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The continued 12 months of the Tiger pageant at WelcomHotel Devee Grand Bay brings a mix of spicy and sweet-sour recipes from Japanese Asia

The continued 12 months of the Tiger pageant at WelcomHotel Devee Grand Bay brings a mix of spicy and sweet-sour recipes from Japanese Asia

Dinner on a weekday is a deeply stress-free affair at The Residency at WelcomHotel Devee Grand Bay. After I stroll in for the ongoing South-east Asian feast on the restaurant, I’m instantly drawn to the heat of the interiors after a busy day at work. 
Right here’s a feast that celebrates the 12 months of the Tiger that includes unique flavours from the Far-East. The menu is quite a lot of wealthy dishes consultant of the intricate connection between heritage and meals. It’s a mixture of acquainted and unique flavours.

I take a desk with chef Lok Thapa, who from his expertise of working at ITC Grand Chola’s Pan Asian restaurant in Chennai, is now armed with a sound data of cuisines from East Asia. I start the culinary journey with a neatly laid out sushi dish — prawn tempura kamikaze roll. Conditioned by the notion that Japanese meals was about uncooked meat, relished largely by these extra experimental, I had been cautious about making an attempt out sushi. However right here, sushi attains a flavour that appeals to a worldwide palate. “I’ve tried to experiment with the flavours to tweak it in a approach that people who find themselves making an attempt out sushi for the primary time will get to relish the dish,” says the chef. Prawn tempura kamikaze roll is crunchy and has the sweetness of recent tempura prawn, creaminess of crab surumi, mixed with mayonnaise. The flavour was refreshingly delicate and but inviting. 
For the experimental lot, there’s the spicy salmon uramaki, one of many genuine conventional Japanese sushi rolls. 

Sushi dished out at the Year of the Tiger food festival at Welcomhotel Devee Grand Bay in Visakhapatnam

Sushi dished out on the 12 months of the Tiger meals pageant at Welcomhotel Devee Grand Bay in Visakhapatnam
| Photograph Credit score: KR Deepak

“One of the crucial essential components of sushi is the Koshihikari rice. It’s a quick grain rice that retains moisture longer than different styles of rice to offer the proper sushi shaping. The feel and the style of the rice makes the distinction. It’s tender, moist and barely candy,” explains Thapa. 
The service is very environment friendly, and my meals arrives at a nicely staggered tempo, giving me sufficient time to relish a dish earlier than transferring to the following one. The menu has some scrumptious dimsums, and I fairly loved the buo cai bao, full of crispy, recent greens and water chestnut. The sushi and dimsums make for a reasonably nice begin to the meal. One other distinctive preparation on the menu is the Cantonese chilli pepper prawn, which has a fiery flavour of black pepper crumble and roasted chilli flakes. 

Cantonese chilli pepper prawn dished out at the Year of the Tiger food festival at Welcomhotel Devee Grand Bay in Visakhapatnam

Cantonese chilli pepper prawn dished out on the 12 months of the Tiger meals pageant at Welcomhotel Devee Grand Bay in Visakhapatnam
| Photograph Credit score: KR Deepak

Rooster with preserved recent chilli can be a spotlight. “The sauce of this dish has a novel methodology of preparation. Crushed spicy pink chilli is fermented with vodka for 5 days to develop a bitter and salty style. The rooster is tossed on this together with different accompaniments,” says Thapa. 
Not an excessive amount of of a lover of vegetarian, I reluctantly strive the tossed sichuan water chestnut, which delights my tastebuds for its candy and crispy flavour. In the primary course, a must-try is the braised lamb nam prik. The tender and juicy dish goes particularly nicely with the standard yaki soba or buckwheat noodles. With a candy and smoky flavour, this noodle is yet one more favorite of mine on the menu. I make my approach by way of what had first appeared like a formidable portion with snug ease, and earlier than I do know it, my meal is at its finish, and a portion of the dessert arrives. A must-try within the dessert part is the thob thim crob, that are steamed water chestnuts and tender coconut in jasmine flavoured cream. Right here’s a feast which I’d undoubtedly return to strive once more.
The pageant is on for lunch and dinner until April 24 at The Residency at WelcomHotel Devee Grand Bay.
 

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