finally got its Thai stop after a really long time. Flluid, at Mosaic, recently
launched their Thai menu as a promotion from Feb 8th to Feb 14th. It was a great privilege to be
invited for a special tasting of the fare on offer. The lounge is beautifully
done up, imparting an aura that’s relaxed and luxurious. It sets the tone for
the meal to follow; this restaurant cum bar has been synonymous with serving up
the most delectable cuisine in an ambience that guarantees matchless service
and privacy. There is a wonderful selection of spirits where from you could
choose your accompaniment to kick off and then with your meal.
food is somewhat of an acquired taste, but for those who relish it, there can
be nothing better. It promises a tantalizing burst to the taste buds, with
flavours that are sour, sweet, salty and tangy with a plethora of interesting
and enlivening textures. The staff, as ever, was courteous and attentive. The
lunch started off with a round of some mouth-watering appetizers. We were
served the very delectable and tender Thai High Satay to begin. This grilled
chicken satay was delicately flavored with black pepper, lemon grass, kaffir
lime and galangal. Very satisfying to the taste buds. This was followed by
Porpia Chae; it was a burst of textures in the mouth and a delight for those
with vegetarian sensibilities. It was essentially vermicelli and vegetables
wrapped in wafer thin spring roll pastry and deep fried to a crispy, sunny
me the soup that came up was one of the best on the menu. The Tom Kha Phak was
a spicy, clear vegetable soup. The sharpness of the spices was toned down with
soothing coconut milk and galangal added a rich flavor. Just like soup should
be – sharpening the taste buds in preparation for the main course to follow.
Alongside, we were served the Som Tam – a spicy raw papaya salad. This I feel
could have been done better. The flavor was not exciting and it was served up
in small bowls. This quite defeated the purpose of a salad which should be
allowed to breathe in an open serving, rather than lie wilted in a small bowl.
the main course we were served Thai High Chicken, Pla Tom Som (poached fish
with ginger, lemon grass and red onion), Phad Kraphawhed Plik Sod (mushroom in sweet
basil with fresh green chilli). This was accompanied with Thai Flat Rice
Noodles and Khao Phad Kraphaw which is a spicy fried rice with hot basil.
poached fish was exceptional and I would certainly recommend it for a good Thai
flavor. The Chicken was a safe play on flavors and I would give the mushrooms a
complete miss. The rice was great on flavor but the flat rice noodles could
have been done better. Overall, I found the meal satisfying, barring a few
points as I have mentioned already.
dessert – a Coconut Mint Souffle – was something I was really looking forward
to. I wasn’t disappointed, but I wasn’t wowed either. It lacked the texture and
lightness I expect from a good soufflé. But it is ideal for those who prefer
their sugar to be mild. The flavor of mint was kind of overpowering the gentle
coconut. I think a little nip and tuck is really needed for this recipe.
the whole a pleasing experience. Kudos to Mosaic Hotels for introducing Noida
FLLUID, Mosaic Hotels,
C 1, Sector 18, Noida
Coverage By : Vickrham(vicky) & Sonalini Chaudhry
Compiled and Edited By : Sonalini Chaudhry
Email : firstname.lastname@example.org
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