A delightfully new menu at Pan Asian

Indulge in some mouth-watering delicacies with GITA HARI, as she takes us through the new menu of Pan Asian.

Bamboos and urns are strategically placed at the entrance of Pan Asian, an ITC brand serving cuisines spanning Thai, Chinese, Japanese, Korean, Malaysian, Mongolian and other Asian countries, at ITC Maratha, Sahar. The spacious interiors are predominantly red hued with oriental paper lamps adding to the Asian touch.

The restaurant is punctuated with handmade noodle station, interactive kitchen of Japanese yakitori and teppanyaki, sushi bar, sashimi counter displaying numerous artistically sliced seafood flanked by chiffonade of wasabi and pon-su sauce, Thai and Chinese wok fry stations and plenty of elbow room between tables at different levels.

A wine cellar-cum-display unit is attractively perched at one side and from our seating at a higher level we got an almost aerial view of all the work stations. A private family dining area behind us sported red and carroty colored walls with bamboo shoots and pebbles adorning the table.

Som Tam is an appetising salad by Thai Chef Wichian Kawilo – raw papaya slices laced with bell peppers in sweet vinegar dripping, garnished with peanuts, tomato and cucumber slices on the side proved to be a refreshing start to our dinner.

The new entities in the starters menu include Chicken Tempura, Dry stir fried Bassa in chilli bean and Kim Chi Pancake besides crispy fried curry Prawn Pastry which is a must try for its flaky covering and soft inside. This was followed by lip smacking dim sums of boiled Chicken Dumpling with black vinegar, crispy Sesame Chicken pastries and steamed Prawn Dumplings with crispy chilli and garlic.

Mongolian minced chicken soup with tomato, coriander and egg is a winner among soups. On the veg side, Phad Thai is a creamy coconut milk based soup flavoured with galangal and lemongrass. The main course offers a variety of Korean style preparations for pork eaters – Stir Fried Pork and glass noodles with chilli soy; Pan Fried bean curd with pork and mushrooms and the popular sliced pork belly with cabbage kim chi.

Not be missed is Chef Liang Xiao Qing’s Sizzling rice with chicken and vegetables in sweet and sour chilli sauce. But before this we get a chance to watch Chef Wang conjuring up hand-made noodles by stretching the dough to its limits and after some sleights of his fingers, he comes up with your choice of thin or fat noodles – a performing art one must say. The noodles are then immersed in boiling water, sauce and vegetables are sautéed in a pan and the boiled noodles are added into it to create your favourite dish.

The freshly made noodles were soft on the palate and combined with the super sauce and crunchy water chestnut, greens, zucchini, carrot, bell peppers and tofu, the wonder dish had us asking for more. Sushi freaks must try Yaki Meshi – sushi rice combined with egg and seafood or Shiyake Don of salmon sushi and salmon roes.

Ending the meal with Banana Toffee and vanilla ice cream, we realised the meal though sumptuous is not heavy on the tummy so you get to savour various dishes yet have a feeling of lightness when you walk out of the wonderful Pan Asian. The more you dine at their outlets, you would want to be a part of the ITC family – welcoming, exalted, hospitable and prestigious! The Sizzling rice with vegetables recipe had been provided by Chef Liang Xiao Qing, Executive Chinese Chef and Som Tam recipe has been provided by Chef Wichian Kawilo, Thai Chef, Pan Asian, ITC Maratha.

Sizzling rice with vegetables

INGREDIENTS

• 50 gm Fresh tomato

• 30 gm Green peas

• 50 gm Fresh mushrooms

• 30 gm Onion

• 100 gm Pok choi

• 25 gm Water chest nut

• 30 gm Ginger-Garlic (Chopped)

• 50 gm Sugar

• 30 gm Vinegar

• 2 tbsp Tomato ketchup

• 50 gm Corn flour

• 100 gm Cooking oil

• 200 gm Jasmine rice (dry)

Method

A delightfully new menu at Pan Asian

Slice fresh tomatoes, green peas, mushrooms, Pok Choi, onions and boil them for 2 minutes. Mix the above vegetables with the rest of the ingredients to make a sweet and sour sauce. Removed sauce in a big bowl. Deep fry dry jasmine rice till it turns brown in colour. Pour sweet and sour sauce on the crispy fried rice in front of guest.

Som Tam

INGREDIENTS

• 500 gm Raw Papaya

• 100 gm Tomato

• 50 gm Sugar

• 15 gm Garlic

• 10 gm Fresh Chilly

• 1 tbsp Fresh Lemon Juice

• Salt to taste

Method

A delightfully new menu at Pan Asian

Shred raw papaya and tomato. Crush garlic, fresh chilly, sugar, lemon juice and salt in the big bowl. Add the above mixture to shredded papaya and tomato. Remove salad on the plate

(To download our E-paper please click here. The publishers permit sharing of the paper's PDF on WhatsApp and other social media platforms.)

Free Press Journal

www.freepressjournal.in