It is always challenging for a Chef to tweak a traditional dish where the signature ingredient is fish or other seafood or meat, and substitute it with vegetarian ingredients, while staying close to authentic flavors. The three Chefs at Pan Asian, Chef Peng, Chef Peter and Chef Klung are getting it right. After a very long time, got the chance to dine at Pan Asian restaurant at ITC’ Sheraton New Delhi, to partake in their specially curated Dim sum Studio dinner. Chef Peng’s artistry, both visual and gustatory was filled with pleasant surprises. What looked like a raw whole mushroom was actually Teriyaki flavored mushrooms buns. The whole roast potato and corn on the cob were not potato or corn, but artistically handcrafted dim sums, fresh, moist, delicately flavored.
The a la carte menu serves equal number of choices in vegetarian and non-vegetarian dim sums and dumplings, made using only organic healthy fare. The steamed, two tiered vegetable double dumpling, with a mix of mushroom and pokchoy, broccoli stuffing was perfect with the veggies retaining their crunchiness and flavors. The stuffing of prawn, fish, chicken, lamb, for the non-vegetarians is replaced with tofu, mushrooms, cottage cheese, mixed vegetables like pokchoy, zucchini, glass noodles and broccoli. The perfect accompaniment was the Kendall Jackson Chardonnay from California.
The restaurant was busy and full. Pan Asian has a central station dividing the quite n’ cosy lounge section from the more lively segment with has several Teppenyaki grill stations. A 20-seater private party section overlooking the garden at the back was large enough to pack in the extended family, kids and all, with a comfortable sofa to a side. Will be back for sure.
Lunch: 12:30 PM – 2:45 PM
Dinner: 7:00 PM – 11:45 PM