with Sriracha and I am a fan. This was exceptional though. The tofu cubes were super soft and the sauce was lipsmackingly delicious. Everyone at the table loved it.

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We then had something French with an asian twist, Asian Mushroom Vol au vent. Vol au vent literally means “windblown”. To give you an idea of the lightness of the puff pastry. Sadly, it wasn’t light. The base of the puff pastry was not flaky and light. It was too dense to enjoy. Even the Sweet Corn Patty was decent, but we felt that it was more of batter than corn. The Stir Fried Chicken Black Pepper failed to impress us as it would’ve been good if it was dry.

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We were completely blown away by the Holy Basil Chicken Bruschetta. It looked like the normal Bruschetta, but when you bit into it, you were hit with the basil flavour that’s reminiscent of south east Asia. It tasted yummy and we couldn’t stop ourselves from having more. It is definitely a must try. We also loved the Lemon Grass Chicken, which was crispy deep fried chicken with lemon grass flavours; went really well with the dipping sauce.

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The sparkling wine was going well with everything we tried and we also tried a mocktail that knocked our socks off. The Orange and Kaffir Lime Caprioska. It was really refreshing and was kinda like a palate cleanser. Bold Kaffir lime flavours with a citrusy punch.

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Moving on to the main course. We had Som Tam, French Bean Chilli Bean, Four Friends, Thai Green Curry, Pad Kra Prow Kai, Steamed Dory Lemon Chilli Garlic, Steamed Jasmine Rice and Pad Thai Noodles.

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We enjoyed the Som Tam salad, one of the best we’ve had in the city. The French Bean Chilli Bean was OK, but we really liked how tender the French beans were. The Four Friends was dominated by white fungus, loved the crunch but the flavours of the gravy was weak. The Thai Green Curry was a lil disappointing as its consistency was too thin, we agree that the Chef wanted to use all natural coconut milk and not use thickening agents that restaurants all over use, but using coconut cream to make it a lil richer would’ve ensured that the consistency of the gravy would have turned out just right. The flavours however were bang on. We loved the crunchiness of the baby eggplant and the abundance of other veggies in it. The Pad Kra Prow was a bit salty but when had with the fragrant Jasmine Rice it was all good. The Steamed Dory Lemon Chilli Garlic was light but pungent coz of the chilli, the fish was steamed well and the lemon chilli garlic aroma seeped right through. The Pad Thai Noodles were delicious; we enjoyed it more than the Steamed Jasmine Rice.

Now for some dessert influenced by Thai flavours. This is what we love about Chef Rakesh Talwar, you can be prepared to be amazed by his creativity and innovation. The Tum Tim Krobe, a must try, was served in shot glasses. It’s a lovely blend of coconut, jackfruit and water chestnut that leaves you wanting more. The highlight of the evening was the Mango Sticky Rice Ice cream, an inhouse concoction invented by Chef Rakesh Talwar. It has a strong mango flavour with the texture of sticky rice that’s really smooth. It coats your tongue and the cold temperature hits the bliss point, heightening all the happy zones of your brain. We loved it. The Lemon Grass Crème Brulee was OK. We liked the hint of lemon grass that it had. It would have been nicer if the layer of sugar was a bit more caramelized. Call us fussy, but we love to crack the layer of caramelized sugar while having Crème Brulee. It’s like the classic ‘breaking a bottle of champagne over the hull of a ship’ ritual. 🙂

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We don’t want to say that it was all smooth sailing, considering this was the first Sunday Brunch held at O:h Cha. This review would really help when they are hosting a big group. The service was not up to the mark. A few of them didn’t even get to taste a few dishes from the menu. It was funny how we were a table of four and every time we called for dumplings, we were served 3. We had to wait for another batch every single time. It could be the pressure of hosting a blogger’s table, we are not sure; as we’ve never had a bad experience with their service before. We did love the pace at which all these dishes were served. The ambience is perfect for a lovely Sunday afternoon. There is a saxophonist who played really well and had a good set-list. He got everyone grooving to the tunes; it made the experience even better. The menu is designed in a way that you get some of the best dishes served at O:h Cha. We hope that the menu keeps changing so that guests can enjoy all the other dishes that O:h Cha has to offer. You can be rest assured with the quality of food that comes from Chef Rakesh Talwar’s kitchen as there would be no short cuts as far as authenticity and flavours are concerned. So give it a shot! 🙂 If you’re ever craving Thai on a Sunday afternoon, head to O:h Cha for a fun, sit down Sparkling Sunday Brunch.

