Teriyaki Glazed Chicken Bao: This is an open bao (a steamed bun with a stuffing). The bread is silky soft and the stuffing of pan seared chicken in it is very succulent. This bao is laced with mayo that is slightly spicy (I say slightly as I can tolerate a lot of heat in my food), pickled cucumbers and has a sprinkling of schichimi (pronounced shee-chee-mee, is a Japanese spice blend) that adds a good punch of flavour to the dish.
Wild Mushroom & Truffle Oil Dim Sums: These dim sums are a complete feast for the eyes and pleasure in the mouth. I have never come across dim sums prepared in this way before. As our server informed us, the pink colour is completely natural and derived from beetroot. The taste of the dim sums was smoky, rustic and strong from use of the truffle oil.
Chicken & Jalapeno Dim Sums: The bright yellow coloured dim sums entice you to eat them and they do melt into the mount in no time. The combination of chicken and jalapeno makes these dim sums very flavoursome.
Sakura Sakura: Since both my friend and I were driving, we settled for a non-alcoholic beverage. The mocktail has an alluring, rich colour and addition of fresh fruits like apple, pomegranate add a layer of texture to the drink making it refreshing. It’s like drinking a non-alcoholic sangria.
I would definitely love to go back again to this place for the myriad colours and flavours it has to offer. Do try this place out and let me know what you think about it.
Till then, HAPPY EATING…
- Regional Indian Food & Travel enthusiast