An invite to savour the many flavours of the Asian Hot Pot at Pan Asian, ITC Sonar got me quite excited last week. During my travels to Singapore and Thailand, the one meal I always look forward to is a good sea food broth and I was hoping that I would get to taste one at Pan Asian too. And boy was I happy after the meal!
All November, Pan Asian smokes with the classic flavours of the traditional
HOT POT, part of a homely east Asian tradition designed to encourage
communal dining. Into a simmering cauldron of stock are added sliced meats,
seafood and vegetables accompanied with an assortment of dipping sauces,
Chef’s salad and steamed rice.
At Pan Asian one can savour the mysteries of east Asia in a journey that
begins with Thai Tom Yum, followed by Shabo Shabo from the Land of the
Rising Sun, Japan, Hot Pot from the remote and rustic Mongolia and Heomool
Jungol from Korea, the Land of the Morning Calm.
Whilst we bloggers were chatting over a chilled drink, the Shabo Shabo was starting to get assembled. First, it was placed over a glowing base and then one after another in the bubbling hot broth, the chef added slices of vegetables, different types of raw sea fish and chicken. Many might find it weird but I’ve always had a fascination for raw sea fish, a taste that I developed long back on a trip to South Korea. I could not resist myself from dipping pieces of salmon, cuttle fish and tuna into the different types of sauce placed in front of us. Chef Jerry Bernasol meanwhile was diligently preparing the broth and adding in the shitake mushrooms, leeks, onions and the protein. I could not wait to gulp in all of that goodness and when the steaming broth was placed in front of me, I digged in immediately. The broth was mild, the vegetables and fish perfectly cooked. This is what I call comfort food – pure and nourishing.
The table was then cleared to make way for another broth, this time a spicier version from Thailand. The fragrance of lemon grass and basil filled the air and I could not wait to savor the taste of the Thai Tom Yum. I again dipped the raw fish in to the Thai sauces – a sweet chilli and a hot chilli paste. The Tom Yum broth is spicier than its Japanese counterpart and while I was too full to enjoy some rice with the broth, that combination should not be missed. I had to get to work so was getting up to leave but the chef insisted I stay back for dessert and how could I say no?
Dessert was a small bowl of fruits, coconut jelly, wasabi and green tea ice cream. The perfect ending to a perfect and wholesome meal.
The hot pot meals are available at Pan Asian ITC Sonar all through the cold winter season and a meal for two will cost 3300/- plus tax from 12.30 to 2.45 pm (lunch) and 7.30 to 11.45 pm (dinner).
shikha says
wow nice article
shikha would like you to read…LINGERIE FOR EACH ZODIAC SIGN