Tao 9

With fast-food joints and take-away restaurants booming all over the world, Bombay has witnessed its fair share in the food scene recently. Using mobile-based apps, websites and mobile phones to improve food service has sort of become a new trend. A friend told us about Tao9, an Asian food delivery outlet located in Lower Parel, and told us that they wanted us to try out their menu.

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Tao 9 is a delivery-only restaurant of that serves Chinese, Thai, Burmese and Indonesian food. They serve soups, dumplings, noodles, appetizers, rice and curries. They’ve also got the “Indie Favourites” which are all time favourites in Bombay, and low-calorie wok-boxes that are specially designed for weight watchers. Packed under 250kcal per portion, including controlled portions of rice with veggies or chicken. They’re aiming to satisfy your craving for Asian food by taking away the fear of putting on too much weight with a meal. We had the opportunity to try about a dozen or so dishes and here’s what we thought.

For dumplings, we had Chicken Coriander (Rs 149) and Shrimp Har Gao (Rs 199)

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Both dumplings were made well, the wrapping was almost see through which reflected proper skill by the chef. We enjoyed the shrimp har gao more than the chicken coriander, as the chicken dumpling lacked seasoning. The packaging is good and it had kept the food warm.

For appetizers, we had Tai Chin Chicken (Rs 169) and Black Pepper Fish (Rs 189)

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It was flavourful, cooked to perfection, and laced with that perfect peppery kick. The portions were good too. The Tai Chin Chicken was chunks of chicken tossed in a spicy thick dry red sauce. I loved it, Joash however, prefers his food less spicy. It went well with the fried rice too. For mains, we had the Burnt Garlic Fried Rice (Rs 169) and Chicken Fried Rice (Rs 159) with Sambal Chicken (Rs 169) and Basa Kaffir Lime Leaf Curry (Rs 259). The fried rice was strictly OK, though loaded with egg and chicken. The burnt garlic flavor was not strong enough, even though it did have tiny pieces of deep-fried garlic in it. The Sambal Chicken was delicious, and the Basa Kaffir Lime Leaf Curry was very flavourful. The fish was cooked perfectly.

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We also tried Prawn Green Thai Curry with Steamed Rice (Rs 259) which is a classic combo. The Thai curry had a lot of veggies in it with plump prawns and it went really well with the steamed rice. We loved how the steamed rice was cooked, absolutely fluffy and beautiful.

To summarize, we really liked the size of each individual portion and Tao 9 truly has a wide variety of options to choose from. They even have the option to create your own wok box. Delivery is quick and efficient, and the packaging is practical. We did find it a little difficult to open each box as the lids were sealed too tightly. We definitely recommend this place to everyone who wants to binge on Asian food without worrying about the calories. You can also place an order through their website – www.tao9delivery.com Give it a try!

