To think that I would like a dish that largely consists of eggplants and beans was unimaginable till I tried it at the Sichuan Festival at Pan Asian at the Sheraton, New Delhi. Almost all the dishes served had a wonderful balance of flavour along with the lingering, unmistakable flavour of Sichuan peppers.
If you are looking for a good entree, go for their salt and pepper prawn. Delightfully flavoured, but still retains its freshness and succulence. A lot of places that promise ‘authentic’ Chinese food miss this little detail. A good hallmark of any sea food dish is that it should smell of the sea even after being cooked. Their dish certainly held up to that test.
Their rice noodles are chewy as they should be and are refreshing change from the oil smeared grub that’s usually served around the country. Freshly made in-house, the noodles stand from the standard over-the counter-fare and make up for a brilliant, filling main course.
Pair it with the gravy mushroom chicken that seems like something you could reach into every time you need a bowl of noodles and gravy. The chicken is tender with a beautiful umami mushroom sauce that lingers on your taste buds for a while and is fairly difficult to forget.
However, the most brilliant part of the meal was the dessert, an unlikely occurrence in an Asian themed restaurant.
The fig pudding with a butterscotch toffee drizzle is the embodiment of comfort food. If I had to return for just one thing on the menu, I would do that just for a thousand servings of their dessert and still not tire off. A perfect balance of hot and cold, it comes with a perfect dollop of freshly made fig pudding base, fresh vanilla ice-cream and butterscotch toffee sauce.
Pro tip : Yes, you can taste the difference between fresh ice cream and something that comes out of a tub and the difference is huge. There is a big cinnamon and fig punch in the pudding that memorable but isn’t over powering.
All in all, a wonderful afternoon curated by Chef Peng Lee and Nivedita Mohanan.
Thank you, Pan Asian!
Top Picks : 1. Salt and Pepper Prawns, Feng Sichuan Chicken in a mushroom Sauce, Garlic Eggplant and beans, house red/rosé.