|Interiors - PAN ASIAN Pic Source - Google|
Over the years, ITC Hotels has earned a reputation for
excellence, for its iconic cuisine brands which showcase the best of Indian and
international culinary traditions, distinguishable by their authentic flavours
and quality ingredients. “Pan Asian” at Sheraton, New Delhi is one such iconic
label serving variety of culinary flavours from the mysterious Orient.
Pan Asian offers “Flavours of East Asia”. It takes you
on a voyage across the Pan Pacific region. At Pan Asian you can explore diverse
culinary traditions: from the hearty fare of Mongolia to the fiery taste of
Malaysia, Korea, and Thailand, along with the delicate flavours of China and
Japan. Asian cuisine is a sum of many complex flavours with a heavenly mix of
spices. The style of cooking is a blend of quick stir frying, steaming and deep
frying that offers a satiating experience to your taste buds.
Separate sections have been designated for each of these
styles. An interactive Teppanyaki griddle, for instance, serves as much as a
gateway to exceptional Japanese food as an awesome spectacle. Pan Asian’s
interactive environment creates a unique ambience for each region’s cuisine.
The interactive kitchens encourage close interaction with the chefs. The
gourmands can enjoy the experience of watching their meals being prepared
according to their personal preferences. The décor portrays the understated
charm and elegance. Each and every element inside the restaurant has been
carefully chosen and placed to reflect the culinary traditions of that culture.
The use of wooden furniture reflects the oriental charm
and showcases the grandeur of the place. The place is big and various seating areas
including the private dining area which is beautifully done facing the plush
Having heard a lot about this place and its Asian food,
we finally reached our destination. Nicely welcomed by Chef Vaibhav Bhargav who
is the heart and soul of the place, we found ourselves a comfortable seating in
the private dining area. I was really excited for the dishes which were about
to be unveiled as part of the new menu being launched.
While talking to the most charming and friendly Ms. Shreyashi
Sanyal (Mgr. PR & Mktg.) we got to know about the number of dishes and the ideology
behind them. Chef Vaibhav also informed us about the various additions and the
concept of using more of local ingredients so as to promote the indigenously
grown produce which is at par with the imported and pricey constituents.
“As a farm-to-table
restaurant, it is important to showcase how abundant our nation truly is year
round. Recreating our dishes regularly
only makes sense. And to further strengthen our expertise in Chinese cuisine,
we have recently been joined by Chef Jian Wei Lee. Chef Lee joins us from Dubai
and has a vast experience in Chinese cuisine. ” said Chef Vaibhav Bhargava, Executive
Sous Chef at Pan Asian, WelcomHotel Sheraton, New Delhi.
We started with the most delicious and Freshest Micro
Cress Salad which was really phenomenal and had all the natural flavours well intact.
Next was the Dimsums of all types, Chicken Sui Mai, Prawn Har Gow. The Mango sushi was amazing as it was a fresh
take on the regular sushi rolls. The Chinese cabbage rolls were really nice and
healthy, instead of using any form of starch the cabbage leaf was used as a
covering for the Dimsums.
The Bullet chilly chicken dumplings were nice and hot
served with black bean and spring onions, we loved them. The Prawn and Crab
toast was an amazing creation and was relished by all, other than me as I am
highly allergic to shell fish. We also tried the Belgian Pork Belly which was
exceptionally good; the slow cooked pork was served with honey soy and glazed
with miso mustard. This dish was highly addictive. For the main course we had
the Chicken Katsu Curry which was a very familiar taste as the main ingredient
is the curry powder which mostly has Indian spices blend. The sticky rice taste
yummy with the thick gravy and pieces of crumb fried chicken.
To wrap up our meal, we couldn't have asked for something
better than the Family Dessert Platter. A big platter with freshly cut fruits
like apple, mandarin, peach on a bed of crushed ice and sticky banana pudding,
2 types of ice creams and miniature cheese cakes with a Japanese influence. This
was really mesmerizing and soul satiating.
Although the new menu
remains true to Pan Asian’s roots of Oriental comfort foods, keeping staples intact,
guests can now see a myriad of lighter, vegetarian alternatives as well as fun
and quirky Bento Boxes. Upon first
glance at the menu, locals and visitors alike will also recognize a strong Chinese,
Thai, Korean and Japanese influence as an abundance of seafood is apparent.
Dishes to look forward include Pan Asian’s Chef’s Special Prawn 4 Way’s,
Teppanyaki Stir Fried Ramen Noodles, Pan Asian Signature Lobster Tempura and
the ever favourite Hot Toffee Pudding.
An apt place for a family dinner at special occasions or
for a date with your beloved, sipping on the best of wines and spirits on offer
accompanied with the most sumptuous Asian meal one can ever have.
PAN ASIAN, Sheraton New Delhi Hotel,
District Centre, Saket
Coverage By : Vickrham (vicky)
Pics : Vickrham (vicky)
Email : firstname.lastname@example.org