Wok This Way

It gives me great pleasure to write about one of my favourite chefs, Chef Rakesh Talwar and his new venture Wok This Way! Chef Talwar’s personality translates into everything he lays his hands on. Be it The Spare Kitchen or The Curry Leaf… his creativity, passion for food and the eye for perfection and taste screams out of everything he does. I’d also like to congratulate him and his team for winning The Times Food – Best Modern Indian Award for The Spare Kitchen in the Noteworthy Newcomer category. Kudos Chef! Joash and I were very glad to be the first few invited to Wok This Way. Located in Versova, this eatery opened its doors in the month of January. As a concept, it is not exactly new and we do have a couple of eateries around the city that serve “southeast asian” fare but most of them are more or less a mixed bag of the usual run-of-the-mill sauces. So when we stepped into Wok This Way we were really relieved to see the variety of dishes that were served there. Their menu being diverse and authentic is creatively fresh, fun and interesting. In addition to soups, salads, starters, mains and desserts… they’ve got yummy curries, combos and an option to Make Your Own Wok. The décor is simple yet modern. What welcomes you is the bright and colorful display of the menu and a neat looking counter.Chef took us to the kitchen to show how he had combined modern techniques and equipment to make the lives of the “real men at work” easier. Chef Talwar has taken so much care to make his kitchen a very happy place for people working there and also to the neighbors around. Imagine ACs in the kitchen and a high-tech filtration system that ensuredthe cooking fumes were “cleaned” before it left the kitchen. Impressive! It was time for us to taste his creations! With Chef Talwar, there’s always something new to look forward to. He always makes me go “Whoa! How did he do that?!”.  Knowing him, we just let him choose the best he had to offer, so here’s what we enjoyed –

Gyoza

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photo 1 (3) I had a big smile on my face when the dish arrived, it was in a vibrant blue Chinese takeaway box with chopsticks. I will talk about the packing in a bit. These perfect Japanese dumplings filled with chicken also known as pot stickers were absolutely gorgeous. Pan Fried. Lightly crisp on the outside and moist on the inside, just melted our hearts. It came with two dipping sauces, totally amazing. We enjoyed every bit of it.

Noodles with Wok Roasted Lamb in Chef’s All In One Sauce

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I opened the box of noodles and the aroma just took me back to being in Malaysia. The noodles looked great, it was garnished with Thai Basil leaves. It was cooked so well, the Wok roasted lamb was succulent and flavorful and boy the sauce was just mind-blowing. I am still trying to make my rendition of this dish! Chef, someday I shall get it right 😀 I was very happy with the portion and every bite was just yummy.

Burnt Garlic Ginger Rice with Pan Tossed Chicken

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Garnished with freshly cut spring onions… the rice was beautifully cooked. The portion of meat was good and the Burnt Garlic Ginger sauce in the rice was robust and delicious. I totally recommend this to all those who love rice. The best part is when you choose the option to make your own Wok, the veggies and the garnish are unlimited so you can have fun with an array of flavors and can add textures to your dish. One of the items from the “Finishing Touches” menu-step caught our eye and it was the first thing I asked Chef about. It was Chef’s Spicy Dusting! I say this and I am not kidding, this was the best thing that I have ever sprinkled over our food and I recommend this to all who dine at this place. This magic dust will knock your socks off. It just took the rice and noodles to a whole new level. It not only enhanced the taste of the dish but made it lip-smackingly good. We left with packs of this special spicy dusting and have been using it at restaurants and in our meals at home all the time. It’s found two diehard fans who swear by it’s epicness. The great news is that it can be bought off the counter and I urge all of you to try a pack. We truly enjoyed our meal at Wok This Way and absolutely loved Chef Talwar’s company. One can never be disappointed with the service at this place as it has Chef’s warmth and care that comes out through his polite staff. The packaging is vibrant and fun, perfect for a fun party. The flap on the box turns into a coupon and when you collect 7 coupons, you get your next box absolutely free!

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If you want to try some authentic Penang curry, Mee/Nasi Goreng  and Chaufan Fried Rice with Dumpling – you have got to try Wok This Way. We totally recommend the Oyster Fried Rice with Breaded Chicken Escalope, it also has the mighty Sriracha Three Pepper Cottage Cheese for all who like to turn up the heat a notch or two.And, if you dare, Make Your Own Wok! Try the Mango with Sticky Rice Dessert. It’s out of the world. We would like to wish Chef and Wok This Way all the very best. P.S We also heard that Bandra will have it’s own Wok This Way soon!